I have always loved stuffed peppers. They are a great healthy comfort food. My mom makes the best, but since I don’t have her recipe, I decided to improvise and make up my own.
These peppers are tender, juicy and just right. The key to keeping them from drying out is to blanch them for 5 minutes in boiling water before baking. Also, it is important to cover them with foil to keep the skin from getting tough and dried out.
So, alas, here is the recipe:
- 8 green bell peppers
- 1 lb Italian Sausage, cooked and drained
- 1 medium sweet onion, diced
- 2 cloves garlic
- 1 T Olive Oil
- 1 c. cooked rice, (I used brown rice, but any kind you like will do).
- 12 oz or 1/2 jar of marinara sauce, plus a little more to top before baking (I use Wild Oats brand)
- 1 c. shredded cheddar cheese
- 1. Preheat oven to 350 degrees F.
- 2. Fill a large pot of water and let boil on the stove. Meanwhile, cut the tops of the peppers off and set aside. Cut out the seeds and innards. If you need to, also take this time to slice a small piece off the bottom of any of the peppers that do not readily stand upright. When water comes to a boil, add peppers and blanch for 5 minutes. Drain water and remove peppers. Set them aside in a 13" x 9" baking dish.
- 3. Take the tops of the peppers that you reserved and cut off the green around the stem. Dice these and set aside. Next, dice the onion.
- 4. Heat a large skillet over medium heat. Add the oil. Saute until peppers become tender and onions are translucent. Add the garlic and saute for another minute. Add the sausage and cooked rice to the skillet. Stir. Add the marinara sauce and stir until mixture is combined. Turn off heat and set aside.
- 5. Divide the sausage mixture between the peppers. Top with a little more marinara sauce. Sprinkle cheese on top.
- 6. Cover baking dish with foil and bake for 45 minutes. After 45 minutes, remove foil and bake for an additional 15 minutes.
- 7. Remove from oven and let cool for 10 minutes before serving.
- 8. Now dig in and enjoy! Bon appetit!