Savory Sausage Stuffed Peppers
Sausage stuffed peppers filled with Italian sausage, rice, mushrooms, and cheese for a cozy meal.
Equipment
- Oven
- Large baking dish
- Skillet
- Wooden spoon
Ingredients
Stuffed Peppers
- 6 large bell peppers any color
- 1 Tablespoon olive oil
- 1/2 cup chopped yellow onion 1/2 of a medium onion
- 1 pound uncooked Italian sausage removed from casings
- 1 cup chopped mushrooms optional
- 3 cloves garlic minced
- 1 teaspoon fresh chopped oregano or 1/2 teaspoon dried
- 1 teaspoon fresh chopped parsley or 1/2 teaspoon dried, plus more for garnish if desired
- 1 teaspoon fresh chopped basil or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheese divided
- 1 1/2 cups cooked rice or quinoa I use a brown rice/quinoa blend
Instructions
Preparation
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Prepare bell peppers by slicing off tops and removing seeds, placing them cut-side up in dish.
Filling
- Sauté onion in olive oil for 3–4 minutes until softened.
- Brown sausage in the skillet for 5–7 minutes.
- Add mushrooms and garlic, cook for 2–3 minutes.
- Season filling with herbs, salt, and pepper, and add chicken broth.
- Stir in rice and 1 cup cheese, mixing well.
Assembly and Baking
- Fill each pepper with mixture and top with remaining cheese.
- Bake covered for 30 minutes, uncovered for 10–15 minutes more.
- Let rest for 5 minutes before serving, garnish with parsley.
Notes
Overfilling may cause spillover; consider pre-roasting peppers for tenderness.