| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 8 ounces ditalini pasta
- 6 large bell peppers (any color)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 pound Italian sausage, removed from casings
- 2 cups marinara sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- Fresh basil leaves, to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
- Serve garnished with fresh basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 654 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 25 g |
| Cholesterol | 85 mg |
| Sodium | 1065 mg |
Reviews
Needs to cook longer.
The peppers were too crunchy but the stuffed part tasted really good.
As.
Absolutely loved this recipe! I par-boiled the peppers for 15 minutes as well and that helped make them more tender. Then, I also used mascarpone instead of ricotta since my husband doesn’t like ricotta and I used hot Italian sausage. Came out amazing and the fam loved it! Thanks, Ree!
This is great! I used a little mascarpone instead of Ricotta as it’s what I had on hand. Very good. I par-boil the peppers for about 12-15 minutes in salted boiling water before stuffing them. Makes them a little more tender!
Fast, easy, and very delicious. I added sliced zucchini and butternut squash. I will make this a staple dish for the family.
I used turkey sausage and brown rice. Turned out excellent. Can these be frozen, and if so, before or after cooking? Ty!!
Made this the other night and really enjoyed the flavors. My boyfriend liked the filling. He’s not a huge fan of stuffed peppers. Will make this again.
I made this tonight & while it tasted great, the peppers were not done. I baked it for an additional 20 minutes & they still were crunchy & needed to be cut with a knife.
I made your delicious stuffed peppers tonight for my family. We all absolutely loved them. This here recipe is a keeper.