Classic Stuffed Bell Peppers Recipe (Print Version)
# Ingredients:
→ Fresh Produce
01 -
3 large bell peppers, any color
02 -
1 yellow onion, finely diced
03 -
3 cloves fresh garlic, minced
→ Meat & Dairy
04 -
1 pound Italian sausage
05 -
1 cup shredded mozzarella cheese
→ Pantry Items
06 -
2 tablespoons cooking oil, divided
07 -
1 cup marinara sauce
08 -
1/2 cup uncooked long grain white rice
09 -
3/4 cup chicken broth
→ Seasonings
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon garlic powder
12 -
1 1/4 teaspoons salt, divided
13 -
1/4 teaspoon freshly cracked black pepper
# Instructions:
01 -
Preheat oven to 350°F. Cut bell peppers in half horizontally and carefully remove stems from the top halves. Place in a 9x13-inch casserole dish, brush with 1 tablespoon oil, season with 1/4 teaspoon each salt and pepper, and pre-bake for 20 minutes to soften.
02 -
While peppers pre-bake, brown Italian sausage in a large skillet with 1 tablespoon oil over medium heat. Add diced onion and minced garlic, cooking until onion becomes translucent and fragrant.
03 -
Add uncooked rice, marinara, seasonings, remaining salt, and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer covered for 20 minutes. Let rest covered for 5 more minutes, then fluff rice and stir to combine.
04 -
Fill each pepper half generously with the meat mixture and top with mozzarella. Cover loosely with foil and bake 15 minutes. Uncover and broil 2-3 minutes until cheese browns slightly.
# Notes:
01 -
You can prepare the filling ahead of time and stuff the peppers just before baking
02 -
Feel free to swap Italian sausage for ground beef or turkey if preferred
03 -
Watch carefully during the broiling step to prevent cheese from burning