Sausage & Rice Stuffed Peppers
I love any recipe that includes the word stuffed – you know you’re in for a treat. These stuffed peppers are an all-in-one meal. You’ve got your carbs, protein, veggies and dairy! Make your life easier by using steam-in-bag frozen rice or leftover Chinese takeout!
Sausage & Rice Stuffed Peppers
Ingredients
- 4 large bell peppers
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, rough chopped
- 3 large cloves garlic, sliced
- 1 pound sweet Italian sausage, meat removed from casings
- 1 14.5-ounce can petite diced tomatoes
- ½ cup marinara sauce
- 2 cups cooked white rice
- ½ teaspoon dried oregano
- Kosher salt
- ½ cup shredded Italian cheese blend
Instructions
- Trim about ½-inch of the tops off the bell peppers; discard.
- Using a spoon, remove the seeds and membranes from the interior of the bell peppers; discard.
- Place a pepper upside-down in a microwave-safe bowl. Cover tightly with plastic wrap. Using a paring knife, poke a few vent holes in the plastic wrap.
- Microwave on high for 2 minutes. Carefully remove from the microwave, remove the plastic and place the bell pepper, open-side up, into a 3-quart casserole dish.
- Pour out any liquid from the bowl and repeat with the remaining bell peppers.
- Meanwhile, preheat the oven to 350-degrees.
- Warm the olive oil over medium-high heat in a large skillet.
- Add the onions and sauté until the edges begin to brown, for 4 to 5 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the sausage and, using a wooden spoon to break up the meat into small pieces. Cook, stirring often, until it starts to crisp, for 8 to 10 minutes.
- Add the diced tomatoes and marinara sauce, and stir, scraping the bottom of the pan to remove any browned bits.
- Add the rice and oregano and stir to combine. Cook until warmed through, stirring constantly, about 2 minutes; Season with salt, to taste and remove from the heat.
- Generously fill the bell peppers with the sausage and rice filling.
- Cover with foil and bake for 10 minutes.
- Remove the foil and sprinkle 2 tablespoons of the cheese on top of each pepper.
- Bake uncovered until melted, about 10 minutes more; serve immediately.
