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Makeover Sausage-Stuffed Peppers

I started preparing stuffed peppers only because my husband loves them so much. I was surprised to discover how much I enjoyed them, too. I prefer yellow or red bell peppers for mine, since they have a sweeter, milder flavor than green. —Tami Kuehl, Loup City, Nebraska
  • Total Time
    Prep: 45 min. Bake: 40 min.
  • Makes
    4 servings


  • 2 cups instant brown rice
  • 4 medium green peppers
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 shallot, chopped
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup shredded cheddar cheese


  • Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers.
  • In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  • In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray.
  • Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 stuffed pepper: 359 calories, 11g fat (4g saturated fat), 46mg cholesterol, 621mg sodium, 47g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable.

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  • Claudia
    Apr 21, 2019

    I stuff pre-cooked (boiled) whole green bell peppers with a mix of bread crumbs, chorizo sausage, white or yellow rice and red enchilada sauce...if I can't get bulk sausage I remove meat from the sausage links...Heat in the oven until hot and add cheddar or Mex blend cheese topping...