Seriously Stuffed Pepper

ImageSo, my husband is away, I’m hungry, and it’s dinner time!  Whenever Drew leaves, I always like to make things that he doesn’t like, and sausage is a protein that he refuses to go near.  So, since I’ve never made a stuffed pepper, I thought I would do a test run on myself using ground turkey sausage.  I must admit, I was really happy with how it turned out, and it was so filling I could barely finish it!  So, if you’re looking for a yummy and easy stuffed pepper dish, look no further!  And, keep in mind, I only made one since I was eating by myself, so please adjust recipe if you’re making for more than just yourself.


2-1/2 ounces ground turkey sausage

1 cup uncooked long grain white rice (You’re only using 2 tablespoons)

1 bell pepper

1 cup and 1/2 cup tomato sauce (reserved)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon minced garlic

1/8 teaspoon onion powder

1/8 teaspoon oregano

1/8 teaspoon basil

1 teaspoon parsley

salt and pepper to taste

Cheddar Cheese (optional)

Hot Sauce (optional)


1.  Preheat oven to 350 degrees

2.  Follow instructions to cook rice

3.  In a skillet, cook the ground turkey sausage so it’s evenly browned – about 15 minutes, tossing frequently

4. Cut the top off of the pepper and remove the seeds and membranes.  You can choose to keep the top and cook with the pepper, dice the top up and put in the stuffing, or discard. Place about a tablespoon of tomato sauce onto the baking dish and arrange pepper on top with the hollowed sides facing upward.  The tomato sauce will keep the pepper from burning. (Trim the bottom of the pepper if necessary so that they will stand upright)

5. In a bowl, mix the browned turkey sausage, cooked rice, 1 cup tomato sauce, Worcestershire sauce, garlic, hot sauce (if desired) and spices and seasonings. Spoon an equal amount of the mixture into the hollowed pepper. Mix the remaining tomato sauce and more Italian seasoning in a bowl, and pour over the stuffed peppers (reserve some to top the pepper halfway through cooking)

6. Top with the top of the pepper, if you saved and bake for 30-45 min in the preheated oven, basting with reserved sauce every 15-20 minutes, until the peppers are tender

7.  Halfway through cooking, if desired, you can add the cheese, so that it melts.  You could also include the cheese in the mixture, if you wanted!

Image   The Chef in the works


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