Mushroom And Pork Sausage Stuffed Bell Peppers

Name: Mushroom And Pork Sausage Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bell peppers (any color); 1 lb. ground pork sausage; 2/3 cup cooked rice; 1/2 medium onion (diced); 3 cloves garlic (diced); 6 baby bella mushroom caps (diced); 3 Tbs butter; 1 large egg; 1 can crushed tomatoes; 1 small can tomato paste; garlic powder (to taste); onion powder (to taste); salt & pepper (to taste); italian seasoning (to taste)

Servings: persons

3 bell peppers (any color)
1 lb. ground pork sausage
2/3 cup cooked rice
1/2 medium onion (diced)
3 cloves garlic (diced)
6 baby bella mushroom caps (diced)
3 Tbs butter
1 large egg
1 can crushed tomatoes
1 small can tomato paste
garlic powder (to taste)
onion powder (to taste)
salt & pepper (to taste)
italian seasoning (to taste)

1
Dice the onion, garlic, and mushroom and saute w/ butter until onions are translucent. Put mixture in bowl w/ cooked rice and set aside. Brown sausage in same pan as mushroom and onion mixture. Add to bowl w/ mushroom and rice mixture. Cover and put in fridge until cool.
2
Meanwhile, put crushed tomatoes and tomato paste in sauce pan, season w/ S&P, garlic powder, onion powder and italian seasoning to taste. Simmer until heated through and nice and thick.
3
Halve bell peppers length wise and remove innards. Set aside . Remove stuffing mixture from fridge and mix in beaten egg.
4
Pre-heat oven to 325 degrees.
5
Pour tomato sauce in to a baking dish large enough to accommodate peppers. Stuff peppers w/ stuffing mixture and arrange in baking dish.
6
Place baking dish in center rack of oven and bake for 30 minutes. When time is up remove dish and spoon tomato sauce over each pepper and return to oven for another 30 minutes. I added an italian 3 cheese blend after 20 minutes and baked another 10 to melt the cheese and form a nice crust but that is optional.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 bell peppers (any color), 1 lb. ground pork sausage, 2/3 cup cooked rice, 1/2 medium onion (diced), and more.

Yes, Mushroom And Pork Sausage Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!