How Long To Cook Sausage Stuffed Peppers

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These hot Italian sausage stuffed peppers are as colorful as they are flavorful. Stuffed bell peppers with rice, hot Italian sausage, aromatics, and topped with melty cheese. This easy stuffed bong pepper recipe is a quick and easy dinner and meal prep recipe.

close up photo of stuffed yellow pepper in a baking dish filled with sausage and rice

Why this recipe works

stuffed pepper ingredients uncooked on cutting board. Bell peppers lined up in back, spices in jars, ad herbs

Bong peppers are the perfect vegetable to stuff with ingredients. Stuffing bell peppers are slap-up for meal prepping, low carb eating, and an extra layer of flavor to back-trail other ingredients.

How-to cutting a bong pepper

steps removing seeds out of a bell pepper

Offset you need to cut and clean the peppers. You can either stuff them vertically or horizontally. I've done them both ways. With both, you want to remove the seeds, stem, and the white flesh inside (it tin can make the pepper bitter). I apply a pairing knife to shave the white flesh out or y'all can use your fingers and pull it out.

Bell pepper color

hollowed out bell peppers on top of wooden cutting board

Y'all tin can use whatsoever combo of bell pepper colors. I typically practice non apply greenish bell peppers because they are the least ripe of the bunch, but since you're putting them in the oven to cook you probably won't notice that much of a flavor difference.

Cooking the stuffing

Hot Italian sausage: Hot Italian sausage typically comes in a link. Remove the skin prior to cooking and as y'all cook break it into smaller pieces. For smaller pieces, you can chop on a cutting board after cooking. Utilize a slotted spoon to remove sausage to leave the juices behind, it will help flavor the remainder of the ingredients!

Onion: Put the onion into the sausage juices and y'all'll see them immediately take on that colour and all the flavor. Sauté until they brainstorm to soften, and so add in the minced garlic.

Burn down roasted tomatoes: I like to use burn down roasted instead of plain diced tomatoes, because it gives an extra layer of flavor to the dish. Herbs: I add together in some dry herbs: thyme, basil, and oregano. Then a cloak-and-dagger ingredient… Worcestershire sauce! (just a touch).

large skillet on the stove top with rice, hot italian sausage, and tomatoes inside

Rice: Next, I add back in the hot Italian sausage and rice I cooked on the side. I add in a petty craven broth considering y'all don't want the stuffing to dry out when you put them in the oven to broil.

Stuffing Peppers

red bell pepper with a flat section shaved into the back for stability

Bell pepper tip: Since bell peppers are rounded, you want to secure them so they don't curl and the stuffing falls out. Have your pairing pocketknife and carefully shave a flat spot on the lesser so the pepper sits flat in the blistering dish.

7 bell peppers in a baking dish with stuffing inside and unmelted cheese sprinkled on top

Spoon the filling into each pepper and pinnacle with some cheese. Cover with foil and place in the oven for 30 minutes or until the peppers are easily pierced and tender. Remove the foil at the cease to chocolate-brown the cheese under the low broiler.

Final Dish

baking dish filled with sausage stuffed bell peppers

Carefully remove the Italian sausage stuffed peppers from the oven and top with fresh parsley.

Storing the bell peppers

You can store the bell peppers in the refrigerator for iii days to enjoy throughout the week. You tin besides freeze them individually for repast prepping purposes.

Looking for more recipes with Italian sausage?

Meatball Pasta Bake
Stuffed Zucchini Rolls
Stuffed Acorn Squash
Hot Italian Sausage White Bean Soup
Meatballs and Bootleg Sauce
Cornbread Sausage Stuffing

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Prep Fourth dimension 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Instructions

Preheat the oven to 375 degrees F.
Cook rice according to package instructions, do not overcook, better to be a tad al dente because you'll be putting into the oven.
In a big sauté pan over medium loftier rut, add 2 tbsp olive oil and the hot Italian sausage. Cook the sausage, breaking it up into smaller pieces as you go, until fully cooked through. Using a slotted spoon, remove the sausage, place in a basin, and ready aside. Leave juices in the pan.
Lower the rut to medium and add in the onions. Sauté for about five minutes until they begin to soften. Add the minced garlic and cook an additional minute. Add in the fire roasted tomatoes, the Worcestershire sauce, and the herbs/spices: basil, oregano, thyme, salt, pepper, crushed scarlet pepper flakes. Stir to combine. Add the sausage back in, the cooked rice, and the chicken broth. Stir to combine and permit the flavors to meld for 5 minutes while you prepare the peppers.
Y'all tin cut the peppers either horizontally or just cut a whole in the height and stuff them vertically. Either way you desire to remove the stem, the seeds, and the white flesh from the inside using a pairing pocketknife. Place the peppers in a baking dish, if they are having problem standing shave a flat spot on the dorsum of them with a pairing knife.
Using a spoon, stuff the peppers with the sausage mixture, tiptop with cheese, and cover with foil. Identify in the oven for 30 minutes (peppers should be fork tender). Remove the foil and low broil the cheese for 5 minutes or until lightly browned/melted. Remove from the oven and serve with fresh parsley on summit.

Nutrition Data:

Yield:

Serving Size:

one
Corporeality Per Serving: Calories: 198 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 8mg Sodium: 280mg Carbohydrates: 24g Fiber: 4g Sugar: 6g Protein: 5g

*Note: Diet information is an estimate. Values vary based on different brands and ingredients*

Source: https://girlwiththeironcast.com/sausage-stuffed-peppers/

Posted by: MizeScrims.blogspot.com