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

Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…

How to Make a Strawberry Negroni | John Cusimano

How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray

Justin Long on Directing His First Movie, Lady of the Manor + Th…

How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…

Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …

How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz

How to Make Spaghetti alla Puttanesca | Rachael Ray

How to Make Lemon Posset | Jacques Pépin

How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone

How to Make Oven Fried Chicken

How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa

Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…

At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…

See Rachael's Italian Dream Home In First Look At New Facebook W…

How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…

How To Make Chicken Cacciatore | Rachael Ray

We Tried The TikTok Watermelon Slicer

How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …

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.