Spicy Italian Sausage Stuffed Bell Peppers

• 4 large bell peppers, any color
• 1 lb spicy Italian sausage
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, cook the sausage over medium heat until browned, breaking it into small pieces.
4. 4 Add onion and garlic, cooking until softened.
5. 5 Stir in cooked rice, diced tomatoes, oregano, chili flakes, salt, and pepper. Cook for 5 minutes.
6. 6 Stuff the mixture into the bell pepper halves and top each with mozzarella cheese.
7. 7 Place stuffed peppers in a baking dish and cover with foil.
8. 8 Bake for 30 minutes, or until peppers are tender.
9. 9 Remove foil and bake for an additional 5 minutes to crisp up the cheese.
10. 10 Serve hot.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add black beans for extra protein and fiber.
• Include corn kernels for a touch of sweetness.

Substitutions

• Substitute ground turkey for Italian sausage for a leaner option.
• Use quinoa instead of rice for a gluten-free alternative.

Pairings

• A crisp white wine like Pinot Grigio complements the dish well.
• A light lager beer also pairs nicely with the spicy flavors.

Nutrition

Tips

• For extra flavor, roast the bell peppers whole in a hot oven for 15 minutes before stuffing.
• If you prefer a milder kick, use mild Italian sausage instead.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a zesty Italian vinaigrette for a refreshing touch.

FAQ