Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach
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Unrated
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 pepper halves
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Course
Main Course
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Cuisine
Italian
Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup jasmine rice cooked per instructions, uncooked
- 2 tsp olive oil
- ½ onion diced, sweet yellow
- 5 chicken sausage casings removed, Italian links
- 2 cloves garlic chopped finely
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tsp fennel seeds crushed
- ½ tsp oregano dried
- Pinch crushed red pepper flakes
- ½ cup baby spinach chopped
- 2 tbsp basil chopped (plus more for garnish, fresh
- 1 ½ cups marinara sauce divided
- 3 bell pepper 1 orange, 1 yellow, 1 red
- parmesan shredded
Instructions
- Prepare rice, per instructions.
- While rice is cooking, heat a large skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender.
- Add the chicken Italian sausage, the casings removed. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel, and crushed red pepper flakes, and cook for 3-4 minutes or until the sausage is cooked, stirring often.
- Add prepared rice, spinach, and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste.
- Preheat the oven to 350 degrees.
- In a large glass baking dish, add 1-1 1/2 cups of water.
- Cut the bell peppers in half, lengthwise, then remove the seeds.
- Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish.
- Add a spoonful of the remaining marinara sauce to each pepper then top with sprinkled Parmesan cheese.
- Bake covered in tin foil for 40 minutes.
- Remove foil and bake for an additional 5 minutes. Sprinkle with fresh basil and serve. Enjoy.
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