Italian Stuffed Peppers

I’ve joined Divemex and a bunch of my fellow bloggers to celebrate all things bell pepper in a #PepperParty like no other! We’ll be sharing delightful ways to gobble up those gorgeous red, yellow, and orange bell peppers (as if raw isn’t fantastic enough on its own!)

The growers at Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Isn’t that wonderful? I love companies who care!

What do I love about bell peppers? They’re a sweet, easy treat. My kids love them–especially the mini bell peppers that you can buy in bags in the produce section of your local grocery store–and they help us pack a vitamin punch with very little effort. Tossed into lunches, grabbed as an after school snack, or sitting next to the main course at dinner, they just plain work out well. When I am inclined to do a bit more, there are so many ways peppers play well with other foods. They’re pretty darn versatile like that!

During this party, not only will I be sharing 3 recipes with you, but you’ll gain access to over 60 recipes from other pepper lovers! Better get your Pinterest boards ready for a peppering of recipes! (And while you’re at it, follow our #PepperParty Pinterest board to make it a little easier to keep track of all this tasty goodness!)

It’s not a party without the food, right? Before we get to my contribution to the party, why don’t you check out what my fellow bloggers made for the occasion:

How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob 2.0

Now…my dish! Italian Stuffed Peppers.

I’ll be honest here: this is the first time I’ve ever made stuffed peppers. In fact, I made them a few times on the same day to get this just right. We’ve been eating stuffed peppers all week and there are no complaints here! My mom served stuffed peppers when I was a kid, but I was a pain in the rear back then and wouldn’t eat them. Now? I LOVE them. We had a stuffed pepper party at work last year, which gave me the opportunity to sample a variety of options. Heaven! It was a fabulous example of how flexible this dish really is. Take the basic ratio below of meat, rice, and “sauce” and you can come up with your own infinite variations to keep tickling your taste buds, week after week. (I highly recommend the cheese, regardless! Gives it a nice salty tang to balance out the sweetness of the peppers!) Enjoy!

Italian Stuffed Peppers

Carrie @ poet in the pantry

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 4 rainbow bell peppers red, orange, or yellow
• 2 Tablespoons extra virgin olive oil
• 2 sweet Italian sausage links
• ½ Vidalia onion chopped
• ¼ teaspoon red pepper flakes
• 2 garlic cloves minced
• ¼ teaspoon ground black pepper
• 1 cup cooked white rice
• 1 14.5- ounce can fire roasted diced tomatoes with juice
• 1½ cups shredded Italian 5 Cheese Blend divided

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Take out a 9x13 baking dish and set aside.
• Slice peppers lengthwise down the middle and remove the seeds and ribs. Arrange in baking dish, cut side up.
• Heat the olive oil in a frying pan over medium to medium-high heat.
• Remove the sausage casings and cook with the onions and red pepper flakes until the sausage crumbles are browned. Add the garlic and cook for 1 additional minute. Remove from heat. Season with ground black pepper.
• In a large mixing bowl, stir together the sausage mixture, white rice, diced tomatoes (do not drain them!), and ½ cup of the cheese.
• Fill the pepper halves with this mixture--it's okay if it heaps a bit.
• Bake uncovered for 30 minutes.
• Sprinkle the remaining 1 cup shredded cheese over the tops of the peppers and bake uncovered for another 5 minutes.
• Serve immediately.

Notes

These reheat well for lunch the next day, too!

Disclosure: Divemex provided the prizes for this giveaway, which has ended. No compensation was received for this post. All opinions remain my own.