Stuffed Bell Peppers Recipe

Peppers filled with Italian sausage and rice.

4 medium bell peppers (mix of green, red or yellow), halved lengthwise, veins and seeds removed
1 lb. hot Italian turkey sausage, casings removed
1/2 cup chopped onions
1/2 cup peeled and finely grated carrots
1/2 tsp minced fresh garlic
1 (8 oz.) can unsalted tomato sauce
1 cup cooked rice
2 tsp dried oregano leaves
1/2 tsp black pepper
8 tsp shredded Parmesan cheese


Step 1: Blanch peppers in boiling water for 3 minutes. Plunge peppers into cold water to stop the cooking. Drain well.

Step 2: In a large, heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces with a wooden spoon. Cook until no longer pink.

Step 3: Drain all but 1/2 tsp pan drippings from pan. Add onions and carrots and sauté just until vegetables are soft. Add garlic and cook only until fragrant, about 30 seconds. Stir in tomato sauce, cooked rice, oregano and black pepper. Mix gently but thoroughly.

Step 4: Spray a 13″ x 9″ baking dish with nonstick cooking spray. Place pepper halves, cut side up, in dish. Portion sausage mixture into the pepper halves.

Step 5: Bake, covered, in a preheated 350°F oven, for 25 minutes. Remove cover and sprinkle each with 1 tsp Parmesan. Return to oven, uncovered, and bake 5 more minutes or until sausage mixture reaches an internal temperature of 165°F.

National Hot Dog & Sausage Council