Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 green peppers (depending on how big they are if you use the ones from your garden then you will probably use more. ); 2 cups cooked white rice; 1 lb bulk sausage; ½ cup chopped onion; 1 (4 ounce) can sliced ripe olives; 1 (14 ounce) can stewed tomatoes; 1 tablespoon Worcestershire sauce; 1 (14 1/2 ounce) can red kidney beans; 2 cups cheddar cheese, divided; 1 teaspoon dried dill weed; 1 teaspoon dried parsley flakes; ½ teaspoon ground pepper; 1 (14 1/2 ounce) can beef broth; 1 (6 ounce) can tomato paste; 1 tablespoon dried parsley flakes; 1 tablespoon brown sugar; 1 teaspoon dried dill weed; 1 tablespoon Worcestershire sauce; 1 teaspoon ground pepper

Servings: persons

6 -8 green peppers (depending on how big they are if you use the ones from your garden then you will probably use more. )
2 cups cooked white rice
1 lb bulk sausage
½ cup chopped onion
1 (4 ounce) can sliced ripe olives
1 (14 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can red kidney beans
2 cups cheddar cheese, divided
1 teaspoon dried dill weed
1 teaspoon dried parsley flakes
½ teaspoon ground pepper
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can tomato paste
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried dill weed
1 tablespoon Worcestershire sauce
1 teaspoon ground pepper

1
Whisk sauce ingredients in large oval crockpot.
2
Reserve1/2 - 3/4 Cup sauce mixture in a small bowl.
3
( you will add this little amount to your filling mix).
4
Brown sausage in large skillet on stove.
5
While sausage is browning, cut tops off of peppers and rinse out seeds and any membranes inside peppers;turn upside down on paper towels to dry.
6
Core stems off the tops of the peppers and chop up the tops of the peppers.
7
Chop up onion.
8
When sausage is done, drain.
9
Add onion, chopped up peppers, olives, stewed tomatoes, kidney beans, cooked rice, worchestershire sauce, 11/2 cup chedder cheese, dill weed, parsley flakes, ground pepper, and the reserved sauce mixture in the bowl.
10
( the 1/2c.
11
-3/4c) stir well.
12
Start spooning mixture into peppers, and placing them next to each other on top of sauce in crock pot.
13
Once they are all in the crock pot, you can mound more stuffing on the tops.
14
Sprinkle the remaining cheese on the tops.
15
Cover and cook on low for 4 hours until the peppers are tender.
16
Enjoy!

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 6 -8 green peppers (depending on how big they are if you use the ones from your garden then you will probably use more. ), 2 cups cooked white rice, 1 lb bulk sausage, ½ cup chopped onion, and more.

Yes, Stuffed Peppers falls under the Soups & Stews 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.

Stuffed Peppers

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