The Kitchen Prep

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Serving size 4
Prep Time
Total Time

After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c'mon... what else is new?}


4 cubanelle pepper, topped and seeded1 small onion, diced1 lb bulk Italian sausage4 garlic clove, mashed and minced14 oz canned crushed tomato6 oz chicken stock¼ cup chopped fresh basil1 cup precooked rice¼ cup grated mozzarella cheese pinch of cayenne pepper salt to taste


  1. Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
  2. Add garlic and cook for about 40 seconds, until fragrant.
  3. Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened.
  4. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.
  5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}.
  6. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot. 


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Tags: Main Dish, Bell Pepper, Vegetable, Sausage, Italian

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