Italian Style Stuffed Green Peppers

Full of cheesy, saucy goodness, these Peppers smell divine when baking! The Peppers cook up tender and sweet and each bite is a delight. If you have any leftover filling, shape it into a patty and fry it up for lunch. That's what I did. Truly yummy! I used Peppers that were about 5 inches tall and not all that big around. The number of Stuffed Peppers this makes depends on how large your peppers are. Oven at 375°

Prep Time20

Cook Time1

Total Time1 20

Servings: Servings

Ingredients

6 Medium size Green Bell Peppers
1 Pound Italian Sausage
1-1/2 Cups cooked Rice
24 Ounce jar Marinara Sauce divided
6 TBSP shredded Mozzarella divided
6 TBSP shredded Parmesan divided
1-1/2 Tsp dried Italian Seasoning

Instructions

Pre-heat oven to: 375° Cut the top off the Green Peppers and discard the seeds and membranes. Slice a thin piece off the bottoms so they will stand upright. If you cut a hole in the bottoms, do not worry. Just take the piece you sliced off the bottom and drop it in from the top to “plug” the hole. I do it every time. Works great.
Place the Italian Sausage and Rice in a large bowl.
Add 4 TBSP each of the Mozzarella and Parmesan. Reserve the rest for topping. Add the Italian Seasoning.
Pour in 1 Cup of the Marinara Sauce.
Now get your hands in there and mix it all up. Keep mixing until well combined.
Place Peppers in a baking dish. Fill Peppers will this mixture leaving a 1/4 inch at the top. Top each Pepper with a scant Tablespoon of Marinara Sauce.
Sprinkle each Stuffed Pepper with equal amounts of the remaining Mozzarella and Parmesan.
Make a "tent" out of Aluminum Foil and cover the dish of Stuffed Peppers. You don't want the Foil touching the Peppers.
Bake covered at 375° for 50 minutes. Then uncover and bake another 10 minutes for the Cheeses to brown a bit. The Stuffed Peppers should be a light green and easily pierced with a fork. Depending on size, you may have to bake them a bit longer.
Oh yum........................ Serve hot from the oven with extra Marinara Sauce if you like.
Thanks for stopping by today! You know I enjoy sharing both my life up here in the Back of the Beyond of Ferry County, Washington and my recipes with you, my friends. As Summer winds down and Fall hovers in the distance, my wish is that you take a moment to remember all the good times and plan for even more this Autumn.
Until next time, Journey On! Hugs and much love from me, Karen, TJG
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