Christina’s Kitchen: Easy Stuffed Peppers with Our Ancestors’ Foods Sausage

There is something about stuffing vegetables with sausage that just works. Last week we shared stuffed mushrooms, and now Christina came through with stuffed peppers using Our Ancestors’ Foods sausage. At this point, I think we can officially say that stuffing just about anything with our sausage is going to be a win.

This recipe came from Christina, one of our customers, and it is exactly the kind of real-life kitchen inspiration we love to see. It is simple, filling, family-friendly, and flexible enough to make it your own. She used Our Ancestors’ Foods sausage, bell peppers, rice, tomato sauce, and cheese to make a cozy baked dinner that feels like something you would actually want to put on the table during a busy week.

Welcome to Christina’s Kitchen.

Easy Stuffed Peppers

Christina made these stuffed peppers with two of our sausage links, and she mentioned that any of our sausage varieties would work. They will each give the recipe a slightly different flavor, which is part of the fun. You could also use ground pork or ground beef if that is what you have on hand, but Christina suggests adding extra seasoning if you are not using sausage.

Ingredients

2 Our Ancestors’ Foods sausage links
6 medium bell peppers, any color
2 cups cooked white rice
15 oz tomato sauce
A few ounces of shredded cheese

Christina’s Quick Summary

Brown the meat, core and wash the peppers, mix the meat with the rice and half of the sauce, fill the peppers, top with the rest of the sauce and cheese, then bake at 350 degrees for 45 minutes.

Simple enough, right?

A Few Tips from Christina

One of my favorite parts of Christina’s recipe is that she included the little practical things that only come from actually making the meal in your own kitchen.

She starts by cutting and coring one medium-sized pepper, then filling it with water and pouring that water into a measuring cup. This helps her figure out about how much filling each pepper will hold, which keeps her from running short or making way too much filling. Honestly, that is such a smart little trick.

She also likes to use leftover rice if she knows she is making stuffed peppers the next day. She says it is easier and a little drier, which works well for the filling.

If you are using sausage, Christina removes the casing first, then browns the sausage in a pan while breaking it up as it cooks. She notes that the sausage has enough flavor on its own, but if you use ground beef or ground pork instead, you may want to add salt, pepper, Italian seasoning, or whatever seasonings your family likes.

Another helpful note is that she does not blanch the peppers before filling them. Some stuffed pepper recipes call for that step, but Christina prefers to skip it because she likes the peppers to keep a little more texture.

How to Make Them

Preheat your oven to 350 degrees.

Start by preparing your rice if you do not already have cooked rice ready. While that is going, remove the casing from your sausage links and cook the sausage in a pan over medium heat, breaking it up as it cooks. Brown it all the way through and let most of the moisture cook off.

While the meat is cooking, core and rinse your peppers. Place them in an oven-safe dish that holds them upright and fairly snug so they do not tip over while baking.

Once the sausage is cooked, pour off any extra grease if needed. Add the cooked rice and about half of the tomato sauce to the pan, then stir everything together until combined.

Spoon the filling into each pepper, trying to divide it evenly. Add a spoonful or two of tomato sauce on top of each one, then finish with shredded cheese.

Bake uncovered at 350 degrees for about 45 minutes. If the cheese starts to brown too much, you can cover the dish toward the end.

Let them cool for a few minutes before serving.

Make It Your Own

One thing Christina mentioned that I loved is that if you have extra pepper pieces or a pepper splits, you do not have to waste anything. You can chop up the extra pieces and turn them into a mini pepper bake or even make the whole recipe casserole-style instead of stuffing individual peppers.

That is the kind of cooking we love around here. Use what you have, make it work for your family, and enjoy good food without overcomplicating it.

Thank You, Christina

Thank you so much to Christina for sharing this recipe with us. We love seeing how our customers use our meat in their own kitchens, especially when it is something this practical and delicious.

This is also a perfect example of our Real Customer Content Creator Program. If you have made something with your Our Ancestors’ Foods order, we would love to see it. Send us your pictures, videos, recipes, box openings, cooking clips, or just tell us what you loved, what worked, and what you would do differently next time.

If we are able to use your content, you will get $10 off your next order.

Real food, real families, real kitchens, and in this case, really good stuffed peppers.