When you’re looking for a healthy and quick family dinner idea, these easy cheesy stuffed bell peppers are the perfect meal, bursting with flavour and melty goodness.
The peppers are filled with tender rice that is mixed with Italian sausage, mushrooms, onion, tomato sauce and cheese, then topped with more cheese! The peppers come out perfectly cooked, still with a little crunch and not soggy. One whole pepper is quite filling. I find the perfect portion is one half pepper with a side salad.
Why stuffed bell peppers are a family-approved meal
- They are filling and flavourful
- They can be customized with different filling combos to suit your family’s taste
- They are the perfectly nutritious combo of fibre, protein, and fat
- You can make them ahead of time and bake them when you are ready
- They are gluten-free for those who follow this diet
Ingredients you will need for this recipe
2 Italian sausages: I used hot, but mild would work, or ground chicken, beef or turkey
4 bell peppers: Cut off the top and hollow out the insides
1/2 cup rice: Whole grain, wild, long grain, or quinoa all work in this recipe
1 cup of water or chicken broth: Broth will provide more flavour
1/4 yellow onion
3 mushrooms
1 cup tomato sauce: From a jar or can
1 1/2 cups grated cheese: A blend of cheddar, mozzarella, and Jack all work well
How to make cheesy stuffed bell peppers
Heat up a couple tablespoons of olive oil in a pot that has a tight-fitting lid. Remove the sausage from its casing and brown it in the pot
When the meat is almost cooked through, add in the diced onion and chopped mushrooms. Cook for a few minutes until the onion is translucent
Add in the uncooked rice and water or broth. Increase the heat to high, put a lid on the pot, and let the water come to a boil. As soon as it’s boiling, reduce the heat to low/simmer, and set a timer for 15 minutes
While the rice is boiling, cut the tops (just the end with the stem) off the bell peppers and remove the seeds and pith. Set them upright in a square dish that is deep enough to keep them standing up while they are in the oven. Preheat the oven to 400F
When the rice/sausage combo is done cooking, stir in the tomato sauce and 3/4 cups of grated cheese. Evenly divide the mixture between the 4 hollowed out bell peppers and top with the remaining cheese
Put a loose foil tent over the peppers to lightly steam them while they’re in the oven. After 10 minutes, remove the foil tent and bake an additional 10-15 minutes until the cheese is bubbly and starting to brown. Serve right away
Easy Cheesy Stuffed Bell Peppers
Description
When you’re looking for a healthy and quick family dinner idea, these easy cheesy stuffed bell peppers are the perfect meal, bursting with flavour and melty goodness.
The peppers are filled with tender rice that is mixed with Italian sausage, mushrooms, onion, tomato sauce and cheese, then topped with more cheese!
Ingredients
Instructions
- Heat up a couple tablespoons of olive oil in a pot that has a tight-fitting lid. Remove the sausage from its casing and brown it in the pot
- When the meat is almost cooked through, add in the diced onion and chopped mushrooms. Cook for a few minutes until the onion is translucent
- Add in the uncooked rice and water or broth. Increase the heat to high, put a lid on the pot, and let the water come to a boil. As soon as it’s boiling, reduce the heat to low/simmer, and set a timer for 15 minutes
- While the rice is boiling, cut the tops (just the end with the stem) off the bell peppers and remove the seeds and pith. Set them upright in a square dish that is deep enough to keep them standing up while they are in the oven. Preheat the oven to 400F
- When the rice/sausage combo is done cooking, stir in the tomato sauce and 3/4 cups of grated cheese. Evenly divide the mixture between the 4 hollowed out bell peppers and top with the remaining cheese
- Put a loose foil tent over the peppers to lightly steam them while they’re in the oven. After 10 minutes, remove the foil tent and bake an additional 10-15 minutes until the cheese is bubbly and starting to brown. Serve right away
