Italian Stuffed Bell Peppers
Sausage and peppers gets a new look with these italian stuffed bell peppers, filled with tomatoes, rice, and spices
Ingredients
- 3 bell peppers
- 1 lb italian sausage
- 6 oz mushrooms diced
- 1 small white onion diced
- 2 cloves garlic minced
- 14.5 oz petite tomatoes drained
- 1½ cups white rice cooked
- 1 tbsp italian seasoning
- 2 tsp onion powder
- 1 tsp red chili flakes
- salt and pepper to taste
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 375
- Cut each bell pepper in half and remove the seeds and ribs. Drizzle insides and outsides with olive oil and season with salt.
- Bake for 15-20 minutes or until the peppers are mostly cooked
- Meanwhile, in a large saute pan, crumble and brown the italian sausage. Drain and add in mushrooms and onions until cooked through. Add in garlic, tomatoes, rice, and seasonings
- Continue to cook for 5-10 minutes, then spoon filling into the par-cooked peppers. Top with shredded cheese and place back in the oven for 15-20 minutes
- Serve immediately