Food and Recipes Dinner Skillet Stuffed Peppers 5.0 (2) 1 Review Taste the rainbow of beautiful peppers with this comforting skillet-cooked version. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Updated on June 18, 2023 Save Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Active Time: 15 mins Total Time: 1 hr Servings: 6 Jump to recipe Make dinner a breeze with this one-pan wonder. Thanks to jarred-sauce and pre-cooked rice, stuffed peppers in a skillet have never been easier to pull-off. You can make this dish using any color bell peppers you like. Red ones are the sweetest, but green ones are the most affordable. Using multiple varieties is a great option too, as it allows everyone at the table to pick their favorite color. Another way to customize this meal is to swap out the mild Italian sausage for spicy, if you like a kick, or using chicken sausage instead of pork. Stuffed to the brim, this recipe is filling on its own, but if you’re looking for sides to serve with it, a simple green salad or Garlic Parmesan Green Beans can add another dose of veggies to the meal. Having crusty bread on hand to sop up the extra sauce is also a good idea. For extra credit, make it Garlic Bread. Cook Mode (Keep screen awake) Ingredients 6 medium multicolored bell peppers 1 1/2 tsp. kosher salt, divided 1 Tbsp. extra-virgin olive oil 1 lb. mild Italian sausage, casings removed 1 medium yellow onion, chopped (1 1/4 cups) 3 large garlic cloves, minced (1 Tbsp.) 2 cups cooked white long-grain rice 4 oz. Parmesan cheese, grated (about 1 cup) 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil, plus more for garnish 1 (24-oz.) jar marinara sauce (such as Rao's) Directions Preheat oven to 450°F. Cut top off each pepper, and reserve; remove and discard seeds. Sprinkle insides of peppers evenly with 3/4 teaspoon of the salt; set aside. Heat oil in a large enamel-coated cast-iron skillet. Add Italian sausage, onion, and minced garlic; cook, stirring often and breaking up sausage with a wooden spoon, until sausage is browned and almost cooked through, 4 to 5 minutes. Remove from heat; stir in rice, Parmesan cheese, parsley, basil, and remaining 3/4 teaspoon salt. Spoon rice mixture evenly into each pepper. Top each filled pepper with a reserved pepper top. Pour marinara in bottom of same skillet. Add filled peppers to skillet, and cover tightly with aluminum foil. Bake in preheated oven until peppers are fork-tender, 35 to 45 minutes. Remove foil, and bake until tops of peppers are slightly browned, about 10 minutes. Sprinkle with additional basil. Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Rate It Print