Italian Sausage Stuffed Peppers
This version of stuffed peppers combines fresh bell peppers, Italian sausage, tomatoes, spices, rice, and plenty of other flavors, to make a hearty dinner that's easy enough for every day, yet yummy enough to serve to company.
Servings: 6 servings
Calories: 436kcal
Ingredients
- 3 large red bell peppers or another color you prefer
- 1 lb. ground Italian sausage mild or hot
- 1 Tbsp unsalted butter
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 15 oz can diced tomatoes undrained
- 2 oz cream cheese cubed, and softened if possible
- 1 1/2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 heaping cup cooked white rice
- 1 1/2 - 2 cups shredded mozzarella cheese
Instructions
Prep peppers
- Wash and pat dry the bell peppers. Then slice one in half from the stem to the bottom, and scoop out the ribs and seeds from inside both halves. Repeat with remaining peppers. Set aside.
Cook filling
- In a large, heavy bottomed pot or high sided skillet, add the sausage and cook over MED or MED HIGH heat.
- As the meat cooks, use a wooden spoon or potato masher to break it up into crumbles.
- Once the sausage is cooked through (about 5-6 minutes), drain in a colander.
- Add butter to the pot, then add diced onion and cook about 4 minutes, or until soft and translucent.
- Add garlic and cook another minute or so.
- Add diced tomatoes, cream cheese, Italian seasoning, salt, and pepper. Stir well to combine, and bring to a high simmer.
- Cook for about 5 minutes to allow the mixture to thicken up a bit.
- Stir in cooked rice, making sure everything is combined well. Set aside for a bit.
Prepare to bake
- Preheat oven to 350°F, and get out a 9x13" baking dish. Lightly spray the dish with nonstick spray, then set aside.
Assemble
- Fill the pepper halves with equal amounts of the sausage filling.
- Top each pepper half with a small handful of shredded mozzarella cheese.
Bake
- Add assembled peppers to prepared baking dish.
- Cover with foil, then bake in preheated oven for 25 minutes. Then remove the foil and bake another 10 minutes, until the filling is hot and the cheese is bubbly and melted.
Serve
- Serve hot, with fresh basil or parsley if desired.
Notes
- I've estimated this recipe serves 6, with a serving size being a pepper half. But please feel free to divide it up into as many servings as you'd like.
Nutrition
Calories: 436kcal | Carbohydrates: 11g | Protein: 19g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 963mg | Potassium: 559mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3034IU | Vitamin C: 114mg | Calcium: 206mg | Iron: 2mg
