It’s raining like nobody’s business today and all I want to eat is comfort food. I think I’ll do just fine with green peppers stuffed with rice, fire-roasted tomatoes, savory sweet Italian sausage and, you guessed it, Jarlsberg cheese.
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Stuffed Peppers with Jarlsberg Cheese and Italian Sausage
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
A comforting gluten-free twist on a classic. Creamy Jarlsberg cheese and Italian sausage make this a satisfying side dish.
Ingredients
- 4 green bell peppers
- 8 oz (227 g) Jarlsberg Dip with Red Onion or homemade mix
- 1 1/2 cups (355 ml) instant rice
- 1 (284 g) 10-oz can diced fire roasted tomatoes, drained
- 1 package sweet Italian-style turkey sausages
- Fresh ground black pepper
- 4 oz (113 g) freshly grated Jarlsberg Swiss cheese
- 2 tbsp mayonnaise
- 1 tbsp fine chopped red onion
Instructions
- Preheat oven to 350°F (177°C).
- Wash and cut peppers for stuffing.
- Quickly roast peppers on a stove burner by inserting tongs inside the pepper and rolling it on the burner until the skin is slightly charred.
- In a large bowl, mix together Jarlsberg Dip, red onion, fire-roasted tomatoes, and instant rice.
- Brown sausages in a small frying pan, cut into ½” pieces, and add to the rice mixture.
- Arrange peppers snugly in a baking pan or casserole dish. Stuff with the rice mixture and top with freshly ground black pepper.
- Cover with foil and place on the middle rack. Cook for one hour, or until peppers are tender.
- Remove the foil during the last ten minutes to brown the tops.
- Let cool for 10 minutes before eating.
Notes
- For a richer flavor, sauté the chopped red onion before adding it to the rice mixture.
- If Jarlsberg Dip is unavailable, substitute with a mixture of cream cheese, grated Jarlsberg cheese, and finely chopped red onion.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
Can I substitute another cheese for Jarlsberg in the stuffed peppers?
Gruyere or Swiss cheese will give you a similar nutty, melty quality. Avoid very sharp cheeses, as they can overpower the sausage filling. 
Should I pre-cook the peppers before stuffing them?
Blanching or roasting the peppers for a few minutes before stuffing helps them soften evenly in the oven. This prevents a situation where the filling is done but the pepper is still too firm.
Can I use turkey or chicken sausage instead of Italian sausage?
You can, though the filling will be leaner. Add a small drizzle of olive oil and consider using a seasoned variety so the filling still has plenty of flavor.
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