Ready in 1 hour
Stuffed green peppers made with and Italian taste.
"I love this dish. It is definitely on the top of my list. My fiance and I made this dish last night and really enjoyed the smells that were brewing in the kitchen. Once everything was done and ready to eat, we were truly satisfied with the first bite. We had paired the dish with tortellini and Prego sauce which balanced with the spicy Italian sausage. This was a great recipe and I thank you so much for it!!! I am very excited to make it again. "- kellyannecabrieto
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Preheat oven to 400 degrees. Grease a 13×9 inch casserole dish with nonstick cooking spray.
Fill a stockpot with water and bring to a boil.
Slice the tops off of the peppers, scoop out seeds. Cut peppers in half. Remove white membrane and discard. Put peppers in boiling water and cook for 10 minutes. Using tongs, remove peppers from water. Drain on clean kitchen towel.
Saute onion and sausage in a nonstick skillet over medium heat until onion is translucent and sausage is browned. Add garlic and cook for a few minutes. Drain on a paper towel lined plate. In the same skillet, bring broth to a boil, add rice, cover. Turn off heat. After 5 minutes, stir rice. Turn heat on medium, add sausage, onions, and garlic to rice. Pour in can of tomatoes, stir. Cook until all the liquid has been absorbed.
Place the peppers cut side up in casserole dish. Fill with rice mixture. Top with a slice of cheese.
Bake at 400 degrees for 20 minutes. Increase oven temperature to 450 degrees and bake for 10-15 minutes or until cheese is melted and turns a spotty brown. Remove from oven and cool for 10 minutes before serving.
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zcbmom03 1 month agoNo leftovers :) Delicious!
Valerie411 1 month agoVery tasty and easy to make! Used chicken Italian sausage and came out great!
jacobblade700 2 months agoI add the cheese between layers of the rice mixture and only do 20 min at 375 (burns otherwise). Phenomenal!
jacobblade700 3 months agoAbsolutely incredible! It takes a long time cooking, but it is worth every minute! Personal flair: I add a little cheese into the peppers as I fill them (between scoops), before chucking into the oven
jessicampierce 4 months agoSimply the best stuffed pepper recipe I have ever had. Do not boil the peppers; bake them alone for about 15 minutes before stuffing them. They will be tender but not too soft. We added fresh basil along with some chopped mushrooms. Olives would be good too. Loved it!
pwrpufgirlz 4 months agoMade this again tonight and this is the best stuffed pepper recipe out there. I do use deer sausage, quinoa, fresh tomatoes and basil, and I forgot to grab chicken stock so a dash of worcestershire sauce. I also make sure to reduce all liquid in the mix and drain/dry the peppers really well. So good!
pwrpufgirlz 5 months ago
HappyInWA 5 months agoMy hubby is a green pepper fan, which I'm not that hot on them. But this is definitely one recipe I will be doing again. Both my hubby and my son enjoyed it very much. I used the sweet Italian sausage links (which I had to remove from their casing) and next time will use the ground sausage in the package to avoid the extra work. Very good. It's on my 'keeper' list.
tiffmiller 5 months ago
Khaotickat 6 months agoMy family loved it!
ashcward 6 months agoWill definitely be making this one again. Think I'll use the leftover mix to put it in a tortilla
Sofia78 7 months ago
msraines 8 months agoThis turned out good. I added a little salt and I am going to use my leftover rice mixture to fill some tortillas.
jefecook 9 months ago
Babbitto 9 months ago
Ta2edMama 10 months agoThus was a huge hit with the family and fairly easy. I substituted sweet Italian chicken sausage.
Ange325 10 months agoThese were really good! I don't ever use minute rice so I made jasmine rice in my rice cooker and I doubled the recipe. It is definitely a nice change from your typical chop meat. I used shredded mozzarella and I think next time I'll use the slices.
Buns09 10 months ago
kriswallace 11 month ago
mquattlebaum 11 month ago