Italian Stuffed Peppers With Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with Italian sausage, beef, rice, and a zesty tomato sauce, then topped with mozzarella and baked. Hearty and deeply satisfying, this dish is make-ahead and freezer-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large bell peppers ((I suggest red, followed by orange and yellow))
- 1 pound Hot Italian sausage, casings removed
- 1/2 large yellow onion, (chopped*)
- 1 carrot, (diced*)
- 1/4 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1 28 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoon chopped fresh basil or 2 tsp dried
- 2 tablespoons chopped fresh parsley or 2 tsp dried
- 1 1/2 teaspoons beef bouillon ((see notes))
- 1 1/2 teaspoons sugar, more or less to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp EACH salt, pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 cup cooked and cooled brown rice ((may sub long grain white rice slightly undercooked))
- 1 ½ cups freshly shredded mozzarella cheese, (divided)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 15m
- Sodium
- 1376mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 752mg
- Calcium
- 128mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.