• 4 medium red bell peppers, halved and seeded
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. butter or butter substitute
  • 1 red onion, chopped
  • 3 large cloves garlic, minced
  • ¾ lb. Italian turkey sausage
  • 1 cup artichoke hearts, chopped
  • 2 cups fresh spinach leaves
  • 2 oz. reduced-fat cream cheese
  • ½ cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 tsp. garlic powder
  • 2 tsp. Italian seasoning
  • 2 cups cooked brown rice
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees F. Place bell pepper halves in a baking dish and drizzle with olive oil. Roast for 20 minutes and remove from oven.
  2. While the peppers are roasting, prepare the filling. Heat butter over medium heat in a large skillet. Cook onion for 3-4 minutes, until soft. Add garlic and sauté for an additional minute. Add the turkey sausage and cook until sausage is cooked through.
  3. Lower the heat and add artichoke hearts, spinach, cream cheese, parmesan cheese, 1 cup mozzarella, garlic powder, Italian seasoning and brown rice. Stir to combine.
  4. Divide filling among 6 bell pepper halves and top with remaining mozzarella.  Cook for 45 minutes. 

Serves 4-8

Carrie Madormo takes Midwest comfort food and turns it into healthy, family-friendly dishes. She lives in Shorewood with her husband and two children.

Read or Share this story: http://www.metroparentmagazine.com/story/life/food/cooking-with-carrie/2016/11/05/easy-stuffed-peppers/93124328/