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Spicy Sausage and Rice Stuffed Peppers

Spicy Sausage and Rice Stuffed Peppers appetizer


6 medium bell peppers
1 pound hot sausage
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce can) tomato sauce
¼ teaspoon oregano
2 cups cooked Riceland Long Grain Rice
1 cup shredded mozzarella cheese
Salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. Cut thin slice from stem end of each bell pepper to remove the top. Remove seeds and membranes; rinse peppers. Chop the edible part of pepper tops and set aside. Place peppers in a large pot and cover with water. Bring to a boil; reduce heat slightly and lightly boil for 6 mins. Remove peppers from water and drain.
  3. Brown sausage, chopped peppers, and onions in a large skillet until sausage is almost done. Add garlic and finish cooking.
  4. Stir in tomato sauce and oregano. Add cooked rice and shredded cheese; stir until well combined. Add salt and pepper to taste.
  5. Stuff the peppers loosely with the sausage and rice mixture and place in a 13 x 9 inch casserole dish.
  6. Bake the peppers for 10 to 15 minutes to warm through and melt the cheese.
  7. Eat and Enjoy.