Yield
25
Portion Size
1 stuffed pepper (342 g/12 oz) Total
Category
Turkey
Featured Maple Leaf Product: Reduced Sodium Turkey Sausage (25191)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Green Peppers, Fresh | 12.5 Each | 12.5 Each |
| White Rice, Cooked | 1.5 L | 6.3 cups |
| Maple Leaf Cooked Skinless Turkey Sausage, Julienned | 25 Each | 25 Each |
| Corn Kernels, Frozen | 500 ml | 2.1 cups |
| Tomatoes, Canned, Drained, Chopped | 1 L | 4.2 cups |
| Green Onions, Fresh, Chopped | 250 ml | 8.5 Fl oz |
| Tomato Sauce | 1.5 L | 6.3 cups |
Method
- Preheat oven to 190° C (375°F).
- Wash green peppers. Cut green pepper from top to bottom. Remove top and seeds of each pepper. Arrange peppers in baking pans and set aside.
- In large bowl, combine rice, sausage, corn, tomatoes, green onions. Stir until just combined. Spoon 175 ml/3/4 cup of mixture into each pepper shell.
- Top each pepper with 60 ml (1/4 cup) tomato sauce. Cover baking pans with foil. Bake for 35 to 45 minutes or until sausage internal temperature reaches 75°C (175 °F) or higher.
Suggested Accompaniments
Garnish with chopped green onions.
Serve with green salad.
Nutritional Info per 1 stuffed pepper (342 g/12 oz) Total
| Calories (38.2% from fat) | 314 kcal |
| Fat | 13.6 gm |
| Saturated Fat | 4.11 gm |
| Trans Fat | 0.100 gm |
| Cholesterol | 80 mg |
| Sodium | 509 mg |
| Carbohydrates | 29.8 gm |
| Dietary Fiber | 4.3 gm |
| Sugars | 6.6 gm |
| Protein | 19.5 gm |
| Vitamin A | 35 RE |
| Vitamin C | 65 mg |
| Calcium | 40 mg |
| Iron | 3.30 mg |
| Potassium | 1158 mg |
| Phosphorous | 281 mg |