The Secret to Better Italian Stuffed Peppers Recipe

The secret to this better Italian stuffed peppers recipe isn't anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.

📝 Ingredients

• 6 Bell Peppers (large, tops cut off)
• 12 Ounces Italian Sausage
• 1 Tablespoon Olive Oil
• 1 Small Onion (minced)
• 2 Cloves Garlic (minced)
• 3/4 teaspoon Salt
• 1 Tablespoon Italian Seasoning
• 1 1/2 Cups Chicken Broth (reduced-sodium)
• 4 Plum Tomatoes (chopped, *see note)
• 1/2 Cup Brown Rice
• 1/2 Cup Fresh Basil (chopped)
• 1 1/2 Cups Mozzarella Cheese (finely shredded)

👨‍🍳 Instructions

1. 1Preheat the oven to 375.
2. 2Cut the peppers in half and remove any seeds. Place in a baking dish close together. see note
3. 3--- Filling ---
4. 4Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.
5. 5Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.
6. 6Add spices, stir thoroughly.
7. 7Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)
8. 8Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)
9. 9Stir in cooked sausage, onions and half of the basil and half of the cheese.
10. 10Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.
11. 11Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.