Tuscan Stuffed Bell Peppers
Elevate your dinner table with these irresistible Tuscan Stuffed Bell Peppers, a hearty and flavorful dish bursting with Mediterranean-inspired ingredients. Vibrant bell peppers are filled to the brim with a savory mixture of Italian sausage, tender rice, and nutrient-packed spinach, complemented by the sweetness of cherry tomatoes and fragrant herbs like oregano and basil. Topped with gooey mozzarella, golden breadcrumbs, and a splash of marinara sauce, these stuffed peppers are baked to perfection for a comforting and satisfying meal. Whether you're entertaining guests or preparing a cozy family dinner, this recipe strikes the perfect balance between indulgence and wholesome ingredients. Plus, it's an ideal make-ahead option sure to impress! Keywords: stuffed bell peppers, Tuscan recipe, Italian sausage, Mediterranean flavors, baked peppers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, finely diced
- 3 whole garlic cloves, minced
- 1.5 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 0.5 cup Parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausage to the skillet and cook until browned, breaking it up into crumbles with a spoon. Once cooked, remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic and sauté for 1 more minute, stirring frequently.
Stir in the cherry tomatoes and chopped spinach. Cook until the spinach wilts, about 2 minutes.
Return the cooked sausage to the skillet. Mix in the cooked rice, Parmesan cheese, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.
Stuff each bell pepper with the sausage and rice mixture. Pack the filling firmly but do not overfill.
Place the stuffed peppers upright in a baking dish. Pour the marinara sauce into the bottom of the dish around the peppers.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops of the peppers with mozzarella cheese and breadcrumbs. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 8864 mg | 385% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 48.4 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1927 mg | 148% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3960 mg | 84% | |
*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.
