Ingredients
- 6 large bell peppers any color
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 pound Italian sausage casings removed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 garlic cloves minced
- 1 2/3 cups cooked whole-grain rice
- 1/2 cup low-sodium chicken broth
- salt and freshly ground black pepper to taste
- 1 1/4 cups shredded mozzarella cheese divided
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F. Slice a thin cap off each bell pepper. Carefully remove the core and seeds. Arrange the peppers cut-side up in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the Italian sausage, thyme, and oregano to the skillet. Break it apart as it cooks, and continue cooking for 6-7 minutes until it is browned and no longer pink.
- Stir in the minced garlic and cook for about 1 minute. Mix in the cooked rice and chicken broth. Season with salt and pepper, then simmer for 2 minutes.
- Remove the skillet from heat. Stir in 3/4 cup of the mozzarella cheese until evenly combined.
- Spoon the sausage and rice mixture into each bell pepper, filling them completely. Top each pepper with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 35-40 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the peppers are tender. Garnish with parsley.
