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–+ servings
250ml New York Pizza Infused Olive Oil Blend – robust pizza infusion
Garden Infuzions

Italian Sausage-Stuffed Bell Peppers with NY Pizza Olive Oil Blend

Tender bell peppers are filled with Italian sausage, rice, tomatoes, and melty cheese, then finished with New York Pizza Infused Olive Oil Blend for a bold, pizza-shop style dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine, Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 medium bell peppers any color
  • 1 pound Italian sausage casings removed if needed
  • 2 tablespoons New York Pizza Infused Olive Oil Blend divided
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 can 14.5 ounces diced tomatoes, drained
  • 1 cup shredded mozzarella cheese plus 1/2 cup for topping
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1/2 cup marinara sauce plus more for serving

Equipment

  • 1 9x13-inch baking dish For arranging the peppers
  • 1 Large skillet For browning the sausage and building the filling
  • 1 Large pot For blanching the peppers
  • 1 Cutting board For prepping peppers and aromatics
  • 1 Chef’s knife For slicing and dicing
  • 1 mixing spoon For stirring the filling

Method
 

Instructions
  1. Preheat the oven to 400°F. Lightly oil a 9x13-inch baking dish with a little of the New York Pizza Infused Olive Oil Blend.
  2. Slice the tops off the bell peppers, remove the seeds and membranes, and arrange the peppers cut-side up in the baking dish.
  3. Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes, then drain well and set aside.
  4. Heat 1 tablespoon of the New York Pizza Infused Olive Oil Blend in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
  5. Add the onion and cook for 3 to 4 minutes, then stir in the garlic, oregano, basil, salt, and black pepper. Cook for 30 seconds more.
  6. Stir in the cooked rice, drained tomatoes, marinara sauce, tomato paste, mozzarella, Parmesan, and parsley until evenly combined.
  7. Spoon the filling into the peppers and mound it slightly on top. Sprinkle the remaining mozzarella over each pepper.
  8. Bake for 20 to 25 minutes, until the peppers are tender and the cheese is melted and lightly browned.
  9. Drizzle the remaining 1 tablespoon New York Pizza Infused Olive Oil Blend over the peppers before serving.
  10. Serve warm with extra marinara on the side if desired.

Notes

Blanching the peppers is optional but helps them soften and fit the filling more neatly. If your peppers are small, you may have a little extra filling. Bake it in a small ramekin alongside the peppers. The recipe tastes best when the filling is seasoned before it goes into the peppers, so give it a quick taste and adjust salt if needed.

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