Stuffed Bell Peppers Dish (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 the oven to 350°F. Wash and dry each bell pepper, then cut them in half horizontally. Remove the stem from the top half carefully. Place halves in a 9x13-inch casserole dish, brush with 1 tablespoon of oil, and season with 1/4 teaspoon of salt and pepper. Bake for 20 minutes to soften, then set aside.
02 -
While the peppers are baking, heat a large skillet over medium heat and add 1 tablespoon of oil. Brown the Italian sausage. Add diced onion and minced garlic, cooking until onion is translucent and garlic is fragrant. Stir in the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 teaspoon of salt, and chicken broth.
03 -
Cover skillet with a lid, bring the mixture to a boil over medium-high heat, then reduce to a simmer for 20 minutes without lifting the lid. Remove from heat and let rest for 5 minutes. Fluff the rice and combine ingredients.
04 -
Fill each bell pepper half with the prepared filling, stuffing them to the top. Top each with shredded mozzarella cheese.
05 -
Loosely tent the casserole dish with aluminum foil and bake for 15 minutes. Remove the foil, set oven to broil, and broil for 2-3 minutes until cheese is lightly browned. Watch closely to avoid burning. Garnish with parsley, if desired, and serve.
# Notes:
01 -
Ensure the rice mixture is fully cooked before stuffing the peppers to achieve the ideal texture.