• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
271
Protein:
22g
Fat:
15g
Carbohydrates:
21g
Sodium:
737mg

Credit
Recipe courtesy of Granny’s Poultry - Chef Jason Wortzman. Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Serves: 6
Prep Time: 10 mins
Cook Time: 30 mins
TIP: To make a stuffed pepper appetizer use mini sweet peppers instead of bell peppers and slice off the top 1/8” of each pepper lengthwise. Remove the seeds and fill each pepper with filling. Cook for 20 minutes, add remaining cheese and parsley and then cook for an additional 5 minutes.
  1. Preheat barbecue to medium 375°F (190°C).
  2. In a large frying pan, crumble and sauté sausage over medium heat in olive oil until lightly browned.
  3. Add celery and green onion and continue cooking while stirring for 5 minutes.
  4. Add tomatoes and rice. Stir well and remove from heat.
  5. Cut peppers lengthwise and remove stems and seeds.
  6. Mix cheese and parsley together. Add 2/3 of the cheese mixture to the meat mixture. Set the other 1/3 of the cheese mixture aside.
  7. Fill pepper halves evenly with meat mixture. Place the peppers in a BBQ safe baking dish and cook on the barbecue for 30 minutes.
  8. Sprinkle remaining cheese mixture and parsley on top of the peppers and continue to cook for an additional 5-10 minutes.
  9. Serve hot.

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