Ingredients:
Bell peppers (any color you prefer)
Olive oil
1 pound Italian sausage (spicy or mild)
1 small onion, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, based on sausage heat)
Salt and freshly ground black pepper, to taste
1 (14-ounce) can crushed tomatoes
1 cup cooked rice
½ cup ricotta cheese
Shredded mozzarella cheese (for topping)
Grated Parmesan cheese (for topping)
Instructions:
1. Preheat the Oven
Set your oven to 375°F (190°C).
Line a baking dish with parchment paper for easy cleanup.
2. Prepare the Peppers
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Arrange them cut-side up in the prepared baking dish.
3. Cook the Filling
Heat a drizzle of olive oil in a skillet over medium heat.
Add the Italian sausage and cook until fully browned.
Stir in the diced onion and sauté for another 3 minutes.
Add garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook until fragrant, about 1 minute.
Mix in the crushed tomatoes and cooked rice. Simmer briefly to let the flavors meld.
4. Incorporate Ricotta
Remove the skillet from the heat and stir in the ricotta cheese until evenly blended.
5. Stuff the Peppers
Spoon the filling into each bell pepper half.
Top with shredded mozzarella and a generous sprinkle of grated Parmesan.
6. Bake
Cover the dish with foil and bake for 25 minutes.
Uncover and continue baking for an additional 15 minutes, or until the tops are golden and bubbling.
7. Serve
Let the peppers cool for a few minutes before serving. They’re even more flavorful the next day!