1 hour 5 minutes
Here's What You'll Need
olive oil, onion, garlic, fennel sausage, white rice, parmesan, golden raisins, sherry vinegar, sweet paprika, salt, pepper, bell peppers, marinara, parsley
Preheat oven to 375F. Heat olive oil in a skillet. Add onion then cook, stirring often, until translucent, about 3-4 minutes. Add garlic, cook 1 minute more. Transfer to a large mixing bowl.
Add sausage, breaking apart into smaller pieces. Add rice, Parmesan, raisins, vinegar, paprika, salt, and pepper. Mix with thoroughly to combine.
Use a knife to cut off the top of each bell pepper, discarding the stem. Use a paring knife to gently cutout and discard the ribs inside.
Spoon filling into peppers all the way to the top. Add Parmesan on top. Transfer to a baking dish. Add marinara to the pan to protect peppers from burning.
Cook stuffed peppers for 45-60 minutes, or until an internal temperature of 160F is reached. Garnish with chopped parsley and serve immediately.