Easy Stuffed Peppers (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 yellow onion, diced small
02 -
3 garlic cloves, finely chopped
03 -
3 big bell peppers in any color you like
→ Meat & Dairy
04 -
1 cup mozzarella, shredded
05 -
1 pound of Italian sausage
→ Pantry Items
06 -
1 cup marinara
07 -
3/4 cup chicken stock
08 -
2 tablespoons oil for cooking, kept separate
09 -
1/2 cup uncooked white rice, long grain
→ Seasonings
10 -
1/4 teaspoon black pepper, freshly ground
11 -
1/2 teaspoon garlic powder
12 -
1 teaspoon of Italian herb blend
13 -
1 1/4 teaspoons salt, separated
# Instructions:
01 -
Heat oven to 350°F. Slice the tops clean off the peppers, pulling out stems and seeds. Set them in a 9x13 pan, coat them with 1 tablespoon of oil, sprinkle with 1/4 teaspoon each salt and pepper, then let them bake for 20 minutes to get a little tender.
02 -
While the peppers bake, heat 1 tablespoon of oil in a big pan on medium. Toss in the Italian sausage, breaking it apart as it cooks. Add the chopped garlic and onion, then cook until the onion softens and the smells fill your kitchen.
03 -
Pour the marinara, uncooked rice, seasonings, the rest of the salt, and chicken stock into the pan. Turn the heat up to get it bubbling, then cover and set it on low to simmer for 20 minutes. Once done, let it sit covered for 5 minutes, fluff, and stir everything together.
04 -
Spoon the filling into the soft peppers and pile mozzarella on top. Cover loosely with foil and bake for 15 minutes. Then pop it under the broiler for 2-3 minutes, just enough to melt and lightly brown the cheese.
# Notes:
01 -
You can make the filling ahead and stuff the peppers right before baking.
02 -
Switch out the Italian sausage for turkey or ground beef if you'd rather.
03 -
Keep a close eye when broiling so the cheese doesn’t burn.