Sausage-Stuffed Bell Peppers With Rice And Mozzarella
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Pork · gluten-free, high-protein
869 cal
37g protein
61g carbs
53g fat
per serving · estimated
Ingredients
- 1/2 lb bulk Italian sausage
- 2, halved and seeded large bell peppers
- 3/4 cup dry long-grain white rice
- 1 cup marinara sauce
- 1 cup low-moisture mozzarella, shredded
- 1 medium, diced yellow onion
- 1 tbsp olive oil
- 1 tbsp total oregano, fennel seed, salt and pepper
Method (tap to check — screen stays awake)
- Cook the rice in 1 1/2 cups salted water, covered, for 18 minutes until tender.
- Brown the sausage with the onion in the oil for 8 minutes, breaking it into crumbles, until no pink remains and the bits catch on the pan.
- Stir in the rice, half the marinara, the oregano and crushed fennel seed.
- Set the pepper halves cut side up in a baking dish, spoon the remaining marinara around them, and fill each with the sausage rice.
- Cover with foil and bake at 400F for 25 minutes, until the peppers slump and a knife pierces the wall easily.
- Uncover, top with mozzarella, and bake 8 minutes more until the cheese is melted and spotted brown.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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