Italian Sausage Stuffed Peppers have a tasty filling made with rice, diced tomatoes, Italian sausage and lots of seasonings. Topped with Italian cheese blend for even more flavor.
WHAT I LOVE ABOUT ITALIAN SAUSAGE STUFFED PEPPERS:
- They are the perfect mix of protein, carbs, and veggies, plus some cheese and can be a meal in one. Sometimes I like to add a side salad and some Pepperoncini Garlic Bread.
- Leftovers reheat well and will keep in an airtight container in the refrigerator for about 4 days.
- Can be prepped ahead of time and popped in the oven 30 minutes before suppertime, making this a great recipe for busy weeknight meals.
- Totally Customizable. Use ground beef or turkey instead of sausage. Use any kind of cheese. Instead of white rice, use cauliflower rice to make them low carb. Serve with hot sauce to make them spicier.
A great meal to make when bell peppers are in season and inexpensive. Red, green, yellow, or orange bell peppers can be used. The price of red, yellow, and orange peppers really comes down towards the end of summer.
THE MAIN STEPS IN THIS RECIPE:
- Cook the filling.
- Cut the peppers open and remove seeds and ribs.
- Stuff the peppers with filling.
- Top with cheese.
The cooking time is a recommendation. Cook a little less if you want your peppers to still have some crunch. Cook longer if you like them to be completely soft.
I love the flavor of sweet Italian sausage combined with red pepper flakes and Cajun seasoning for some heat, but use hot sausage if you want even more spice.
Italian Sausage Stuffed Peppers
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1/3 cup chicken broth
- 1 1/2 cups cooked long-grain rice
- 4 bell peppers
- 1 cup shredded Italian cheese
- chopped fresh parsley
- Cook sausage and onion in a large nonstick skillet, breaking the sausage apart as it cooks.
- When sausage is cooked, add garlic, Italian seasoning, cajun seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- Stir in diced tomatoes, chicken broth and rice. Cook for 1 minute and then remove from heat.
- Preheat oven to 375 degrees and grease a rimmed baking sheet.
- Cut bell peppers in half and remove and discard seeds and ribs.
- Place pepper halves on prepared baking sheet. Fill with the filling.Sprinkle cheese on top.
- Spray a piece of foil with cooking spray so the cheese won't stick. Cover the peppers with it.Bake for 30 minutes. Remove foil and broil until cheese is bubbly.
- Sprinkle with chopped parsley and serve.
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