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Peppers Stuffed with Rice and Sausage

Peppers Stuffed with Rice and Sausage Recipe

  • 1/3 cup extra virgin olive oil
  • 8 bell peppers, a mixture of red and yellow
  • 1 onion, thinly sliced
  • 1 ¼ cups long-grain white rice
  • 1 ¾ cups plus 3 tablespoons full-flavored chicken stock, beef stock, or veal stock
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly milled black pepper, or to taste
  • 4 sweet Italian fennel sausages (about ¾ pound), casings removed and meat crumbled
  • 2 ounces soppressata salame, cut into small dice
  • 1 teaspoon fennel seed, pulverized in a spice grinder or in a mortar
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons freshly grated parmigiano
  • 1 large clove garlic, finely chopped
  • 2 ounces mozzarella, cut into 8 same-sized cubes
  • Additional olive oil for oiling baking dish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 448kcal (22%)
Total Fat 29g (45%)
Saturated Fat 8g (40%)
Cholesterol 48mg (16%)
Total Carbohydrate 31g
Dietary Fiber 3g
Sugars 4g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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