Easy Stuffed Bell Peppers with Italian Sausage
This recipe combines flavorful ingredients like Italian sausage, aromatic herbs, and melted cheeses, all encased in vibrant bell peppers.
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.