Italian Sausage and Risotto Stuffed Peppers
Italian Sausage and Risotto Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups chicken broth, warm
- 1/2 cup canned diced tomatoes, undrained
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Add diced onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Add Arborio rice to the skillet and stir for 1 minute to toast lightly. Pour in 1 cup of warm chicken broth and stir until absorbed. Continue adding the remaining chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 15-20 minutes, until the rice is al dente.
⏱️ 20 min
- 5
Remove the skillet from heat. Stir in the diced tomatoes (undrained), 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 6
Arrange the bell pepper halves cut-side up in the prepared baking dish. Evenly spoon the risotto and sausage mixture into each bell pepper half, mounding it slightly.
⏱️ 5 min
- 7
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through and lightly golden on top.
⏱️ 45 min•🌡️ 375
- 8
Garnish with additional grated Parmesan cheese before serving, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Sausage and Risotto Stuffed Peppers
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups chicken broth, warm
- 1/2 cup canned diced tomatoes, undrained
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Add diced onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Add Arborio rice to the skillet and stir for 1 minute to toast lightly. Pour in 1 cup of warm chicken broth and stir until absorbed. Continue adding the remaining chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 15-20 minutes, until the rice is al dente.
⏱️ 20 min - 5
Remove the skillet from heat. Stir in the diced tomatoes (undrained), 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 6
Arrange the bell pepper halves cut-side up in the prepared baking dish. Evenly spoon the risotto and sausage mixture into each bell pepper half, mounding it slightly.
⏱️ 5 min - 7
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through and lightly golden on top.
⏱️ 45 min•🌡️ 375 - 8
Garnish with additional grated Parmesan cheese before serving, if desired.
⏱️ 2 min