“Classic stuffed peppers filled with savory rice, sausage and lots of cheese! An easy recipe with simple ingredients!”
Visual learner? Watch me make these classic stuffed peppers from start to fnish!
This week has been so peaceful. I purposely said “no” to a lot of things which always results in me feeling more balanced and renewed. Hey, believe it or not, I’m an introvert. I spent the week rearranging my home, organizing, cleaning, making stuff, and just relaxing.
This past Monday, I threw away the whole afternoon, lounging on my back porch, sifting through recipes that my grandmother had sent me. I get so excited when I check the mail and see I have recipes from her.
They are all handwritten. It’s so rare that to receive anything handwritten these days. There are always cute notes on the side like” You can add cinnamon, but I don’t. Well, sometimes I do, but I didn’t last time I made it.” lol.
I have so many of her handwritten recipes, and I know I’ll cherish them forever. There is no way I could ever get around to sharing them all on this blog, but when I do, she beams. And that makes me beam.
I came across her stuffed peppers recipe and decided to make them for dinner. We didn’t have them much growing up, but when she did make them, they were always delicious.
These stuffed peppers are true classics. A simple recipe that will gladly accept any of your favorite add in’s like broccoli, corn, bacon, various cheeses, etc.
One thing I love about my grandma Barb’s recipes is that I can count on them to be seasoned just the way I like it. These classic stuffed peppers are full of sausage, savory rice cooked in broth, Rotel tomatoes and lots of cheese!
It comes together quickly thanks to using ground breakfast sausage that is already seasoned to perfection. You can def. use regular ground meat, but just be sure to season it good okay. Serve these stuffed peppers with toasted garlic bread and dinner is ready!
Classic Stuffed Peppers
- 4 bell peppers sliced in half length-wise seeds and membranes removed.
- 1 cup Jasmine rice
- 2 cups beef broth could also use vegetable or chicken broth
- 1 tablespoon butter
- thyme sprig
- 1/2 cup white onions diced
- 1 tablespoon garlic minced
- 1 lb plain ground sausage I use breakfast sausage
- 10 oz can rotel tomatoes
- 2 teaspoons parsley plus more for garnish
- 1 cup Colby jack cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 cup mozzarella shedded
- Bring a pot of salted water to boil.
- Add peppers and blanch them until they are slightly tender.
- Remove peppers from water and carefully dry them with a paper towel. Set aside.
- In a medium-size pot, stir together rice, broth, butter and thyme.
- Bring to a boil.
- Immediately reduce heat to a simmer, cover and cook for 15-20 minutes or until water is absorbed.(careful not to overcook)
- Remove rice from heat, uncover and fluff rice. Set aside.
- Heat a large, deep skillet greased with olive oil.
- Add onions and cook until tender.
- Add garlic and cook until fragrant.
- Add ground sausage and cook until done.
- Drain grease.
- Stir in rice, rotel tomatoes, parsley and Colby jack cheese.
- Taste and add seasonings if needed (mixture will taste a bit salty but the peppers will balance it out)
- Stuff peppers generously with filling.
- Place peppers in a 9x13 casserole dish.
- Sprinkle the tops with cheddar cheese and mozzarella.
- Bake at 350 F. for 20- 25 minutes or until cheese is melted and peppers are fork tender.
- Garnish with additional parsley if desired.
- Serve immediately.