No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sausage and Rice Stuffed Peppers

The rice and sausage mixture can be made up to 3 days ahead and refrigerated in an airtight container until needed.

  • prep: 25 mins
    total time: 55 mins
  • servings: 8
Photography: John Kernick

advertisement

advertisement

Ingredients

  • 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 zucchini, diced small
  • 1 medium yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1/2 ounce Parmesan, grated (1/4 cup)
  • 4 cups cooked long-grain white rice
  • 1/2 cup fresh breadcrumbs
  • 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

Cook's Note

To prep a bell pepper for stuffing, use a sharp paring knife to cleanly slice pepper in half, then scrape out ribs and seeds.

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 teaspoon oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.

  2. Step 2

    Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper. In a small bowl, combine breadcrumbs and 1/2 teaspoon oil and season with salt and pepper. Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.

Source
Everyday Food, September 2011

advertisement

advertisement

Reviews (5)

  • 13 Feb, 2014

    Was delish!

    I used all red bell peppers, added 1 bunch chopped kale, 1/4 cup chopped green olives, pinch of red pepper flakes.

    Easy but looks elegant!

    Nice for Valentine's Day dinner :)

  • 29 Oct, 2012

    The filling did not bind together at all, and I think there was far too much rice, making the filling somewhat bland. At a few points, the recipe asked me to "season with salt and pepper", and I realised after the second time how much salt I was adding, which was probably to make up for the fact that there wasn't a whole lot of flavor. I would make this dish again because I like the concept, but not using this recipe, because it just wasn't what a stuffed pepper should be.

  • 23 Jan, 2012

    This is definately going into my go-to recipe book. The second time I made this I did add some tomato sauce with a bit of the sausage added into it along with an italian spice mixture. I found using a short grain sticky rice worked better than the long grain for binding purposes. Using the long grain rice just did not work for me, the filling fell apart too easily. I also added some parmesan to the bread crumbs and blanched the peppers for a few seconds prior to filling them.

  • 22 Oct, 2011

    My husband and I did not care for this recipe. Filling did not bind together and bland. Maybe a sauce would help?

  • 20 Oct, 2011

    This was very tasty--I'm going to make it again for sure.