Ingredients

The following ingredients have 6 Servings
  • 6 large bell peppers (any color)*
  • 1 Tablespoon olive oil
  • 1/2 cup chopped yellow onion (1/2 of a medium onion)
  • 1 pound uncooked Italian sausage (removed from casings)*
  • 1 cup (120g) chopped mushrooms (optional)
  • 3 garlic cloves, minced
  • 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
  • 1 teaspoon fresh chopped parsley (or 1/2 teaspoon dried), plus more for garnish if desired
  • 1 teaspoon fresh chopped basil (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup (120ml) chicken broth*
  • 1 and 1/2 cups (190g) shredded cheese, divided
  • 1 and 1/2 cups (about 300g) cooked rice or quinoa (I use a brown rice/quinoa blend)*

Instruction

  • Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13 inch dish is a great size for this recipe. A cast iron skillet could work too.
  • Preheat oven to 375°F (191°C).
  • Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
  • Spoon filling into each pepper, filling all the way to the top.
  • Optional, but helps keep the peppers moist as they bake– pour about 1 inch of warm water into the bottom of the pan around the peppers.
  • Bake, covered, for 35-38 minutes or until the peppers are nearly fork tender. Remove from the oven, and evenly sprinkle the peppers with the remaining cheese. Return to the oven, uncovered, and bake for 5 more minutes.
  • Sprinkle with additional parsley or other herb, if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
  • Cover and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300°F (149°C) oven for 20 minutes or until warm in the center.