Italian Stuffed Peppers
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 rainbow bell peppers (red, orange, or yellow)
  • 2 Tablespoons extra virgin olive oil
  • 2 sweet Italian sausage links
  • ½ Vidalia onion, chopped
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • ¼ teaspoon ground black pepper
  • 1 cup cooked white rice
  • 1 14.5-ounce can fire roasted diced tomatoes (with juice)
  • 1½ cups shredded Italian 5 Cheese Blend, divided
  1. Preheat oven to 350 degrees Fahrenheit. Take out a 9x13 baking dish and set aside.
  2. Slice peppers lengthwise down the middle and remove the seeds and ribs. Arrange in baking dish, cut side up.
  3. Heat the olive oil in a frying pan over medium to medium-high heat.
  4. Remove the sausage casings and cook with the onions and red pepper flakes until the sausage crumbles are browned. Add the garlic and cook for 1 additional minute. Remove from heat. Season with ground black pepper.
  5. In a large mixing bowl, stir together the sausage mixture, white rice, diced tomatoes (do not drain them!), and ½ cup of the cheese.
  6. Fill the pepper halves with this mixture--it's okay if it heaps a bit.
  7. Bake uncovered for 30 minutes.
  8. Sprinkle the remaining 1 cup shredded cheese over the tops of the peppers and bake uncovered for another 5 minutes.
  9. Serve immediately.
These reheat well for lunch the next day, too!
Recipe by Poet in the Pantry at