Italian Stuffed Peppers with Chicken Sausage and Spinach

A healthier take on an Italian classic- Stuffed Peppers. This recipe uses a savory blend of chicken sausage, brown rice, baby spinach, melty cheese, flavorful Italian seasonings and herbs. Stuffed peppers are a perfectly balance main course or hearty vegetable side dish. They are also very easy to make in advance, to get weeknight dinners on the table faster!

5 from 2 votes

Print Recipe

Prep Time 20

Cook Time 35

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine Italian

Servings stuffed peppers

Calories 363 kcal

Ingredients

3 Large Bell Peppers any color- I prefer red
1 lb Sweet Italian Chicken Sausage casing removed
½ yellow onion chopped
3 clove garlic minced
3 cups baby spinach fresh, chopped
1½ cup brown rice, cooked OR white rice, mulitgrain, farro, or quinoa
⅛ cup fresh basil chopped
1 tbsp tomato paste
½ tsp kosher salt
¼ tsp crushed red pepper flakes
½ tsp dried oregano
¼ tsp garlic powder
1¼ cup mozzarella cheese shredded, divided
¼ cup parmesan cheese grated
2 tbsp olive oil

Instructions

Preheat oven to 375° F lightly coat a 9x13-inch baking dish with nonstick spray or olive oil
Slice bell peppers in half and inner seeds and membrane. Arrange cut side up in the prepared baking dish.
Heat 1tbsp olive oil in a large, nonstick skillet or stainless steel skillet over medium high heat. Add the chicken sausage, and cook to brown the outside. Using a wooden spoon to break apart big pieces.
After about 5 minutes, when sausage has a good sear, transfer to separate plate and set aside for now.
Heat another tbsp olive oil to skillet, and saute onions with tomato paste. Cook 3 minutes or until just softened and translucent.
Add garlic and chopped spinach, and cool until spinach is wilted.
Remove skillet from heat, then add :chicken sausage, basil, oregano, red pepper flakes, salt, garlic powder, cooked rice and 1 cup of mozzarella cheese. Mix together to combine.
Use this filling to stuff the cavities of the prepared bell peppers. Top each pepper with the remaining mozzarella cheese and grated parmesan.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted and golden brown. Serve warm and enjoy!

Notes

Nutrition Facts are Estimates.

Nutrition

Calories: 363kcalCarbohydrates: 22gProtein: 21gFat: 22gSaturated Fat: 7gCholesterol: 75mgSodium: 1205mgPotassium: 295mgFiber: 3gSugar: 4gVitamin A: 3793IUVitamin C: 83mgCalcium: 199mgIron: 2mg

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