Inside Out Stuffed Peppers

Inside Out Stuffed Peppers

9 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Bob Evans®

“A quick and tasty variation of stuffed peppers with Italian sausage, green pepper, and corn simmered in tomato sauce and served over fluffy white rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a nonstick skillet over medium heat, cook sausage and peppers until sausage is browned. Add tomato sauce, corn and Worcestershire sauce. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until sausage is fully cooked. Serve over hot rice.

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Reviews (9)

Rate This Recipe
CindyK
8

CindyK

Great recipe, quick and easy to make. My husband loves it. Alterations that I made include, I used HOT sausages, an extra pepper and a can of diced tomato. It is also good with a dash of hot sauce for extra flavor.

Chels
5

Chels

This was delicious! I was actually surprised at how good it was since it was extremely easy to make. I did make some changes though. I didn't have any worcestershire sauce so I just added some salt and italian seasoning. Also, I would cook the sausage a little bit before attempting to cut it, that way it doesn't fall apart. I used canned corn and feel it didn't add much to the recipe so if you don't have any corn I wouldn't worry. I also used 2 green peppers for the 19 oz of sausage, I just feel like it needed more. I agree with the other reviewer, the amount of rice could be scaled down, I made two cups and it was plenty. Great recipe and besides the rice it only take half an hour. Made enough for five.

Keefer
5

Keefer

Excellent quick dish. I used mild italian sausage, peeled the casings and cut into 1 inch pieces & sliced red, yellow & green peppers. #cups of rice is a little much, so you may want to tweak thatdown a bit.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

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