Stuffed Peppers

Red bell peppers.

Image via Wikipedia


Last week I found this recipe while browsing through Jane Maynard’s blog “This Week For Dinner.”  She gives credit to a lady named Julia Axtell for giving her the recipe.  While on the blog, I was searching for something a little different than our family’s typical dinner recipe and this did the trick.  The rice mixture that fills the peppers is especially delicious!  I only made half the recipe (I used 4 peppers and half the rice mixture) and it was plently for my husband and I.  Our son has an amazing dislike for green peppers, one of the only foods he does not like,  so we graciously allowed him a peanut butter and jelly sandwich for dinner and all was well!


  • 6-7 bell peppers of any color, 1 3/4 to 2 pounds
  • 2-4 Tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1 pound sweet or hot Italian sausage, casings removed
  • 3 Cups cooked rice
  • 1 Tablespoon chopped fresh parsley (I left this out only because I did not have any)
  • 1/4 Cup grated parmesan cheese
  • 1 egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2  8-oz. cans tomato sauce
  • 1/2 Cup water

Jane Maynard’s Instructions:

  1. “Preheat oven to 350
  2. Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper.  Try not to cut throught to the inside, but if you do it’s not the end of the world.  Brush outside of peppers with oil.
  3. In a medium frying pan, heat remaining olive oil over medium heat, Add onion and cook 2-4 minutes or until softened.  Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).
  4. Slightly beat egg in a large-ish mixing bowl.  Add rice, parsley, cheese, salt, pepper and sausage/onion mixture.  Mix well.
  5. Stuff the bell peppers with rice filling, mounding top slightly.  Place peppers ina 9″ X 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.”

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