Sausage and Rice Stuffed Peppers

Sausage and Rice Stuffed Peppers

112 Reviews 11 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m

“Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.”

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Adjust Servings

Original recipe yields 6 servings



  1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  2. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  5. Spoon rice mixture into peppers.
  6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

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Reviews (112)

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The time to prepare this is definitely too long. I cut down the time by adding 1 cup of uncooked rice to the mixture after the soup, water, & cheese were added. I then covered and simered for 30 minutes. After the 30 minutes, the consistency was perfect for stuffing the peppers. I also added a 16 oz can of cut-up tomatoes to the bottom of the baking pan and placed the stuffed peppers on top, sprinkled the remaining cheese over all, and sprinkled croutons over everything. These changes cut the cooking time by an hour.



Recipe turned out great. I won't use minute rice so I used half a pound of ground beef half a pound of ground pork browned them and the chopped onion in a large frying pan with a lid. When that was finished browning I added 2 cups of raw long grain white rice and the rest of the ingredients brought it to a boil reduced heat to medium low and let it simmer for a half hour until the rice was cooked. Then I stuff the peppers raw, baked them for half an hour added the cheese on top stuck them back under the broiler until cheese bubbled. Only one pan to clean up and all the flavors blended well.



Really good, but I did make a few changes. Red peppers were on sale, so that was a no brainer. Instead of cutting the tops off the peppers like I normally do, I sliced them in half lengthwise. Boiling the peppers isn't necessary, so I skipped that part and just added some water to the bottom of the pan before it was ready to be baked. I used tomato sauce in lieu of the soup, replaced the rice with couscous and then topped the peppers with shredded Pepper Jack cheese. The family really enjoyed the fact that the recipe called for sausage (although I used turkey sausage) instead of beef. Thanks Nancie!

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Amount Per Serving (6 total)

  • Calories
  • 1277 cal
  • 64%
  • Fat
  • 53.1 g
  • 82%
  • Carbs
  • 154.6 g
  • 50%
  • Protein
  • 43.6 g
  • 87%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet



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Beef and Rice Stuffed Bell Peppers


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