Ingredients

• 1 pound bulk Italian turkey sausage
• 2 tablespoons olive oil , divided
• 1 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 cup Italian-seasoned bread crumbs
• 0.5 cups Monterey Jack cheese
• 0.5 cups mozzarella cheese
• 1 large egg , beaten
• 0.25 cups cooked rice
• 0.25 cups grated Romano cheese
• 2 tablespoons chopped fresh parsley , or to taste
• salt and ground black pepper to taste
• 8 Cubanelles peppers , stemmed and seeded

Instructions

1. 1 Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
4. 4 Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
5. 5 Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.

Nutrition per serving