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Sausage and Rice Stuffed Peppers

Featuring: Any Broilking Oven


  • 6 large red, orange and/or yellow bell peppers

  • 3 tbsp. olive oil

  • 1 lb. loose sweet Italian sausage

  • 4 plum tomatoes, diced

  • 2 red onions, diced

  • 3 garlic cloves, minced

  • 1 tsp. dried Italian seasoning

  • Kosher salt and black pepper, to taste

  • 2 cups cooked brown rice (thawed if frozen)

  • 2 cups shredded mozzarella cheese


  1. Cut tops off the peppers. Remove and discard stems, then finely chop the tops and set aside. Scoop out seeds and membranes

  2. Place the peppers in a microwave safe bowl, add ½ cup water and cover with plastic wrap. Microwave until just beginning to soften, about 12 minutes, then uncover and set aside.

  3. Preheat oven to 450˚. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 6 minutes. Remove to plate.

  4. Add the remaining 1 tablespoon olive oil to the pan. Add the tomatoes, red onions, garlic, Italian seasoning and the chopped pepper tops and cook, stirring, until tender and lightly browned, 10 to 12 minutes.

  5. Season the mixture with salt and pepper and stir in the sausage and rice. Taste and adjust seasonings as needed

  6. Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for 10 minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, 10 to 12 more minutes.

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