If you have leftover rice, this would be a great dish to use it up in. I added crumbled Italian sausage for some heartiness but you can easily omit the sausage and use vegetable stock for a vegetarian or meatless meal. These were even good the day after when the flavors really were absorbed by the rice. So if you're trying to incorporate more vegetables in your diet this year, give this one a try!
Italian Stuffed Peppers
recipe adapted from Giada De Laurentiis
- 1 (28-ounce) can Italian tomatoes
- 2 zucchini, grated
- 1/2 cup shredded mozzarella cheese, plus more for sprinkling
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 pound italian sausage, crumbled and cooked
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups rice, cooked and cooled
- 6 sweet bell peppers
- 2 cups chicken broth
- Preheat the oven to 400 degrees F.
- Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, cooked sausage, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
- Stir the cooked rice into the vegetable mix to combine. Warm the chicken broth and set aside.
- Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
- Spoon the rice mixture into the peppers. Place the peppers in a deep baking dish and fill dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the stuffed pepper to a serving plate.