Italian Stuffed Bell Peppers

• Gluten free

• Meat

  • 1 lb Sweet italian sausage

• Produce

  • 4 Bell peppers
  • 2 cloves Garlic
  • 1 Parsley, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 24 oz jar Marinara sauce

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt

• Dairy

  • 1 Mozzarella
  • 1/4 cup Parmesan cheese

Found on auntbeesrecipes.com

Description

Ingredients

• 4 bell peppers, sliced in half from top to bottom, seeds & stem removed
• 1 lb sweet Italian sausage, casings removed
• 1 cup cooked rice
• 2 cloves garlic, finely minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Parmesan cheese
• 1 large egg, lightly beaten
• 24 oz jar marinara sauce, divided
• shredded mozzarella
• fresh chopped parsley

Directions

• Preheat oven to 350 degrees.
• Place bell pepper halves in the bottom of a 13 x 9 pan. In a medium bowl, combine uncooked sausage, rice, garlic, salt, pepper, Italian seasoning, Parmesan cheese, egg, and 1/2 cup of the marinara. Divide the meat mixture evenly among the peppers, pressing to compress slightly. Pour the rest of the marinara sauce over the peppers. Cover the pan tightly with foil. At this point you can refrigerate until you are ready to bake.
• Bake at 350 degrees, covered, for 1.5 hours. Remove foil and top the peppers with lots of shredded mozzarella. Place under broiler for a couple of minutes (watching closely!), until cheese melts and starts to brown. Garnish with parsley if desired. Enjoy!