Italian Sausage Stuffed Peppers
These Italian Sausage Stuffed Peppers are a flavor-packed delight! Perfect for any dinner occasion, they’re sure to impress your guests.
Equipment
- Large Skillet
- Large Mixing Bowl
- Knife and cutting board
- Oven-safe baking dish
- Aluminum Foil
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 medium onion diced
- 2 cloves garlic minced
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon Cajun or Creole seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 14.5-ounce can fire-roasted diced tomatoes undrained
- ⅓ cup chicken broth
- 1.5 cups cooked long-grain rice
- 4 bell peppers
- 1 cup shredded Italian cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the sweet Italian sausage. Use a wooden spoon to break it into crumbles as it cooks until browned, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent.
- Sprinkle in the dried Italian seasoning, Cajun or Creole seasoning, salt, black pepper, and crushed red pepper flakes. Stir well to combine and let the spices infuse for about 1 minute.
- Add the fire-roasted diced tomatoes and chicken broth to the skillet, then stir in the cooked rice. Let the filling simmer to meld the flavors.
- Prepare the bell peppers by cutting the tops off and removing the seeds. Place them upright in a baking dish.
- Spoon the sausage mixture into each bell pepper, packing it down gently.
- Sprinkle the shredded Italian cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
- Once done, let the peppers cool for a few minutes and garnish with chopped parsley before serving.
Notes
- Prepare the filling a day in advance for easier cooking.
- Store leftovers in an airtight container for up to 4 days.
- Freeze unbaked peppers for up to 3 months, thawing before baking.