american

Wild Rice Stuffed Bell Pepper with Turkey Sausage and Cranberries

This baked dish pairs bell pepper with turkey sausage, cooked wild rice and dried cranberries. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

48 g Carbohydrates

37 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1g bell pepper (large) 0 kcal
100g turkey sausage (bulk or casings removed) 330 kcal
131g cooked wild rice 132 kcal
46g yellow onion (diced) 18 kcal
5g garlic (minced) 7 kcal
15g dried cranberries 45 kcal
27g mozzarella cheese (shredded) 76 kcal
46g chicken broth (low sodium) 3 kcal
4g olive oil 35 kcal
1g kosher salt and black pepper 2 kcal

Cooking instructions

olive oil
Heat oven to 400 F. Lightly oil a small baking dish.
bell pepper (large)
Cut the top off the bell pepper and remove seeds. Place pepper in the dish with a splash of water; bake 10 minutes to soften slightly.
turkey sausage (bulk or casings removed)olive oil
Meanwhile, heat olive oil in a skillet over medium heat. Brown turkey sausage, breaking it into small pieces, 5-6 minutes.
yellow onion (diced)garlic (minced)
Add onion and cook 3 minutes. Stir in garlic and cook 30 seconds.
cooked wild ricedried cranberrieschicken broth (low sodium)kosher salt and black pepper
Stir in cooked wild rice, dried cranberries, and chicken broth. Simmer 2 minutes until glossy and cohesive. Season with salt and pepper.
mozzarella cheese (shredded)
Stuff the pepper with the filling and top with shredded mozzarella. Bake 12-15 minutes until cheese melts and pepper is tender. Rest 2 minutes before eating.