Zesty Stuffed Bell Peppers

Break free from your routine and try these Zesty Stuffed Bell Peppers filled with white rice, Italian sausage, tomatoes and green chilies, with pepper jack cheese.

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Servings SERVES 6
Ready in TOTAL TIME 50 mins


  • 2 bags Success® White Rice or Success® Brown Rice
  • 6 green bell peppers
  • 1 lb bulk Italian sausage
  • 1 can (10 oz.) diced tomatoes and green chilies, undrained
  • 1 cup Monterey Jack cheese with peppers, shredded
  • parsley, chopped


  • Try a spicy alternative to your favorite traditional stuffed pepper recipe! The delicious filling is made with Success® White Rice, savory Italian Sausage, diced tomatoes and green chilies topped with melted cheese.

    Step 1

  • Preheat oven to 350ºF. Prepare rice according to package directions.

    Step 2

  • Remove the tops and seeds from the bell peppers. Blanch peppers in boiling water for 5 minutes. Remove from water and drain.

    Step 3

  • In a large skillet, brown sausage until no longer pink; drain fat. Fold in diced tomatoes and green chilies, rice, and cheese. Remove from heat; divide mixture into prepared peppers.

    Step 4

  • Place peppers in an 8×8 baking dish. Bake for 15 minutes. If desired, garnish with fresh parsley.

    Recipe Tips

    For a lighter version, use low-fat Italian turkey sausage and 6 ounces light cheese. Make the meal whole grain, by using Success® Brown Rice!

Hey There Hot Stuff

Spice up your stuffed peppers with this zesty and flavorful recipe. What makes them zesty you ask? The spicy Italian Sausage mixed in with diced tomatoes and green chilies topped with melted Monterey Jack cheese.

If you’re all about that heat, feel free to add in chopped jalapeño peppers or a bit of chile powder. You might also enjoy a few Jalapeño Rice Poppers for your next snack.

How To: Stuffed Peppers

Before starting: use all one color bell pepper or you can use a variety of different bell peppers, this all comes down to flavor preference.

Before filling the peppers, you’ll need to cut off the top and clean out the interior seeds. To cut down on the cook time, the peppers should be blanched (placing them in boiling water) for 5 minutes. This will help to soften them so they do not need as long in the oven.

Next, cook your Italian Sausage in a pan until it is no longer pink and then add in the tomatoes and chilies along with the rice and cheese. One tip is to save enough cheese to sprinkle over the top for the last few minutes of the bake time.

Fill your peppers and place in an oven safe dish. It’s ok if they touch as they will not grow in the oven. Cook for 15 minutes in the oven, but for the last few minutes top with the remaining cheese. This will give them an extra cheesy finish on top.