Hot Italian Sausage Stuffed Peppers
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Calories
692 kcal
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Cuisine
American
Hot Italian Sausage Stuffed Peppers
Description
Hot Italian Sausage Stuffed Peppers feature a savory filling of spicy Italian sausage cooked with onion and garlic, combined with cooked white rice and fire-roasted diced tomatoes. The mixture is seasoned with oregano, basil, thyme, crushed red pepper flakes, salt, black pepper, and Worcestershire sauce, then moistened with chicken broth to bring the flavors together.
The stuffed bell peppers—cleaned and hollowed—are filled with the cooked mixture and baked at 375°F. Baking softens the peppers and allows the filling to meld further, with a finishing touch of shredded Italian blend cheese adding richness and a slight crust. The dish is garnished with chopped flat leaf parsley for freshness and color.
Bell pepper colors can be varied according to preference, though the recipe notes green peppers are usually less ripe. The filling’s hearty texture combined with the tender baked peppers provides a balanced and flavorful meal.
Cooking rice to just al dente before mixing ensures it keeps a good texture after baking. The use of hot Italian sausage imparts spiciness, complemented by herbs and tomato acidity.
Ingredients
- 1 pound Italian sausage casings removed, hot
- 2 tablespoons olive oil
- 1 cup white rice (cooked to package instruction (do not overcook))
- 14 ounces diced tomatoes fire roasted
- 3 cloves garlic (minced)
- 1/2 yellow onion (chopped (1/3 cup))
- 4 bell pepper cleaned stems and seeds removed
- 1/2 cup chicken broth
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce reduced sodium
- 1/2 teaspoon black pepper fresh ground
- 1/4 cup Italian blend shredded cheese
- flat leaf parsley roughy chopped, fresh, Italian, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Cook rice according to package instructions, do not overcook, better to be a tad al dente because you'll be putting into the oven.
- In a large sauté pan over medium high heat, add 2 tbsp olive oil and the hot Italian sausage. Cook the sausage, breaking it up into smaller pieces as you go, until fully cooked through. Using a slotted spoon, remove the sausage, place in a bowl, and set aside. Leave juices in the pan.
- Lower the heat to medium and add in the onions. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook an additional minute. Add in the fire roasted tomatoes, the Worcestershire sauce, and the herbs/spices: basil, oregano, thyme, salt, pepper, crushed red pepper flakes. Stir to combine. Add the sausage back in, the cooked rice, and the chicken broth. Stir to combine and allow the flavors to meld for 5 minutes while you prepare the peppers.
- You can cut the peppers either horizontally or just cut a whole in the top and stuff them vertically. Either way you want to remove the stem, the seeds, and the white flesh from the inside using a pairing knife. Place the peppers in a baking dish, if they are having trouble standing shave a flat spot on the back of them with a pairing knife.
- Using a spoon, stuff the peppers with the sausage mixture, top with cheese, and cover with foil. Place in the oven for 30 minutes (peppers should be fork tender). Remove the foil and low broil the cheese for 5 minutes or until lightly browned/melted. Remove from the oven and serve with fresh parsley on top.
Notes
- Use any combination of bell pepper colors; green peppers will have a less sweet flavor but cook well in this dish.
- Cook the rice to package instructions but avoid overcooking to prevent mushiness after baking.
- Baking the stuffed peppers at 375°F allows the peppers to soften properly while melding filling flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 49g | 16% |
| Protein | 23g | 46% |
| Fat | 45g | 69% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 88mg | 29% |
| Sodium | 1576mg | 66% |
| Potassium | 653mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3842IU | 77% |
| Vitamin C | 157mg | 174% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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