Italian Stuffed Peppers
Cooking on a budget means finding new and creative ways to transform leftovers. One of my favorite ways to use up extra vegetables, rice or herbs is to make stuffed peppers. This recipe has an Italian twist, but you can always give it your own spin to use up what you find in the fridge!
Keep reading for the recipe…
One great trick when making stuffed peppers is to use a large muffin pan. The deep wells keep the peppers upright for stuffing and while cooking in the oven.
Here I combined hot Italian sausage, leftover rice, and tomatoes for the stuffing. Serve these stuffed peppers with a salad and some crusty Italian bread and you have a feast!
Italian Sausage Stuffed Peppers
4 large peppers (green, red, yellow or orange), tops cut off and cleaned out
1 lb hot Italian sausage, crumbled
1/2 cup chopped onion
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 teaspoons Italian seasoning
1 cup cooked rice
salt & fresh ground pepper (to taste)
1 cup shredded mozzarella cheese
Fresh basil, for garnish
1. Saute sausage and onion until browned. Add garlic and saute for 3 minutes.
2. Stir in tomatoes and Italian seasoning, simmer for 5 minutes. Stir in rice and season with salt and pepper, to taste.
3. Stuff sausage and rice mixture into the hollowed out peppers. Place inside muffin pan and sprinkle with mozzarella cheese. Garnish with fresh basil, if desired.
4. Bake at 350 degrees F. for 25-30 minutes, or until peppers are tender.
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