SMOKY STUFFED PEPPERS

SMOKY STUFFED PEPPERS

Turkey sausage and smoked cheese give a flavorful boost
to this versatile, somewhat retro dinner.
We've speeded it up by microwave-blanching
the peppers and using instant brown rice.
If possible, choose peppers that will stand upright.
Ingredients:
•6 large bell peppers, tops cut off, seeded
•12 ounces hot Italian turkey sausage links, removed from casings
•1-1/2 cups reduced-sodium chicken broth
•4 plum tomatoes, chopped
•2 cups instant brown rice
•1 cup chopped fresh basil
•1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided
Preparation:
1.Position rack in upper third of oven; preheat broiler.
2.Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
3.Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
4.Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.