Stuffed peppers have never really appealed to me, at least not until now. I finally made up a recipe that is not overwhelmed with pepper tastes and has a great balance with that of the sausage and rice. Try this one and let me know what you think.


  • 3/4 cup uncooked white rice
  • 1 1/4 cups water
  • 1 tbsp chicken bouillon
  • 4 large bell peppers-mix green, red or yellow if you like
  • 1 medium onion-small dice
  • 1 lb spicy pork sausage
  • 2 cups tomato sauce
  • 1/4 cup shredded mozzarella cheese (optional)
  • Salt and Pepper to taste


  1. Combine rice, bouillon and water. Bring to a boil, reduce heat and simmer for 15 minutes or until liquid has dissipated.
  2. Preheat oven to 400 degrees.
  3. Cut tops off peppers, deseed the inside as well as any of the pepper membrane. Arrange peppers in baking dish – use the right size so that peppers stand up in the pan. Chop the usable parts of the tops.
  4. Using a large skillet, brown the sausage. When almost brown, add the chopped top of peppers as well as the onion. Continue to brown for another 3-4 minutes.
  5. Add 1 1/2 cups of the tomato sauce and the cooked rice. Mix well. Add in the cheese and mix. Test for flavor – season with pepper and add salt as needed.
  6. Spoon the mixture into each pepper, filling just slightly above the tops. Spoon he remaining tomato sauce over the tops. Add a small amount of water in the bottom of the pan – maybe 1/4 cup. Cover with foil and bake for 60-70 minutes, or until pepper is fork tender. Optional: last 15 minutes sprinkle additional shredded mozzarella cheese over tops and allow to bake uncovered.