Stuffed Peppers

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Spanish PDF: 
Serving Size: 
1 stuffed pepper half
Cost Per Serving: 
  • 1/2 pound ground Italian sausage, turkey sausage, or beef
  • 1 onion, chopped (about 1 cup)
  • 1 teaspoon dried oregano leaves
  • 1 can (15 ounces) spaghetti sauce
  • 3 cups cooked brown rice
  • 1 cup shredded mozzarella cheese (divided)
  • 4 green or red peppers (softball size)
  1. Preheat oven to 350°F.
  2. Sauté sausage and onion in a large skillet over medium heat until browned and cooked to 155°F. Pour off any fat.
  3. Stir in oregano, spaghetti sauce, rice, and 1/2 cup cheese.
  4. Wash peppers, cut in half lengthwise, and remove seeds. Arrange in a 9x13-inch baking dish. 
  5. Spoon sausage mixture into the peppers, mounding on the top.
  6. Cover with foil. Bake for 30 minutes. Remove the foil and sprinkle remaining 1/2 cup cheese on top. Continue to cook another 10 minutes.
  • Do not pour fat down the drain. Pour fat from sausage into a bowl. Place bowl in refrigerator until hard and then spoon into the trash.
  • To make smaller meals, freeze filling in three or four portions. When ready to eat, thaw a portion and bake in two or three pepper halves.
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