Ingredients
8
8 servings
- •1 pound bulk Italian turkey sausage
- •2 tablespoons olive oil, divided
- •1 cup finely chopped onion
- •1 teaspoon minced garlic
- •1 cup Italian-seasoned bread crumbs
- •0.5 cup Monterey Jack cheese
- •0.5 cup mozzarella cheese
- •1 egg
- •0.25 cup cooked rice
- •0.25 cup grated Romano cheese
- •2 tablespoons chopped fresh parsley, or to taste
- •salt and ground black pepper to taste
- •8 Cubanelle peppers, stemmed and seeded
Instructions
- Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
- Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
- Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover the dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 296
- Carbohydrate: 17g
- Fat: 15g
- Fiber: 2g
- Protein: 22g
- Sugar: 3g
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