Stuffed Peppers with Turkey Sausage

Featured Maple Leaf Product: Reduced Sodium Turkey Sausage (25191)

Method

1. Defrost turkey sausage in the refrigerator overnight. Pre-cook the basmati rice and set aside to allow to cool. Lay Turkey Sausages on a parchment lined baking sheet and cook in a pre-heated oven at 300 F. Set aside to allow to cool. Once cool, cut sausages into bite sized slices.
2. Hollow out each red pepper, remove core and crown (top). Wash thoroughly to remove any seeds.
3. In a large bowl, combine the cooked rice, diced onions, diced tomatoes and turkey sausage. Fill equal amounts into each red pepper cup, approximately 200 gm of filling. Place filled red peppers in hotel pans. Cover with tomato sauce and allow to run over the side.
4. Preheat oven to 350 F (170 C), and bake red peppers until the pepper is tender on the sides. Serve onto a plate with a spoon and add some tomato sauce to each serving. Garnish with fresh parsley leaves (not included in nutritonal analysis)

Suggested Accompaniments

Serve crusty or garlic bread.

Nutritional Info per 374 g/13.1 oz