Sausage Stuffed Bell Peppers
Experience a burst of vibrant flavors with these hearty Sausage Stuffed Bell Peppers, a crowd-pleasing dish that’s both comforting and wholesome. Perfectly roasted bell peppers are generously filled with a savory blend of Italian sausage, fluffy rice, diced tomatoes, and aromatic herbs, then crowned with gooey mozzarella cheese for an irresistibly melty finish. This easy-to-make recipe shines with its blend of rich textures and bold tastes, making it a family favorite for weeknight dinners or special gatherings. Ready in just an hour, this delicious meal pairs perfectly with a side salad or garlic bread, delivering a satisfying, gluten-free dinner option that's bound to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 Bell peppers
- 2 tablespoons Olive oil
- 1 pound Italian sausage
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 cups Cooked white or brown rice
- 1 14-ounce can, drained Diced tomatoes
- 1 cup Tomato sauce
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and membranes. Brush the insides and outsides with 1 tablespoon of olive oil and place them upright in a baking dish.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Add the chopped onion and cook for another 3 minutes until softened, then stir in the minced garlic and cook for 1 minute more.
Remove the skillet from heat and mix in the cooked rice, diced tomatoes, 1/2 cup of mozzarella cheese, parsley, salt, and black pepper. Stir until well combined.
Stuff each bell pepper generously with the sausage and rice mixture. Spoon a bit of tomato sauce over the top of each stuffed pepper.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the peppers. Return to the oven, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with extra parsley if desired and serve hot.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 7767 mg | 338% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 29.3 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1520 mg | 117% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2667 mg | 57% | |
*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.
