Stuffed Bell Peppers Classic Flavor (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 bell peppers
02 -
2 tablespoons cooking oil, divided
03 -
1 pound Italian sausage
04 -
1 yellow onion, diced
05 -
3 garlic cloves, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon garlic powder
08 -
1 1/4 teaspoons salt, divided
09 -
1/4 teaspoon 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 cheese
# Instructions:
01 -
Preheat oven to 350°F. Wash and dry bell peppers. Slice in half horizontally and remove stems. Arrange in a 9x13-inch casserole dish. Brush with 1 tablespoon oil, season with 1/4 teaspoon salt and pepper, and bake for 20 minutes. Remove from oven and set aside.
02 -
Heat 1 tablespoon oil in a skillet over medium heat. Brown the sausage, then add onion and garlic. Sauté until onion turns translucent and garlic is fragrant.
03 -
Add rice, marinara sauce, Italian seasoning, garlic powder, 1 teaspoon salt, and chicken broth to the skillet. Stir, cover, and bring to boil. Reduce heat to medium-low and simmer for 20 minutes without lifting the lid. Let rest for additional 5 minutes off heat.
04 -
Fluff rice mixture and stir to combine. Stuff each bell pepper evenly. Top with mozzarella cheese. Cover loosely with tented foil and bake for 15 minutes at 350°F.
05 -
Remove foil. Broil for 2-3 minutes until cheese browns lightly. Watch closely. Garnish with parsley if desired and serve.