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- 4 large bell peppers (any color) - 1 pound Italian sausage (mild or spicy, according to preference) - 1 cup cooked rice (white or brown) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded mozzarella cheese - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish)

Sausage and Pepper Stuffed Bell Peppers

Discover the joy of cooking with this delicious Sausage and Pepper Stuffed Bell Peppers recipe! Bursting with vibrant colors and hearty flavors, this dish features a savory filling of Italian sausage, rice, and melted cheese, making it a hit for family dinners. These beautifully roasted bell peppers are not only satisfying but also easy to customize. Follow our simple step-by-step instructions to create a comforting meal that everyone will love. Perfect for any occasion!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 pound Italian sausage (choose mild or spicy according to your taste)

1 cup cooked rice (white or brown)

1 medium onion, finely diced

2 cloves garlic, minced

1 cup diced tomatoes (either fresh or canned)

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1 cup shredded mozzarella cheese

Olive oil (for sautéing)

Salt and freshly cracked black pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Bell Peppers: Carefully cut the tops off the bell peppers and remove the seeds and ribs from inside. Drizzle a light coating of olive oil within each pepper’s cavity, seasoning them gently with a pinch of salt. Set the prepared peppers upright in a baking dish.

      Cook the Sausage: Heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Sauté until the sausage is well browned and fully cooked through, approximately 6-8 minutes.

        Sauté the Vegetables: To the skillet with the sausage, add the diced onion and minced garlic. Continue to sauté for an additional 3-4 minutes until the onion becomes translucent and fragrant.

          Combine the Filling: Stir in the cooked rice, diced tomatoes, Italian seasoning, smoked paprika, and half of the shredded mozzarella cheese. Season the mixture with salt and cracked black pepper to your taste. Remove the skillet from the heat and stir until everything is thoroughly combined.

            Stuff the Peppers: With care, spoon the hearty sausage and rice filling into each bell pepper, packing them well to ensure they are generously filled.

              Add Cheese Topping: Evenly sprinkle the remaining mozzarella cheese on top of each stuffed bell pepper, adding an extra layer of creamy goodness.

                Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this, carefully remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Serve and Enjoy: Once the stuffed peppers are fully baked, take them out of the oven and let them cool for a few minutes before serving. If you like, garnish with fresh parsley or basil for a pop of color and flavor, and enjoy them warm!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                      - Presentation Tips: Serve each stuffed pepper on a warm plate, drizzling any leftover juices from the baking dish around them for added appeal. Garnish with additional herbs for a fresh touch!