Instructions

• Step 1: Prepare the Ingredients - Start by preheating your oven to 375°F (190°C). While the oven is heating, dice the onion and mince the garlic. Remove the tops and seeds from the bell peppers and place them upright in a baking dish.
• Step 2: Cook the Sausage and Vegetables - In a large skillet over medium heat, add the sweet Italian sausage. Break it apart with a wooden spoon and cook until it’s browned and cooked through, about 5-7 minutes. Drain excess fat if necessary. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
• Step 3: Season the Mixture - Sprinkle in the dried Italian seasoning, Cajun seasoning, salt, black pepper, and crushed red pepper flakes. Stir well to coat the sausage and vegetables in the spices.
• Step 4: Add the Remaining Ingredients - Pour in the fire-roasted diced tomatoes (with their juices) and chicken broth. Stir until combined. Then, add the cooked long-grain rice and mix until everything is well incorporated.
• Step 5: Fill the Peppers - Spoon the sausage and rice mixture into each bell pepper, packing it down gently to fit as much filling as possible.
• Step 6: Top with Cheese - Sprinkle the shredded Italian cheese evenly over the top of each stuffed pepper.
• Step 7: Bake to Perfection - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
• Step 8: Garnish and Serve - Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Garnish with chopped fresh parsley before serving.