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Homemade Sausage-Stuffed Peppers photo

Sausage-Stuffed Peppers

Warm, hearty Sausage-Stuffed Peppers are bursting with flavor and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Peppers:
  • 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 cloves garlic (minced)
  • 1 2/3 cups cooked whole-grain rice
  • 1/2 cup low-sodium chicken broth
  • to taste Salt
  • to taste freshly ground black pepper
  • 1 1/4 cups shredded mozzarella cheese (divided)
  • Fresh parsley (chopped, for garnish)

Equipment

  • Large skillet
  • Mixing Bowl
  • Baking Dish
  • Sharp knife
  • Wooden spoon

Method
 

Instructions:
  1. 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.
  2. 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.
  3. Step 3: Add the Aromatics - Stir in minced garlic, dried thyme, and dried oregano. Cook for an additional minute until garlic is fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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!