Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 yellow onion, chopped into tiny pieces
02 -
3 cloves of garlic, chopped finely
03 -
3 large bell peppers in any colors you like
→ Meat & Dairy
04 -
1 cup mozzarella, shredded
05 -
1 pound of Italian sausage
→ Pantry Items
06 -
1 cup of marinara sauce
07 -
3/4 cup chicken broth
08 -
1/2 cup of uncooked long white rice
09 -
2 tablespoons of oil for cooking, split
→ Seasonings
10 -
1 1/4 teaspoons salt, use part of it in steps
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon fresh black pepper
13 -
1 teaspoon of mixed Italian spices
# Instructions:
01 -
Heat your oven to 350°F. Slice bell peppers into two across the middle, removing stems from the tops. Grease them with a tablespoon of oil, sprinkle with 1/4 teaspoon each of salt and pepper, and place in a 9x13-inch casserole pan. Bake for around 20 minutes to soften them up.
02 -
In a skillet, heat 1 tablespoon oil over medium heat and cook the sausage until browned. Toss in the onion and garlic, letting them cook until the onion looks clear and smells super fragrant.
03 -
Throw the rice into the skillet, followed by the marinara, chicken broth, seasonings, and leftover salt. Bring it all to a boil, then drop the heat down to low. Cover, simmer for 20 minutes, and let it sit for another 5 minutes after cooking. Fluff the rice, stir it around, and it’s ready to stuff.
04 -
Pack each pepper half generously with the meat and rice filling. Sprinkle the mozzarella over the top, cover lightly with foil, and bake for 15 minutes. Take off the foil and broil for 2 to 3 minutes until the cheese gets a little golden.
# Notes:
01 -
The filling can be made ahead and stored for stuffing later.
02 -
You can use ground turkey or beef instead of sausage.
03 -
Broil carefully at the end to avoid overcooking the cheese.