Sausage Stuffed Peppers
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Sausage stuffed peppers are a simple, but flavorful take on a summer classic. I add shredded zucchini in for a veggie boost and use jarred tomato sauce along with leftover rice to keep these quick and easy!
Serves: 8 Peppers
Ingredients
- 4 Green Bell Peppers*, or other colors
- 1 Teaspoon Olive Oil
- 8 Oz. Hot Sausage*, or your favorite variety
- 1 ½ Cups Shredded Zucchini, squeezed of excess moisture and then measured*
- 1 ½ Cups Leftover Cooked Rice
- 1- ½ Cups Jarred Marinara Sauce, Rao’s is the BEST!
- 1 ½ Cups Grated Mozzarella Cheese
- ¼ - ½ Cup Chicken Broth
Instructions
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Preheat the oven to 400º.
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Halve the peppers and remove the ribs and seeds. Lay the peppers, cut-side up, in a baking pan. Set aside while you prepare the filling.
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Heat the oil in a large skillet over medium-high heat. Add in the sausage (squeeze it out of the casing) and begin breaking it up as it cooks. Cook the sausage for 2-3 minutes or until it’s golden brown and most of the pink is gone.
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Stir in the zucchini, then the rice and allow them to heat through for 1-2 minutes. Then, stir in the tomato sauce, starting with 1 cup and adding more if it needs it.
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Turn off the heat and using a spoon, fill up the pepper halves.
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Top the peppers evenly with the cheese and pour enough of the chicken broth to just coat the bottom of the pan. This prevents sticking and helps to steam the peppers.
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Cover the pan with foil and transfer into the preheated oven. Bake the peppers for 35-45 minutes, or until the peppers are tender.
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Remove the foil and cook for an additional 5 minutes or until the cheese is lightly brown and bubbly.
Recipe Notes
*4 peppers will yield you 8 halves, but depending on the size of your peppers you may need more or less. I used medium-sized peppers and 4 was plenty, but if your peppers are small you may need more.
*Squeeze the moisture from your shredded zucchini by placing it in a clean kitchen towel and squeeze!