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Gallery Sausage and Rice Stuffed Peppers Credit: John Kernick Recipe Summary prep: 25 mins total: 55 mins Servings: 8
Ingredients Ingredient Checklist 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 Notes The rice and sausage mixture can be made up to 3 days ahead and refrigeratedin an airtight container until needed.
Gallery Sausage and Rice Stuffed Peppers Credit: John Kernick
Recipe Summary prep: 25 mins total: 55 mins Servings: 8
Gallery
Sausage and Rice Stuffed Peppers Credit: John Kernick
Sausage and Rice Stuffed Peppers
Credit: John Kernick
Sausage and Rice Stuffed Peppers
Recipe Summary prep: 25 mins total: 55 mins Servings: 8
Recipe Summary
prep: 25 mins total: 55 mins
Servings: 8
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Servings: 8
8
Ingredients
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
Directions
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.
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.
Cook’s Notes
The rice and sausage mixture can be made up to 3 days ahead and refrigeratedin an airtight container until needed.
Reviews (5)
Add Rating & Review 135 Ratings 5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
Reviews (5)
Add Rating & Review 135 Ratings 5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
Add Rating & Review
135 Ratings 5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
135 Ratings 5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
135 Ratings 5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
5 star values: 33 4 star values: 42 3 star values: 37 2 star values: 19 1 star values: 4
Martha Stewart Member Rating: 5 stars 02/13/2014 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 :) Martha Stewart Member Rating: Unrated 10/29/2012 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. Martha Stewart Member Rating: 5 stars 01/23/2012 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. Martha Stewart Member Rating: Unrated 10/22/2011 My husband and I did not care for this recipe. Filling did not bind together and bland. Maybe a sauce would help? Martha Stewart Member Rating: Unrated 10/20/2011 This was very tasty--I'm going to make it again for sure.Martha Stewart Member
Rating: 5 stars 02/13/2014
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 :)
Rating: 5 stars
Rating: Unrated 10/29/2012
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.
Rating: Unrated
Rating: 5 stars 01/23/2012
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.
Rating: Unrated 10/22/2011
My husband and I did not care for this recipe. Filling did not bind together and bland. Maybe a sauce would help?
Rating: Unrated 10/20/2011
This was very tasty–I’m going to make it again for sure.
All Reviews for Sausage and Rice Stuffed Peppers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sausage and Rice Stuffed Peppers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
