Sausage and Leek Stuffed Bell Peppers
Sausage and Leek Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and membranes removed
- 1 pound ground Italian sausage, mild or hot
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 leek, large, white and light green parts only, thinly sliced and rinsed well
- 1 cup broccoli florets, finely chopped
- 1 cup diced tomatoes, canned, drained, or fresh Roma tomatoes, diced
- 1/2 cup breadcrumbs, panko or regular
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup water, or chicken broth
- 1/2 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or line with parchment paper. Arrange the halved bell peppers cut-side up in the prepared baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until it is fully browned and no pink remains. Drain any excess grease and transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min
- 3
Return the skillet to medium heat. Add the olive oil. Add the diced yellow onion and sliced leek, cooking until softened, about 5-7 minutes. Add the minced garlic and finely chopped broccoli florets, cooking for another 2-3 minutes until fragrant and slightly tender-crisp.
⏱️ 10 min
- 4
Add the drained diced tomatoes to the skillet with the vegetables and cook for 2 minutes to warm through. Transfer the vegetable mixture to the mixing bowl with the cooked sausage.
⏱️ 2 min
- 5
To the mixing bowl, add the breadcrumbs, grated Parmesan cheese, egg, dried Italian seasoning, kosher salt, and black pepper. Mix everything thoroughly until well combined.
⏱️ 3 min
- 6
Evenly divide the sausage and vegetable mixture among the bell pepper halves, mounding it slightly. Pour the water or chicken broth into the bottom of the baking dish to create steam and help soften the peppers.
⏱️ 5 min
- 7
Bake for 30-35 minutes, or until the peppers are tender. Remove the baking dish from the oven, sprinkle the shredded mozzarella cheese over the top of each stuffed pepper, and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 40 min•🌡️ 375
- 8
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Leek Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and membranes removed
- 1 pound ground Italian sausage, mild or hot
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 leek, large, white and light green parts only, thinly sliced and rinsed well
- 1 cup broccoli florets, finely chopped
- 1 cup diced tomatoes, canned, drained, or fresh Roma tomatoes, diced
- 1/2 cup breadcrumbs, panko or regular
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup water, or chicken broth
- 1/2 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or line with parchment paper. Arrange the halved bell peppers cut-side up in the prepared baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until it is fully browned and no pink remains. Drain any excess grease and transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min - 3
Return the skillet to medium heat. Add the olive oil. Add the diced yellow onion and sliced leek, cooking until softened, about 5-7 minutes. Add the minced garlic and finely chopped broccoli florets, cooking for another 2-3 minutes until fragrant and slightly tender-crisp.
⏱️ 10 min - 4
Add the drained diced tomatoes to the skillet with the vegetables and cook for 2 minutes to warm through. Transfer the vegetable mixture to the mixing bowl with the cooked sausage.
⏱️ 2 min - 5
To the mixing bowl, add the breadcrumbs, grated Parmesan cheese, egg, dried Italian seasoning, kosher salt, and black pepper. Mix everything thoroughly until well combined.
⏱️ 3 min - 6
Evenly divide the sausage and vegetable mixture among the bell pepper halves, mounding it slightly. Pour the water or chicken broth into the bottom of the baking dish to create steam and help soften the peppers.
⏱️ 5 min - 7
Bake for 30-35 minutes, or until the peppers are tender. Remove the baking dish from the oven, sprinkle the shredded mozzarella cheese over the top of each stuffed pepper, and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 40 min•🌡️ 375 - 8
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min