We got home from work late the other night, so it needed to be a quick dinner. Sausage and Peppers it was… 20 minutes and dinners on the table – a bonus if you have a bun and some provolone cheese or a few more minutes and add some potatoes… anyhow, I had some peppers leftover from prepping and when putting stuff away, I saw the rice.. right away I took everything out and made these delicious and easy Italian Stuffed Peppers. On nights like this you may want to order out, but that gets expensive. And when a recipe is this easy, there’s no reason to order out… by the time your food gets to your house, you’ll already be eating these peppers!
They really are super easy to make, and it uses up a lot of stuff in your fridge. For us it was the leftover rice that I made in the Instant Pot (wait until I tell you about that), some extra peppers I had in the fridge and the Italian sausage that I bought on a trip through Whole Foods! I saw that there was Italian chicken sausage in the case, I knew I had to buy some, no matter how much. If you have been following me for a while, you know that I have epilepsy and pork is a trigger for me.
Ok, back to Stuffed Peppers….
I bought the chicken sausage, and I bought my boys the real stuff (with pork). In this recipe, I used the chicken sausage, but you can substitute pork sausage if you’d like.
Since I was using leftover rice, start to finish this took about 40 minutes to make. If you are serving as an appetizer and are using baby peppers, your cook time will be slightly less. I’ll explain that below in the recipe.
This is how I made the peppers:
1. Get home late and say “oh crap, what’s for dinner?”
2. Look in fridge and pull out everything you can.
3. See what goes together and go from there.
4. Pour a glass of wine… although my friends would probably say that this is step two.
5. Get half of an idea and go with it.
6. Start cooking.
The recipe for these is super easy, and best of all, it was ready fairly quickly.
I used the rice I made in my Instant Pot for this, but any cooked rice that you have works.
Click here to learn more about cooking in the Instant Pot.
Instant Pot Stuffed Peppers
5 bell peppers in green, red, orange or yellow – you pick
1/2 tbsp evoo
3 cups cooked rice
4 links Italian sausage
1 onion, finely diced
1 tbsp garlic, minced
1/4 cup bell peppers, diced
8 slices provolone cheese (1 per pepper half)
1/2 cup strained tomatoes (or crushed)
2 tsp salt
1 tsp black pepper
1 tsp dried parsley
4 T finely grated parmesan
1, 8 oz log fresh mozzarella, thinly sliced in rounds**
Preheat oven to 400 degrees.
Remove casing from sausage.
In a large non-stick pan, over medium-high heat, olive oil until shimmering. Add sausage, and cook, breaking up into small pieces (much like you would cook ground beef). Remove from pan and place in a large bowl.
Meanwhile, cut peppers in half lengthwise (think like a hot dog, not a hamburger) and remove seeds. In the same skillet, add onions, peppers and garlic, and cook 5 minutes, or until onions have softened and turned translucent. Add to bowl with sausage.
Mix sausage and veggies together. Add cooked rice, strained tomatoes, salt, pepper and parsley to bowl and stir to combine.
Place one slice provolone in the bottom of each pepper, and fill with sausage and rice mixture. Transfer to a baking dish big enough to hold all the peppers and cover with foil.
Bake 20-25 minutes, until the peppers have softened. Remove from oven, and remove foil. Top each pepper with parmesan cheese and then fresh mozzarella. Broil for 5 minutes, or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes. Serve and enjoy!
**Substitute fresh mozzarella for shredded, but it won’t melt as nice as the fresh stuff. If this is your route, buy a block of mozzarella instead of the pre-shredded and shred your self for meltier cheese.