Stuffed Peppers

Stuffed Peppers are an American classic that most of us grew up eating. Everyone has their own version of how they prepare them and preferences on the ingredients they use to make them. I have combined several recipes that I have tried over the years to create my own adaptation of Stuffed Peppers which now includes hot Italian turkey sausage in place of ground beef or turkey.  I am sure this recipe will evolve over time, but this is my representation from 2011! I usually double this recipe and freeze the filling. It makes dinner incredibly easy the next time you are craving stuffed peppers! 


Stuffed Peppers
Serves 4

2 cups of cooked long-grain brown rice
4 large bell peppers, bottom trimmed, cap end cut off, and seeds removed
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon olive oil (divided)
3 links hot Italian turkey sausage or ½lb ground beef or turkey
1 14oz can of diced tomatoes (divided)
1 8oz can of tomato sauce
1/2 teaspoon Worcestershire
1/2 tsp. dried oregano
1/4 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese


Cook rice according to package directions. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 350. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, and then remove the seeds and membrane. Place the peppers cut side up in a baking dish and season with salt and pepper. 

Heat 2 tsp. olive oil in a large skillet, and then sauté onion for 3-4 minutes. Squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of a wooden spoon. After the meat is cooked, add the garlic and sauté for 1 minute. 

Add the dried oregano and 1/2 can of the diced tomatoes with juices to the pan and simmer for 3-5 minutes or until most of the liquid is absorbed.


Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. 

Add the Worcestershire to the remaining tomatoes and add the small can of tomato sauce.  Pour them in the bottom of the baking dish. Spoon some tomatoes on top of the peppers. Bake for 45 minutes, then sprinkle with mozzarella and bake another 15 minutes.