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Savory Cheesy Italian Sausage and Rice Stuffed Bell Peppers

Italian sausage stuffed bell peppers - featured image
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A quick and easy comfort food recipe featuring bell peppers stuffed with savory Italian sausage, rice, and a blend of mozzarella and Parmesan cheeses, baked to bubbly perfection.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, orange, or green)
  • 1 pound Italian sausage (sweet or mild, casing removed)
  • 1 ½ cups cooked white rice (day-old preferred)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup tomato sauce (plain or lightly seasoned)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil.
  2. Cut the tops off each bell pepper and remove seeds and membranes. Rinse and pat dry. Set aside the tops for later use or chop to mix into the filling if desired.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  5. Add Italian sausage, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through with some crispy edges. Drain excess fat if needed.
  6. Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer gently for 2-3 minutes to meld flavors.
  7. Transfer sausage mixture to a mixing bowl and fold in cooked rice until well combined. Adjust seasoning if necessary.
  8. Stuff each bell pepper evenly with the sausage and rice mixture, packing but not overflowing. Place upright in the prepared baking dish.
  9. Sprinkle shredded mozzarella over each stuffed pepper, then top with grated Parmesan.
  10. Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbling and golden brown.
  11. Let peppers rest for 5 minutes after baking. Garnish with fresh parsley if desired and serve warm.

Notes

Use day-old rice for better texture. Brown sausage well for crispy bits and flavor. Don’t overstuff peppers to prevent tipping. Cover with foil while baking to keep moisture, removing foil near the end for a golden cheese crust. Freshly cooked rice can be used if cooled. Variations include using turkey sausage, adding mushrooms, or swapping cheeses.

Nutrition

Keywords: stuffed bell peppers, Italian sausage, cheesy stuffed peppers, easy dinner, comfort food, baked stuffed peppers, weeknight meal

Find it online: https://sweetstirring.com/savory-cheesy-italian-sausage-and-rice-stuffed-bell-peppers-recipe-easy-and-delicious/