Stuffed Peppers Recipe

Preheat and trim

Preheat oven to 375°F (190°C). Wash bell peppers, slice off tops and remove seeds and membranes. Reserve tops if you like to bake them on. Lightly rub the outside of each pepper with 1 teaspoon olive oil and place upright in a 9x13-inch baking dish.

If peppers are uneven on the bottom, trim a thin slice from the base to help them stand, being careful not to create a hole.

Heat remaining 1 2/3 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and cubanelle pepper and sauté 4–5 minutes until softened and beginning to brown.

Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn’t burn.

Add sweet Italian sausage and optional hot/mild Italian sausage (both removed from casings) to skillet. Break sausage apart with a spoon and cook 6–8 minutes until browned and cooked through. Drain excess fat if necessary, leaving a little for flavor.

Stir in 1 1/2 cups marinara sauce, cooked rice, dried oregano, salt, black pepper and red pepper flakes (if using). Reduce heat to medium-low and simmer 3–4 minutes until mixture is cohesive and most liquid is absorbed. Taste and adjust seasoning.

Remove skillet from heat and stir in 3/4 cup shredded smoked mozzarella, grated Parmesan and chopped fresh basil until evenly distributed. Allow filling to cool 3–5 minutes so it holds its shape when spooned into peppers.

Spoon the sausage-and-rice mixture into each prepared bell pepper, packing gently and mounding slightly. Reserve about 1/4 cup filling for serving if you like.

Pour remaining 1/2 cup marinara sauce into bottom of baking dish around peppers, then add 1/2 cup water or low-sodium chicken broth to help steam and keep peppers moist during baking.

Scatter remaining 1/4 cup shredded smoked mozzarella (and optional extra 1/2 cup from garnish if desired) over the tops of the stuffed peppers.

Cover baking dish tightly with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and peppers are tender but still hold shape.

If you prefer a browned cheese top, switch oven to broil for 1–2 minutes—watch closely to avoid burning.

Carefully remove stuffed peppers from oven. Spoon any pan juices or reserved filling onto a serving plate alongside peppers.

Garnish with chopped fresh parsley and additional basil if desired. Serve hot with extra marinara on the side.