Chicken Sausage Stuffed Peppers
Transform your weeknight dinner routine with these hearty and flavor-packed Chicken Sausage Stuffed Peppers! This easy-to-make recipe features vibrant bell peppers filled with a savory blend of ground chicken sausage, fluffy rice, aromatic garlic, and Italian-inspired seasonings. Topped with gooey melted mozzarella cheese and a sprinkle of fresh parsley, these stuffed peppers are baked to perfection for a dish that's as wholesome as it is delicious. Perfect for meal prep or family dinners, this gluten-free recipe is a crowd-pleaser that brings together comfort food and nutrition in every bite. With just 20 minutes of prep time, this dish will quickly become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 tablespoons Olive oil
- 1 pound Ground chicken sausage
- 1.5 cups Cooked white or brown rice
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Diced tomatoes (canned, with juices)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside both the pepper bodies and tops.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground chicken sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes.
Stir in the cooked rice, diced tomatoes with their juices, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix until well combined and heated through, about 2-3 minutes. Remove from heat.
Carefully stuff the filling into each bell pepper, pressing down to pack the mixture tightly. Place the peppers upright in a baking dish. Replace the tops of the peppers if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle shredded mozzarella cheese evenly over the tops of the stuffed peppers. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 52.0 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
