Spicy Sausage Stuffed Pepper Skillet
Spicy Sausage Stuffed Pepper Skillet
Ingredients
For the Stuffed Peppers
- 4 bell peppers, medium, any color, halved lengthwise and seeds removed
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup uncooked white rice, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish (as needed)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large oven-safe skillet (preferably cast iron) or a baking dish large enough to hold the bell pepper halves snugly.
⏱️ 5 min•🌡️ 375
- 2
In the prepared skillet (if oven-safe) or a separate large skillet, brown the spicy Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, for about 5-7 minutes. Drain off any excess grease.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in the rinsed uncooked white rice, undrained diced tomatoes, chicken broth, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes. The rice will not be fully cooked at this point.
⏱️ 15 min
- 5
Remove the skillet from the heat. Carefully spoon the sausage and rice mixture into each bell pepper half, mounding it slightly. Arrange the stuffed pepper halves in the oven-safe skillet or baking dish.
⏱️ 5 min
- 6
Cover the skillet or baking dish tightly with aluminum foil and bake for 20 minutes, or until the peppers are tender-crisp.
⏱️ 20 min•🌡️ 375
- 7
Remove the foil. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
⏱️ 15 min•🌡️ 375
- 8
Carefully remove from the oven. Let rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Stuffed Pepper Skillet
Ingredients
For the Stuffed Peppers
- 4 bell peppers, medium, any color, halved lengthwise and seeds removed
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup uncooked white rice, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish (as needed)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large oven-safe skillet (preferably cast iron) or a baking dish large enough to hold the bell pepper halves snugly.
⏱️ 5 min•🌡️ 375 - 2
In the prepared skillet (if oven-safe) or a separate large skillet, brown the spicy Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, for about 5-7 minutes. Drain off any excess grease.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the rinsed uncooked white rice, undrained diced tomatoes, chicken broth, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes. The rice will not be fully cooked at this point.
⏱️ 15 min - 5
Remove the skillet from the heat. Carefully spoon the sausage and rice mixture into each bell pepper half, mounding it slightly. Arrange the stuffed pepper halves in the oven-safe skillet or baking dish.
⏱️ 5 min - 6
Cover the skillet or baking dish tightly with aluminum foil and bake for 20 minutes, or until the peppers are tender-crisp.
⏱️ 20 min•🌡️ 375 - 7
Remove the foil. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
⏱️ 15 min•🌡️ 375 - 8
Carefully remove from the oven. Let rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 3 min