Italian Stuffed Bell Peppers
I was browsing recipes last week and saw a recipe for Italian Stuffed Bell Peppers. It had a really high rating and tons of people had commented saying they had loved them, but I almost skipped over it because we already have our favorite Classic Stuffed Pepper Recipe and the Philly Cheese Steak Peppers Recipe that I got from my friend Michaela over at An Affair From The Heart.
What made me decide to give them a try though, is for this recipe, you don’t have to precook the meat, so it bakes for such a long time that you don’t even have to pre-boil the peppers. (We like the peppers cooked really well so that they are very soft).
Y’all, I am SO GLAD we tried this one! I can not believe how yummy they turned out or how easy they were! The ONLY part you have to pre-cook is the cup of rice, so it was one of the easiest from scratch meals I have ever made! I let the rice cook while I was cleaning up from lunch, then mixed up the meat mixture and stuffed the peppers and let it hang out in the fridge until I was ready to put dinner in the oven. SO easy! Also, by some miracle, I had 1 left over and ate it for lunch the next day and the angels were singing, it was so good! I am definitely making 2 pans of these bad boys next time.
- 4 bell peppers, sliced in half from top to bottom, seeds & stem removed
- 1 lb sweet Italian sausage, casings removed
- 1 cup cooked rice
- 2 cloves garlic, finely minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese
- 1 large egg, lightly beaten
- 24 oz jar marinara sauce, divided
- shredded mozzarella
- fresh chopped parsley
Preheat oven to 350 degrees.
Place bell pepper halves in the bottom of a 13 x 9 pan. In a medium bowl, combine uncooked sausage, rice, garlic, salt, pepper, Italian seasoning, Parmesan cheese, egg, and 1/2 cup of the marinara. Divide the meat mixture evenly among the peppers, pressing to compress slightly. Pour the rest of the marinara sauce over the peppers. Cover the pan tightly with foil. At this point you can refrigerate until you are ready to bake.
Bake at 350 degrees, covered, for 1.5 hours. Remove foil and top the peppers with lots of shredded mozzarella. Place under broiler for a couple of minutes (watching closely!), until cheese melts and starts to brown. Garnish with parsley if desired. Enjoy!