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Italian Turkey Sausage Stuffed Bell Peppers

A comforting and flavorful dish of bell peppers stuffed with savory Italian turkey sausage, rice, and topped with gooey mozzarella cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 large large bell peppers (any color) Cut tops off and remove seeds.
  • 1 pound Italian turkey sausage Look for lean and well-seasoned sausage.
  • 1 cup cooked rice Use any rice variety.
  • 1 can diced tomatoes, drained Use a 14.5 ounce can.
  • 1 small onion, chopped Add depth of flavor.
  • 2 cloves garlic, minced Enhances the savory profile.
  • 1 teaspoon Italian seasoning For a classic Italian flavor.
  • to taste Salt and pepper Always taste your filling.
  • 1 cup shredded mozzarella cheese For a gooey topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the prepared peppers upright in a baking dish.
Cooking
  1. In a skillet over medium heat, cook the turkey sausage until browned. Break it apart with a spatula to ensure even cooking.
  2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is softened and fragrant, about 3-5 minutes.
  3. Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper into the sausage mixture. Mix well to combine all the ingredients.
  4. Spoon the sausage filling into each pepper, packing it down slightly. Ensure each pepper is generously filled and place them upright in the baking dish.
  5. Top each stuffed pepper with shredded mozzarella cheese. Cover the dish with foil and bake for 25 minutes.
  6. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes or until the cheese is bubbly and the peppers are tender.

Notes

Store leftovers in the fridge for up to 3-4 days in an airtight container. These can be frozen for up to 3 months. Reheat on the stovetop, microwave or oven.