Roasted Stuffed Peppers with Italian Sausage and Balsamic Glaze
- Author: Jennifer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 -6 1x
- 4 bell peppers (cut in half, seed and stems removed)
- 2 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- 1 1/2 tablespoons balsamic vinegar
- 1 small sweet onion (diced (about 1 1/2 cups))
- 2 cloves garlic (minced)
- 1 1/2 pounds mild Italian sausage (casing removed)
- 1 teaspoon freshly chopped rosemary plus additional for garnish
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chiffonade basil for garnish
Balsamic Glaze
- Preheat oven to 425 degrees.
- Brush pepper skins with 1 tablespoon olive oil and season with salt.
- Place skin side down on large baking sheet.
- Roast for about 20 minutes until peppers are tender and skins are lightly charred.
- Remove from oven and set aside.
- Reduce oven temperature to 350.
- Meanwhile heat remaining olive oil in a large skillet over medium heat.
- Add onions and cook until just tender, about 8-9 minutes.
- Add garlic and cook for about a minute longer until fragrant.
- Add Italian sausage and rosemary and cook, breaking up the chunks until sausage is cooked and crumbly, about 10 minutes.
- Increase heat to high and add 1 1/2 tablespoons balsamic vinegar. Cook on high for 1-2 minutes until bubbly and balsamic absorbs into sausage mixture.
- Lightly spray a 9×13 baking dish with cooking spray.
- Add sausage mixture into pepper halves and place in baking dish.
- Sprinkle each pepper with mozzarella and Parmesan cheese.
- Bake at 350 degrees for about 20 minutes until cheese is melted.
- Remove from oven. Garnish with additional chopped rosemary, basil and drizzle with balsamic glaze (see below).
- Serve immediately.
Balsamic Glaze
- Pour balsamic vinegar in a small saucepan.
- Cook on medium low heat for about 10 minutes until liquid reduces by half.
- Remove from heat and set aside until ready to serve.