Deconstructed sausage stuffed peppers

Deconstructed Sausage Stuffed Peppers

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Linda Robbins May


I use different types of sausage (hot, mild, country) for a change. I make this ahead and take to work to feed my co workers. Haven't had a complaint yet


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4 to 6
55 Min
35 Min
Stove Top


  • ·
    2 tablespoons evoo
  • ·
    1 1/2 bulk sausage
  • ·
    bulb of fennel, 1 onion chopped
  • ·
    2 green 1 red pepper, diced
  • ·
    2 tablespoons tomato paste
  • ·
    3 to 4 cloves of garlic sliced or grated
  • ·
    fresh basil, torn
  • ·
    2 3/4 c of beef or chicken stock
  • ·
    kosher salt and black pepper
  • ·
    1 1/2cups long grain white rice
  • ·
    3 tablespoons butter
  • ·
    1 cup grated parmigiano reggiano
  • ·
    fresh parsley, chopped
  • ·
    1/2 red or white wine
  • ·
    2 cups tomato sauce

How to Make Deconstructed sausage stuffed peppers


  1. Add evoo in a deep large skillet, medium heat, Brown and crumble sausage (not to fine). Drain sausage on paper towels. Add evoo than add garlic, peppers, and onion, cook till tender. Add tomato paste and stir.
  2. Add 1/2 cup red or white wine and tomato sauce. Stir than add sausage back. Add a few torn leaves of basil. Season with salt and pepper. Simmer to combine. At this point you can cool and store for a make ahead meal.
  3. To serve bring the chicken or beef stock to a boil, reduce to simmer and add rice, cover approximately 17 minutes. Stir in butter and cheese.
  4. Top with sausage and peppers. Add parsley if desired.Great with crusty hot bread.

Printable Recipe Card

About Deconstructed sausage stuffed peppers

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: Italian

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