Rice Stuffed Peppers
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Description
This recipe serves 4 to 6 people. It can also be served hot, warm or at room temperature. The filling is really versatile so you could add it to tomatoes or mushrooms.
Ingredients
- 4 green bell peppers
- 8oz (225 g) Jarlsberg Dip with Red Onion
- 1-1/2 cup (360 ml) instant rice
- 10 oz (285 g) diced fire roasted tomatoes, drained
- 3 sweet Italian-style turkey sausages
- Fresh ground black pepper
Instructions
- Preheat your oven to 350 degrees.
- Wash and cut around the pepper stem. Pull stem out and discard along with the seeds.
- Quick roast peppers on a stove burner heated to high. Insert tongs inside the pepper and roll it on the burner. Be careful, you only want to add a little color to the skin! Set peppers aside when you’re done.
- In a large bowl, mix together Jarlsberg Dip with Red Onion, fire roasted tomatoes and instant rice. Set aside.
- Brown sweet Italian-style turkey sausages in small frying pan for 5 minutes on medium high. Cut into 1/2” pieces and add to rice mixture. (It you do not want to include the sausage casing, split sausage with a knife before cooking, let cool then peel.)
- Arrange peppers to fit snuggly in a baking pan or casserole dish. Stuff with rice mixture and top with freshly ground black pepper. (It’s important to not add extra salt or oils because the cheese and sausage plus roasted tomato will naturally do this for you.)
- Cover pan with foil and place on middle rack. Cook for 50 minutes, or until peppers are tender. Want brown tops? Remove the foil five minutes before cooking time is up. Let cool for 10 minutes.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 380
If You Liked This Recipe, You’ll Love These
- Cream Cheese and Sausage Stuffed Mini Peppers
- Fried Rice with Kimchi and Pork Belly
- Brisket Ho Fun Rice Noodle Soup
- Nasi Goreng – Malaysian Fried Rice
Frequently Asked Questions
Why does the recipe quick-roast the peppers on the stove burner before stuffing them?
The recipe has you roll each pepper over a high stove burner using tongs to add a little char to the skin before filling. This gives the finished stuffed peppers a slightly smoky flavor and partially softens the skin — the instructions warn to be careful and only add “a little color,” not to fully char them.
What is Jarlsberg Dip with Red Onion, and can I substitute it?
Jarlsberg Dip with Red Onion is an 8 oz prepared cheese spread that serves as both the binder and the primary flavoring for the filling. It combines the mild, nutty character of Jarlsberg cheese with red onion. If unavailable, a mix of shredded Jarlsberg (or Swiss), softened cream cheese, and a small amount of diced red onion would be a reasonable substitute. 
Why does the recipe say not to add extra salt or oils?
The instructions explicitly note that the Jarlsberg Dip, sweet Italian turkey sausage, and fire-roasted tomatoes already provide enough salt and fat together — adding more would make the dish too salty or greasy.
