Italian Sausage And Rice Stuffed Peppers Recipes
ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
SAUSAGE AND RICE STUFFED PEPPERS
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet,heat 1 teaspoon oil over medium-high.Add sausage and cook, breaking up meatwith a wooden spoon, until browned,5 minutes. With a slotted spoon, transfersausage to a medium bowl. Add 1 teaspoonoil to skillet along with zucchini,onion, and garlic. Season with saltand pepper and cook until vegetablesare tender, about 8 minutes.
- Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.
Nutrition Facts : Calories 462 g, Fat 7 g, Fiber 3 g, Protein 14 g, SaturatedFat 2 g
SAUSAGE AND RICE STUFFED PEPPERS
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Provided by NANCIENANCIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g
ITALIAN STYLE STUFFED PEPPERS
Make and share this Italian Style Stuffed Peppers recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
- PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
- INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
- CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
- DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
- POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
- POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
- STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
- DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
- BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!
Nutrition Facts : Calories 738.6, Fat 45.5, SaturatedFat 16.2, Cholesterol 100.2, Sodium 3024.7, Carbohydrate 54.6, Fiber 8, Sugar 20.8, Protein 26.2
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