Description
A delicious recipe for bell peppers stuffed with Italian sausage, rice, and creamy Alfredo sauce, topped with cheese and baked to perfection.
Ingredients
Scale
- 4 large bell peppers, any color, tops removed and seeds discarded
- 1 pound Italian sausage, mild or spicy, casings removed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 cup Alfredo sauce, homemade or store-bought
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 1/4 cup water or chicken broth
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Slice tops off bell peppers and remove seeds and inner membranes. Arrange upright in a baking dish.
- In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until evenly browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
- Add chopped onion and minced garlic to the skillet. Sauté until the onion softens, about 3 minutes.
- Stir in cooked rice, Alfredo sauce, grated Parmesan, 1/2 cup of the shredded mozzarella, parsley, dried Italian herbs, black pepper, and salt. Mix until thoroughly combined and warmed through.
- Evenly fill each prepared bell pepper with the sausage mixture, gently pressing down to compact.
- Sprinkle the remaining 1/2 cup shredded mozzarella over the tops of the stuffed peppers.
- Pour water or chicken broth into the bottom of the baking dish. Cover the dish loosely with aluminum foil.
- Bake for 30 minutes. Remove foil and continue baking for 10 additional minutes, until peppers are tender and the cheese is golden and bubbling.
- Allow stuffed peppers to cool slightly. Garnish with extra parsley if desired and serve hot.
Notes
- For a spicier dish, use spicy Italian sausage.
- Feel free to add vegetables like spinach or mushrooms to the filling.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg