Recipe: Stuffed Peppers

Summary: This recipe came to fruition because of my recent pepper and tomato harvest. 


  • 4 Green Peppers (topped,washed, cleaned out)
  • 2/3 cups of Quick Brown Rice (Uncle Ben)
  • 16 oz. diced tomatoes (include juice)
  • 6 TBSP of water
  • 1 cup of frozen corn or mixed vegetables
  • 1 can of kidney beans,garbanzo beans, or black beans
  • (drain and rinse beans-15 oz size)
  • 3/4# of Italian Sausage (cooked)
  • 1 cup of mozzarella cheese or Monterey Jack
  • Grated Parmesan Cheese


  1. Place 4 peppers in 8 ” sq. pan
  2. Cover peppers with plastic wrap w/poked holes
  3. Steam in microwave for 4-5 min. until tender
  4. Mix rice, tomatoes, water in a bowl
  5. Microwave rice combo for 6 min. or ’til tender
  6. Add frozen veg. and beans to rice/tomatoes
  7. Mix and microwave 6 min. ’til heated through
  8. Cook sausage and drain
  9. Add sausage to rice, tomato, veg. mix
  10. Spoon mixture into peppers
  11. Extra rice combo spoon around peppers.
  12. Top the peppers with the mozzarella or Monterey Jack
  13. Cover with plastic wrap & microwave 6-8 min
  14. Allow peppers to sit for 5 min.
  15. Place on plate and cut in 1/2
  16. Add extra rice around the pepper.
  17. Grate a scant amt. of Parmesan over all
  18. (This could be done totally meat free,
  19.  but would need some red pepper or cumin added)

Preparation time: 30 minute(s)

Cooking time:  20-25 minutes

Diet tags: High protein & Carb

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

About the author

I retired 9 years ago from teaching and then remarried. Of course that wasn't enough of a life change, so I moved to Wisconsin where my husband Jon resided. This blog reflects thoughts about my Wisconsin and Michigan, hobbies, and family history. As of 2016 we have returned to NW Lower Michigan near family and friends.

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