Description
Tender bell peppers stuffed with a savory mixture of Italian sausage, rice, tomatoes, and herbs, then topped with melted mozzarella and baked until perfectly golden and comforting.
Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 pound bulk Italian sausage
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft. Stir in garlic and cook briefly. Add Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in cooked white rice, drained diced tomatoes, Italian seasoning, salt, and black pepper. Mix until evenly combined and heated through.
- Arrange halved bell peppers cut side up in the prepared baking dish so they sit snugly.
- Spoon the sausage and rice mixture evenly into each pepper half, gently pressing to fill without overpacking.
- Cover loosely with foil and bake for 25 minutes.
- Remove foil, sprinkle shredded mozzarella cheese on top of each pepper, and bake uncovered for another 15 minutes until the cheese is melted and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Taste the filling before stuffing the peppers and adjust seasoning if needed.
- If peppers wobble, slice a thin piece off the bottom to help them stand upright.
- Freshly shredded cheese melts more smoothly than pre shredded varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: sausage stuffed peppers, stuffed bell peppers, baked peppers with sausage, easy dinner recipe, comfort food