I’ve made these stuffed peppers countless times, and they never fail to impress. Last Sunday, my daughter who usually avoids bell peppers cleaned her plate and asked for seconds. The secret? Par-cooking the peppers first – it removes any bitterness and ensures the perfect texture.
Essential Ingredients
- Bell Peppers: Choose firm peppers with smooth, unblemished skin. Look for ones that can stand upright on their own and are similar in size for even cooking
- Italian Sausage: The key to rich flavor. The fat content helps keep the filling moist and adds depth to every bite
- Long Grain White Rice: Its fluffy texture perfectly complements the meat. It also absorbs all those wonderful flavors from the sausage and marinara
- Fresh Garlic and Onion: These aromatics create a flavor foundation. Always opt for fresh over powdered for the best taste
- Marinara Sauce: Use a good quality sauce as it infuses the entire dish. I prefer ones with minimal ingredients and no added sugars
- Mozzarella Cheese: Creates that irresistible melty top. Fresh mozzarella works beautifully here, but pre-shredded works too
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