Easy Stuffed Sausage Peppers

These easy stuffed peppers are a perfect weeknight meal that you can make ahead. When I was a kid I was picky and loved scooping out the insides just for my meal. Now I chop up the tops of the peppers & mix them in so that picky kids still get their vegetables. This also creates absolutely no waste!

Yield: 4 servings

Prep: 30 minutes Bake 15 minutes

Ingredients

• 6 peppers, red, yellow, and orange
• 1 tablespoon olive oil
• 1 pound pork sausage
• 1/2 yellow onion, chopped
• 3 garlic cloves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon parsley
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 can diced tomatoes
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cup rice, cooked

Instructions

1. Cut 1/4 inch off tops of peppers & remove stem and membranes. Skim bottom with a sharp knife, just enough to allow peppers to stand up.
2. Spray a baking dish (here’s a set I love on Amazon) & line peppers in so that they fit snugly. Preheat oven to 375 degrees.
3. Heat olive oil in a large skillet over medium heat. Add onion & cook for 3-4 minutes or until soft. Stir in the sausage, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with wooden spoon until sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out grease/fat. Stir in the chicken broth and cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
4. Spoon filling into each pepper, filling to the top.
5. Optional: Pour 1/2 inch water into bottom of dish to keep the peppers moist.
6. Cover and bake for 35-40 minutes or until peppers are fork tender. Remove from the oven and sprinkle with remaining cheese. Uncover and bake for 5 minutes or until cheese is lightly browned.
7. Garnish with parsley or basil, if desired.
8. Hint: Cover and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300 degree oven for 20 minutes or until warm in the center.

These stuffed peppers are a family favorite and perfect weeknight meal. Make them ahead ahead of time and they can be an all in one dish. Leave the meat out and chop up extra peppers in its place and you have a vegetarian meal. Serve them with a delicious crunchy baguette from your favorite bakery!