Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Turkey Sausage, Cooked; 3 cups Rice, Cooked; 1 can Black Beans, Rinsed And Drained (15 Oz Can); 3/4 cups Tomato Sauce; 1 whole Tomato, Small Diced; 1 clove Garlic, Minced; ⅓ cups Red Onion, Minced; 3/4 cups Cheese, Grated, Whatever Kind You Like, And A Little Extra For Topping; 3 ounces, weight Goat Cheese Crumbled; 2 Tablespoons Fresh Parsley, Minced, Extra For Garnish; 1/2 teaspoons Dried Thyme; 1 teaspoon Ground Paprika; 1 teaspoon Ground Cumin; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 5 whole Bell Peppers, Any Color You Would Like; Olive Oil, For Drizzling

Servings: persons

2 cups Turkey Sausage, Cooked
3 cups Rice, Cooked
1 can Black Beans, Rinsed And Drained (15 Oz Can)
3/4 cups Tomato Sauce
1 whole Tomato, Small Diced
1 clove Garlic, Minced
⅓ cups Red Onion, Minced
3/4 cups Cheese, Grated, Whatever Kind You Like, And A Little Extra For Topping
3 ounces, weight Goat Cheese Crumbled
2 Tablespoons Fresh Parsley, Minced, Extra For Garnish
1/2 teaspoons Dried Thyme
1 teaspoon Ground Paprika
1 teaspoon Ground Cumin
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
5 whole Bell Peppers, Any Color You Would Like
Olive Oil, For Drizzling

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1.
2
Preheat oven to 375 F.
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2.
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Into a large mixing bowl, add all ingredients except for the peppers and oil.
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Stir until well mixed.
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3.
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Fill a large pot with water and bring to a boil.
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4.
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Cut peppers in half, down to the bottom from the stem.
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Clean out the ribs and the seeds of the pepper.
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5.
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Place peppers in the boiling water for about 4 minutes, until tender, but not too soft.
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Remove them from the water using a kitchen spider or tongs and place peppers on a paper towel or dish towel to drain off excess water.
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6.
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Place peppers on a rimmed sheet pan cut side up.
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Drizzle with a little bit of olive oil, rub it in the inside of the pepper and the sides and stem so they dont burn.
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7.
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Scoop about 1/2 cup to 3/4 cup of filling into each pepper.
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You will be able to eyeball how much you need.
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8.
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Top each pepper with a little bit of grated cheese.
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Place peppers in the oven for about 25 minutes, or until filling is heated through.
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9.
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Garnish with minced fresh parsley, if desired.
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10.
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Enjoy!

1101

kcal

Calories

Fat

148

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 17 ingredients. The key ingredients include: 2 cups Turkey Sausage, Cooked, 3 cups Rice, Cooked, 1 can Black Beans, Rinsed And Drained (15 Oz Can), 3/4 cups Tomato Sauce, 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