Deconstructed Sweet Sausage Stuffed Peppers

  • prep time55 min
  • total time 90 min
  • serves 4 - 6

Serve this deconstructed stuffed pepper dish over rice for a warming meal. 

18 Ratings
Directions for: Deconstructed Sweet Sausage Stuffed Peppers


2 Tbsp extra-virgin olive oil

1 ½ lb(s) bulk italian sweet sausage, (pork or turkey) with fennel, cut from casings (6 links)

3 - 4 cloves garlic, sliced or grated

3 bell peppers, 2 green and 1 red field pepper, diced

1 onion, chopped

2 Tbsp tomato paste

½ cup red or white wine

2 cups tomato sauce or tomato purée or passata

A few leaves fresh basil, torn

Kosher salt and ground black pepper

2 ¾ cups beef or chicken stock

1 ½ cups long-grain rice

3 Tbsp butter

1 cup grated Parmigiano-Reggiano

1 handful fresh parsley, chopped


1. In a drizzle of extra-virgin olive oil in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of olive oil to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.

2. To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.

3. Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.

See more: Dinner, Italian, Main, Pepper, Pork

More Recipes You'll Love