Ingredients
- Bell Peppers: 4 large bell peppers (any color, or a mix for visual appeal), halved and seeded, then cut into wedges. The star of the show, providing a sweet and slightly crisp base.
- Italian Sausage: 1 pound Italian sausage (sweet or hot, or a mix), removed from casings. Adds a savory, flavorful protein element. For a vegetarian option, substitute with crumbled plant-based sausage or cooked lentils.
- Onion: 1 medium yellow onion, finely chopped. Forms the aromatic base of the filling, adding sweetness and depth.
- Garlic: 2-3 cloves garlic, minced. Essential for Italian flavor, providing pungent aroma and taste.
- Cooked Rice: 1 cup cooked rice (white or brown). Acts as a binder and adds substance to the filling. Leftover rice works perfectly!
- Canned Diced Tomatoes: 1 (14.5 ounce) can diced tomatoes, undrained. Provides moisture, acidity, and classic Italian tomato flavor.
- Tomato Sauce: 1 (15 ounce) can tomato sauce. Adds rich tomato flavor and helps create a cohesive sauce.
- Italian Seasoning: 2 teaspoons Italian seasoning. A blend of dried herbs that delivers classic Italian aromatics.
- Dried Oregano: 1 teaspoon dried oregano. Adds a distinct earthy and slightly bitter note to complement the Italian seasoning.
- Red Pepper Flakes: ¼ teaspoon red pepper flakes (optional). For a touch of heat, if you like a little spice.
- Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors.
- Olive Oil: 2 tablespoons olive oil. Used for sautéing and adds healthy fats and flavor.
- Mozzarella Cheese: 1 cup shredded mozzarella cheese. Melts beautifully and provides a creamy, cheesy topping.
- Fresh Parsley: ¼ cup chopped fresh parsley, for garnish. Adds freshness and a pop of color at the end.
Instructions
- Prepare the Bell Peppers: Preheat oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each bell pepper in half lengthwise, then remove the seeds and membranes. Cut each half into wedges, about 3-4 wedges per half depending on the size of your peppers. Arrange the bell pepper wedges in a single layer in a large baking dish. Drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Set aside.
- Cook the Sausage and Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage (removed from casings) to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté Onion and Garlic: Add the chopped onion to the skillet with the cooked sausage and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Combine Filling Ingredients: Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, Italian seasoning, and dried oregano into the skillet with the sausage and onion mixture. Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Stuff the Bell Pepper Wedges: Spoon the sausage and rice mixture evenly into the bell pepper wedges, mounding it slightly on top. You want to generously fill each wedge.
- Bake: Sprinkle the shredded mozzarella cheese evenly over the stuffed bell pepper wedges. Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender-crisp and the cheese is melted and bubbly, lightly golden brown in spots.
- Garnish and Serve: Remove the baking dish from the oven and let it cool slightly. Garnish the Savory Italian Stuffed Bell Pepper Wedges with fresh chopped parsley. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Protein: 25g