Ingredients

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

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    " 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.
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    " 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
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    " 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!
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    " It was excellent "
    donman ate it and said...
    ^5 Looks really good :)
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome recipe linda thanks bunches will prnt try and save. high5
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  • borinda 5 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.
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    " It was excellent "
    jimrug1 ate it and said...
    Judy..
    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..

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  • pollymotzko 5 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
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