Sausage Stuffed Peppers
- 1 lb. Italian sausage casings removed if neccesary
- 2 tsp Tuscan Herb Olive Oil
- 1 14.5 oz. can diced fire roasted tomatoes
- 1 tbsp Napa Valley Rub
- 1 tsp Neapolitan Herb Balsamic Vinegar
- 1 1/2 cups cooked rice
- 1/4 cup chicken broth
- 1/2 cup grated Parmesan cheese or Parmigiano Reggiano
- 1 cup mozzarella cheese grated
- 3-4 large bell peppers
- fresh basil or fresh parsley to taste (optional, for serving)
- Preheat your oven to 375°F.
- With a sharp knife,cut around the stem of each bell pepper and carefully remove the stem. Then,split each pepper in half lengthwise and remove seeds and white membrane. Place them cut side up in a 9×12 (or similar) baking pan and set aside.
- In a large skillet over medium high heat, add olive oil. When oil is hot, brown sausage, breaking up the meat into small pieces as it cooks (about 3-4 minutes). Drain grease, if necessary. Pro Tip: Use a potato masher during the last couple minutes of cooking to get the meat broken up nice and fine.
- Add tomatoes, Napa Valley Rub, Neapolitan Herb Balsamic, chicken broth and rice. Stir to combine. Bring to a simmer and cook for 3-4 minutes or until liquid is mostly gone. Then, stir in Parmesan cheese and remove pan from the heat.
- Fill each of the pepper halves with a generous portion of the sausage mixture. Sprinkle mozzarella cheese on top of the peppers
- Cover your baking pan with aluminum foil and bake for 25-30 minutes (or more), depending on how soft you like your peppers.Peppers are done when they can be pieced easily with a knife
- Optional: Remove foil and broil for an additional 2-3 minutes until cheese is browned. Allow peppers to cool 1-2 minutes. Then top with fresh basil or parsley and serve hot!
Make sure to use already cooked rice. Look for peppers that are on the larger side -- easier for stuffing. If you don't want to use sausage, you can use ground beef, turkey or any meat substitute. You can substitute other grains as well for rice -- quinoa, orzo or cauliflower rice for grain free options. Add in other vegetables as well -- mushrooms, squash, etc. Make this Mexican flavored with some jalapenos and taco seasoning (and don't use Italian Sausage).
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