Make these Italian Stuffed Peppers for a cheesy, homestyle dinner that’s full of veggies (and also gluten free).
PREP TIME : 20 mins
COOK TIME : 20 mins
TOTAL TIME : 40 mins
Ingredients
1 lb. package mild Italian sausage
½ C chopped sweet onion
1-2 medium zucchini shredded
1-2 cups cooked rice
1 jar RAGÚ Homestyle Thick & Hearty Traditional Sauce
2 C shredded mozzarella divided
1/2 C shredded Parmesan divided
4-6 large bell peppers color of your choice
Instructions
Preheat oven to 350.
In a pot, cook rice according to package directions (or this recipe is PERFECT for using up leftover rice)!
In a pan on the stove, brown the onions and sausage. Add in shredded zucchini.
Stir in cooked rice to the mixture. Then add in 1 C mozzarella and about 1/4 C Parmesan.
Pour the jar of sauce over the mixture and stir.Let simmer while you prep the peppers.
Wash, de-stem and de-seed, and cut the peppers in half lengthwise.
Arrange pepper halves in a casserole dish.
Fill peppers with Italian mixture.
Top with remaining cheese and bake for 20 minutes (until peppers have softened some and cheese is bubbly/golden.
Serve warm and enjoy!
Notes
*Use any bell peppers you’d like. We don’t care for green, so prefer orange, yellow, or red.
