Italian Stuffed Peppers
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 Servings
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Calories
389 kcal
Italian Stuffed Peppers
Description
Italian Stuffed Peppers use bell peppers hollowed out and stuffed with a seasoned blend of rice, Italian sausage, sautéed onions, and diced tomatoes. The rice is cooked in chicken broth for flavor and tenderness before being mixed with cooked meat and vegetables. Seasonings like garlic powder, red pepper flakes, and oregano add depth to the filling.
The sausage and vegetable mixture is cooked until the meat is no longer pink and the vegetables soften. After stuffing the peppers, they are baked at 400°F to allow the flavors to meld and the peppers to cook through. Shredded mozzarella is added to finish the dish with a melted, creamy texture.
This preparation balances the sweetness and crunch of bell peppers with the savory, slightly spicy filling. It can be served as a main course accompanied by a simple salad or bread to complement the hearty filling. The dish showcases the warmth and comfort of Italian comfort food in a single serving portion.
Ingredients
- ½ cup long-grain white rice
- 1 cup chicken broth low-sodium
- 6 bell pepper
- 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 oregano dried
- water ~1 cup
- ¾ cup mozzarella cheese shredded
- parsley optional garnish
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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