Sausage and Rice Stuffed Mini Peppers
Recipe - Welcome
Sausage and Rice Stuffed Mini Peppers
0
Servings10
Cook Time50 Minutes
Calories210
Ingredients
1 (1 lb) pkg Brookshire’s Mini Sweet Popper Peppers
2 Tbs olive oil
1/4 tsp salt
1/2 lb Owens® Italian Premium Pork Sausage, cooked and crumbled
1 cup rice, cooked
5 oz frozen spinach, thawed and drained (approx. 1/2 cup)
1/2 cup parmesan cheese, grated
3/4 cup marinara sauce
1/2 cup fresh breadcrumbs
1 Tbs butter, melted
Directions
- Preheat oven to 375° F. Cut the peppers in half from top to bottom. Remove seeds and veins, keeping the top intact. Place peppers in a large bowl. Toss with oil and salt. Set aside.
- Stir together the sausage, rice, spinach, parmesan and marinara. Add about 1 tablespoon of filling to a pepper half. Place on a parchment-lined baking sheet. Repeat with remaining peppers and filling. Cover the baking sheet with foil, and place in the oven. Cook for 20 minutes.
- Place breadcrumbs in a small bowl. Stir in the melted butter. Remove peppers from oven, and sprinkle breadcrumbs over the top. Cook, uncovered, for 10 more minutes.
Nutritional Information
Per Serving (3):
Calories: 210, Fat: 7 g (2 g Saturated Fat), Cholesterol: 15 mg, Sodium: 370 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 10 g.
0 minutes
Prep Time
50 minutes
Cook Time
10
Servings
210
Calories
Directions
- Preheat oven to 375° F. Cut the peppers in half from top to bottom. Remove seeds and veins, keeping the top intact. Place peppers in a large bowl. Toss with oil and salt. Set aside.
- Stir together the sausage, rice, spinach, parmesan and marinara. Add about 1 tablespoon of filling to a pepper half. Place on a parchment-lined baking sheet. Repeat with remaining peppers and filling. Cover the baking sheet with foil, and place in the oven. Cook for 20 minutes.
- Place breadcrumbs in a small bowl. Stir in the melted butter. Remove peppers from oven, and sprinkle breadcrumbs over the top. Cook, uncovered, for 10 more minutes.
