Tricolor Stuffed Peppers with Sausage
We love using the red, yellow, and orange bell peppers in this recipe. The peppers maintain their beautiful color and impart a sweet flavor that blends well with the sausage. This dish is good served warm or at room temperature.
Cooking MethodBaking, Sauteeing
Total Timeunder 1 hour
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureHerby, Meaty, Savory
- 6 medium red, yellow, and orange bell peppers (2 of each color)
- 1 pound bulk Italian sausage
- 3 cups cooked white rice
- 3 Roma tomatoes, diced
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Preheat the oven to 375°F. Cut the tops off the peppers about ½ inch down from the stem and set aside. Remove the seeds from inside the peppers.
In a 10- or 12-inch skillet brown the sausage over medium heat and break into small pieces with a wooden spoon. Remove the sausage with a slotted spoon and reserve to a paper towel-lined plate.
In a large bowl mix the cooked rice, sausage, tomatoes, Parmesan, and basil. Season with salt and pepper. Spoon the rice mixture into the peppers, drizzle each with a teaspoon of olive oil, then replace the pepper tops.
Set a small, round stainless steel cake rack or steamer (opened up) in the bottom of a 5½-quart Dutch oven. Add 1 cup of water. Place the peppers on the rack inside the Dutch oven. Cover the pot, transfer to the oven, and roast for 30 minutes. Remove from the oven and serve.
2006 Sharon Kramis and Julie Kramis Hearne