Skillet Stuffed Peppers

 


Skillet Stuffed Peppers

Ingredients

6 medium multicolored bell peppers

1 1/2 tsp. kosher salt, divided

1 Tbsp. extra-virgin olive oil

1 lb. mild Italian sausage, casings removed

1 medium yellow onion, chopped (1 1/4 cups)

3 large garlic cloves, minced (1 Tbsp.)

2 cups cooked white long-grain rice

4 oz. Parmesan cheese, grated (about 1 cup)

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil, plus more for garnish

1 (24-oz.) jar marinara sauce (such as Rao's)

Directions

Preheat oven to 450°F. Cut top off each pepper, and reserve; remove and discard seeds. Sprinkle insides of peppers evenly with 3/4 teaspoon of the salt; set aside.

Heat oil in a large enamel-coated cast-iron skillet. Add Italian sausage, onion, and minced garlic; cook, stirring often and breaking up sausage with a wooden spoon, until sausage is browned and almost cooked through, 4 to 5 minutes. Remove from heat; stir in rice, Parmesan cheese, parsley, basil, and remaining 3/4 teaspoon salt. Spoon rice mixture evenly into each pepper. Top each filled pepper with a reserved pepper top. Pour marinara in bottom of same skillet. Add filled peppers to skillet, and cover tightly with aluminum foil.

Bake in preheated oven until peppers are fork-tender, 35 to 45 minutes. Remove foil, and bake until tops of peppers are slightly browned, about 10 minutes. Sprinkle with additional basil.

 

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