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Sausage and Rice Stuffed Peppers

Recipe photo courtesy of John Kernick

For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.

Source: Everyday Food, September 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
137
  • ritamerhabskie
    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 :)
    Reply
  • Samantha Gan
    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.
    Reply
  • calming_baker
    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.
    Reply
  • cathierae
    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?
    Reply
  • mdgm
    20 OCT, 2011
    This was very tasty--I'm going to make it again for sure.
    Reply

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