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Sausage-stuffed peppers Recipe

Italian-American · Main course · 60 min total

Colorful bell peppers are filled with a savory mixture of Italian sausage, rice, and cheese, then baked until tender. This hearty dish makes a satisfying weeknight dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 lb sweet Italian sausage, casings removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright.
2. In a large skillet over medium heat, cook sausage, breaking it up, until browned, about 5-7 minutes. Add onion and garlic; cook until softened, 3 minutes.
3. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for 2 minutes. Remove from heat and stir in 1/2 cup mozzarella.
4. Stuff each pepper with the sausage-rice mixture. Place peppers in a baking dish just large enough to hold them upright. Top with remaining mozzarella.
5. Bake for 30-35 minutes, until peppers are tender and cheese is melted and bubbly. Garnish with parsley if desired.

Tips

• For a spicier version, use hot Italian sausage.
• Leftover stuffed peppers can be refrigerated for up to 3 days.
• Serve with a side salad or crusty bread.

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