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Sausage and Rice Stuffed Pepper with Cheese
Sausage and Rice Stuffed Pepper with Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 large bell peppers
  • 1 pound sweet Italian sausage, loose
  • 1 Tablespoon olive oil
  • 1 zucchini, diced small
  • 1 medium yellow onion, diced small
  • 2 garlic cloves, minced
  • 4 tomatoes, seeded and diced (I used roma tomatoes)
  • ¼ cup ounce Parmesan, grated
  • 1½ cup shredded cheddar cheese
  • 1 cup cooked long-grain white rice
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 350 degrees F. Grease a baking dish that your 6 peppers will fit into or sometimes I use individual ramekins like above.
  2. Cut the tops off the peppers. Remove the stems and seeds. When I cut off the tops I chop up any of the good pepper on the tops that I can use in the filling.
  3. Place your peppers into your baking dish and be sure they each can remain upright.
  4. In a large skillet, cook the sausage over medium heat. Break up the sausage and cook through. Remove to a paper towel lined plate to get absorb the fat.
  5. Add 1 Tablespoon olive oil to the skill and cook the zucchini, chopped peppers from the tops and onion until everything has softened about 4 minutes. Add the garlic and tomatoes and cook for 1 additional minute.
  6. In skillet, combine the sausage, cheese and rice into the vegetable mixture and mix to combine.
  7. Fill each pepper with the mixture and pour ¼ cup water into the bottom of the baking dish.
  8. Cover with foil and bake for 40 minutes. Uncover and bake for another 5 to 10 minutes until they are lightly browned.
Recipe by Eat Farm Love at https://eatfarmlove.com/sausage-and-rice-stuffed-pepper-with-cheese/