Classic stuffed peppers are a comforting meal that the whole family will love. It’s an easy weeknight meal or great for entertaining.

You can use any color bell peppers that you like in this recipe. I like to use a mixture of colors so that everyone at the table can choose their favorite based on how sweet or bitter the bell is, and the kids will love having the option too.

In this recipe, I used Hatfield Recipe Essentials® Sweet Italian Ground Sausage . It has all the flavor of “our” Sweet Italian Sausage, but without the casing, making it a perfect ingredient for your favorite meals.

Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 375 F oven, covered, until heated through   – about 20 minutes.

One of the most important things for me while cooking for my family is that products don’t have added hormones or steroids and raised without growth promoters.

Hatfield Recipe Essentials® Sweet Italian Ground Sausage 

Recipe

Ingredients:

4 large bell peppers any color

1 lb Hatfield Recipe Essentials® Sweet Italian Ground Sausage

1Tbsp Extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

2 cups cooked rice

1 15 oz can of crushed tomatoes

Salt & Pepper, to taste

¼ cup vegetable broth

1 tsp parsley, garnish optional

Crispy onions, garnish optional

Mozzarella cheese, optional

Preparation:

Preheat oven to 375 F

Cut thin. Slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up.

In large skillet, cook ground sausage over medium heat 8 to 10 minutes, breaking up the sausage as it cooks. Cook until it is golden brown. Stir in rice, salt, pepper, garlic powder, onion powder and tomato sauce; cook until well incorporated. Set aside.

Stuff peppers with ground sausage mixture. Stand peppers upright in an 8 inch oven safe square glass baking dish. Add broth to the bottom of dish.

Cover tightly with foil. Bake 20 minutes. Uncover and bake about 10 minutes longer or until peppers are tender. Sprinkle with parsley and crispy onions.