Serving size: 6 people
Total time: 1 hour
Ingredients
6 large bell peppers
1 tbsp olive oil
1/2 cup chopped onion
1 pound cooked HBK Italian sausage
3 garlic cloves, minced
1 tsp chopped oregano
1 tsp chopped parsley
1 tsp chopped basil
Salt
Ground black pepper
1/2 cup beef broth (chicken broth works as well)
1 1/2 cups shreadded cheese
2 cups cooked rice
Let's get cooking!
Cut the tops off of the peppers and remove the core and seeds as best you can. Line the peppers cut side up in a greased baking pan. I used a 9x13 inch dish. A cast iron skillet would work as well.
Preheat oven to 375 degrees.
Heat the olive oil and onions in a large skillet over medium heat. Cook until onions are soft, about 3-4 minutes. Stir in the sausage, garlic, oregano, parsley, basil, salt, and pepper.
Cook mixture, breaking up the sausage as best you can, until sausage is fully cooked. about 7 minutes. Remove any grease if there is any. Stir in beef broth and cook for another 2 minutes. Remove from heat. Stir in 1 cup of cheese and all the cooked rice.
Spoon filling into each pepper, filling them all the way to the top.
Optional- I added about 1 inch of warm water to the bottom of the baking dish, this helps to keep the peppers moist as they bake.
Cover and bake for 35 minutes, until the peppers are fork tender. Remove form the oven and sprinkle the peppers with the remaining cheese. Return to the oven uncovered and bake another 5 minutes.
Use tongs to remove the peppers from the pan and serve warm.
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