Stuffed Bell Peppers


  • ¼ cup Each of White, Brown, and Wild Rice
  • 6 Medium Bell Peppers (2 Yellow, 2 Red, 2 Green)
  • 1 lb. New York Style Sausage (Mild, Hot, or Turkey)
  • 1 Small Onion (chopped fine)
  • 4 Garlic Cloves (crushed)
  • 1/2 lb. Fresh Small Mushrooms (chopped small)
  • 1/3 cup Fresh Parsley (chopped fine)
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Grated Romano Cheese
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 2 Eggs (beaten)
  • 1 tablespoon Olive Oil


  • Prepare rices and set aside.
  • Preheat oven to 350o.
  • Wash and clean bell peppers.
  • Slice off the tops (approx. 1/2 inch) and clean insides thoroughly.
  • Remove sausage from casing and saute in a large frying pan over medium heat until crumbled and lightly browned.
  • Using a slotted spoon, transfer sausage to a bowl and set aside to cool.
  • Saute onion, garlic, mushrooms and parsley in remaining drippings until soft.
  • Add walnuts and saute for 2 minutes.
  • Add vegetable mixture and cheese to sausage, stir together and add cooked rice.
  • Add salt, pepper, oregano, basil and beaten eggs.
  • Combine well. Stuff bell pepper with the sausage mixture.
  • Rub the exterior of the peppers with additional olive oil, place in a baking pan, cover loosely with foil and bake for 1 – 1 1/2 hours, or until peppers are tender.
  • Makes 6 servings.

Note: Serve peppers “New York Style” with your favorite pasta sauce and Romano cheese.

Skip to content