How To Cook: Trader Joe’s Stuffed Peppers

My girls and I were shopping at Trader Joe’s this morning {love that store} and I smelled something wonderful.

We went back to the “Demos” section and tasted their stuffed peppers.

They were amazing and I immediately knew what was for dinner.

We had them tonight and my husband and I loved them! Plus, they could not be easier to make.

While the girls weren’t crazy about the pepper, they did love the filling.

Serves: 3 Calories: 230 Fat: 6.5 g
Carbs: 21 g Fiber: 4 g Protein: 17 g

Ingredients:

1 package TJ’s Tri-Color Bell Peppers
1 cup TJ’s Brown Jasmine Rice, cooked {I just used Uncle Ben’s Instant Brown Rice that I had on hand}
1 cup TJ’s Organic Tomatoes, Diced & Fire Roasted with Organic Green Chiles {I used the whole can so they wouldn’t be dry}
2 TJ’s Smoked Andouille Chicken Sausages, diced {I actually put it in my food processor so it was more of a ground consistency}
½ cup TJ’s Shredded Cheddar Cheese

How To Make It:

Preheat oven to 350.
Slice peppers in half from stem to tip and remove seeds.
In a bowl, combine rice, tomatoes and sausage.
Scoop mixture into pepper halves.
Place stuffed peppers in a roasting pan, cover and bake for 25 minutes.
Remove from oven and top peppers with cheese.
Cook uncovered for an additional 8-10 minutes until cheese is melted and starting to brown. Serve.

Make sure you share your favorite recipe or recent post for this week’s Tasty Thursday!