This has become one of our favorite meals to make - Sausage and Rice Stuffed Peppers. Its so easy and you can actually prepare the mixture up to 3 days in advance and store it in the fridge in an airtight container. You can even change things up - instead of zucchini, we used cucumber this time and it was just as good! We've also used yellow squash and even put diced peppers into the mixture too. No matter what you do, it is delicious! I am looking forward to this meal a LOT this summer - now that peppers are a little cheaper, and a lot more fresh!
Prep Time: 25 minutes Total Time: 55 minutes Yield: 8 servings
Ingredients
- 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
- 1/2 pound sweet Italian sausage, casings removed
- 1 zucchini, diced small
- 1 medium yellow onion, diced small
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1/2 ounce Parmesan, grated (~ 1/4 cup)
- 4 cups cooked long-grain white rice
- 1/2 cup fresh breadcrumbs
- 4 large bell peppers (any color) halved lengthwise, seeds and ribs removed
Directions
- Preheat oven to 400 degrees.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned (~ 5 minutes).
- With a slotted spoon, transfer sausage to a medium bowl.
- Add 1 teaspoon oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender (~ 8 minutes).
- Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
- In a small bowl, combine breadcrumbs and 1/2 teaspoon oil and season with salt and pepper.
- Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet.
- Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender (~ 30 minutes).
- Serve warm and enjoy!!
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