Ah, stuffed peppers—an absolute classic that feels like a warm hug on a chilly night. I stumbled upon this gem while rummaging through my grandma’s old recipe box, hidden beneath a stack of mismatched index cards. These peppers are like tiny edible treasure chests, bursting with flavors that dance between savory and sweet, leaving you longing for more.
Steps
- Preheat your oven to 350°F. Clean and dry the bell peppers, then cut them horizontally in half. Carefully remove the stems from the top halves using a paring knife, leaving a small hole if necessary.
- Arrange the bell pepper halves in a 9×13-inch baking dish. Brush them with 1 tablespoon of oil and season with salt and pepper. Bake for 20 minutes to soften them up, then take them out of the oven and set aside.
- While the peppers are baking, prepare the filling. Heat a large skillet over medium heat, adding 1 tablespoon of oil. Cook the Italian sausage until browned.
- Add diced onion and minced garlic to the skillet with the sausage. Sauté until the onion becomes translucent and the garlic releases its fragrance.
- Stir in uncooked rice, marinara sauce, Italian seasoning, garlic powder, salt, and chicken broth. Cover the skillet, increase the heat to medium-high, and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes. Let it rest for 5 more minutes without removing the lid.
- Fluff the rice mixture and stir to combine evenly. Fill each bell pepper half with the sausage and rice mixture, packing them full.
- Sprinkle shredded mozzarella cheese evenly over the stuffed peppers. Cover the baking dish with tented aluminum foil and bake for 15 minutes.
- Remove the foil and broil the peppers for 2-3 minutes until the cheese starts to brown slightly. Keep an eye on them to avoid over-browning. Optionally, garnish with parsley before serving.
Ingredients
- 3 bell peppers
- 2 tablespoons cooking oil, divided
- 1 pound Italian sausage
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 1 cup marinara sauce
- 1/2 cup uncooked long grain white rice
- 3/4 cup chicken broth
- 1 cup shredded mozzarella cheese
Nutritional Values
Calories: 2724kcal | Carbohydrates: 132g | Protein: 108g | Fat: 198g | Sodium: 8766mg | Fiber: 18g
FAQ
- What are the essential ingredients for Stuffed Bell Peppers?
- Traditional stuffed bell peppers often include ground beef, rice, tomatoes, and cheese. In this recipe, Italian sausage is used instead of ground beef for added flavor. Other ingredients include bell peppers, onion, garlic, Italian seasoning, marinara sauce, long-grain white rice, chicken broth, and shredded mozzarella cheese.
- Should the bell peppers be cooked before stuffing them?
- Yes, it is recommended to partially cook the bell peppers before stuffing. This step helps soften the peppers and reduces the overall cooking time. As the peppers cook, you can prepare the filling, saving about 20 minutes.
- Can I use different types of meat for the filling?
- Absolutely! While this recipe uses Italian sausage for its robust flavor, you can substitute it with ground beef, ground turkey, or even Italian turkey sausage. If you opt for ground beef, you might need to adjust the seasoning to match the sausage’s flavor.
- What side dishes pair well with Stuffed Bell Peppers?
- Stuffed bell peppers are quite substantial on their own, but you can serve them with a simple salad, crusty garlic bread, roasted broccoli, Brussels sprouts, or sautéed vegetables for a complete meal.
- How should leftovers be stored and reheated?
- Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to four days. They can be reheated in either the microwave or oven, and they maintain their delicious flavor, making them ideal for meal prep.
Tips
- To save time, pre-cook the bell peppers slightly before stuffing them. This not only softens the peppers but also reduces the overall cooking time, allowing you to prepare the filling simultaneously.
- Consider using green bell peppers instead of the more colorful varieties if you’re looking to cut costs. While they may not be as visually striking, green peppers are often more affordable.
- If you’re looking to make the recipe more budget-friendly, substitute half the sausage with additional rice and chicken broth. This will extend the filling without compromising on taste.
- For a more flavorful and potentially cost-effective option, feel free to replace Italian sausage with ground beef. Just remember to adjust the seasoning to ensure the filling remains flavorful.
Equipment
- Deep Stainless Steel Skillet – Essential for cooking the filling.
- Glass Casserole Dish (9×13-inch) – Used for baking the stuffed peppers.
- Sharp Paring Knife – Useful for cutting and removing the stems from the bell peppers.
- Aluminum Foil – For tenting over the casserole dish during baking.
