Go Back
+ servings
Print
unstuffed peppers

Unstuffed Peppers

Unstuffed Peppers is everything delicious about stuffed peppers packed in one easy skillet or dutch oven meal! Seasoned sausage meat, rice, and vegetables are cooked together, then finished with melted cheese.

Course Main Course
Cuisine American
Keyword Unstuffed Peppers
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 49 minutes
Servings 6 servings
Calories 419 kcal
Author Catalina Castravet

Ingredients

  • 1 pound Italian sausage mild or hot
  • 1 small onion diced
  • 4 cloves garlic minced
  • 14 ounces canned crushed tomatoes canned
  • 1 tablespoon tomato paste
  • 14 ounces canned diced tomatoes with juices
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian dried herbs
  • 1 teaspoon dried basil
  • 1/2 cup long-grain white rice uncooked
  • 1 ⅔ cup water or as needed
  • Salt and pepper to taste
  • 4 bell peppers diced - any color will work
  • 1 cup mozzarella cheese shredded

Instructions

  1. In a large pan or dutch oven over medium heat, brown the sausage, breaking it apart with a wooden spoon.
  2. Once browned, add onion and garlic and cook until no pink remains on the sausage meat. Drain fat.
  3. Add tomato paste, Worcestershire sauce, and stir.
  4. Add tomatoes, rice, water, Italian seasoning, basil, and salt and pepper to taste. Bring to a boil, reduce heat to simmer, cover with the lid, and cook for 10 minutes.
  5. Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.
  6. Stir 1/2 of the cheese into the sausage mixture.
  7. Remove from heat, let it rest covered for 10 minutes before serving.
  8. Garnish with parsley and remaining cheese when serving.
Nutrition Facts
Unstuffed Peppers
Amount Per Serving
Calories 419 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 61mg20%
Sodium 843mg37%
Potassium 791mg23%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 10g11%
Protein 21g42%
Vitamin A 2835IU57%
Vitamin C 117mg142%
Calcium 260mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.