sausage + rice stuffed peppers

Really easy to make and will no doubt please.  the sausage, peppers and rice combination is one of my favorites.


  • 1.5 cups COOKED rice
  • 4 bell peppers, sliced in half, lengthwise (stemmed & seeded)
  • 1 tbs olive oil (+more later)
  • 1 small onion, chopped
  • 1 zucchini, chopeed
  • 1 clove garlic, minced
  • 1 lb sweet Italian pork sausage, casings removed
  • 1.5 cups low sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • shredded Pepper Jack cheese


  1. Preheat oven to 400 F.  
  2. Pour a 1/2 cup of the chicken broth in a rimmed (deep) baking dish and set aside.
  3. In a large, deep skillet, on medium high, heat 1 tbs olive oil.  Cook the onion, zucchini and garlic until they soften and just start to brown, about 4 minutes.  Remove from pan.
  4. In the same skillet, heat 1 tsp oil and add the sausage.  Using a wooden spoon, break up the meat until no longer pink – about 5-7 minutes.  Drain the pan of any liquids when done.  
  5. Add the onion-zucchini mix back to the pan with the sausage.  Season with salt and pepper to taste (I used minimal salt since the sausage and broth add a nice amount of flavor).  Add the 1 cup chicken broth to the pan and cook the mixture on low heat, stirring occasionally for about 3 minutes.  Lastly, remove pan from heat and add the rice and grated Parmesan cheese, and mix to incorporate all.  
  6. Fill each pepper halve heaping with the mixture.  Place them in the prepped baking dish and bake for 30-35 minutes.  
  7. Remove from oven and add shredded cheese on the tops of each.  Place back in the oven for another 2 minutes or until cheese has melted.

Yields 4-6 servings.

…delicious happens

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