What is one dish you remember well from your childhood? For me, I always loved when my mom made stuffed peppers. Spicy Sausage and Rice Stuffed Peppers is a comforting and filling meal, that’s also easy to make.
Today is my birthday (and it’s a big one, too)! I know I should probably share a recipe like my Chocolate Salad Dressing Cake with Cherries and Chocolate Buttercream for such an occasion, but I’m letting someone else make my cake this year.
Spicy Sausage and Rice Stuffed Peppers reminds me of when I was little (go ahead and insert funny comment here about being surprised I can remember so far back!). My mom made them from time to time and I loved them.
My mom has been visiting a bit this winter, and at some point we decided we wanted stuffed peppers for dinner. My husband kindly ran to the store for the ingredients, and when he returned I started cooking. As I was cooking, my neighbor popped over to bring me a birthday gift (how sweet, right!), and she sat and visited as I cooked.
It was fun to hear how both my mom and my neighbor has her own unique way to make a common stuffed peppers recipe. For example, my mom uses slightly different ingredients for the filling than I do, and she slices her peppers in half vertically before filling them (to cook flat). My neighbor cooks hers flat, too, and thought it was a unique idea to put the peppers into a muffin tin, standing up, to cook like I do (not my idea, although I can’t remember where the idea came from).
Spicy Sausage and Rice Stuffed Peppers might not be the most unique or cutting edge of recipes, but that’s okay, especially since they’re delicious and make a comforting meal. I hope you’ll give this recipe a try with your own unique spin.
You'll love this comforting meal that's so easy to make. Add your own touch to these stuffed peppers.
- 12 ounces spicy Italian sausage
- 4-6 bell peppers, tops sliced off about 1-1/2 inches from the top, seeds and membrane removed
- 2 cups cooked white rice
- 1/4 cup white onion, diced
- 3 garlic cloves, minced
- 6 ounces mushrooms, chopped
- 6 ounces marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup shredded Mozzarella cheese
- 1/4 cup bread crumbs
- 2 tablespoons olive oil
- Preheat the oven to 400 degrees F.
- Cook the sausage in a skillet, breaking it up as you go, until browned. Remove the sausage from the pan and set it aside.
- Add 1 tablespoon of olive oil to the skillet (if needed) and cook the onions for several minutes until they soften. Add the garlic and cook for a minute or so. Add the mushrooms and cook for another few minutes.
- Add the sausage back to the skillet along with the marinara sauce, salt, and pepper. Cook for a few minutes.
- Add the cooked rice and cheese, and stir to combine. Remove from the heat.
- Place each bell pepper in the well of a muffin tin so they are standing upright. If they are too big to fit in the well, consider using a medium-sized ramekin. If the pepper is a bit smaller than the ramekin, you can add some aluminum foil to the base to help support the pepper.
- Evenly divide the sausage mixture and spoon it into each pepper, mounding it slightly.
- Combine the bread crumbs with the remaining olive oil and mix to combine. Sprinkle the crumbs over the tops of the peppers.
- Cook for 30 minutes. If the tops are browning too much, add a bit of aluminum foil over the tops of each. Continue cooking for another 10 minutes or so, or until the peppers are softened.
I note that the recipe serves 4-6 people. You could use 4 large peppers, or 6 smaller-to-medium-sized peppers.