Serves 6
55 min
Hot & Dirty Stuffed Peppers
Recipe GLPRf1792ba04e0a0a
Colorful bell peppers stuffed with spicy Italian sausage, rice, and zesty Rotel tomatoes, then baked until tender and topped with melted mozzarella cheese. A hearty, flavorful main dish with a perfect balance of heat and comfort.
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Ingredients
5 whole Bell peppers, mixed colors
1 pound Spicy Italian sausage, browned
3 cups Cooked rice
1 can Rotel tomatoes, original
1 cup Mozzarella cheese, grated
Directions
Preheat your oven to 375°F (190°C).
Brown the spicy Italian sausage in a large skillet over medium-high heat, breaking it apart as it cooks, until fully cooked through (internal temperature 160°F). Drain excess fat if needed.
In a large bowl, combine the browned sausage, cooked rice, and the entire can of Rotel tomatoes (including juice). Mix well until evenly combined.
Wash the bell peppers and carefully cut off the top of each pepper. Remove and discard the seeds and white membrane from inside each pepper.
Spoon the sausage-rice mixture evenly into each prepared bell pepper, filling them generously.
Arrange the stuffed peppers upright in an oven-safe casserole dish and bake for 15–20 minutes, until the peppers are tender when pierced with a fork.
Top each stuffed pepper with a handful of grated mozzarella cheese and return to the oven for an additional 3–5 minutes, until the cheese is melted and lightly golden.
Remove from the oven and serve hot.
