Inside Out Stuffed Peppers
Servings 6 people
Calories 444kcal
Ingredients
- 1 lb sausage
- 1 yellow onion (chopped)
- 2 tsp minced garlic (or 2 cloves of garlic minced)
- 2 1/2 cups beef broth (or chicken broth)
- 1 cup Jasmine rice
- 2 bell peppers (any color, rough chopped)
- 1 can diced tomatoes (14.5 ounces)
- 2 TBS tomato paste
- 2 TBS Worcestershire sauce
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup mozzarella cheese (shredded)
Instructions
- Heat a Dutch oven or large cast iron skillet over medium-high heat. When hot add the ground meat and onion. Cook for 10 minutes, breaking up the meat as it cooks. When meat is fully cooked and browned, drain off excess fat if there is any.
- Add minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the Worcestershire sauce, Italian seasoning, paprika, salt and pepper and mix well.
- Add the beef broth, rice, *bell peppers (see notes), tomatoes, and tomato paste and stir to combine.
- Increase heat to bring mixture to a boil while stirring, then reduce to medium-low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Sprinkle the shredded mozzarella cheese over the top and allow it to melt. Garnish with chopped parsley or fresh herbs and enjoy.
Notes
*To avoid soggy bell peppers, add them later in the cooking process. Rather than adding them in at the same time you add the broth, rice, and tomatoes, incorporate them after about 10 minutes (or halfway through simmering).
Nutrition
Serving: 1 bowl | Calories: 444kcal | Carbohydrates: 34g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1290mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1685IU | Vitamin C: 61mg | Calcium: 164mg | Iron: 3mg