Search Inspiration

No idea what to search for? Start browsing till you find something.


How to make it

  • Preheat the oven to 350 degrees. Butter the bottom of a shallow baking dish.
  • In a large skillet put about 3 tbls of olive oil in the bottom of the pan and over medium heat brown the sausage.
  • Next, add the onions, celery and bell pepper and sauté for about 5 minutes until the vegetables are soft then add the garlic and sauté for about 2 minutes.
  • Add the cooked rice, tomatoes, oregano, Italian and Creole seasonings and ½ cup of the chicken stock and mix to thoroughly combine all ingredients.
  • Turn off the heat and stir in the chopped basil and parsley.
  • In a small bowl, combine the bread crumbs and parmesan cheese.
  • Fill each bell pepper half with the sausage mixture, be generous, I was as you will see in my illustration. ;o) As you fill each pepper, place them in the prepared baking dish.
  • Next, sprinkle the bread crumb mixture over each pepper, drizzle the tops with a little olive oil then fill the baking dish with the remaining 1 cup chicken stock. I use chicken stock instead of water because it just adds another dept of flavor. Place in the oven and bake for about 30-35 minutes until the tops are browned and the peppers are tender.
Prior to Baking   Close
Served with Corn Maque Choux   Close

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    lunasea ate it and said...
    Oh, Judy - let me add that I really like your use of brown rice here. Stuffed peppers are one of my favorite dishes and the brown rice add such a lovely nutty flavor and bite. I am going to do this with the maque choux this weekend. I'm sold.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Judy hon - this is such a gorgeous and inviting recipe! I love that you're sharing recipes that remind you of home - I love those kind of recipes. I also really love your choice of maque choux as a side. It's so colorful, delightful and perfect. Thanks for sharing - I flagged you for beauty, too. Outstanding! ~Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I love stuffed peppers! Reminds me of my childhood food as well! Thanks for posting this, looks and sounds absolutely delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    donman ate it and said...
    ^5 Looks really good :)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    awsome recipe linda thanks bunches will prnt try and save. high5
    Was this review helpful? Yes Flag
  • borinda 8 years ago
    Your memories seem a wonderful place to visit if this recipe's an indicator. We had something similar but I think your version sounds better.
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    I don't think you could have picked a better side for your peppers than maque choux. Perfect. I love your version of stuffed pepper. Your mother would be proud... ;-)~ Thanks for sharing it..

    Was this review helpful? Yes Flag
  • pollymotzko 8 years ago
    How nice to hear about the wonderful memories with you and your mother! I started making stuffed peppers when I was first married in my late 20's. I love this dish. I like your use of Italian ingredients and also the brown rice sounds good in them. I have some I keep in my freezer. I find that rice keeps much fresher in there.

    Keep on cooking and keep the memories flowing!

    Polly Motzko
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes