sausage stuffed peppers

These sausage stuffed peppers are simple to make and packed with flavor from the Italian sausage, cheddar cheese, tomatoes, and garlic. They make a fun and colorful family meal!

Sausage Stuffed Peppers

rice

large bell peppers (any color)

olive oil

onion

Italian sausage meat

garlic (minced)

(14 fluid ounce) can diced tomatoes (with juices)

cheddar cheese blend, divided

Salt & pepper (to taste)

If you don&#x27;t have cooked rice, make some (this step can be done a day or two ahead). I usually just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I use the rest for other things.

Preheat the oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (try to do it as evenly as possible so the filling doesn&#x27;t fall out). Remove any seeds. Chop up the usable stuff from the pepper tops (you&#x27;ll add it to the filling).

Place the peppers cut-side up in a baking dish (mine was a 9x13). Pour one cup of water into the bottom of the dish (the peppers will steam and cook faster).

Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.

Add the sausage meat to the skillet. Cook it, breaking up the sausage meat as you go along, until it&#x27;s browned and cooked through (about 8 minutes). Spoon out most of the fat.

Stir in the garlic and diced tomatoes and give it a good stir. If there&#x27;s lots of liquid, let some of it cook off, but we do want some moisture in the peppers, so don&#x27;t let it go dry.

Stir in the cooked rice and 1/2 of the cheese. Season the mixture with salt &amp; pepper as needed. Spoon the mixture equally into each pepper.

Cover the baking dish with foil. Place it in the oven and bake for 40 minutes.

Take the dish out of the oven. The peppers should be still a little bit firm to the touch (we don&#x27;t want them going limp and falling apart). Sprinkle the rest of the cheese over top. Return the peppers to the oven for another 5-10 minutes or until the cheese is melted.

Serve immediately.

Stuffed Poblano Peppers are filled with browned sausage, onions and cheese then grilled or oven baked for a quick and easy dinner for any night of the week. 

Stuffed Poblano Peppers

sausage (breakfast

onion, diced

garlic,

sugar

rosemary

salt

black pepper

poblano pepeprs

Mozzarella cheese

cheddar cheese

diced,

cheese,

Prepare a grill fire to 350° with hickory...

Prepare a grill fire to 350° with hickory for smoke flavor.

Brown sausage in a skillet with the onion...

Brown sausage in a skillet with the onion and garlic. Season with rosemary, sugar, salt and pepper.

Break up sausage as it cooks to crumble...

Break up sausage as it cooks to crumble and cook through.  Drain excess grease if needed.

Set aside to cool slightly.

Slice peppers in half lengthwise. Remove seeds and...

Slice peppers in half lengthwise. Remove seeds and veins but leave stems ends intact to help hold the filling.

Place peppers on a baking sheet.

Mix sausage with shredded mozzarella and cheddar cheese.

Spoon filling into peppers.

Grill peppers with the lid closed over indirect...

Grill peppers with the lid closed over indirect heat about 20 minutes or until peppers are softened.

Remove from grill to a serving platter and...

Remove from grill to a serving platter and top with diced tomatoes and cotija cheese if desired.

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Sausage Stuffed Peppers

Stuffed Poblano Peppers

Top 2 sausage stuffed peppers recipes from across the web

The most viewed sausage stuffed peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage Stuffed Peppers

Stuffed Poblano Peppers

The most viewed sausage stuffed peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine