Sausage Stuffed Green Bell Peppers
Indulge in the comforting flavors of Sausage Stuffed Green Bell Peppers, a hearty dish that combines tender bell peppers with a savory blend of Italian sausage, fluffy white rice, and tangy tomato sauce. Topped with gooey melted mozzarella and a sprinkle of Parmesan, these stuffed peppers are baked to perfection for a satisfying, cheesy finish. The addition of garlic, onion, and Italian seasoning elevates the filling with rich, aromatic depth, while a garnish of fresh parsley adds a burst of color and freshness. Easy to prepare in under an hour, this family-friendly recipe is perfect for weeknight dinners or casual entertaining. Serve them as a standalone meal or pair with a crisp side salad for a balanced, flavorful feast!
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Recipe Information
Ingredients
- 4 pieces Green bell peppers
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Tomato sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the green bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside. Save the tops for later use if desired.
Place the bell peppers upright in a baking dish. Add a splash of water (about 1/4 cup) to the bottom of the dish to help steam the peppers during baking.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Add the Italian sausage to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in 1 cup of tomato sauce, cooked white rice, Italian seasoning, salt, and black pepper. Cook for an additional 2 minutes, mixing everything together well.
Remove the skillet from heat and stir in half of the mozzarella cheese and all of the Parmesan cheese. The mixture should be well-combined and cheesy.
Using a spoon, fill each hollowed-out bell pepper generously with the sausage and rice mixture. Pack the filling gently but firmly.
Spoon the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the remaining mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 6148 mg | 267% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 26.0 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2202 mg | 47% | |
*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.
