Stuffed Bell Peppers Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 bell peppers
02 -
2 Tbsp cooking oil
03 -
1 lb Italian sausage
04 -
1 yellow onion, diced
05 -
3 garlic cloves, minced
06 -
1 tsp Italian seasoning
07 -
1/2 tsp garlic powder
08 -
1 1/4 tsp salt, divided
09 -
1/4 tsp freshly cracked black pepper
10 -
1 cup marinara sauce
11 -
1/2 cup uncooked long grain white rice
12 -
3/4 cup chicken broth
13 -
1 cup shredded mozzarella
# Instructions:
01 -
Preheat oven to 350°F. Wash and dry each bell pepper, then halve them horizontally. Remove stems using a paring knife, leaving a small hole if necessary.
02 -
Arrange bell pepper halves in a 9x13-inch casserole dish. Brush with 1 Tbsp oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Bake for 20 minutes, then remove and set aside.
03 -
Heat a large skillet over medium heat, add 1 Tbsp oil, and brown Italian sausage until cooked through.
04 -
Add diced onion and minced garlic to the browned sausage. Sauté until onion is translucent and garlic is fragrant.
05 -
Mix in uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 tsp salt, and chicken broth. Stir to combine.
06 -
Cover skillet and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes. Turn off heat and let rest for 5 minutes, then fluff rice and stir.
07 -
Fill each bell pepper with the prepared filling until full.
08 -
Top stuffed peppers with shredded mozzarella cheese. Cover loosely with tented aluminum foil and bake for 15 minutes.
09 -
Remove foil, broil on high for 2-3 minutes until cheese browns slightly. Garnish with parsley if desired and serve.