Easy Italian Sausage Stuffed Peppers
Hearty bell peppers stuffed with savory Italian sausage, rice, tomatoes, and melty cheese for a comforting weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 large bell peppers any color; tops removed and seeds discarded
- 1 tbsp olive oil
- 1 lb Italian sausage casings removed
- 0.5 cup yellow onion, finely chopped
- 2 clove garlic, minced
- 1 cup cooked white rice sub cauliflower rice for low-carb
- 1 cup crushed tomatoes
- 1 tsp Italian seasoning
- 0.75 tsp kosher salt to taste
- 0.5 tsp black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
- Prep the peppers: Slice off the tops, remove seeds and membranes. Place peppers cut-side up in the baking dish and brush insides with a little olive oil.
- Par-bake peppers for 10 minutes to soften slightly; set aside.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add sausage and onion; cook, breaking up meat, until sausage is browned and onion is soft, about 6 to 8 minutes. Stir in garlic and cook 30 seconds.
- Stir in cooked rice, crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer 3 to 5 minutes to thicken slightly. Remove from heat and fold in half of the mozzarella.
- Fill each par-baked pepper with the sausage mixture. Top with remaining mozzarella and the Parmesan.
- Bake uncovered for 20 to 25 minutes, until peppers are tender and cheese is melted and bubbly. Broil 1 to 2 minutes for extra browning if desired.
- Rest 5 minutes, garnish with parsley, and serve warm.
Notes
For a lighter version, use turkey Italian sausage. You can substitute quinoa for rice and add extra veggies like chopped spinach or zucchini to the filling.