Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 yellow onion, diced finely
02 -
3 cloves of fresh garlic, chopped fine
03 -
3 large sweet peppers, any color you prefer
→ Meat & Dairy
04 -
1 cup of shredded mozzarella cheese
05 -
1 pound of Italian sausage
→ Pantry Items
06 -
1 cup of marinara sauce
07 -
3/4 cup of chicken broth
08 -
2 tablespoons of cooking oil, split
09 -
1/2 cup of uncooked white rice (long grain)
→ Seasonings
10 -
1/2 teaspoon of garlic powder
11 -
1 teaspoon of Italian seasoning
12 -
1/4 teaspoon of cracked black pepper
13 -
1 1/4 teaspoons of salt, split up
# Instructions:
01 -
Set your oven to 350°F to heat up. Cut the peppers horizontally in half, removing the stems from the top portion. Put them cut-side up in a casserole dish, drizzle with 1 tablespoon of oil, sprinkle on 1/4 teaspoon each of salt and pepper, and let them bake for 20 minutes to soften.
02 -
As the peppers cook, warm 1 tablespoon of oil in a large skillet over medium heat. Add the Italian sausage and cook it through. Toss in the onion and garlic and stir until the onion smells sweet and turns see-through.
03 -
Into the skillet, pour the rice, marinara, seasonings, remaining salt, and broth. Turn up the heat until it bubbles, then lower and cover. Let it simmer for 20 minutes. Once done, leave covered for 5 minutes, then fluff the rice and stir to blend.
04 -
Stuff the softened pepper halves with the meaty rice mixture and sprinkle cheese over the tops. Cover them lightly with foil and bake for another 15 minutes. Take off the foil and broil for 2-3 minutes, just until the cheese is golden.
# Notes:
01 -
You can make the stuffing in advance and fill the peppers later when you're ready to bake.
02 -
If you'd like, swap the sausage for ground turkey or beef.
03 -
Don't take your eyes off the broiler! The cheese can go from perfect to burnt quickly.