stuffed
sausage
peppers
italian
main dish
gluten-free
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Sausage-Stuffed Peppers By Rachael

How To Make Sausage-Stuffed Peppers By Rachael

The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack

Actor Max Greenfield + Author of New Political Intrigue Book Rac…

Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…

Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…

How to Make Chicken & Veggies with 3 Marinade Options | Freezer …

How to Make Espresso Martini Pudding

Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…

How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…

Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…

Author Harlan Coben On the Book He Read as a Teen That Inspired …

How to Make Jalapeno Popper Mac 'n' Cheese | Healthy, Low-Cal, H…

Tour Barbara Corcoran’s Gorgeous NYC Apartment (Including Her Hu…

Author Harlan Coben Teases Juicy Plot of 35th Book “I Will Find …

How Do You Win a Bidding War For Your Dream Home? Barbara Corcor…

Should You Buy a Rental Property In This Market? Hear Barbara Co…

How to Make Steak and Sicilian Tomatoes | Rachael Ray

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See How Geoffrey Zakarian Cleans Out His Fridge with Easy "Garba…

How to Make Low-Carb Crab Cakes Made in a Muffin Tin | Party Foo…

These gluten-free stuffed peppers are filled with three kinds of cheese, sausage and spinach! YUM.

For a version you can make with rice, spaghetti or orzo, check out this recipe for stuffed peppers.

Ingredients

  • 5 bell peppers, assorted colors or any color, halved lengthwise and seeded
  • Salt and pepper
  • One 16-ounce bag chopped defrosted frozen spinach
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 ½ pounds sweet sausage with fennel
  • 1 red or white onion, chopped
  • 4 large cloves garlic, chopped
  • 1 fresh red or green hot chili finger pepper, finely chopped
  • 1 cup drained semi-dried tomatoes or drained canned cherry tomatoes
  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 ½ cups shredded brick mozzarella (¾ pound)
  • Fresh basil leaves, to serve

Yield

Serves: 4

Preparation

Preheat oven to 400˚F with rack 1 rung above center. Season the inside of peppers with salt and pepper and arrange on baking sheet or in shallow casserole dish. Par-roast the peppers 12-15 minutes and remove from oven.

Place the spinach in a kitchen towel and wring the spinach dry.

Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, then add the sausage and brown and crumble. Add onions, garlic and chili pepper, stir a couple of minutes, then add tomatoes and remove from heat. Cool until able to handle. 

Add ricotta and Parm to sausage and stir, then fold in the spinach. Fill peppers and top with mozzarella, then bake 20 minutes to golden and bubbly. Cool a few minutes, top with torn basil and serve.