Turkey Sausage Stuffed Peppers

Ingredients
4 sweet red, yellow or orange peppers
4 ounces turkey sausage patties
1 cup
chopped onions

1 cup
chopped mushrooms

1
clove garlic, minced

1/4 teaspoon
dried thyme

1 cup
unseasoned dry bread crumbs

1 tablespoon
minced fresh parsley

1 tablespoon
grated Parmesan cheese

2 cups
hot cooked white rice

Directions
1.  Cut the tops off the peppers, about 1″ down. Remove the seeds and ribs, being careful not to tear or rip the peppers. In a medium saucepan, blanch them in gently boiling water for 6 minutes, or until they are soft but still retain their shape. Drain well.

2. Meanwhile, crumble the sausage into a nostick skillet over medium-high heat. Brown for 5 minutes, or until the sausage is no longer pink, stirring occasionally. Remove the sausage and set aside. Wipe the pan clean.
3. Set the pan over medium-high heat. Add the onions and mushrooms. Saute for 1 minute. Add the garlic and thyme. Cover; cook for 3 minutes, or until soft. Remove from the heat. Stir in the sausage, bread crumbs and parsley.
4.  Preheat the oven to 375°F.
5. Stuff the peppers with the sausage mixture. Sprinkle with the Parmesan. Place the peppers upright in an 8″ x 8″ no-stick baking dish. Pour 1/4″ water into the dish. Bake for
6.  15 minutes, or until heated through. Turn on the broiler and broil about 6″ from the heat for 3 minutes, or until the Parmesan is lightly browned. Serve over the rice.
Credit: Recipe from Prevention’s The Healthy Cook.
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