Easy Sausage Stuffed Peppers
- PREP 10min
- COOK 45min
- TOTAL 55min
We love these stuffed peppers with a filling of sausage, spinach, and ricotta. Par-baking the peppers before stuffing them gives them a head start and helps soften them.
You Will Need
3 medium bell peppers
1 teaspoon olive oil
Salt and fresh ground black pepper
1 pound bulk Italian sausage like chicken, pork or turkey sausage
1 (10 ounce) bag frozen spinach, thawed
3 garlic cloves, minced, 1 tablespoon
Pinch crushed red pepper flakes
1 (15 ounce) can diced tomatoes or 4 medium tomatoes, chopped
½ cup ricotta cheese, 4 ounces (113g)
A handful of sliced cherry tomatoes, optional
¼ cup shredded mozzarella cheese, 1 ounce (28g)
A handful of fresh basil leaves, optional
Directions
1Partially bake the peppers: Slice the peppers in half through the stem. Scoop out the seeds and discard. Rub the pepper halves, inside and out, with a teaspoon of olive oil, and season with salt and pepper.
2Place the pepper halves, cut sides down, in a single layer in a baking dish. Place the dish in the oven and heat the oven to 350°F (177°C). The peppers will par-bake as the oven heats up. When the peppers start to soften and release some juices, remove them from the oven, 10 to 15 minutes.
3Make the sausage filling: While the peppers bake, heat a wide skillet over medium-high heat. Add a teaspoon of olive oil and sausage, and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break it into small pieces in the pan.
4Stir in the garlic and red pepper flakes (if using) and cook for one minute.
Add the tomatoes and the thawed and ringed-out spinach. Cook until heated through, and the liquid has reduced by half, about 2 minutes.
5Remove the pan from the heat and stir in the ricotta cheese. Taste for seasoning and adjust with salt and pepper if needed.
6Stuff the peppers: Flip the peppers, then divide the filling between them (about ½ cup of filling per pepper half).
7Bake: Top the peppers with cherry tomatoes and mozzarella, then bake until the cheese melts and the peppers are soft, about 20 minutes.
Adam and Joanne's Tips
- Storing: Transfer to an airtight container and keep in the refrigerator for up to 4 days or freeze for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
- Make ahead filling: The filling can be made in advance and stored in an airtight container in the refrigerator for up to 4 days.
- Sausage: Look for uncooked bulk chicken, turkey, or pork sausage. If you buy sausage formed into links, remove the casings by cutting a slit down the sausage and pulling the casing away from the meat.
- Fresh spinach: Substitute 1 ½ pounds of fresh spinach for the frozen spinach and add the fresh spinach directly into the pan with browned sausage.
- The nutrition facts provided below are estimates.