Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Long Grain Brown Rice; 8 whole Medium Sized Green Bell Peppers; 1 whole Medium Onion, Chopped; 3 whole Links Italian Sausage; 16 ounces, fluid Jarred Tomato Sauce; ⅔ cups Pecorino Romano Or Parmesan Cheese, Divided; 1 whole Egg, Lightly Beaten; 1/4 cups Whole Wheat Panko Bread Crumbs; 1/4 teaspoons Oregano; 1 pinch Crushed Red Pepper; Olive Oil, As Needed

Servings: persons

1- 1/2 cup Long Grain Brown Rice
8 whole Medium Sized Green Bell Peppers
1 whole Medium Onion, Chopped
3 whole Links Italian Sausage
16 ounces, fluid Jarred Tomato Sauce
⅔ cups Pecorino Romano Or Parmesan Cheese, Divided
1 whole Egg, Lightly Beaten
1/4 cups Whole Wheat Panko Bread Crumbs
1/4 teaspoons Oregano
1 pinch Crushed Red Pepper
Olive Oil, As Needed

1
Cook rice according to package directions.
2
Once cooked, set aside to cool.
3
Preheat oven to 400 degrees F.
4
Cut top off peppers and take out seeds and membranes.
5
Save the tops of peppers, remove stems, and dice.
6
Saute chopped up peppers and onion with some olive oil for 35 minutes or until soft.
7
Remove sausage from casing and add to pan.
8
Use a wooden spoon to break sausage up into small pieces as it is cooking.
9
Once sausage is cooked, turn off heat.
10
Add sauce to sausage and stir.
11
Let sausage mixture cool for approximately 5 minutes.
12
Once slightly cooled, add half of the cheese, egg, and rice.
13
Gently stir everything until just combined.
14
Gently scoop filling into peppers and place peppers in a deep baking dish.
15
Cover dish with foil and bake peppers for 20 minutes.
16
After 20 minutes, uncover peppers and cook another 15 minutes.
17
Meanwhile, mix together remaining cheese, breadcrumbs, oregano, crushed red pepper, and a drizzle of olive oil.
18
When the 15 minutes are up, take peppers out of the oven and gently press the topping on each pepper.
19
Put peppers back in to bake for another 15 minutes, for a total bake time of 50 minutes.

321

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1- 1/2 cup Long Grain Brown Rice, 8 whole Medium Sized Green Bell Peppers, 1 whole Medium Onion, Chopped, 3 whole Links Italian Sausage, and more.

Yes, Stuffed 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!

Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions