Stuffed bell peppers are kind of like a one pot meal. Well, at least everything is in one place when it’s on your plate!
I tried my hand at stuffed peppers a few weeks ago with these Southwestern Quinoa Stuffed Bell Peppers. While that was a vegetarian option, I decided to switch things up and use meat instead.
Recently I’ve been purchasing meat from Hoosier Harvest Market (read more about them here) and so I ordered ground pork sausage with the intent of using it in bell peppers that I also picked up from the market. Same with the candy onions. See a theme here?
I really like this recipe – it uses the same spices that I used in the quinoa veggie version but the meat, rice and cheese change up the flavors quite a bit. Since it’s only John and I, I only stuffed two peppers and then put the filling into two containers so that we could eat it the next day for lunch. It reheated really well!
Sausage Stuffed Bell Peppers
- 4 bell peppers
- 1 4-oz can green chilies
- 1 cup diced tomatoes with basil and oregano
- 1 lb ground pork sausage
- 2 candy onions, diced (or one small onion)
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup quick cooking rice (enough for two servings)
- Preheat the oven to 350.
- In a skillet, brown the ground pork with the onions. Drain if needed (this sausage had little fat so I didn’t have to drain it).
- In a large mixing bowl, add the green chilies, diced tomatoes and all of the spices.
- Toss in the cooked rice (I used a variety I could microwave, just make sure it’s cooked before you put it in the bowl), the ground pork and the cheese. Mix well.
- Cut the top off of the bell peppers and carve out any space inside of it if you need to.
- Use a spoon and start stuffing the peppers with the mixture.
- Place stuffed peppers in a glass 9×9 dish and bake for 20-25 minutes or until peppers are cooked through.
You may top them with more cheese if you like. Why not, right? Enjoy!