Sausage-Stuffed Peppers
There’s something about a warm, hearty meal that just wraps you in comfort. Sausage-Stuffed Peppers are the epitome of cozy cooking. Not only are these vibrant, bell pepper vessels packed with flavor, but they also make for a stunning presentation on your dinner table. This dish marries the savory goodness of Italian sausage with wholesome ingredients, making it a perfect weeknight dinner or an impressive dish for entertaining friends and family. Plus, it’s incredibly versatile and can be customized to fit your taste preferences.
Why You’ll Keep Making It
Sausage-Stuffed Peppers are a delightful fusion of flavors and textures. The smoky, spicy sausage blends beautifully with the sweetness of the peppers, while the melty mozzarella adds a comforting creaminess that you won’t be able to resist. Here are just a few reasons why this recipe will become a staple in your kitchen:
- Flavorful and Satisfying: Each bite is a delicious combination of savory sausage, aromatic herbs, and gooey cheese.
- Customizable: You can easily switch up the proteins, grains, and spices to suit your preferences.
- Meal Prep Friendly: Make a batch ahead of time for easy meals throughout the week.
- Family-Friendly: Kids and adults alike will love this hearty dish.
What Goes In
Creating these Sausage-Stuffed Peppers requires a handful of wholesome ingredients. Here’s what you’ll need:
- 6 large bell peppers (any color)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 pound Italian sausage, casings removed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 2/3 cups cooked whole-grain rice
- 1/2 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- 1 1/4 cups shredded mozzarella cheese, divided
- Fresh parsley, chopped, for garnish
Equipment at a Glance
Before you get started, gather these handy kitchen tools:
- Large Skillet: For browning the sausage and sautéing the vegetables.
- Mixing Bowl: To combine the filling ingredients.
- Baking Dish: To hold the stuffed peppers while they bake.
- Sharp Knife: For chopping and slicing your ingredients.
- Wooden Spoon: For mixing and sautéing.
Sausage-Stuffed Peppers: Step-by-Step Guide
Now that you have everything ready, let’s dive into the step-by-step process of making these delicious Sausage-Stuffed Peppers.
Step 1: Prepare the Peppers
Begin by preheating your oven to 375°F (190°C). While the oven heats, wash the bell peppers thoroughly. Cut the tops off each pepper and carefully remove the seeds and membranes. Set them aside.
Step 2: Cook the Sausage Mixture
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook it until browned and cooked through, about 5-7 minutes.
Step 3: Add the Aromatics
Once the sausage is browned, stir in the minced garlic, dried thyme, and dried oregano. Cook for an additional minute until the garlic is fragrant.
Step 4: Combine the Filling
In a mixing bowl, combine the cooked sausage mixture, cooked whole-grain rice, chicken broth, and 1 cup of shredded mozzarella cheese. Season with salt and freshly ground black pepper to taste. Mix everything well until combined.
Step 5: Stuff the Peppers
Spoon the sausage mixture into each prepared bell pepper, packing it in gently. Place the stuffed peppers upright in a baking dish. If you have any leftover filling, feel free to add it around the peppers in the dish.
Step 6: Bake the Peppers
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining 1/4 cup of mozzarella cheese on top of each pepper. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Once baked, remove the peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy your delicious Sausage-Stuffed Peppers!
Seasonal Twists
These Sausage-Stuffed Peppers can easily be adapted for different seasons and flavor profiles. Consider trying out these variations:
- Fall Flavor: Incorporate diced butternut squash and cranberries for a festive twist.
- Summer Fresh: Add fresh corn and diced tomatoes for a light, summery version.
- Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for an extra kick.
- Herbed Delight: Substitute the dried herbs with fresh basil and parsley for a garden-fresh flavor.
Frequent Missteps to Avoid
Even the best of us can make mistakes in the kitchen. To ensure your Sausage-Stuffed Peppers turn out perfectly, keep these tips in mind:
- Overcooking the Peppers: Make sure not to overcook the peppers during the first baking stage; they should still retain some crunch.
- Ignoring Seasoning: Don’t be shy with the salt and pepper! Season each component as you go for maximum flavor.
- Skipping the Cheese: The cheese adds a creamy texture and rich flavor, so don’t skimp on it!
- Not Packing the Filling: Make sure to pack the filling into the peppers to avoid them collapsing during baking.
Meal Prep & Storage Notes
Sausage-Stuffed Peppers are perfect for meal prep! Here’s how to make the most of this dish:
You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days. Stuff the peppers just before baking. If you have leftovers, they can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. These peppers also freeze well; just make sure to wrap them tightly and consume them within three months for the best quality.
Handy Q&A
Can I use a different type of sausage?
Absolutely! Feel free to substitute with turkey sausage or chicken sausage for a lighter option. You can also use vegetarian sausage for a meat-free version.
What can I serve with Sausage-Stuffed Peppers?
Sausage-Stuffed Peppers pair wonderfully with a side salad or garlic bread. If you’re looking for something more substantial, consider serving them alongside Our Favorite Lightened Up Beef Enchiladas With 10 Minute Enchilada Sauce for a complete meal.
Can I use quinoa instead of rice?
Yes! Quinoa is a fantastic substitute for rice and adds additional protein and nutrients to your dish. Just make sure to cook it according to package instructions before mixing it in.
How do I know when the peppers are done?
The peppers are done when they are tender, and the cheese is melted and bubbly. You can pierce them with a fork to check for doneness.
If you’re inspired by Sausage-Stuffed Peppers, you might also enjoy these healthy-ish recipes:
Hungry for More?
If you enjoyed this recipe and are eager to explore more delicious meals, stay tuned for more mouthwatering ideas that will excite your palate and nourish your body. Sausage-Stuffed Peppers are just the beginning of your culinary adventure. Whether you’re looking for quick weeknight dinners or impressive dishes for gatherings, there’s always something new to create in your kitchen.
Savor the flavors and enjoy the process of cooking!
Sausage-Stuffed Peppers
Ingredients
Equipment
Method
- Step 1: Prepare the Peppers - Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut the tops off each pepper and carefully remove the seeds and membranes. Set aside.
- Step 2: Cook the Sausage Mixture - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the Italian sausage, breaking it apart, and cook until browned, about 5-7 minutes.
- Step 3: Add the Aromatics - Stir in minced garlic, dried thyme, and dried oregano. Cook for an additional minute until garlic is fragrant.
- Step 4: Combine the Filling - In a mixing bowl, combine the sausage mixture, cooked rice, chicken broth, and 1 cup of mozzarella. Season with salt and pepper to taste. Mix well.
- Step 5: Stuff the Peppers - Spoon the sausage mixture into each pepper, packing it in gently. Place the stuffed peppers upright in a baking dish.
- Step 6: Bake the Peppers - Cover the dish with aluminum foil and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella on top, and bake uncovered for 10-15 minutes until cheese is melted and bubbly.
- Step 7: Garnish and Serve - Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
Notes
- Prepare the filling ahead of time and store it in the refrigerator for up to 3 days.
- Stuff the peppers just before baking for best results.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Peppers freeze well; wrap tightly and consume within three months.
- Try using quinoa instead of rice for a nutritious twist!
