Main Dishescarlsbadcravings5.0
Italian Stuffed Peppers With Rice
These stuffed peppers are divinely comforting, deeply satisfying, unbelievably flavorful and easier to make than you think! The succulent bell peppers are stuffed with a saucy, zesty, hearty Italian sausage, rice, and tomato filling, blanketed with mozzarella then baked until hot and bubbly. This stuffed peppers recipe is make ahead friendly, freezer friendly and family favorite fabulous. Serve it up with homemade Caesar Salad and some garlic bread for the perfect feast.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 25 min🔥 Cook: 1h 15m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- oven
- baking dish
- pot
- dutch oven
- pan
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. Cut the very tops off the peppers (about ¼-inch) and reserve the tops. Remove the seeds and membranes and discard. Chop the tops of the peppers to add to the filling (I use my food processor to chop the bell pepper tops, carrots, and onions).* Set aside.
carrot, (diced*)1
2
Add peppers to a baking dish, cut side up. Brush or spray the inside of each pepper with olive oil. Roast the peppers for ⏱️ 15 minutes. Meanwhile, make the filling.
3
In a large Dutch oven or large pot, brown sausage, onion, carrots and chopped bell pepper tops over medium heat until the onions are tender. Add garlic and red pepper flakes (if using) and cook 60 more seconds. Drain grease.
carrot, (diced*)1
4
Add all remaining Filling ingredients up to "Add Later" (don't add rice/cheeses) and bring to a simmer. Simmer gently uncovered for ⏱️ 10 minutes, stirring occasionally, or until quite thick.
5
Stir in Parmesan cheese followed by the rice.
6
Turn the bell peppers over to remove any excess moisture that may have accumulated when roasting, then return right side up. Spoon half the filling evenly into the roasted peppers. Sprinkle with half of the mozzarella cheese. Repeat by filling the peppers with the remaining filling and top evenly with remaining mozzarella.
large bell peppers (I suggest red, followed by orange and yellow)6
7
Pour just enough water into the pan around the peppers to barely cover the bottom of the pan. Cover with foil and bake for 30 to ⏱️ 40 minutes at 400 degrees F, until the peppers are fork tender to your liking and the cheese is melted. Top with fresh parsley. Serve hot.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...