Easy Sausage Stuffed Peppers Recipe

Sausage Stuffed Peppers Sally's Baking Addiction

WEBFeb 15, 2021 · Preheat oven to 375°F (191°C). For the filling: Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until …

Rating: 4.9/5(29)
1. Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13 inch dish is a great size for this recipe. A cast iron skillet could work too.
2. Preheat oven to 375°F (191°C).
3. Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
4. Spoon filling into each pepper, filling all the way to the top.

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Sausage Stuffed Peppers • Salt & Lavender

WEBAug 6, 2019 · Place the peppers cut-side up in a baking dish (mine was a 9x13). Pour one cup of water into the bottom of the dish (the peppers …

Rating: 4.9/5(9)
1. If you don't have cooked rice, make some (this step can be done a day or two ahead). I usually just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I use the rest for other things.
2. Preheat the oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (try to do it as evenly as possible so the filling doesn't fall out). Remove any seeds. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
3. Place the peppers cut-side up in a baking dish (mine was a 9x13). Pour one cup of water into the bottom of the dish (the peppers will steam and cook faster).
4. Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.

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