Stuffed Bell Peppers

Directions

Preheat the oven to 350 degrees. Wash and dry bell peppers and cut and remove the stem from the top half, evenly cut in half horizontally, and clean out the seeds. 

Place bell peppers half in a 9×13-inch casserole dish. Brush with 1 tablespoon oil and season with salt and black pepper. Bake the bell peppers at 350 degrees for 20 minutes to soften. Then remove from the oven and set aside.

While the bell peppers are baking, make the filling. Heat a large skillet over medium and brown the Italian sausage and drain the fat.

Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté until the onion is translucent, and the garlic is fragrant.

Add the cooked rice, marinara sauce, Italian seasoning, garlic powder, and 1 teaspoon of salt. Stir to combine.

Allow mixture to simmer for 3-5 minutes to combine all the flavors.

Fill each bell pepper with the meat filling to the top.

Top each bell pepper with shredded mozzarella cheese. Tent aluminum foil loosely over the top of the casserole dish and bake for 15 minutes at 350 degrees.