Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds to create room for the filling.

Heat 1 tablespoon of cooking oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.

Add the Italian sausage, breaking it apart as it cooks, until browned and cooked through.

Stir in the uncooked rice, marinara sauce, and chicken broth. Simmer for 5 minutes to blend the flavors.

Spoon the sausage mixture into each bell pepper, filling them generously. Place the stuffed peppers in a baking dish.

Drizzle the remaining 1 tablespoon of cooking oil over the tops and sprinkle with mozzarella cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Allow the peppers to cool for a few minutes before serving.

Serving and Storage Tips