Sausage Stuffed Peppers

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Cut 1/4 inch off the top of each pepper and remove the core and seeds as well as you can.
2. Grease a baking dish large enough for all the peppers (a 9×13-inch dish works well) and set the peppers cut side up in it.
3. Preheat the oven to 375°F (191°C).
4. Heat the olive oil and onion in a large skillet over medium heat. Cook 3-4 minutes until soft. Add the sausage, mushrooms, garlic, oregano, parsley, basil, salt and pepper. Cook, breaking up the sausage, for about 6-7 minutes until almost cooked through.
5. Spoon out most of the fat if there is any. Stir in the chicken broth, cook 2 minutes, then take off the heat. Stir in 1 cup of the cheese and all the cooked rice.
6. Spoon the filling into the peppers, mounding it to the top.
7. Optional: pour about 1 inch of warm water into the pan around the peppers to keep them moist.
8. Cover and bake 35-38 minutes until the peppers are nearly fork-tender. Uncover, sprinkle the remaining cheese evenly over the peppers, and bake 5 more minutes.
9. Sprinkle with extra herbs if you like, lift the peppers out with tongs and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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