Description
Hearty stuffed peppers filled with savory Italian sausage, rice, tomato sauce, and melted cheese. This comforting baked dish is full of classic Italian-inspired flavors and makes an easy, satisfying dinner.
Ingredients
Peppers
- 4 large bell peppers, tops removed and seeded
Filling
- 1 lb Italian sausage (mild or hot), casings removed
- 1 cup cooked rice (white or brown)
- 1 cup marinara or tomato sauce
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese (divided)
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prepare for the stuffed peppers.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Sausage: Add the Italian sausage to the skillet, breaking it up as it cooks until browned through. Drain excess grease if necessary to avoid excess fat in the filling mixture.
- Combine Filling: Stir in the cooked rice, marinara or tomato sauce, Italian seasoning, salt, and black pepper. Remove the skillet from heat and mix in half of the shredded mozzarella cheese until evenly combined.
- Stuff Peppers: Evenly divide the filling mixture and stuff it into the prepared bell peppers, ensuring they are firmly packed. Place the stuffed peppers upright in the greased baking dish.
- Bake Covered: Loosely cover the baking dish with foil and bake the peppers in the preheated oven for 30 minutes to allow the flavors to meld and peppers to soften.
- Add Cheese and Finish Baking: Remove the foil, top each pepper with the remaining mozzarella cheese and grated Parmesan. Return to the oven and bake uncovered for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving to allow the filling to set.
Notes
- Use red or yellow bell peppers for a sweeter flavor profile.
- For a low-carb version, swap the cooked rice with cauliflower rice.
- Leftovers can be refrigerated and reheat well, best consumed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meat & Mains
- Method: Baking
- Cuisine: Italian-American
