Italian Stuffed Peppers

Italian Stuffed Peppers are a delicious new way to enjoy a classic! Fresh bell peppers stuffed with Italian sausage, white rice, diced tomatoes, and mozzarella cheese, this recipe takes stuffed peppers to a whole new level.

Print Pin

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 500kcal

Author: Cathy Trochelman

Ingredients

6 large bell peppers
2 cups cooked rice I used Arborio
1 pound Italian sausage I used sweet
1/2 cup diced onion
2 cloves minced garlic
14 ounce can Italian Style Diced Tomatoes undrained
2 Tablespoons tomato paste
8 ounces shredded mozzarella cheese
2 Tablespoons fresh Italian parsley minced

Instructions

Preheat oven to 350°F.
Cut tops off peppers and remove seeds & membrane. Set aside.
Prepare rice according to package instructions (2/3 cup uncooked rice yields about 2 cups cooked).
While rice is cooking, brown Italian sausage, onion and garlic in a large skillet until no pink remains. Drain grease.
In a medium mixing bowl, stir together cooked rice, Italian sausage, diced tomatoes, 1 ½ cups cheese, and 2 Tablespoons parsley.
Spoon mixture into peppers, filling them completely.
Place stuffed peppers into a 9x13 inch baking pan. Add 1/4 cup water to the bottom of the pan.
Top peppers with remaining 1/2 cup cheese.
Cover with foil; bake for 30 minutes. Remove foil and bake 10 minutes more. (*For softer peppers, bake for 45 minutes, then remove foil and bake for 10 minutes more.)

Notes

RECIPE VARIATIONS

Use any color of bell pepper
Cut the peppers in half to make them smaller
Substitute hot Italian sausage for mild
Use a combination of Italian sausage and ground beef, turkey or chicken
Substitute Parmesan, Asiago or Provolone for the mozzarella
Add chopped mushrooms to the onion & garlic mixture
Add additional seasonings, such as basil, oregano, or crushed red pepper

Nutrition