Get ready to transform your dinner table with a mouthwatering dish that combines the robust flavors of Italian sausage, the sweetness of bell peppers, and the creamy richness of provolone cheese. These stuffed peppers aren't just a meal - they're a culinary journey that will transport you straight to the heart of Italy, all from the comfort of your own kitchen. Whether you're looking to impress dinner guests or simply craving a hearty, satisfying meal, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 6 bell peppers
- 1 lb Italian sausage
- 1 cup cooked rice
- 1 cup marinara sauce
- 1 cup provolone cheese, shredded
- 1 tsp Italian seasoning
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set them aside to drain.
- In a large skillet over medium heat, add the Italian sausage. Use a wooden spoon to break it apart as it cooks. Cook until the sausage is browned and no longer pink, about 5-7 minutes.
- Once the sausage is cooked, drain any excess fat from the skillet. Add the cooked rice, marinara sauce, Italian seasoning, and salt to taste. Stir well to combine all the ingredients and let it simmer for about 3-4 minutes to allow the flavors to meld.
- Remove the skillet from heat and stir in half of the shredded provolone cheese into the sausage mixture until melted and well incorporated.
- Stuff each bell pepper with the sausage and rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
- Once all the peppers are stuffed, pour any remaining marinara sauce over the top of the peppers. This will keep them moist while baking.
- Sprinkle the remaining provolone cheese evenly over the stuffed peppers.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your Italian Sausage Stuffed Peppers with Provolone Cheese!
Tips
- Choose bell peppers that are firm and uniform in size to ensure even cooking.
- For extra flavor, consider using a mix of red, yellow, and green bell peppers.
- Make sure to drain excess fat from the sausage to prevent a greasy filling.
- Don't overstuff the peppers - leave a little room for the cheese to melt and the filling to expand.
- If you want a crispier top, broil the peppers for 2-3 minutes after baking.
- Prep tip: You can make the filling ahead of time and refrigerate until you're ready to stuff and bake.
- For a low-carb version, replace rice with cauliflower rice.
- Always let the peppers rest for a few minutes after baking to allow the filling to set.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 17g
Protein: 16g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 40mg
