Easy & Cheesy Stuffed Bell Peppers (Classic Recipe!)

We are taking dinner to the next level today with the ultimate classic stuffed bell peppers! 

Perfectly roasted, stuffed to the brim with seasoned mild Italian sausage, fire-roasted tomatoes, and tender rice, these peppers are finished off with a generous layer of golden-brown cheddar cheese.

They are a hearty, delicious, complete meal in one package! 

If you loved Steve's stuffed banana peppers, you definitely have to give these a try.

Ingredients

• 4 Bell Peppers (Red, Yellow, or Orange)
• Mild Italian Sausage
• 1/3 Cup Diced Yellow Onion
• 3 Cloves Minced Garlic
• 14 oz Fire-Roasted Diced Tomatoes (with juice)
• 1 Cup Cooked Rice
• 1/2 Cup Chicken Broth
• 1 tsp Worcestershire Sauce
• 1 tsp Dried Basil
• 1 tsp Dried Thyme
• 1 tsp Red Chili Flakes
• 1 tsp Oregano
• 1 tsp Black Pepper
• Shredded Cheddar Cheese
• Fresh Parsley (for garnish)

Instructions

1. Prep the Vegetables: Dice the yellow onion and chop the fresh parsley. Cut the bell peppers in half, carefully slicing out the white pith and removing the stems. Tap out all the seeds and place the pepper halves onto a baking pan.
2. Brown the Meat: Heat the olive oil in a wok or large pan. Squeeze the Italian sausage out of its casing directly into the pan. Add the diced yellow onion. Break up the sausage and cook until the meat is fully browned and the onions have sweated.
3. Preheat the Oven: While the meat is cooking, preheat your oven to 375°F.
4. Add Garlic: Push the meat and onions to the side of the pan (draining a little fat if necessary) and add the minced garlic and stir with sausage and onions. Sauté for about a minute until fragrant, being careful not to burn it.
5. Build the Filling: Pour in the fire-roasted diced tomatoes with their juices. Add the Worcestershire sauce, dried basil, dried thyme, red chili flakes, oregano, and black pepper. Stir well to combine.
6. Add Rice & Broth: Fold in the cooked rice and pour in the chicken broth. Let the mixture simmer for about 5 minutes so the flavors combine and the rice heats up.
7. Stuff the Peppers: Use a spoon to generously fill each bell pepper half with the meat and rice mixture.
8. Add Cheese & Cover: Top each stuffed pepper with a generous handful of shredded cheddar cheese. Insert a few toothpicks into the top of the peppers (this prevents the foil from sticking to the melted cheese) and loosely cover the baking pan with tin foil.
9. Bake and Broil: Bake in the oven at 375°F for 30 to 35 minutes, or until the peppers are fork-tender. Remove the pan from the oven, take off the foil and toothpicks, and place the peppers back in the oven under the broiler for a few minutes until the cheese is bubbling and golden brown.
10. Garnish and Serve: Let the peppers cool for a minute or two, garnish with the freshly chopped parsley, and enjoy!