Stuffed pepper
Delight your taste buds with this flavorful Stuffed Pepper recipe, combining tender red peppers with hearty brown rice, savory vienna sausage, and a medley of aromatic ingredients. Enhanced with a rich tomato sauce and topped with melted mozzarella and parmesan cheese, this dish is perfect for a wholesome, satisfying meal. Ideal for your next dinner, this recipe is a delicious way to enjoy a nutritious and filling meal.
- 15 Apr 2025
- Cook time 45 min
- Prep time 10 min
- 2 Servings
- 12 Ingredients
Stuffed peppers are a hearty and nutritious meal that’s perfect for any occasion. This recipe combines the richness of brown rice, the savory flavor of Vienna sausage, and the creamy goodness of mozzarella and parmesan cheeses, all beautifully packed into vibrant red peppers. With easy-to-follow steps and wholesome ingredients, you’ll have a satisfying dish that’s as delicious as it is visually appealing.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the red peppers and remove the seeds and membranes inside. Set aside.
- In a medium saucepan, bring 1.5 cups of vegetable broth to a boil.
- Add 1/2 cup brown rice, reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and set aside.
- In a large skillet, heat 1 tsp of coconut oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped Vienna sausage to the skillet, cooking for an additional 3 minutes until the sausage is slightly browned and the garlic is fragrant.
- Stir in the cooked brown rice and 1 cup of tomato sauce. Mix well to combine.
- Season the filling with a dash of salt and a dash of black pepper. Stir to incorporate the seasonings evenly.
- Place the prepared red peppers in a baking dish, cut-side up.
- Spoon the rice and sausage mixture into each pepper, pressing down lightly to pack the filling.
- Sprinkle the shredded mozzarella cheese evenly over the tops of the filled peppers.
- Follow with a generous sprinkle of grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden brown.
- Carefully remove the stuffed peppers from the oven and allow them to cool slightly before serving.
Tips:
- Choose large peppers for stuffing to ensure you have enough room for all the delicious filling.
- If you don’t have vegetable broth, you can use chicken broth or even water, but the vegetable broth adds extra flavor.
- To make the dish vegetarian, you can substitute the Vienna sausage with a plant-based sausage or additional vegetables like mushrooms.
- For an extra burst of flavor, consider adding herbs like basil or parsley to the filling mixture.
- After stuffing the peppers and adding cheese on top, you can broil them for the last couple of minutes to get a nice golden-brown crust.
Cooking stuffed peppers is a wonderful way to enjoy a balanced meal that's both flavorful and satisfying. By following this recipe, you’ve crafted a dish that's sure to become a family favorite. The combination of hearty rice, savory sausage, and gooey cheese within sweet red peppers makes every bite a delight. Enjoy your homemade stuffed peppers, and share this delectable meal with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 630 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 7g | 18% |
| Sugar 13g | 13% |
| Fat | |
| Fat 30g | 34% |
| Saturated 14g | 48% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 70mg | 13% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.90mg | 53% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.26ug | 53% |
| Vitamin C 160mg | 183% |
| Vitamin E 4.21mg | 28% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 570mg | 44% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 3.24mg | 29% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 630mg | 50% |
| Potassium, K 970mg | 29% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 1920mg | 128% |
| Zinc, Zn 4.91mg | 45% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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