Decadent Italian Stuffed Peppers (No Rice Needed!)

Posted on

These irresistible Italian Stuffed Peppers are a fantastic alternative to the classic recipe. Packed with flavorful sausage, juicy vegetables, and melty cheese, they’re a hearty and satisfying meal that’s surprisingly easy to whip up. This recipe ditches the rice, making it a great option for those following a low-carb or grain-free diet.

Ingredients:

Italian Stuffed Peppers
Italian Stuffed Peppers

4 large bell peppers (any color combination you like)

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground Italian sausage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can crushed tomatoes, undrained
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

  • Instructions:

    1. Preheat the oven to 375°F (190°C). Wash and dry the bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet.

    2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and cook for another minute, until fragrant.

    3. Increase the heat to medium-high and add the ground sausage. Break it up with a spoon as it cooks, until browned. Drain any excess grease.

    4. Stir in the diced tomatoes, crushed tomatoes, basil, parsley, oregano, red pepper flakes (if using), Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

    5. Spoon the sausage mixture evenly into the hollowed-out bell peppers. Sprinkle with the mozzarella and Parmesan cheeses.

    6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

    7. Serve immediately.

    Nutrition Facts (per serving):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 600mg
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients used.

    Conclusion:

    These Italian Stuffed Peppers (No Rice) are a delightful and versatile dish that’s perfect for a weeknight meal or a casual dinner party. They’re packed with flavor and protein, making them a satisfying choice for any palate. Plus, the no-rice filling keeps them light and healthy.

    FAQs:

    1. Can I use different colored bell peppers? Absolutely! You can use any combination of bell pepper colors you like. Red, yellow, orange, and green all work well in this recipe.

    2. What can I substitute for ground sausage? If you don’t eat sausage, you can use ground turkey or chicken instead. Just be sure to adjust the seasonings as needed.

    3. Can I add other vegetables to the filling? Yes! Chopped zucchini, mushrooms, or spinach would be delicious additions.

    4. Do I have to use fresh herbs? Dried herbs will work in a pinch, but fresh herbs will definitely add more flavor.