Italian Stuffed Peppers
Stuffed peppers are always great for dinner and this Italian stuffed peppers recipe boasts plenty of amazing Italian flavors that everyone at the dinner table will rave about.
Servings: 6
Equipment
- Baking Dish 9 x 13-Inch
- Skillet Large
Ingredients
- ½ Cup long grain white rice uncooked, or 1 ½ Cups cooked rice
- 6 bell peppers seeds and membranes discarded
- 1 Tablespoon olive oil
- 1 Pound Italian sausage mild
- 1 yellow onion diced
- 2 Cloves garlic minced
- 14½ Ounces canned tomatoes fire-roasted and diced
- 2 Tablespoons tomato paste
- ½ Teaspoon salt
- ½ Teaspoon black pepper freshly cracked
- ¼ Teaspoon red pepper flakes or to taste
- ½ Teaspoon Italian seasoning
- 1 Cup chicken broth or water
- 1 Cup mozzarella cheese shredded
- chopped parsley fresh, optional for garnish
Instructions
- Cook rice according to package instructions, set aside.
- Remove tops from the bell peppers and discard the seeds and ribs. Place the whole peppers in a 9 x 13-inch baking dish. Finely chop the tops of the peppers and set aside.
- Preheat oven to 400°F.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, or until the meat is no longer pink.
- Add onions and reserved diced pepper tops to the skillet. Cook for 5 minutes, or until the vegetables are tender.
- Add garlic and cook for an additional minute.
- Add diced tomatoes, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, and cooked rice to the skillet. Stir until ingredients are combined.
- Loosely fill each bell pepper with the sausage and rice mixture. Pour 1 cup of chicken broth or water into the bottom of the baking dish. Place stuffed peppers into the oven and cook for 30 minutes.
- Sprinkle mozzarella cheese on top of the peppers and to the oven for 5 minutes or until cheese is melted. Remove from the oven and serve, garnished with chopped parsley if desired.
Notes
Instant rice: Save time by using a couple of microwaveable rice pouches instead of cooking the rice from scratch. It's a great shortcut for busy weeknights.
Choosing peppers: Since the bell peppers are the star of this recipe, choose fresh, firm ones with smooth, shiny skin and no soft spots or wrinkles. Look for peppers that can stand upright in the baking dish, as they'll be easier to fill and less likely to tip over while baking.
Garnish ideas: I like to finish these Italian stuffed peppers with chopped fresh parsley for a pop of color and fresh flavor. Fresh basil is another delicious option, or sprinkle on a little extra Parmesan or mozzarella just before serving if you love extra cheesy stuffed peppers.
Choosing peppers: Since the bell peppers are the star of this recipe, choose fresh, firm ones with smooth, shiny skin and no soft spots or wrinkles. Look for peppers that can stand upright in the baking dish, as they'll be easier to fill and less likely to tip over while baking.
Garnish ideas: I like to finish these Italian stuffed peppers with chopped fresh parsley for a pop of color and fresh flavor. Fresh basil is another delicious option, or sprinkle on a little extra Parmesan or mozzarella just before serving if you love extra cheesy stuffed peppers.
Nutrition
Calories: 464kcal | Carbohydrates: 29g | Protein: 19g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 1149mg | Potassium: 773mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4110IU | Vitamin C: 163mg | Calcium: 157mg | Iron: 3mg
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