The perfect way to get in your veggies, these Vegetable and Sausage Stuffed Peppers are stuffed with lots of veggies, rice and flavorful sausage. The perfect end of summer meal!
My husband and I both love to cook. But it’s funny how different our cooking styles are. Me – I’m a recipe girl all the way. I love cookbooks, and magazines, and recipes online. I’ll adapt recipes, but I almost always have on there on the counter with me while I cook. My husband, on the other hand, probably has never used a recipe in his life. I’m not sure he’d even know how to follow one. He takes a little of this and a little of that, throws it all together, and always ends up with something amazing. He has a couple of dishes that he has made multiple times, but they never quite end up the same because he never remembers what he puts in them, or doesn’t measure anything.
So I was a little out of my comfort zone on the stuffed pepper recipe. I’ve made stuffed peppers before, so I know the basics, but I totally went without a recipe on this. Mostly because it was a desperation recipe. Desperate to get rid of some of the veggies starting to crowd my counters and fridge. And this meal is packed full of veggies. I’m pretty sure we both got our 5 servings for the day with this one recipe!
These Vegetable and Sausage Stuffed Peppers could easily be made vegetarian by leaving out the sausage. But we love our meat! And I actually thought these were better as leftovers the next day. And we had lots of leftovers because this makes a TON!
Vegetables from my garden – zucchini, squash, cherry tomatoes, basil
Vegetables from my in-laws garden – corn, green beans
UPDATE: you can now find the Sauteed Green Beans with Cherry Tomatoes here.
Looking for more end of summer recipes?
Margherita Chicken
Grilled Corn and Potato Chowder
Stuffed Zucchini Boats
Cheddar Corn Fritters
Stuffed Bell Peppers
Vegetable and Sausage Stuffed Peppers
Ingredients
- 1 15 oz can tomato sauce
- 1 small zucchini diced (about 1 cup)
- 1 small yellow squash diced (about 1 cup)
- 1 medium yellow onion diced (about 1 cup)
- 1 tablespoon extra virgin olive oil
- 1 pound sweet Italian sausage casings removed
- 2 cups prepared brown rice
- 3/4 cup fresh corn kernels
- 6 large bell peppers
- 8 oz shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 350ºF. Pour about 1/4 cup of the tomato sauce into the bottom of each of 2 casserole dishes.
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, squash, and onion and cook until softened. Remove from the heat to a bowl.
- Add the sausage to the same pan, crumbling it as it cooks. When cooked through, remove from the heat and stir into the zucchini mixture. Add the rice, tomato sauce and corn. Season to taste with salt and pepper.
- Cut the peppers in half horizontally and fill with the sausage mixture. Place the filled peppers in a lightly greased casserole dish and bake for 45 minutes to 1 hour, until the peppers are slightly softened. During the last 15 minutes of cook time, sprinkle the cheese on top of the peppers.
eatme_delicious says
Yaey great job on creating a recipe out of your head! I so rarely do it (I'm a recipe follower too) so it's really exciting when something I made up turns out yummy.
Kristen says
I love stuffed peppers too! Your photos look magazine quality, Deborah!
Isn't it great having a hubby who likes to spend time in the kitchen too?
Darcy says
This just looked so good I had to make it! I made both – the peppers and the green beans. Both were fantastic! I made the peppers without the sausage, and they were great – but really, how can you go wrong with rice and veggies covered in melted cheese? Seriously delicious. And I have an abundance of cherry tomatoes in my garden right now, so the green bean recipe worked out perfectly. Thanks for the recipes!
kat says
My husband cooks the exact same way. I'm trying to do it more but he always does the no recipe thing so well
Grace says
recipe free, yippee! i love LOVE stuffed peppers, usually regardless of what they're actually stuffed with. great plate of food, deborah!
Marisa says
These both sound so delicious. I made stuffed green peppers once and they were gross–these sound a billion times better! I'm excited to try them. What a great way to use up all the garden vegetables right now. THanks!
Ingrid says
Every time I see a stuffed tomato or pepper recipe I wonder if my three would like it. The filling looks good but I'm not sure of the pepper part.
~ingrid
Patsyk says
How nice that your garden has produced such a nice assortment of veggies! Your stuffed peppers look fantastic! I love them, but don't make them often because I don't have a good recipe to follow. I need to step out of my comfort zone and work with what I have on hand like you did!
Dawn says
man I would be so happy if I could get my hubby to eat a veggie.
you are lucky to have a hubby who loves to cook. this looks so good.
Liz Brooks says
Awesome! My Dad just asked me for a stuffed peppers recipe. Apparently my Grandma made some good ones. I would love to use this as a guide.
Rosa's Yummy Yums says
I love stuffed peppers! A wonderful dish!
Cheers,
Rosa