Q1: What are the best bell peppers to use for stuffed peppers?

The best peppers are large, with a relatively flat bottom that allows them to stand up straight in the baking dish without tipping over. In terms of flavor, red, orange, and yellow bell peppers are much sweeter and have a milder flavor when cooked. Green bell peppers are less sweet and have a more distinct, slightly bitter, and savory flavor. All of them are delicious!

Q2: Do I need to pre-cook or pre-boil my peppers before I stuff and bake them?

No, you do not need to! The brilliant trick in this recipe is to add about an inch of water to the bottom of your baking dish. This water creates a steamy environment in the oven as the peppers bake, which is the secret to making the firm, raw peppers perfectly soft and tender.

Q3: Can I make these stuffed peppers ahead of time?

Yes, this is a perfect make-ahead meal! You can fully prepare and stuff the peppers, place them in your baking dish, cover it tightly, and keep them in the refrigerator for up to 24 hours . When you are ready to bake, just add the water to the bottom of the dish and pop them in the oven (you may need to add 10-15 minutes to the initial covered baking time).

Q4: How do I freeze stuffed peppers?

Stuffed peppers freeze beautifully! You can freeze them either cooked or uncooked . Let them cool completely (if cooked). You can either place them in a freezer-safe baking dish and wrap it very well, or you can wrap them individually in plastic wrap and foil. They will keep in the freezer for up to 3 months. To cook or reheat, let them thaw overnight in the refrigerator first.

Q5: Can I use a different kind of grain instead of rice or quinoa?

Of course! This recipe is incredibly versatile. It would also be delicious with an equal amount of cooked farro, barley, or even couscous in the filling.

The Best Hearty & Easy Sausage Stuffed Peppers

A classic recipe for a hearty sausage-stuffed peppers dinner. Large bell peppers are hollowed out and filled with a savory mixture of cooked Italian sausage, sautéed onions, mushrooms, garlic, and fresh herbs. The filling is bound together with cooked rice or quinoa and a generous amount of shredded cheese. The peppers are then baked in a casserole dish, first covered to ensure they become tender, and then finished uncovered with an additional layer of melted cheese on top.

Author: Grace
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Main Course
Method: Baking, Sautéing
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

6 large bell peppers (any color)
1 Tablespoon olive oil
1/2 cup chopped yellow onion
1 pound uncooked Italian sausage, removed from casings
1 cup chopped mushrooms (optional)
3 garlic cloves, minced
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped parsley, plus more for garnish
1 teaspoon fresh chopped basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup chicken broth
1 and 1/2 cups shredded cheese, divided
1 and 1/2 cups cooked rice or quinoa

Instructions

Slice the tops off the bell peppers and remove the cores and seeds. Arrange the peppers cut-side up in a greased 9×13-inch baking dish.
Preheat the oven to 375°F (191°C).
Make the Filling: Heat the olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until the onions are soft.
Add the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook for 6-7 minutes, breaking up the sausage with a spoon, until it is almost fully cooked. Drain off most of the excess grease.
Stir in the chicken broth and cook for 2 minutes. Remove the skillet from the heat.
Stir in 1 cup of the shredded cheese and all of the cooked rice.
Stuff and Bake: Spoon the filling into each prepared pepper, filling them to the top.
Optionally, pour about 1 inch of warm water into the bottom of the pan around the peppers to help them steam and stay moist.
Cover the baking dish with foil and bake for 35-38 minutes, or until the peppers are nearly fork-tender.
Remove the dish from the oven, uncover it, and sprinkle the peppers with the remaining 1/2 cup of cheese.
Return the dish to the oven and bake, uncovered, for 5 more minutes until the cheese is melted.
Garnish with additional parsley, if desired, and serve warm.

Notes

Using pre-cooked rice or quinoa is a key time-saving step for the filling.
The two-stage baking process—covered first, then uncovered—ensures the peppers become tender while allowing the cheese on top to melt and brown nicely.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://www.eatswithsoul.com/sausage-stuffed-peppers/