Stuffed Peppers

Stuffed Peppers Dish Guide

Five in 25

Serves 4

Five Ingredients

4 large bell peppers

1 lb Italian sausage

2 cups cooked/microwavable rice

8 oz mozzarella cheese

1 10 oz can rotel diced tomatoes and peppers

From the Pantry

1 T olive oil

Preheat your oven to 450 F.

Add 1 T olive oil to a skillet over medium high heat and add the sausage. Crumble and cook until fully cooked. While the sausage cooks, carefully trim the bottoms of the peppers if they do not stand up on their own. Then use a pairing knife and cut out the stem and core.

Once sausage is cooked, add the rice, rotel and half the cheese. Stir to combine and remove from the heat. Stuff the filling into the peppers, pressing it in to ensure fully-stuffed peppers. Top the peppers with remaining cheese and bake at 450 F for 15 minutes. Cook longer if you want softer peppers.

To serve, slice in half and garnish with fresh herbs.