Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded mozzarella cheese
02 -
3/4 cup chicken broth
03 -
1/2 cup uncooked long-grain white rice
04 -
1 cup marinara sauce
05 -
1 pound Italian sausage
06 -
3 bell peppers
07 -
1 yellow onion, diced
08 -
2 tablespoons cooking oil, divided
09 -
3 garlic cloves, minced
10 -
1 teaspoon Italian seasoning
11 -
1/4 teaspoon freshly cracked black pepper
12 -
1 1/4 teaspoons salt, divided
13 -
1/2 teaspoon garlic powder
# Instructions:
01 -
Set your oven to 350°F. Rinse the peppers under water and pat them dry. Cut them in half across the middle and get rid of the stems. Arrange them cut-side up in a 9x13-inch baking dish. Brush each piece with 1 tablespoon of oil, sprinkle with 1/4 teaspoon of salt and some pepper, and pop them in the oven for 20 minutes. Let them cool once done.
02 -
Heat 1 tablespoon of oil in a large pan on medium heat. Add the sausage and cook until browned. Toss in the onion and garlic, then cook until the onions look soft and the garlic smells great.
03 -
Mix in the marinara sauce, uncooked rice, chicken broth, garlic powder, Italian seasoning, and 1 teaspoon of salt. Stir it all together, cover it up, and bring to a boil. Lower the heat to medium-low and let it simmer undisturbed for 20 minutes. Once that's done, let it sit off the heat for 5 more minutes.
04 -
Fluff up the rice mixture with a spoon. Scoop the filling into each pepper half and spread it out to fill them equally. Sprinkle mozzarella cheese over all the peppers. Cover lightly with some foil, making sure the foil doesn’t touch the cheese, and bake again for 15 minutes at 350°F.
05 -
Take off the foil and switch your oven to broil. Let the cheese melt and slightly brown for about 2-3 minutes, but keep a close eye on it. Sprinkle parsley on top if you like, and enjoy!