Sausage and Rice Stuffed Peppers

Photo: John Kernick
Prep Time:
25 mins
Total Time:
55 mins

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


  • 3 ½ teaspoons extra-virgin olive oil, plus more for baking sheet

  • ½ 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

  • ½ ounce Parmesan, grated (¼ cup)

  • 4 cups cooked long-grain white rice

  • ½ cup fresh breadcrumbs

  • 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed


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

  2. Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.

Cook's Notes

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

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