Recipe by smellyvegetarian
This is a lightened up version of a recipe I found on tasteofhome.com. To make the soft breadcrumbs, place a few slices of bread in a blender or food processor and process until crumbly.
Top Review by KateL
Very tasty, diet-friendly, and very easy: this will become a regular dish as our house. The only thing I would change would be the recipe title, as I imagined a heavier recipe until I explored the ingredients. I used frozen green beans and corn, thawed, and canned Roma tomatoes for the fullest taste. Normally I don't use bread crumbs of any sort, but they added a comfort food feel to a very light dish. (I also learned that soaking my brown rice for 2 hours prior to cooking it ensured perfect brown rice in 20 minutes of simmering.) I used sweet Italian turkey sausage links with casings removed after baking; I would use the hot Italian when available for a little extra pizzazz. (I have recently learned how little grease comes out of these lean turkey sausages, so I am devouring recipes using that ingredient.) Made for Please Review My Recipe tag.
- 1 lb turkey sausage (links)
- 1⁄2 medium green pepper, chopped
- 1⁄2 medium sweet red pepper, chopped
- 1 tablespoon canola oil
- 3 cups cooked brown rice
- 4 tomatoes, peeled and chopped
- 1 cup corn
- 1 cup green beans
- 1 cup reduced-fat cheddar cheese
- 2 tablespoons fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon basil
- 1 cup breadcrumbs (soft)
- 2 tablespoons butter, melted
Directions See How It's Made
- Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
- In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.