Description
Learn how to make delicious stuffed bell peppers with our easy-to-follow recipe. Discover a savory and satisfying dish perfect for any occasion.
Ingredients
- 3 bell peppers (675g)
- 2 Tbsp vegetable oil (30ml, divided)
- 1 lb. beef sausage (450g)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tsp (5 ml) Italian seasoning
- 1/2 tsp (3 ml) garlic powder
- 1 1/4 tsp (6 ml) salt (divided)
- 1/4 tsp (1 ml) black pepper (freshly cracked)
- 1 cup tomato sauce (240ml)
- 1/2 cup (120 ml) long grain white rice (uncooked)
- 3/4 cup chicken broth (180ml)
- 1 cup (240 ml) shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. Rinse and pat dry each bell pepper. Horizontally slice the bell peppers in half, ensuring even cuts. Carefully use a sharp paring knife to remove the stem from the top half of each pepper. It’s fine if a small hole remains.
- Arrange the pepper halves in a 9×13-inch baking dish. Brush them with 1 tablespoon of oil and season with ¼ teaspoon of salt and ¼ teaspoon of cracked black pepper. Place the peppers in the preheated oven for 20 minutes to soften. Once done, take them out and set them aside.
- As the peppers are in the oven, prepare the stuffing. Warm a large pan over medium heat and add 1 tablespoon of oil. Cook the beef sausage until browned.
- After the sausage is cooked, add the diced onion and minced garlic to the pan. Continue cooking over medium heat until the onion becomes see-through and the garlic releases its aroma.
- Add the uncooked rice, tomato sauce, Italian seasoning, garlic powder, 1 teaspoon of salt, and chicken broth to the pan. Mix everything together.
- Cover the pan with a lid, increase the heat to medium-high, and let the mixture reach a full boil. Once boiling, lower the heat to medium-low and let it simmer without removing the lid or stirring for 20 minutes. Afterward, turn off the heat and let it rest, still covered, for another 5 minutes.
- Take off the lid, fluff the rice, and stir the mixture to evenly distribute the ingredients. Fill each pepper half with the meat mixture, packing them to the brim.
- Sprinkle shredded mozzarella cheese evenly over each stuffed pepper. Lightly cover the baking dish with tented aluminum foil and bake for 15 minutes. The peppers should be soft but not overly mushy.
- Remove the foil and switch the oven to broil. Broil the peppers for 2-3 minutes or until the cheese is slightly browned. Keep a close eye on them to avoid burning the cheese. Optionally, add a sprinkle of parsley before serving and enjoy!
Notes
- Consider using spicy beef sausage to add a kick of heat to the stuffing.
- Substitute white rice with brown rice or quinoa for a healthier option with increased fiber.
- Mix mozzarella with cheddar or provolone for a gooey, flavorful cheese topping.
