Italian Stuffed Peppers
User Reviews
4.7
69 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
6 Servings
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Calories
389 kcal
Italian Stuffed Peppers
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Healthy and satisfying Italian stuffed peppers with a flavorful sausage and rice mix topped with cheese. Easy main meal or enjoy as a side dish.
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Ingredients
- ½ cup long-grain white rice
- 1 cup low-sodium chicken broth
- 6 bell peppers
- 1 Tbs olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 pound Italian sausage mild or hot
- 1 yellow onion chopped
- ¼ cup diced tomatoes fresh or canned
- 1 tsp garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ~1 cup water
- ¾ cup mozzarella cheese shredded
- parsley optional garnish
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Instructions
- Rinse rice under cold water then drain severaltimes to remove excess starch.
- Add the rice and broth to a saucepan. Bring to aboil.
- Reduce heat, cover, and let simmer for 15minutes or until the rice is tender but still has some bite. Most of the broth will be absorbed at this point.
- As the rice cooks, remove the tops from the bell peppers then remove and discard the seeds and ribs.
- Chop any remaining bell pepper from the tops and set aside.
- Drizzle about a tablespoon of olive oil over the cooked rice once done then season with a pinch of salt and black pepper. Fluff with a fork and set aside.
- Preheat oven to 400 degrees F and have a deep baking dish at the ready.
- Heat a tablespoon of oil in a large skillet over medium-high heat.
- Sauté the sausage, onion, and chopped bell pepper for 5-7 minutes or until the meat is no longer pink and vegetables are fork tender.
- Add the tomatoes, garlic powder, red pepper flakes, and oregano to meat. Cook while stirring for one minute.
- Add the rice and meat to the skillet. Stir until all the ingredients are evenly distributed.
- Loosely fill each bell pepper with the rice mixture then place the stuffed peppers into the baking dish.
- Fill the baking dish with ½ inch (~1 cup depending on size of pan) of water. Place stuffed peppers into the oven to cook for 35 minutes.
- Sprinkle on cheese and return peppers to the oven for 5 minutes or until cheese is melted. Remove from the oven, sprinkle with chopped parsley (optional), plate, and serve warm.
Nutrition Information
Show Details
Serving
1g
Calories
389kcal
(19%)
Carbohydrates
18g
(6%)
Protein
20g
(40%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
19g
Cholesterol
54mg
(18%)
Sodium
1066mg
(44%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 389kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 54mg | 18% |
| Sodium | 1066mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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