Easy Stuffed Bell Peppers
Stuffed bell peppers are a versatile dish that’s perfect for a cozy family dinner or a casual gathering. This recipe for Easy Stuffed Bell Peppers with Italian Sausage combines flavorful ingredients like savory Italian sausage, aromatic herbs, and melted cheeses, all encased in vibrant bell peppers. Not only is this meal delicious, but it’s also visually appealing and nutritious. The preparation is straightforward, requiring minimal time and effort. Whether you’re looking to impress guests or enjoy a comforting homemade meal, these stuffed peppers are sure to satisfy.
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PERFECT SIDE DISHES FOR STUFFED BELL PEPPERS
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Stuffed bell peppers are a flavorful and filling dish on their own, but pairing them with the right side dishes can elevate your meal to the next level. Here are some side dish ideas that complement the savory taste of stuffed bell peppers with Italian sausage:
GARLIC BREAD
Description: Crispy on the outside and soft on the inside, garlic bread is an excellent accompaniment to stuffed bell peppers. The garlicky and buttery flavors enhance the meal without overpowering the main dish.
Tip: Use fresh garlic and a sprinkle of parsley on top to add a touch of freshness and color.
MIXED GREEN SALAD
Description: A simple salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette offers a refreshing contrast to the rich flavors of stuffed peppers.
Tip: Add some feta cheese or olives for an extra burst of flavor and texture.
ROASTED VEGETABLES
Description: Roasted vegetables like zucchini, carrots, and asparagus can add a delightful crunch and sweetness that pairs well with the savory stuffing of the peppers.
Tip: Toss the vegetables with olive oil, salt, pepper, and a splash of balsamic vinegar before roasting for added depth of flavor.
MASHED POTATOES
Description: Creamy mashed potatoes are a comforting side that can balance the bold flavors of stuffed peppers.
Tip: Consider adding roasted garlic or a sprinkle of cheese to the mashed potatoes for extra richness.
RECIPE IDEAS:
Chili Lime Stuffed Bell Peppers
Turkey Stuffed Poblano Peppers
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INGREDIENTS YOU NEED
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Large bell peppers (any color)
Olive oil
Onion, finely chopped
Garlic, minced
Italian sausage, removed from casings
Cooked rice
Canned diced tomatoes, drained
Dried oregano
Dried basil
Salt and pepper to taste
Shredded mozzarella cheese
Shredded cheddar cheese
Fresh parsley, chopped, for garnish
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HOW TO MAKE EASY STUFFED BELL PEPPERS
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- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly season the inside of each pepper with salt and pepper. Place the peppers upright in a baking dish.
- Make the Filling: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and Italian sausage to the skillet. Cook until the sausage is browned and cooked through, breaking it up with a spoon. Stir in the cooked rice, drained tomatoes, oregano, and basil. Season with salt and pepper. Cook for an additional 5 minutes.
- Stuff the Peppers: Spoon the sausage mixture evenly into each of the prepared bell peppers, pressing down gently to fill them completely. Sprinkle the shredded mozzarella and cheddar cheese over the top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
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FREQUENTLY ASKED QUESTIONS
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Answer: Yes, stuffed bell peppers can be prepared in advance. Stuff the peppers and store them in the refrigerator for up to 24 hours before baking. This can save you time on the day of serving while allowing flavors to meld together. For longer storage, consider freezing the stuffed peppers before baking.
Answer: To prevent soggy peppers, avoid overcooking them. Precook the filling separately, and bake the stuffed peppers just long enough for the cheese to melt and the peppers to become tender-crisp. You can also pre-bake the peppers for 5-10 minutes before stuffing to reduce cooking time with the filling.
Answer: Allow the stuffed bell peppers to cool slightly before serving to help the filling set. Serve them whole for a dramatic presentation, or slice them in half for easier serving. Pair with a side of garlic bread, salad, or roasted vegetables to complete the meal.
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RECOMMENDED RECIPES
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Easy Stuffed Bell Peppers with Italian Sausage
Equipment
- Baking dish
- Large skillet
- knife
- cutting board
- Spoon
- Aluminum foil
Ingredients
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound Italian sausage, remove from casings
- 1 cup cooked rice
- 1 can 14.5 oz. diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly season the inside of each pepper with salt and pepper. Place the peppers upright in a baking dish.
- Make the Filling: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and Italian sausage to the skillet. Cook until the sausage is browned and cooked through, breaking it up with a spoon. Stir in the cooked rice, drained tomatoes, oregano, and basil. Season with salt and pepper. Cook for an additional 5 minutes.
- Stuff the Peppers: Spoon the sausage mixture evenly into each of the prepared bell peppers, pressing down gently to fill them completely. Sprinkle the shredded mozzarella and cheddar cheese over the top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
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