An easy, but flavorful version of a summer favorite! These sausage stuffed peppers utilize a lot of leftovers that may be hanging out in your fridge to make a simple summer meal.
Every year I end up with an abundance of bell peppers from the garden. I love to eat them raw as a snack, in salads, for cheesesteaks, added into soups/sauces, etc. While I don’t have my own garden here, I still visit my parents and always stock up on whatever the garden has to offer. Plus, I have my CSA, which I’m sure you’re all sick of me talking about by now!
Anyway, between a recent visit home and the CSA, I ended up with a fridge full of green bell peppers. I added them to just about everything, but still had a lot to use. Stuffed peppers always seem to be a favorite for using up an abundance of summer peppers, but I’ve never been a huge fan. Most of the recipes I tried in the past never wowed me or would come out bland.
Kyle loves stuffed peppers, so I decided to give them another chance. I had hot sausage in my freezer, leftover rice and tomato sauce in my fridge. I also had leftover green beans that I wanted to do something with, so I decided to chop them up and toss them in. I cooked the sausage, tossed all of the leftovers in, stuffed the pepper halves and topped them with tons of mozzarella. Into the oven they went and 45 minutes later I ended up with…
The. Best. Stuffed Peppers. Ever.
I was surprised at how good they were because they were so quick and simple to make! For some reason I have memories of stuffed peppers being a lot of work complete with food and dishes all over the kitchen. Well, not this recipe!
All of the ingredients were things I had on hand – most of which were leftovers! This not only made things really easy, but I was able to clean out my fridge and not waste any leftover food. I love when that happens. Sometimes the best recipes are those that are just “thrown” together and not planned. At least for me anyway!
Let’s talk about flavor. These peppers were FULL of flavor. Nothing bland about them. I think the hot sausage is key, or really any sausage. If you like things spicy though, I definitely recommend using hot sausage. The green beans were a great addition, but feel free to use any leftover veggies you have hanging out in your fridge.
I liked these so much that I made them again when I ended up with more peppers that I needed to use. They are great to have in the fridge for a quick lunch, dinner, or breakfast. Yes, I said breakfast. I’ve been eating one for breakfast with a fried egg on top. SO GOOD!
If you have peppers to use, go make these stuffed peppers now. Even if you don’t have any peppers that you need to use, you should really get some. I’m obsessed with these. I’ve gone from a stuffed pepper hater to a stuffed pepper lover!
- 4 Green Bell Peppers* (or other colors)
- 1 Teaspoon Olive Oil
- 8 Oz. Hot Sausage*, or your favorite sausage variety
- 1 Cup Leftover Steamed Green Beans*, cut into bite-sized pieces
- 1 ½ Cups Leftover Cooked Rice
- 1- ½ Cups Tomato Sauce
- 1 ½ Cups Mozzarella Cheese
- ¼ - ½ Cup Chicken Broth
- Preheat the oven to 400º.
- Halve the peppers and remove the ribs and seeds. Lay the peppers, cut-side up, in a baking pan. Set aside while you prepare the filling.
- Heat the oil in a large skillet over medium-high heat. Add in the sausage and begin breaking it up as it cooks. Cook the sausage for 2-3 minutes or until it’s golden brown and most of the pink is gone.
- Stir in the green beans, then the rice and allow them to heat through for 1-2 minutes. Then, stir in the tomato sauce, starting with 1 cup and adding more if it needs it.
- Turn off the heat and using a spoon, fill up the pepper halves.
- Top the peppers evenly with the cheese and pour enough of the chicken broth to just coat the bottom of the pan. This prevents sticking and helps to steam the peppers.
- Cover the pan with foil and transfer into the preheated oven. Bake the peppers for 35-45 minutes, or until the peppers are tender.
- Remove the foil and cook for an additional 5 minutes or until the cheese is lightly brown and bubbly.
- *4 peppers will yield you 8 halves, but depending on the size of your peppers you may need more or less. I used medium-sized peppers and 4 was plenty, but the second time I made these the peppers were slightly smaller so I needed 5.
- *I used sausage patties from my butcher and just broke them up as they cooked. If you have links, just squeeze the meat out of the casing before you begin cooking.
- *Use any leftover steamed vegetables that you may have in your fridge.