Description
These Sausage Stuffed Peppers make for a hearty and flavorful dinner option, combining savory Italian sausage, aromatic herbs, cheese, and a comforting bed of rice or quinoa all baked inside sweet bell peppers. This recipe is perfect for a filling family meal or meal prep that can be easily refrigerated or frozen.
Ingredients
Scale
Peppers
- 6 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion (1/2 of a medium onion)
- 1 pound uncooked Italian sausage (removed from casings)
- 1 cup (120g) chopped mushrooms (optional)
- 3 garlic cloves, minced
- 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
- 1 teaspoon fresh chopped parsley (or 1/2 teaspoon dried), plus more for garnish if desired
- 1 teaspoon fresh chopped basil (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup (120ml) chicken broth
- 1 and 1/2 cups (190g) shredded cheese, divided
- 1 and 1/2 cups (about 300g) cooked rice or quinoa (brown rice/quinoa blend suggested)
Instructions
- Prepare the Peppers: Slice 1/4 inch off the top of each bell pepper and remove the core and seeds by hand. Arrange the peppers cut side up in a greased 9×13-inch baking dish or a cast iron skillet, ensuring they fit snugly.
- Preheat Oven: Set your oven to 375°F (191°C) to preheat while you work on the filling.
- Cook the Filling: In a large skillet over medium heat, warm olive oil and sauté chopped onion for 3-4 minutes until softened. Add Italian sausage, mushrooms (if using), minced garlic, oregano, parsley, basil, salt, and pepper. Cook, breaking up the sausage with a spoon or spatula, until sausage is nearly cooked through (6-7 minutes). Carefully drain excess grease. Stir in chicken broth and cook for 2 more minutes, then remove from heat.
- Add Cheese and Rice: Stir in 1 cup of shredded cheese and the cooked rice or quinoa mixture until fully combined.
- Fill the Peppers: Spoon the prepared sausage mixture into each pepper, filling to the very top. Optionally, pour about 1 inch of warm water into the bottom of the pan around the peppers to help keep them moist during baking.
- Bake Covered: Cover the baking dish and bake the stuffed peppers for 35-38 minutes, until the peppers are nearly fork tender.
- Add Remaining Cheese: Remove from oven, evenly sprinkle the remaining 1/2 cup shredded cheese over the tops of the peppers, then return to the oven uncovered and bake for an additional 5 minutes to melt the cheese.
- Garnish and Serve: Sprinkle freshly chopped parsley or your choice of herb on top, use tongs to carefully lift the peppers from the pan, and serve warm.
- Storage: Cover leftovers and refrigerate up to 4 days, or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator then warm in the microwave or bake covered at 300°F (149°C) for 20 minutes until heated through.
Notes
- Feel free to customize the recipe by using different types of sausage, cheeses, herbs, and grains like white rice or quinoa.
- If you prefer a vegetarian option, substitute sausage with cooked lentils, mushrooms, or plant-based meat alternatives.
- Pouring water into the pan during baking helps keep the peppers tender and moist.
- Ensure to remove excess grease when cooking sausage to avoid greasy filling.
- Peppers can be prepped in advance and stored raw in the fridge for up to a day before filling and baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
