Cheesy Pork Stuffed Bell Peppers
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 4 large bell peppers, scrubbed with clean vegetable brush under running water
- ½ pound fresh pork sausage
- 2 cups cooked brown rice
- 1 cup canned corn, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 cup reduced-fat Cheddar cheese, shredded
- ½ cup cilantro, gently rubbed under cold running water, chopped (optional)
Directions:
- Wash hands with soap and water.
- Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray.
- Cut bell peppers in half and remove core, membrane and seeds. Place on prepared baking sheet and set aside.
- In a large skillet, brown sausage until the internal temperature reaches 160°F when measured with a food thermometer. Drain fat and turn off heat.
- Add cooked rice, corn, beans, salsa, spices and ½ cup of cheese. Stir well.
- Evenly distribute meat mixture into the bell pepper halves. Top with the other ½ cup of cheese.
- Bake for 30 minutes or until cheese is melted and peppers are hot and softened. Sprinkle with cilantro, if desired, and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
