Stuffed Peppers, Baby! Recipe

Name: Stuffed Peppers, Baby!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Wild Rice; 4 whole Bell Peppers Of Any Color, Tops Lopped Off And Diced Up To Be Used In The Filling. Innards Removed And Discarded Or Composted; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Yellow Onion, Diced; 3 cloves Garlic, Minced; 3 whole Italian Sausage Links, Casings Removed; 1 Tablespoon Ground Cinnamon; 1 teaspoon Freshly Grated Nutmeg; 1 Tablespoon Smoked Paprika; 1 pinch Crushed Red Pepper Flakes; 1/4 cups Yellow Raisins; 1 pinch Coarse Salt; 1 pinch Freshly Ground Pepper; 1 carton (26.46 Oz. Size) Pomi Strained Tomatoes, Divided; 1/4 cups Freshly Grated Parmesan

Servings: persons

1 cup Wild Rice
4 whole Bell Peppers Of Any Color, Tops Lopped Off And Diced Up To Be Used In The Filling. Innards Removed And Discarded Or Composted
2 Tablespoons Extra Virgin Olive Oil
1 cup Yellow Onion, Diced
3 cloves Garlic, Minced
3 whole Italian Sausage Links, Casings Removed
1 Tablespoon Ground Cinnamon
1 teaspoon Freshly Grated Nutmeg
1 Tablespoon Smoked Paprika
1 pinch Crushed Red Pepper Flakes
1/4 cups Yellow Raisins
1 pinch Coarse Salt
1 pinch Freshly Ground Pepper
1 carton (26.46 Oz. Size) Pomi Strained Tomatoes, Divided
1/4 cups Freshly Grated Parmesan

1
Preheat oven to 350 degrees F.
2
Cook the rice in boiling water for about 20 minutes.
3
Parboil the peppers in boiling water for about 15 minutes, while the rice cooks.
4
When done, slice off the tops and dice the tops.
5
Heat the oil in a large skillet over medium-high.
6
Add the onion and saute 4 minutes.
7
Add the garlic and bloom 30 seconds.
8
Add the sausage and break up with a wooden spoon.
9
Cook about 5 minutes until fully cooked.
10
Add the cinnamon, nutmeg, paprika, diced bell pepper tops, raisins and a good pinch of salt and pepper.
11
Saute another minute.
12
Add 1/2 cup of the strained tomatoes and stir to combine.
13
Stuff each pepper with the sausage mixture and place in a small baking dish.
14
Pour the remaining strained tomatoes around the peppers in the baking dish.
15
Bake 30 minutes.
16
Switch oven to broiler, sprinkle peppers with cheese, stick it back in for a minute, until the cheese melts and is freaking amazing-looking.
17
Serve peppers with a good drizzle of the bubbly tomato sauce.
18
There is nothing better in this life, you guys.

358

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 15 ingredients. The key ingredients include: 1 cup Wild Rice, 4 whole Bell Peppers Of Any Color, Tops Lopped Off And Diced Up To Be Used In The Filling. Innards Removed And Discarded Or Composted, 2 Tablespoons Extra Virgin Olive Oil, 1 cup Yellow Onion, Diced, and more.

Yes, Stuffed Peppers, Baby! 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, Baby!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions