Stuffed Peppers with Sausage and Boursin
This Stuffed Peppers recipe is a weeknight must make! It's creamy, rich, comforting, and can be made in less than 45 minutes.
Servings: 4 people
Ingredients
- 5 bell peppers tops and cores removed
- 375 grams Italian sausage ground
- 1 cup uncooked white rice
- 1 large zucchini shredded, water removed
- 1 boursin cheese (150 grams)
- 1/3 cup milk or cream
- 1 cup shredded mozzarella
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- salt to taste if needed
Instructions
- Preheat your oven to 400 °F.
- Begin by preparing your rice, and once it's finished cooking, set aside until ready to use.
- To a large frying pan, add the ground Italian sausage and begin to fry on medium heat.
- While the sausage cooks, shred your zucchini using a box grater.Once shredded, squeeze any excess moisture out of the zucchini.
- Add the zucchini to the sausage and let fry for 2-3 minutes, allowing it to soften.
- Add the garlic powder, onion powder, paprika and black pepper.
- Add the cooked rice, boursin, cream, and mix until combined.
- Taste to see if you want to add any salt.Remove from the heat.
- Remove the tops and cores of the peppers and place cut side up in a 9 x 13 baking dish.Sammy's tip: If you want a softer bell pepper, you can bake the peppers for 15 minutes on their own before stuffing them.
- Spoon the mixture into each bell pepper, top with shredded cheese, cover with foil and bake for 25-35 minutes, or until peppers are softened.
- Uncover and bake for an additional 10 minutes until the cheese is bubbly.
- Allow the peppers to cool for at least 10-15 minutes before serving to help keep their shape and settle.
- Enjoy!
Nutrition
Calories: 641kcal | Carbohydrates: 50g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 96mg | Sodium: 883mg | Potassium: 798mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5104IU | Vitamin C: 201mg | Calcium: 217mg | Iron: 3mg
