Stuffed peppers recipe with sausage and mozzarella cheese.
- 3 bell peppers
- 1/2 small onion
- 4 cloves garlic
- 1 14oz can fire roasted diced tomatoes
- 1lb Italian sausage
- 1 cup mozzarella cheese
- 2 tsp basil
- 1 tsp oregano
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp salt
- pepper and sriracha to taste
- 1 cup rice
Cook rice according to packaging.
Add oil to a skillet set to medium heat. Dice 1/2 small onion and cooke to soften.
Add 4 minced garlic cloves and 1 lb Italian sausage. Fully cook and discard fat.
In a large baking dish take your tomatoes and add the can juices to the bottom.
Add the diced tomatoes to the sausage, along with oregano, basil, Worcestershire sauce, salt and pepper.
Combine cooked rice with sausage mixture.
Slice peppers in half.
Fill with rice mixture and top with mozzarella.
Lightly cover with tin foil and place in preheated oven at 425° for 25 minutes. Remove tin foil and bake an additional 5 minutes.
Top with salt and pepper to taste.
Add black beans and or cumin for an added kick. *The nutrition information provided is an estimate and will very based on different brands of ingredients.
Calories: 260kcal | Carbohydrates: 31g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 467mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1999IU | Vitamin C: 78mg | Calcium: 123mg | Iron: 1mg