Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound Italian sausage
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Drain any excess fat.
4. Add the onion, celery, carrot, garlic, oregano, basil, salt, and black pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
5. Stir in the cooked rice and marinara sauce.
6. Stuff the mixture into the bell peppers, filling them to the top.
7. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
8. Bake for 30 minutes.
9. Remove the foil and sprinkle the shredded mozzarella cheese on top of each pepper.
10. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 498
Fat: 32g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 1373mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 9g
Protein: 26g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for Italian sausage.
- Brown rice or quinoa can be substituted for white rice.
- Any type of cheese can be substituted for mozzarella.
Variations:
- Add chopped spinach or kale to the filling for added nutrition.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top with chopped fresh herbs, such as parsley or basil, before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are tipping over during baking, use crumpled aluminum foil to prop them up.
- Leftover filling can be used as a topping for pasta or as a filling for tacos.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for added color and nutrition.
Garnishes:
Top with chopped fresh herbs, such as parsley or basil, before serving.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not cooking through, try parboiling them for 5 minutes before stuffing and baking.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The Italian version typically features a mixture of sausage, rice, and tomato sauce.
Flavor profiles:
Savory, slightly spicy, and cheesy.
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Spicy, Herbaceous, Meaty