- Level
- very easy
- Prep Time
- 25 mins
- Cooking Time
- 35 mins
- Serves
- 4
Ingredients
- 4
- pepper(s)
- 15
- canola oil
- ml
- 1
- yellow onions
- 4
- Italian sausages
- 2
- salt
- ml
- 2
- pepper
- ml
- 650
- sweet Basil Marinara Pasta Sauce
- ml
- 1
- egg(s)
- 175
- rice
- ml
- 175
- grated cheddar and mozzarella cheese blend
- ml
Directions
- Step 1
- Preheat oven to 180°C (350°F).
- Step 2
- Cut off tops of bell peppers and set them aside. Remove and discard seeds and membranes and set bottoms aside.
- Step 3
- Heat oil over medium-high heat in a large non-stick skillet. Add onion and sauté for 2 minutes to soften.
- Step 4
- Add crumbled sausage and cook breaking into pieces until meat is no longer pink, about 10 minutes. If sausage is too difficult to break, use a pestle. Drain mixture. Refrigerate for at least 15 minutes.
- Step 5
- Once cool, add salt, pepper, 250 mL (1 cup) pasta sauce, egg, rice, and 60 mL (¼ cup) grated cheddar and mix well.
- Step 6
- Spread remaining sauce in bottom of a square oven-safe dish. Place peppers on top.
- Step 7
- Spoon sausage mixture into each pepper, pressing down gently.
- Step 8
- Top with 30 mL (2 tbsp.) grated cheddar and mozzarella cheese, again pressing down gently.
- Step 9
- Place pepper tops over stuffed bottoms.
- Step 10
- Bake 20 to 25 minutes or until peppers are softened, but still firm.
