Red Bells With Turkey Sausage
|Water||8 Cup (128 tbs)|
|Red bell peppers||2 Large, seeded and cored|
|Hot italian turkey sausage||6 Ounce (About 2 Links)|
|Vegetable oil||1 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
|Shredded reduced fat sharp cheddar cheese||1 1⁄3 Ounce (1/3 Cup)|
|Chopped parsley||1 Tablespoon, chopped|
|Black pepper||1⁄4 Teaspoon|
1. Bring water to a boil in a large saucepan; add peppers and cook 4 minutes, turning frequently. Drain peppers; set aside.
2. Preheat oven to 350°.
3. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned; remove and set aside.
4. Add oil to pan; place over medium-high heat. Add onion, garlic, and celery, and saute 3 minutes or until tender. Stir in rice and next 4 ingredients.
5. Spoon mixture evenly into peppers; place peppers in an 8 x 4-inch loaf pan. Bake at 350° for 25 minutes.