Table of Contents
show
Easy To Make Stuffed Bell Peppers
I love stuffed bell peppers because they are fun, delicious, easy to make, and healthy. I usually stuff them with Italian sausage and rice, but you can really use any combination of ingredients that you like.
They are versatile, can be customized to suit your taste, and are a healthy option packed with nutrients. If you are looking for a quick and tasty meal, stuffed bell peppers are always a go-to option.
The best part about stuffed bell peppers is that they can be made ahead of time and then just popped in the oven when you’re ready to eat. You can make a big batch on the weekend and then reheat them for quick and easy meals during the week. Plus, they’re a great way to get your vegetables in!
Jump to Printable Recipe
Printable Recipe
Ingredients
- 4 to 6 Bell Peppers, depending on their size
- 2 cups Rice cooked
- 1 large Onion diced
- 1 pound Italian Spicy Sausage, casing removed
- 4 to 6 ounces Mushrooms sliced
- About 2 tablespoons Rosemary, Oregano and Thyme. freshly chopped (if you have them otherwise add your favorite herbs, if dried use ½)
- Fresh Basil chopped into chiffonade
- 2 cups Spinach chopped
- 1 tablespoon Garlic chopped
- 1 x 28 oz can whole peeled LaValle Tomatoes crushed with your hands
- 2 tablespoons Parsley freshly chopped
- 10/12 Basil Leaves chopped into fine julienne
- 1 ½ cups Mixed Cheese, Cheddar, Swiss, Mozzarella
Instructions
Preheat Oven to 350°F / 175°C
- Prepare the pepper by removing the top and the white membrane and the seeds. Brush them with a little bit of olive oil and salt. Bake in a lasagna type pan in the preheated oven for about 15/20 minutes. When they come out of the oven be sure to pour the water that has accumulate inside in the bottom of the lasagna pan.
- Heat a sauté pan to medium heat, add the sausage and sauté them until golden brown. Drain the sausage and keep the fat in the pan. Add the onion and sauté them until golden brown. Add the mushrooms, salt, and sauté until they release all their water. Add the spinach and when wilted add the garlic and when fragrant add the tomatoes. Adjust seasoning with salt and pepper as needed an cook for 20 minutes. Add the basil and mix well.
- In large bowl, add the rice and the sausage mixture above and mix well. Stuff each pepper with that mixture and be sure to pack them tight. And bake them for about 20 minutes. Add the cheese on top and bake the until the cheese is nicely melted.
Notes
For the Woll Non-Stick Fry Pan: click here
For the Garlic Olive Oil: click here
For the Porcini Mushroom Salt: click here
For the La Valle Tomatoes; click here
For the Wusthof Boning Knife: click here
For the Wusthof Chef's Knife: click here
For the Laser Thermometer: click here
For the Spatula's Set of 3: click here
For the Scraper / Chopper: click here
For a Signed copy of Chef Jean-Pierre's Cookbook: click here
Please share this recipe with family and friends! Thank you!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
Love all of your recipes and enjoy the fun way you teach how to be a fabulous cook.
Thank you! 😊👍❤️
Tu est le meuilleur! I just love watching this guy. Recently my 4 year old step daughter has shown interest in cooking and in your videos!
Merci mon ami
Chef Jean-Pierre is my favorite chef by far. I enjoy his down to earth way he teaches. I really enjoy his humor.
I’ve learned so much wathcing his videos.
Just love this guy.
Question, Chef.
Is it preferable to buy the Italian sausage in a casing and remove it, as opposed to buying it in bulk?
It really does not matter! 😊