Stuffed Peppers with Italian Sausage

For the longest time, I made one type of stuffed pepper - with rice, tomatoes, Italian seasoning, and beef. It's a great recipe and I didn't feel the need to make a new recipe until I discovered this one. I've opened up to sausage a little bit. As a child, I never ate it - I didn't like it, didn't want anything to do with it...but now I'm okay with Italian sausage. I'm starting to be okay with breakfast sausage, especially the sage flavored ones.

Unfortunately at the time of me making these peppers, my husband had the flu and wasn't able to eat one of these. So they will be made again sometime soon. The sausage and parmesan go very well together and they are a welcome change from the previous stuffed pepper recipe.

(Print)
What you need:

• 1 cup brown rice, cooked
• 4 green bell peppers, remove top and dice excess pepper from the top
• 1 onion
• 2 tsp. and 1 tsp. EVOO
• 8 oz. sweet Italian sausage
• 1/2 tsp. fennel
• 1/2 tsp. oregano
• 1/2 cup Parmesan
• Salt and pepper
• 1/4 cup mozzarella

Directions:

 

In 2 tsp. EVOO, saute peppers (the diced from the top) and onion for 3 to 4 minutes. Set aside.

Cook the sausage. 

 

Then add onions and peppers back in.
Add the spices and cook until fragrant.

Add rice and Parmesan. Salt and pepper to taste.

Fill green bells with stuffing and bake at 375* for 30 minutes.

 

Add mozzarella and bake another 10 minutes.

Recipe from Kalyn's Kitchen

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