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Sausage-Rice Stuffed Bell Peppers

These stuffed peppers are filled with a savory blend of flavors, including chicken sausage, black beans, Gouda cheese, organic brown rice, chia, and kale. Top it with sour cream for a hearty side dish or meal.

20m
Prep Time
50m
Total Time
6
Servings
INGREDIENTS
  • Nonstick spray
  • 2 fully-cooked chicken sausage links (about 5 ounces)
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 (8.5 ounce) package
  • 1 cup cooked black beans
  • 1/3 cup barbecue sauce
  • 1/3 cup water
  • 1 cup shredded smoked Gouda cheese
  • 3 large bell peppers
  • Sour cream
  • Sliced green onion
DIRECTIONS

Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.

Cut sausage lengthwise into quarters; then slice into 1/4-inch pieces.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook and stir onion in oil 4 to 5 minutes or until onion begins to brown. Stir in garlic; cook and stir 30 seconds longer. Stir in SEEDS OF CHANGE® Brown & Red Rice with Chia & Kale, beans, barbecue sauce and water. Heat 2 to 3 minutes, stirring frequently, until hot. Stir in cheese.

Cut peppers lengthwise in half; carefully remove white membrane and seeds. Place in baking dish. Spoon about 1/2 cup mixture into each pepper half.

Bake uncovered 25 to 30 minutes or until peppers begin to soften. Garnish with a dollop of sour cream and green onion.

NUTRITIONAL INFORMATION
Calories
280
Total Fat
10g / 15%
Saturated Fat
5g / 25%
Trans Fat
0
Sodium
690mg / 29%
Carbohydrates
28g / 9%
Dietary Fiber
5g / 20%
Sugars
4g
Protein
13g