Sausage Stuffed Peppers Recipe

Sausage Stuffed Peppers Recipe

These Sausage Stuffed Peppers, loaded with mushrooms, peppers and more, are always a family favorite! It's an easy weeknight dinner that tastes so good, the kids will be happy to eat their veggies!

Course Main Course

Cuisine American

Keyword sausage and mushroom peppers, sausage stuffed peppers, stuffed bell peppers

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 587kcal

Author Lisa O'Driscoll

Ingredients

4 green bell peppers
8 ounces mild ground sausage
6 ounces portobello mushrooms chopped
1/3 cup sweet red peppers chopped
1/3 cup sweet yellow peppers chopped
1/3 cup onion chopped
1 teaspoon red pepper flakes optional
1 1/2 cups white rice cooked, can substitute brown rice
1 cup shredded cheddar cheese separated
salt & pepper to taste

Instructions

Preheat oven to 350
Cut the tops off of the bell peppers and remove the seeds. If any of the peppers lean enough to tip over, cut a small piece off the bottom to make them level. Set aside.
4 green bell peppers
Combine sausage, mushrooms, red and yellow peppers, onion and red pepper flakes in a skillet.
8 ounces mild ground sausage, 6 ounces portobello mushrooms, 1/3 cup sweet red peppers, 1/3 cup sweet yellow peppers, 1/3 cup onion, 1 teaspoon red pepper flakes
Cook over medium heat until sausage is cooked through.
In a mixing bowl, combine sausage mixture with rice, then stir in 1/2 cup of the cheddar cheese. Add salt & pepper to taste.
1 1/2 cups white rice, salt & pepper to taste
Spray the bottom of a glass baking pan with non-stick cooking spray, then add the green peppers.
Fill peppers with the rice mixture, then cover tightly with aluminum foil and cook for 30 minutes.
Remove from oven and top with remaining shredded cheese. Bake uncovered for approximately 5 more minutes, or until cheese is melted.
1 cup shredded cheddar cheese
Remove from oven and garnish with mushrooms and parsley (optional). Enjoy!

Notes

This recipe makes 4 large stuffed peppers or 6 medium sized stuffed peppers.
The red pepper flakes add a little extra kick to this recipe. If your family doesn't like spicy food, you can cut back to 1/2 teaspoon or skip the flakes altogether.
You can use any kind of rice you like most. White rice, wild rice or brown rice all work great with this recipe

Nutrition