Ree Drummond's Pasta Stuffed Peppers

Ingredients

• 4 pieces Bell Peppers (mixed colors – green, red, orange, yellow; tops removed and seeds discarded)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 12 oz Italian Sausage (spicy or sweet, removed from casing)
• 8 oz Ditalini Pasta (cooked al dente)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 1 cup Mozzarella Cheese (shredded)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Fresh Basil (chopped, for garnish)
• 1 cup Water (for the bottom of the baking dish)
• 2 tablespoons Olive Oil (for sautéing onions and garlic)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prep the Peppers

   Slice off the tops of the bell peppers, remove seeds and membranes, and set the tops aside for later use in the filling. Keep the pepper shells upright in a baking dish.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Brown the Sausage

   Add the Italian sausage to the skillet, breaking it up with a spoon. Cook, stirring occasionally, until fully browned and no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Cook the Pasta

   While the sausage browns, bring a pot of salted water to a boil. Add ditalini pasta and cook until just al dente (1‑2 minutes less than package directions), about 7 minutes. Drain in a colander and set aside.

   Time: PT7M

   Temperature: boiling

5. Combine Filling Ingredients

   Return the skillet to the stove, turn off the heat, and add the cooked pasta, marinara sauce, ricotta cheese, half of the shredded mozzarella, the chopped pepper tops, and the sautéed onion‑garlic‑sausage mixture. Stir until everything is evenly coated and the mixture is saucy.

   Time: PT5M

6. Stuff the Peppers

   Spoon the filling into each pepper shell, packing it tightly and pressing into the corners. Top each pepper with the remaining mozzarella.

   Time: PT5M

7. Add Moisture to Baking Dish

   Pour 1 cup of water into the bottom of the baking dish (around the peppers) to create steam during baking.

   Time: PT1M

8. Cover and Bake

   Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F for 25 minutes.

   Time: PT25M

   Temperature: 350°F

9. Uncover and Finish Baking

   Remove the foil and continue baking for an additional 15 minutes, or until the mozzarella is melted and lightly golden.

   Time: PT15M

   Temperature: 350°F

10. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle chopped parsley and basil over the peppers. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

24g

Carbohydrates

45g

Fat

18g

Fiber

5g