Stuffed Bell Peppers with Italian Sausage

Bell Peppers with Sausage & Rice

• Cuisine: Italian American

• Dietary: Gluten-free (if using certified gluten-free brown rice), Dairy-free (optional)

• Estimated Nutrition (per serving): Calories: 380-480, Protein: 25-30g, Carbs: 35-45g, Fat: 15-25g

Ingredients:

• 4 large bell peppers (any color)

• 1-pound Italian sausage, removed from casing

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 cup cooked brown rice

• 1/2 cup marinara sauce

• 1/4 cup grated Parmesan cheese (optional)

• 1/4 cup chopped fresh basil

• Salt and pepper to taste

Instructions:

1. Prepare Bell Peppers: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.

2. Cook Sausage and Vegetables: Heat olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Add onion and garlic and cook until softened (about 3-5 minutes). Drain any excess grease.

3. Combine Filling Ingredients: In a large bowl, combine the cooked sausage mixture with the cooked brown rice, marinara sauce, Parmesan cheese (if using), and basil. Season with salt and pepper to taste.

4. Stuff Peppers: Fill half a bell pepper with the sausage and rice mixture.

5. Bake: Place the stuffed peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.

CRITIQUE: I made these, and they were so good. I modified the recipe a little because I used my leeks from the garden as the onion and used wild rice for the brown rice (which has brown rice mixed). I added dry italian herbs as well with my fresh basil from the garden.I also added some water to the baking pan to steam and soften the bell peppers. It worked out great, cutting the bell peppers in half and filling each one. I added mozzarella cheese on top right before taking out of the oven so it would melt prior to serving. It could feed 6 people instead of three, along with a salad with homemade dressing. I made the honey mustard recipe I posted earlier. You only need to use a small amount of the dressing to coat the salad bowl. Too much is too oily. I also added extra Dijon mustard for a stronger taste.