Description
A rich and comforting dish featuring Italian sausage stuffed with a savory mixture of rice, cheese, and vegetables.
Ingredients
Scale
- 1 pound Italian sausage (bulk or casings removed)
- 1 cup cooked rice (white or brown)
- 1 cup bell pepper (diced)
- 1 cup onion (diced)
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- 2 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil. Sauté the diced bell pepper, onion, and minced garlic until softened, about 5-7 minutes.
- In a large bowl, combine the cooked rice, sautéed vegetables, mozzarella cheese, parmesan cheese, Italian seasoning, salt, and pepper. Stir well until everything is evenly mixed.
- If using bulk Italian sausage, shape it into thick patties or use as a casing. If using sausage in casings, carefully cut them lengthwise without breaking the casing and remove the sausage meat.
- Fill the sausage casing or patties with the filling mixture. Make sure not to overstuff, as the filling may expand during cooking.
- Place the stuffed sausages on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the sausage is fully cooked and the filling is lightly golden.
- Once done, remove from the oven. Let cool slightly, then sprinkle with fresh parsley before serving.
Notes
Storing leftovers in an airtight container in the refrigerator allows them to last for 3-4 days. For longer storage, freeze tightly wrapped sausages for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg