Ingredients:

  • 4 Large Bell Peppers (Red, yellow, or orange)
  • 1 x 28 oz can Crushed Tomatoes
  • 1 cup Chicken or Vegetable Stock (Low sodium)
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper (To taste)
  • 1 lb Mild or Hot Italian Sausage (Casings removed)
  • 1 Tbsp Olive Oil
  • 1/2 cup Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1 Tbsp Tomato Paste
  • 1 cup Cooked White Rice (cold)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 Large Egg (lightly beaten)
  • 1/4 cup Parmesan Cheese (grated, plus extra for topping)
  • 1/2 cup Mozzarella Cheese (shredded)

Instructions:

  1. Prep the Peppers: Slice the peppers lengthwise from stem to tip. Scoop out the seeds and white membranes, discarding them. You should have 8 'boats' or halves.
  2. Par-Cook the Peppers (Crucial Step): Place the pepper halves cut-side down in a steamer basket over boiling water, or microwave them in a covered dish with a splash of water, for 3–5 minutes. This softens them up, ensuring they are tender when baked.
  3. Prepare the Sauce Base: Preheat oven to 375°F (190°C). In the 9x13 inch baking dish, whisk together the crushed tomatoes, stock, oregano, salt, and pepper. Set the dish aside.
  4. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  5. Brown the Sausage: Add the Italian sausage (removed from casings) to the skillet. Break it up with a spoon and cook until fully browned and no pink remains (about 6–8 minutes). Drain off any excess grease, leaving about 1 Tbsp behind for flavour.
  6. Combine the Filling: Transfer the cooked sausage mixture to a large mixing bowl. Add the cooked rice, fresh parsley, grated Parmesan cheese, and the lightly beaten egg. Season with salt and pepper.
  7. Mix Thoroughly: Mix the filling until everything is evenly combined. The mixture should hold together loosely.
  8. Stuff the Peppers: Place the par-cooked pepper halves cut-side up in the prepared tomato sauce dish. Using a spoon, generously stuff each pepper half with the sausage mixture, mounding it slightly.
  9. Initial Bake (Covered): Cover the baking dish tightly with aluminium foil. Bake at 375°F (190°C) for 30 minutes. This allows the peppers to finish cooking and the flavors to meld beautifully.
  10. Final Bake (Uncovered): Remove the foil. Sprinkle the shredded mozzarella cheese over the tops of the stuffed peppers. Return the dish to the oven, uncovered, for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Rest and Serve: Allow the peppers to cool in the dish for 5 minutes before serving. Scoop a spoonful of the surrounding tomato sauce over each pepper before plating.