Vegetable and Sausage Stuffed Peppers
The perfect way to get in your veggies, these Vegetable and Sausage Stuffed Peppers are stuffed with lots of veggies, rice and flavorful sausage. The perfect end of summer meal!
Servings 6 servings
Calories 421kcal
Ingredients
- 1 (15 oz) can tomato sauce
- 1 tablespoon extra virgin olive oil
- 1 small zucchini diced (about 1 cup)
- 1 small yellow squash diced (about 1 cup)
- 1 medium yellow onion diced (about 1 cup)
- 1 pound sweet Italian sausage casings removed
- 2 cups prepared brown rice
- 3/4 cup fresh corn kernels
- 6 large bell peppers
- 8 oz shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 350ºF. Pour about 1/4 cup of the tomato sauce into the bottom of each of 2 casserole dishes.1 (15 oz) can tomato sauce
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, squash, and onion and cook until softened. Remove from the heat to a bowl.1 tablespoon extra virgin olive oil, 1 small zucchini, 1 small yellow squash, 1 medium yellow onion
- Add the sausage to the same pan, crumbling it as it cooks. When cooked through, remove from the heat and stir into the zucchini mixture. Add the rice, tomato sauce and corn. Season to taste with salt and pepper.1 pound sweet Italian sausage, 2 cups prepared brown rice, 3/4 cup fresh corn kernels
- Cut the peppers in half horizontally and fill with the sausage mixture. Place the filled peppers in the prepared casserole dishes.6 large bell peppers
- Bake for 45 minutes to 1 hour, until the peppers are slightly softened. During the last 15 minutes of cook time, sprinkle the cheese on top of the peppers.8 oz shredded Monterey Jack Cheese
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
Serving: 2pepper halves | Calories: 421kcal | Carbohydrates: 34g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 1143mg | Fiber: 8g | Sugar: 7g