Ingredients
Method
- Preheat your oven to 350°F (175°C). Wash and dry the bell peppers, then slice them in half horizontally. Carefully remove the stems from the top halves using a sharp knife. It's fine if there's a small hole where the stem was removed.
- Place the bell pepper halves into a 9x13-inch casserole dish. Brush them with 1 tablespoon of oil and sprinkle with ¼ teaspoon of salt and pepper. Bake for 20 minutes to soften.
- While the peppers are baking, heat a large skillet over medium heat and add the remaining 1 tablespoon of oil. Brown the sausage thoroughly.
- Once the sausage is browned, stir in the diced onion and minced garlic. Sauté until the onion is soft and translucent.
- Add the rice, marinara sauce, Italian seasoning, garlic powder, remaining 1 teaspoon of salt, and chicken broth. Stir to combine.
- Cover the skillet with a lid and bring the mixture to a boil over medium-high heat. Once boiling, lower the heat and let it simmer, covered, for 20 minutes. After 20 minutes, remove the skillet from the heat and let it sit, still covered, for 5 minutes.
- After resting, remove the lid and fluff the rice. Stir the filling and begin stuffing the peppers with the mixture, packing it tightly into each one.
- Top each stuffed pepper with a generous amount of shredded mozzarella cheese. Tent the casserole dish loosely with foil and bake for 15 minutes, or until the peppers are tender.
- Remove the foil and switch the oven to broil. Broil the peppers for 2-3 minutes, just until the cheese begins to brown. Keep a close eye on them to prevent burning.
- Garnish with fresh parsley if desired, then serve and enjoy your delicious stuffed peppers!
Nutrition
Notes
These peppers are a hearty family favorite that brings together rich flavors and comforting textures. The combination of sausage, rice, and cheese will surely be a crowd-pleaser!