For some reason, about once a year I get a huge craving for these stuffed peppers. I found the recipe years ago, and while I do alter the timing (because I’m just not that patient!), it is totally worth the wait – and the leftovers!
I’ll cut right to the chase – this recipe isn’t for the faint of heart – or stomach! The six green peppers the recipe calls for aren’t nearly enough for all the “stuffing”, but I’ve decided my favorite way to eat this concoction is to dice up the peppers and mix it in with the stuffing anyway. Sometimes I stuff them and top with the cheese, sometimes I mix, depending on my mood.
This last time I was fortunate to be gifted with some Marconi Peppers – the gardener/coworker said he had grown them for years, saves the seeds, and they freeze very nicely because they’re a thicker pepper. They’re a heritage variety, so it’s a win-win for me! I’m definitely putting them on my garden list! They were, indeed, thicker walled, making them a bit sturdier than your average grocery pepper, and I enjoyed the flavor a lot more (I’m not actually a huge green pepper fan, but for this recipe I’ll take one for the team!). The downside is they weren’t really bell shaped so I turned them into pepper “boats”, which didn’t hold quite as much filling, but they were still worth it.
Yes – I’ve altered the original recipe a bit to suit my tastes and love of sausage. Unfortunately, I don’t know where I found the recipe all those year ago, so I apologize to the chef for not being able to give him/her credit!
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Stuffed Green Peppers
My first stuffed pepper recipe experience and I don't think I'd try another recipe!
Credit: JCT Rustic Homestead
- 6 large green bell peppers (or other preferred bell/larger pepper)
- 2 pounds sausage (my favorite is Jimmy Dean/Regular and sauteed a bit crispy)
- 1 large onion, chopped
- 2, 10.75 oz cans tomato soup
- 2 2/3 c water
- 1 Tb chili powder
- 1 Tb garlic powder
- salt and pepper to taste
- 1 pound cheddar cheese, shredded and divided (4-8 cups, depending on your love of cheese)
- 3 cups uncooked instant rice
- 1. Slice tops off peppers, remove seeds and membranes, rinse. Bring large pot of water to a boil. Add peppers and cook for 10-15 minutes or until tender-crisp (still needs to have some “structure” to hold the filling)
2. Place sausage and onions in a large, deep skillet. Cook at medium-high heat until evenly brown. Drain. Reduce heat to medium, stir in tomato soup, water, chili powder, garlic powder, salt and pepper. Bring to a low boil. Reduce heat to low, stir in 3/4 of cheese (or a couple cups – again, depending on your love of cheese) and simmer. Original recipe = 1 hr; Jen time = 20 minutes or until think and looks yummy.
3. Preheat oven to 350 degrees
4. Prepare instant rice according to package instructions, fluff with a fork and then stir into sausage/tomato mixture. Simmer for about 30 minutes.
5. Put peppers in a 9×13 pan with foil on the bottom. Spoon rice/sausage/tomato mixture into the peppers. Sprinkle cheese on top. Original recipe = bake peppers and stuffing without cheese for 30 minutes; Jen time = douse those puppies with cheese, smash it all together, and melt the cheese, maybe toast it a bit.
- Alternative to “stuffed” peppers – make sure the peppers have boiled until desired tenderness. Cool until you can touch them, dice, and mix into the sausage/rice mixture. Put cheese on top to melt from the heat or place in the oven. Serve as a casserole.
- This stuff makes a LOT! It’s amazing, but you may need to freeze or serve to a crowd!
- Since this makes a lot – make sure your pan for the sausage/rice is LARGE – my 12″ Pampered Chef skillet used in the photos is full!
Need pictures to help understand? Here are a few to “wet your whistle”! (In farmer terms – get you hungry for this recipe!):
Try this recipe – be sure to tell us how you love it!!