- Italian Stuffed Peppers
Italian Stuffed Peppers
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Egg-free, Gluten-free, Nut-free
- 3 bell peppers
- 1 tablespoon oil
- 1 small onion
- 2 garlic cloves, minced
- 1 pound hot Italian sausage, removed from its casing
- 3/4 cup rice
- 1 1/2 cups chicken broth
- 1 cup tomato sauce
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil. Cut the peppers in half lengthwise and remove the membranes and seeds. Boil the peppers until they are flexible, between 3 to 5 minutes. Drain in a colander and set aside.
Combine the rice and broth in a medium saucepan. Bring the broth to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and allow the rice to sit, covered, for an additional 5 minutes.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook for 3 to 4 minutes. Add garlic and jalapeño and cook for another 30 seconds. Add the hot Italian sausage and cook until it’s no longer pink, breaking it up with your spatula. Add the cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Cook until heated through, about 5 minutes.
Stuff each pepper with the filling and arrange them in a well-greased roasting dish. Top each pepper with the shredded mozzarella and Parmesan cheese.
Roast the peppers until the cheese is melted and bubbly, about 15 minutes.
Enjoy immediately or store in the refrigerator for up to 4 days.
**Note: The hot Italian sausage in this recipe can be replaced with ground beef or ground poultry.