Simple Stuffed Peppers

Isernio’s Roasted Garlic & Herb Ground Chicken Sausage adds instant flavor to this easy and healthy recipe. Slicing the peppers lengthwise (as opposed to filling them from the top) yields perfectly-sized individual portions – plus, it’s a great way to use up leftover rice or marinara sauce!

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  1. Preheat your oven to 450 degrees.
  2. Halve your peppers lengthwise and scoop out the seeds. Brush the peppers with oil inside and out, and lightly salt & pepper the inside of the peppers. Roast at 450 degrees for 15 minutes.
  3. Meanwhile, heat 1 Tb cooking oil over medium heat and saute the onions until soft. Add 1 package of Isernio’s Roasted Garlic & Herb Ground Chicken Sausage Meal Starter, breaking it up into crumbles as it cooks.
  4. Once the sausage is cooked through stir in the crushed tomatoes and Italian seasoning. Simmer until thickened – about ten minutes.
  5. Turn off the heat and stir in the rice and cheeses, reserving some of the cheese for topping. Salt and pepper to taste.
  6. Reduce the oven temperature to 350. Fill the peppers with the sausage-and-rice mixture and top with the reserved cheese.
  7. Bake at 350 degrees for five minutes, then turn on the broiler. Broil until the cheese browns. This may take 1-3 minutes depending on your broiler; watch it closely so the cheese doesn’t burn. Allow to sit for five minutes before serving.

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