Description
Sausage Stuffed Peppers are a hearty, comforting dish featuring bell peppers filled with a savory mixture of Italian sausage, rice, tomatoes, and cheese. Baked until tender and topped with melted cheddar cheese, these stuffed peppers are perfect for a satisfying family dinner or meal prep.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1/2 medium onion, chopped
- Chopped tops from bell peppers
- 3 cloves garlic, minced
Protein
- 1 pound Italian sausage meat
Grains
- 1 cup cooked rice (white jasmine rice recommended)
Dairy
- 2 cups shredded cheddar cheese blend, divided
Canned Goods
- 1 (14 ounce) can diced tomatoes with juices
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Rice. If you don’t have cooked rice ready, cook 1/2 cup uncooked rice (such as jasmine rice) to yield about 1 cup cooked rice. This can be done a day or two in advance.
- Preheat Oven and Prep Peppers. Preheat your oven to 400°F (200°C) and adjust the rack to the middle position. Cut the tops off the bell peppers as evenly as possible, removing the seeds and membranes. Chop the usable pepper tops to add to the filling.
- Arrange Peppers in Baking Dish. Place the peppers cut-side up in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to help steam and cook the peppers evenly.
- Sauté Vegetables. Heat olive oil in a skillet over medium-high heat. Add chopped onion and chopped pepper tops, sautéing for about 5 minutes until softened.
- Cook Sausage. Add Italian sausage meat to the skillet. Break it up with a spoon and cook for about 8 minutes until browned and cooked through. Spoon out most of the rendered fat to reduce grease.
- Add Garlic and Tomatoes. Stir in the minced garlic and the can of diced tomatoes with juices. Let the mixture cook down slightly if there’s excess liquid, but retain some moisture for juicy filling.
- Mix in Rice and Cheese. Stir in the cooked rice and half of the shredded cheddar cheese. Season with salt and pepper to taste, ensuring the filling is flavorful.
- Stuff Peppers and Bake. Spoon the sausage mixture evenly into each bell pepper. Cover the baking dish tightly with aluminum foil and bake in the oven for 40 minutes.
- Finish with Cheese. Remove the foil carefully. The peppers should be tender but still hold their shape. Sprinkle the remaining cheese over the tops of the stuffed peppers, then return to the oven for another 5-10 minutes until the cheese is melted and bubbly.
Notes
- Using a mix of colored bell peppers adds a vibrant look and variety of flavors.
- You can substitute cooked brown rice or quinoa instead of white rice for a healthier alternative.
- For a spicier kick, consider using spicy Italian sausage or adding crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a lower-fat option, use turkey sausage and reduced-fat cheese.
- Make sure peppers remain slightly firm after baking to prevent them from becoming too soft and falling apart.
