Sausage Stuffed Bell Peppers - The Curb Market
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Sausage Stuffed Bell Peppers

Local bell peppers filled with homemade Italian Sausage, organic rice, just the right seasonings and topped with cheese.  Pair this dish with a fresh green salad and you have a beautiful fall meal!
red bell peppers 
1 lb. spicy Italian ground sausage from Winchester Farm – Made by The Curb Market
1/2 c.mushrooms, finely chopped
2 c. steamed Organic Rice from  McKaskle’s Family Farm 
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper, plus more for serving
1 1/2 c. shredded cheese, divided
Finely chopped parsley, for serving


  1. Preheat oven to 350º and grease a casserole dish.
  2. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.
  3. In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes – drain off excess grease.
  4. Stir in mushrooms and rice.
  5. Add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.
  6. Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.  (Recipe adapted from and Photo by Tiffany Azure)
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