Classic Stuffed Bell Peppers with Italian Sausage and Rice (Print version)
Tender bell peppers stuffed with Italian sausage, rice, and cheese, baked into a hearty one-hour dinner.
# Ingredients:
For the peppers
01 -
6 medium bell peppers (any color), tops cut off and seeds removed
02 -
1/2 cup (120 ml) low-sodium chicken broth
For the filling
03 -
1 lb (450 g) Italian sausage, casings removed
04 -
1 cup (185 g) cooked white rice
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 can (14.5 oz / 410 g) diced tomatoes, drained
08 -
1 tsp dried oregano
09 -
1/2 tsp fennel seeds (optional)
10 -
1/2 tsp kosher salt
11 -
1/4 tsp black pepper
12 -
1 cup (115 g) shredded low-moisture mozzarella
13 -
1/2 cup (45 g) grated parmesan cheese
# Instructions:
01 -
Slice the tops off the bell peppers and scoop out the seeds and membranes. Arrange them upright in a baking dish where they fit snugly.
02 -
Cook the Italian sausage in a large skillet over medium heat, breaking it into small crumbles until no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
03 -
Add the onion to the skillet and cook until soft, about 4 minutes. Stir in the garlic, drained tomatoes, oregano, fennel seeds, salt, and pepper. Cook for 2 minutes, then fold in the cooked rice and half the parmesan.
04 -
Pack the filling into each pepper, mounding it slightly. Pour the chicken broth into the bottom of the dish around the peppers. Scatter the mozzarella and remaining parmesan over the tops.
05 -
Cover the dish with foil and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake 10 to 15 minutes more until the cheese is bubbly and the peppers yield easily to a knife.
# Good to know:
01 -
Use peppers with flat bottoms so they stand upright without tipping.
02 -
Let leftovers cool completely before refrigerating.