I wouldn’t blame you for thinking that stuffed peppers are the kind of thing that takes all day to make. I mean, they seem like they should take a long time. Honestly, some versions do. But not this one. Today, I will show you how to make Sausage and Rice Stuffed Peppers, which make the perfect weeknight meal because you can make them in less than an hour. Let’s get to it.

Prepping The Peppers

For this recipe, each person gets one whole pepper. For two people, I like to use one red pepper and one green pepper. The peppers get cut in half, and each person gets half of each. Cut the peppers right down through the steam and pull out the seeds, stem, and white ribs. Put the peppers cut-side up on a sheet pan and preheat the oven to 375°f.

Making The Sausage and Pepper Filling

There is one caveat to this recipe being quick; it’s the rice. I had a bunch of left-over cooked basmati rice. Ideally, that’s what you will use too; otherwise, you’ll have to cook the rice before making the stuffing. You can either plan to make this recipe the day after having rice as a side-dish and make extra. Or, you can make the rice the day before specifically for this. Of course, you can make the rice fresh. I’ll leave that part in your capable hands.

Sausages

For two people, I use two mild Italian sausages. Cut the sausages down the middle and remove the filling from the casing. Throw the casing away and put the filling in a medium mixing bowl.

Additional Ingredients

In the bowl with the sausages, add half a cup of minced (or grated) white onion, one tablespoon of minced garlic, one cup of tomato purée, one cup of cooked rice, one teaspoon of Italian seasoning, half a cup of freshly grated parmesan cheese, half a teaspoon of sugar, a quarter teaspoon of salt and a pinch of pepper. Mix well, making sure to break the sausages into small pieces.

Stuffing and Cooking the Peppers

Spoon the sausage mixture into the peppers making sure to use all the filling. To stabalize the peppers, I used small foil tart tins, but you can just ball up a few pieces or foil and put them under the peppers. Put the stuffed peppers in the oven on 375°f and bake for forty minutes or until the internal temperature of the filling reaches 165°f.

Serving The Sausage and Rice Stuffed Peppers

Serve the stuffed peppers as they are, or topped with parmesan or ricotta cheese. You can also serve them with a side salad.

Sausage and Rice Stuffed Peppers

Italian-style Sausage and Rice Stuffed Peppers.

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Servings: 2 servings

Author: Chef’s Notes

Ingredients

• 2 mild Italian sausages
• 1/2 cup minced onion
• 1 tbsp minced garlic
• 1 cup of tomato purée
• 1 cup of cooked rice
• 1 tsp Italian seasoning
• 1/2 cup grated parmesan
• 1/2 tsp sugar
• 1/4 tsp Salt
• Pinch of Pepper
• 1 green bell pepper
• 1 red bell pepper

Instructions

• Take the sausage meat out of the casings and mix with the onion, garlic, tomato purée, rice, Italian seasoning, parmesan, sugar salt, and pepper.
• Cut the bell peppers in half down through the stem. Remove the seeds, stem, and white ribs.
• Stuff the peppers with the sausage and rice filling. Put the sausages on a sheet pan or a small roasting pan.
• Bake at 375°f for 40 minutes or until the internal temperature of the filling reaches 165°f.

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Conclusion

In all honesty, stuffed peppers are not my usual kind of thing. But, these were exceptionally delicious. Feel free to play with this recipe a bit. Maybe put some mozzaralla cheese in the mix or on top, or whatever else you’d like to do. I hope you enjoy this post, remember to share it. I’ll see you back here on Wednesday. Have a great day everyone.

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