As a one-dish meal, this Baked Stuffed Peppers dish uses cooked white rice instead of day-old bread. The result is just as good. When I am not feeling to spend a lot of time cooking, this is the dish I make and the leftovers are just as good!
With abundance of peppers in the summer, this is a great dish to serve your friends and family. Green peppers are used in this recipe, but the colorful orange, red, and yellow peppers will brighten this dish even more.
Ingredients
- green peppers
- Italian sausage
- ground pork
- cooked rice
- milk
- egg
- Parmesan cheese
- rosemary
- garlic
- Italian seasoning
- tomato sauce
See recipe card for quantities.
Instructions
Preheat oven to 400℉.
Wash the peppers under running water. Use a small knife, cut the top out and keep it. Scoop out the seeds and the filaments. Rinse and dry. Make a small cut or hole on both sides of each pepper.
In a mixing bowl, mix the sausage, ground pork, cooked rice, egg, milk, Parmesan cheese, chopped rosemary and garlic, salt and freshly ground pepper.
Stuff the peppers with the mixture and pace the peppers in an ovenproof dish. Drizzle a little olive oil on top of each pepper.
Cover with the top. Spoon some tomato sauce into the bottom of the dish.
Cover with aluminum foil and bake for about 40-45 minutes.
Remove the foil and continue cooking for another 15-20 minutes. The exact cooking time depends on thickness of the peppers. The peppers should be golden and tender.
Remove from the oven and let sit for about 12-15 minutes.
Transfer peppers to individual dishes and spoon the tomato sauce on top of the cooked peppers. Serve warm.
Substitutions
Substitute ground pork with ground beef or ground turkey.
Storage
Store the baked stuffed peppers in an airtight container. They are good for 2-3 days.
Top Tips
Peppers can be stuffed a day ahead and baked later.
How to reheat leftovers? I love using Tatung rice cooker to cook and steam foods. Put a steamer rack in the outer cooker, add water to level 2-3 of the measuring cup. Put the stuffed peppers in a heat-proof dish and then put the dish on the steamer rack. Cover with the lid and press the level down to heat the stuffed peppers. When the light goes off, do not lift the lid. Let the food in the cooker for another 5 minutes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Stuffed Peppers:
Baked Stuffed Peppers
Ingredients
- 4 medium bell peppers of different colors
- 400 grams (14 oz) Italian sausage, without casing
- 200 grams (7 oz) ground pork
- ½ cup milk
- 170 grams cooked white rice
- 1 egg
- ⅔ cup grated parmesan
- 1-2 cloves garlic, finely chopped
- extra olive oil
- salt and freshly ground pepper
- 4-5 tablespoons tomato sauce (optional)
Instructions
- Preheat oven to 400℉.
- Wash the peppers under running water. Using a small knife, but the top out and keep it. Scoop out the seeds and the filaments. Rinse and dry. Make a small cut or hole on both sides of each pepper using the point of a knife.
- Wash and dry the parsley. Peel the garlic and chop finely with the parsley.
- In a bowl, mix the pork, sausage, rice, egg, Parmesan, chopped parsley and garlic, salt and freshly ground pepper.
- Stuff the peppers with the mixture. Cover with the top and place the peppers in an ovenproof dish. Driver a little oil and top of each pepper and cook for 40-45 minutes covered with aluminum oil.
- Remove the foil and continue cooking for another 15 minutes. The exact cooking time depends on the thickness of the pepper's wall (flesh.) The peppers should be golden and tender. Remove from the oven. Let sit for about 12-15 minutes. Serve warm.
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