Italian Stuffed Bell Peppers
Italian Stuffed Bell Peppers are a delicious and budget-friendly meal that comes together in 30 minutes or less, using only a handful of simple ingredients.
Servings: 4 servings
Calories: 988kcal
Equipment
- box grater optional
- garlic press optional
Ingredients
- 2 large green bell peppers halved lengthwise, ribs removed and seeded
- 4 slices mozzarella cheese
- 1 pound Italian sausage bulk, or casings removed
- 1½ teaspoon Kosher salt divided
- ½ teaspoon black pepper divided
- 1 teaspoon dried basil divided
- 1 teaspoon dried oregano divided
- 1 cup chopped onion
- 1½ cups (approximately 1 pint) chopped cremini mushrooms
- 1 tablespoon minced garlic
- 1¼ cups (approximately 8 ounces) uncooked orzo pasta
- 2 cups marinara sauce
- ¾ cup water
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Season the prepared peppers (halved, with ribs and seeds removed) with salt and pepper to taste. Microwave, covered with plastic wrap, for 1½ - 2 minutes until the peppers are slightly soft. Set aside to cool.
- Meanwhile in a large skillet brown and crumble the Italian sausage over medium heat. While the sausage is browning, add ¾ teaspoon of basil and ¾ teaspoon of oregano in with the meat. Stir.
- Add the chopped onion and garlic to the skillet. Cook, stirring occasionally for approximately 5 minutes.
- Add the chopped mushrooms to the skillet and cook, stirring occasionally for an additional 3-4 minutes until the mushrooms start to brown and cook down slightly.
- Add the kosher salt and black pepper to the skillet after the mushrooms have cooked a bit. Stir well.
- Add the marinara sauce and water to the skillet. Stir well to combine. Cover the skillet and allow the orzo to cook through. Do not lift the lid. This should take approximately 12 minutes.
- Meanwhile preheat the oven to 350-degrees F (175 degrees C).
- Place the pre-cooked peppers into the casserole dish. Spoon the pasta, sausage, and sauce into the prepared peppers, and on top of the mozzarella slices. Once the peppers are filled, top them with the grated Parmesan cheese and the shredded mozzarella.
- Cover with foil and bake in the preheated oven for 15 minutes.
- Serve hot and enjoy!
Video
Notes
*Note - calories and nutritional information shown is for 2 servings = two bell pepper halves
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Cook completely and store in an airtight freezer container or freezer bag and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat, cover with foil, in a 350-degree oven until hot (approximately 12-15 minutes).
Nutrition
Serving: 1serving | Calories: 988kcal | Carbohydrates: 80g | Protein: 48g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 141mg | Sodium: 3002mg | Potassium: 1525mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1349IU | Vitamin C: 81mg | Calcium: 545mg | Iron: 5mg
