This is one of our favorite recipes for dinner. Justin loves the taste, Maisy loves the “bown wice” and I love that my family is eating veggies, and that this seriously takes no time at all.
Ground sausage is seriously a staple in our home, I love to throw some in with eggs in the morning or pasta sauces at night. I always buy it ground because it’s so versatile!
Justin teases me that this recipe goes against the laws of nature because I stuff the bell peppers with chopped bell peppers. I think it’s a delicious must have ingredient, even if it’s a little silly.
Minute Rice makes these perfect microwaveable 1-cup servings that we adore. I heat up rice super quickly for Maisy to enjoy with dinner, and it makes adding rice to this recipe beyond easy because I don’t have to watch another pot on the stove.
Here’s what you’ll need:
- 1 pound of ground Italian sausage, mild or hot
- 2 cups Italian blend shredded cheese
- 1 cup brown rice
- 4 large bell peppers
- 1 small yellow onion, or 1/2 medium
- Oregano, Salt & Pepper to taste
Preheat the oven to 375 degrees. While the oven is preheating, lob off the tops of the bell peppers and clean out the insides. Before tossing the tops, cut the pepper pieces off from around the stem and dice them up. If your peppers fall over or lean to one side while standing up, carefully level them out by slicing along the bottom. Dice the onion as well.
Toss the ground sausage on the stove and stir constantly until brown. When the sausage has cooked, transfer the meat to a large mixing bowl, careful to not drain the fat. Place your pan back on the heat and add the diced onion and pepper, stir to coat the veggies in the fat rendered from the sausage. Add salt and pepper as desired.
Cook the rice according to the package directions and add to the mixing bowl when cooked. When the veggies have softened, add them to the bowl mixture as well. While everything is still hot, add about 2/3 of the cheese to the bowl mixture and stir to incorporate.
Spoon out the mixture evenly into the hollowed out bell peppers. Place the peppers in the oven for 25 minutes. Top the peppers with the remaining cheese and let cook an additional 5 minutes.
Eat and enjoy!