Stuffed Peppers with Tomato Sauce Recipe

Name: Stuffed Peppers with Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red, green or yellow bell peppers; 3 Tbs. olive oil; 4 soy sausage links, cut into chunks; 2 cups chopped onion; 1 cup chopped celery; 4 cloves garlic, minced; 1/2 cup minced parsley; 2 14.5-oz. cans chopped tomatoes; 1 tsp. dried thyme; Pinch cayenne, or to taste; 3 cups cooked rice; 1 cup plus 8 Tbs. grated Parmesan cheese; 8 sprigs fresh thyme for garnish, optional

Servings: persons

4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy sausage links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
Pinch cayenne, or to taste
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional

1
Preheat oven to 350F.
2
Slice bell peppers in half lengthwise.
3
Remove core and seeds, rinse and pat dry.
4
Set aside.
5
Heat oil in skillet over medium heat.
6
Saute sausage for 2 minutes.
7
Add onion, celery, garlic and parsley, and cook about 10 minutes more.
8
Stir in 1/2 cup tomatoes, thyme and cayenne.
9
Put rice in bowl, and stir in vegetable mixture.
10
Let stand 15 minutes so the rice absorbs any liquid from vegetables.
11
Stir in cheese.
12
Divide rice mixture among pepper halves, mounding mixture into cavities.
13
Pour remaining tomato mixture into small baking dish.
14
Nestle stuffed peppers on top of tomatoes.
15
Cover dish with lid or aluminum foil.
16
Bake 1 hour.
17
Uncover peppers, and sprinkle each pepper with 1 Tbs.
18
Parmesan cheese.
19
Cook, uncovered, 10 minutes.
20
Serve with sauce from baking dish, and garnish, if desired.

1394

kcal

Calories

Fat

137

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 13 ingredients. The key ingredients include: 4 large red, green or yellow bell peppers, 3 Tbs. olive oil, 4 soy sausage links, cut into chunks, 2 cups chopped onion, and more.

Yes, Stuffed Peppers with Tomato Sauce 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 with Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions