Southern-Style Stuffed Bell Peppers

5.00 (3)
⏱ 45 mins 🍽 6 serving(s) 🏷 White Rice

This recipe offers a delicious variation on traditional stuffed peppers, created to break the monotony. It features a savoury filling of sausage, rice, and Parmesan cheese bound with a zesty tomato soup, all baked inside bell peppers. The dish is finished with a crunchy topping of French-fried onions for added texture. It yields six generous portions and is sure to be a hit with the whole family.

Southern-Style Stuffed Bell Peppers

Ingredients

  • 1 lb sausage (sage works best)
  • 6 medium bell peppers (can use any color of peppers)
  • 2 teaspoons garlic powder
  • 1 (2 7/8 ounce) can French-fried onions
  • 1 (10 3/4 ounce) can condensed zesty tomato soup (if you can't find the zesty soup,use same sized can of tomato and add 1 1/2 tablespoons italian seas)
  • 1 1/2 cups cooked rice
  • 1/3 cup grated parmesan cheese
  • 1 dash hot pepper sauce

Method

  1. Preheat your oven to 375°F.
  2. Lightly grease a 2-quart baking dish.
  3. Cut the tops from the bell peppers and scoop out the seeds and membranes.
  4. You may choose to blanch the peppers briefly in boiling water.
  5. Place the prepared peppers upright in the greased dish.
  6. In a pan, brown the sausage with the garlic powder.
  7. Drain any excess fat from the cooked sausage.
  8. Take a medium bowl and combine half of the French-fried onions.
  9. Mix in the drained sausage, cooked rice, Parmesan cheese, tomato soup, and a dash of hot pepper sauce until well combined.
  10. Divide the filling mixture evenly among the bell pepper shells.
  11. Cover the baking dish tightly with aluminium foil.
  12. Bake for 20 minutes or until the peppers have softened and the filling is thoroughly heated.
  13. Take off the foil, sprinkle the remaining onions over the peppers, and return to the oven for a further 10 minutes.

Nutrition (per serving)

Sodium1058800 mg

Recipe details

CategoryWhite Rice
AuthorChef shapeweaver