Spinach and Sausage Stuffed Peppers

Indulge in the comforting flavors of Spinach and Sausage Stuffed Peppers, a satisfying and nutrient-rich dinner perfect for any night of the week. This recipe pairs the savory depth of Italian sausage with the freshness of wilted spinach, all mixed into a hearty blend of cooked rice and melted mozzarella. Nestled inside tender, roasted bell peppers and topped with a cheesy crust of mozzarella and Parmesan, these stuffed peppers are baked to perfection, offering both a vibrant presentation and a filling, delicious meal. With a hint of garlic and Italian seasoning, plus the added moisture from chicken broth, every bite is bursting with flavor. Ideal for meal prep or a wholesome family dinner, this recipe is easy to customize and guaranteed to please. Set your table with these irresistible stuffed peppers and enjoy a dish that’s both nutritious and indulgent!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Bell peppers
• 0.5 pounds Italian sausage, casing removed
• 1 cups Cooked rice
• 2 cups Fresh spinach
• 1 cups Shredded mozzarella cheese
• 0.25 cups Grated Parmesan cheese
• 1 small Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1 tablespoons Olive oil
• 1 teaspoons Dried Italian seasoning
• 2 tablespoons Tomato paste
• 0.5 cups Chicken broth
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off each bell pepper and remove the seeds and membranes inside. Set the peppers aside and save the tops for later use.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the Italian sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.

Step 6

Stir in the tomato paste, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes, allowing the flavors to meld.

Step 7

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Step 8

Remove the skillet from the heat and stir in the cooked rice, 3/4 cup of shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix until well combined.

Step 9

Arrange the hollowed-out peppers in a baking dish. Carefully spoon the sausage and spinach mixture into each pepper, pressing the filling down gently to pack tightly.

Step 10

Pour the chicken broth into the bottom of the baking dish to help steam the peppers as they bake.

Step 11

Sprinkle the remaining mozzarella and Parmesan cheese over the stuffed peppers.

Step 12

Place the tops of the peppers back on, if desired, to act as lids.

Step 13

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes or until the cheese is melted and golden.

Step 15

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1488.1g)

Amount per serving	% Daily Value*
Calories	1809.6

Total Fat 116.5g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 272.7mg	0%
Sodium 4489.2mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 14.0g	0%
Total Sugars 24.7g
Protein 84.5g	0%

Vitamin D 0IU	0%
Calcium 1232.6mg	0%
Iron 10.9mg	0%
Potassium 2202.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 18.6%

Carbs: 23.9%