Cheesy Mini Pepper Poppers with Sprouted Rice recipe
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Ingredients
- ¾ cup water ⅓ cup truRoots® Accents™ Organic Sprouted Rice Trio 2 (8 ounce) packages mini sweet peppers (2- to 3-inches long) ½ pound hot Italian pork sausage, casing removed ½ cup finely minced onion 1 teaspoon minced garlic ¾ cup marinara sauce 1 teaspoon Italian seasoning ½ teaspoon sea salt 1 ½ cups shredded Italian cheese blend 2 tablespoons finely chopped fresh basil
Nutrition Info
- 69.5 caloriescarbohydrate: 5 gcholesterol: 10.8 mgfat: 3.9 gfiber: 0.5 gprotein: 3.6 gsaturatedFat: 1.9 gservingSize: -sodium: 190.7 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Mini Pepper Poppers with Sprouted Rice
Directions
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Heat oven to 400 degrees F. Line 11 x 17-inch baking pan with parchment paper.
Bring water to boil in medium saucepan over high heat. Add rice. Reduce to simmer. Cover and cook 25 minutes or until liquid is absorbed. Let stand covered, 10 minutes. Fluff with fork.
Cut each pepper in half, from stem to tip. Remove any pith or seeds.
Brown sausage in large skillet over medium-high heat. Drain fat, if necessary. Add onion and garlic. Cook until fragrant. Stir in rice, marinara sauce, Italian Seasoning and salt. Cook 5 minutes. Remove from heat. Stir in 1/2 cup cheese and basil.
Fill each pepper with sausage mixture. Place on prepared baking sheet. Bake 10 minutes or until heated through and peppers are still crisp. Top with remaining cheese. Bake until cheese is melted, about 3 minutes.