Chef Drew’s Stuffed Peppers

I posted a picture of Drew mixing up the filing for these peppers and then had several requests for his recipe. Here it is, enjoy!

Sausage and Rice Stuffed Peppers

3 sweet Italian sausages, casings removed

1 zucchini, diced small

1 medium yellow onion, diced small

1 garlic clove, minced

Coarse salt and ground pepper

Olive Oil

Olive Oil Spray

1/4 cup grated Parmesan, plus more for topping

4 cups cooked long-grain white rice

1/2 cup Panko breadcrumbs

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed



  1. Preheat oven to 400 degrees. In a large skillet, heat olive oil spray over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add to skillet zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.
  2. Add zucchini mixture to bowl with sausage, along with 1/4 cup Parmesan, rice, and 1 teaspoon olive oil; stir to combine and season with salt and pepper. In a small bowl, lightly spray breadcrumbs with olive oil spray and season with salt and pepper. Spray a rimmed baking sheet with olive oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Sprinkle tops with additional Parmesean cheese. Bake until breadcrumbs and cheese are browned and peppers are tender, about 30 minutes. Serve warm.



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