Print

Stuffed Bell Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Stuffed Bell Peppers are a hearty, comforting dish filled with Italian sausage, rice, marinara sauce, and melted mozzarella. Perfect for a family meal or meal prep, this one-dish recipe is easy to make, satisfying, and full of flavor.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Ingredients

3 bell peppers

2 Tbsp cooking oil (divided)

1 lb. Italian sausage

1 yellow onion (diced)

3 garlic cloves (minced)

1 tsp Italian seasoning

½ tsp garlic powder

1¼ tsp salt (divided)

¼ tsp black pepper (freshly cracked)

1 cup marinara sauce

½ cup long grain white rice (uncooked)

¾ cup chicken broth

1 cup mozzarella cheese (shredded)

Instructions

  1. Preheat the oven to 350°F. Wash and dry each bell pepper, then cut them in half horizontally. Carefully remove the stem from the top half of each pepper. Place the bell pepper halves in a 9×13-inch casserole dish. Brush with 1 Tbsp of oil, and season with ¼ tsp of salt and ¼ tsp cracked black pepper. Bake for 20 minutes to soften the peppers.
  2. While the peppers are baking, prepare the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage in the skillet.
  3. Once browned, add the diced onion and minced garlic to the skillet. Continue sautéing until the onion becomes translucent and the garlic is fragrant.
  4. Add the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 tsp of salt, and chicken broth to the skillet. Stir to combine. Place a lid on the skillet, bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes. After 20 minutes, turn off the heat and let the mixture rest with the lid on for an additional 5 minutes.
  5. After resting, fluff the rice and stir the mixture. Begin filling each bell pepper with the meat filling, packing them tightly until they are full.
  6. Top each stuffed pepper with shredded mozzarella cheese. Loosely cover the casserole dish with aluminum foil and bake for 15 minutes until the peppers are tender.
  7. After 15 minutes, remove the foil and switch the oven to broil. Broil the stuffed peppers for 2-3 minutes, just until the cheese begins to brown on top. Watch closely to prevent over-browning.
  8. Garnish with parsley if desired and serve immediately.

Notes

  • Meat Alternatives: Use ground turkey, chicken, or beef in place of Italian sausage for a different flavor profile.
  • Vegetarian: Substitute the sausage with a plant-based meat alternative or load the peppers with extra vegetables like mushrooms, zucchini, or beans for a vegetarian-friendly version.
  • Spicy Kick: Add a dash of red pepper flakes or hot sauce to the filling for an extra spicy kick.
  • Cheese Options: Swap mozzarella with cheddar, Parmesan, or a combination of your favorite cheeses.
  • Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To reheat, place the stuffed peppers in the oven at 350°F for 10-15 minutes, or microwave them until heated through.

Nutrition

Find it online: https://cheftinaskitchen.com/stuffed-bell-peppers/