Delicious Fall Food: Stuffed Pepper Cups

This stuffed pepper cups dinner is especially nice in the first weeks of Fall when the days are getting cooler and shorter.  Our family loves the spicy sausage.  I think your family will enjoy it too, but you can substitute Original flavor Jimmy Dean sausage, ground beef or ground turkey if you like a milder taste.

Ingredients:

  • 4 medium peppers
  • salt
  • 1 pound bulk Jimmy Dean Hot sausage
  • 1/2 medium onion, chopped
  • 1 one pound can diced tomatoes
  • 1/2 cup water
  • 1/2 cup uncooked long grain rice
  • 1 teaspoon Worcestershire sauce
  • 1 cup Monterey Jack cheese, shredded
  • Additional 1/2 cup Monterey Jack cheese, shredded for top of peppers

green peppers with tops cut off

Sausage, tomatoes, and rice mixture simmering in frying pan

Stir in 1 cup shredded cheese.  Stuff pepper with sausage and rice mixture; stand the peppers upright in the casserole dish.  Divide the remaining cheese and sprinkle it on top of the pepper cups. Bake uncovered at 350 degrees for 20 minutes.  Serves 4.

Picture of cooked stuffed pepper cupsThe above visual instructions allow you to see the process of the cooking Stuffed Pepper Cups.

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Stuffed Pepper Cups

Oven 350 degrees

  • 4 medium peppers
  • salt
  • 1 pound bulk Jimmy Dean Hot Sausage
  • ½ medium onion, chopped
  • 1 one pound can diced tomatoes
  • ½ cup water
  • ½ cup uncooked long-grain rice
  • 1 teaspoon Worcestershire sauce
  • 1 cup Monterey Jack cheese, shredded
  • Additional ½ cup Monterey Jack cheese, shredded, for top of pepper cups

Cut off tops of 4 medium green peppers: remove seeds and membrane and discard. Precook green pepper cups in boiling salted water about 5 minutes; drain. Sprinkle inside of cups with a little salt. Place peppers in 8 x 8” casserole dish.

In medium sized frying pan, cook 1 pound of sausage and chopped onion till meat is browned and onions are soft. Add the can of diced tomatoes, ½ cup water, ½ cup uncooked rice, and 1 tsp Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Add ¼ more water if the mixture is too dry. Stir in 1 cup shredded cheese. Stuff peppers with sausage and rice mixture; stand the peppers upright in casserole dish. Divide remaining cheese and sprinkle on top of pepper cups. Bake, uncovered, at 350 degrees for 20 minutes. Serves 4.

If you like this recipe, you might also like Old Fashioned Beef Stew.

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