Skip to main content New<> this month
Get the Allrecipes magazine

Sausage and Rice Stuffed Peppers

Rated as 4.33 out of 5 Stars

"Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good."
Added to shopping list. Go to shopping list.


1 h 30 m servings 1277
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  2. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  5. Spoon rice mixture into peppers.
  6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 1277 calories; 53.1 154.6 43.6 133 1142 Full nutrition

Explore more


Read all reviews 130
  1. 168 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

The time to prepare this is definitely too long. I cut down the time by adding 1 cup of uncooked rice to the mixture after the soup, water, & cheese were added. I then covered and simered for ...

Most helpful critical review

The stuffing is really good. Makes an excellent buritto mix as well, just as add lectuce. I made the mix with the plan of six large peppers which I had, I ended using about 3/4 of it. For t...

Most helpful
Most positive
Least positive

The time to prepare this is definitely too long. I cut down the time by adding 1 cup of uncooked rice to the mixture after the soup, water, & cheese were added. I then covered and simered for ...

Recipe turned out great. I won't use minute rice so I used half a pound of ground beef half a pound of ground pork browned them and the chopped onion in a large frying pan with a lid. When that ...

Really good, but I did make a few changes. Red peppers were on sale, so that was a no brainer. Instead of cutting the tops off the peppers like I normally do, I sliced them in half lengthwise. B...

I rated this recipe a 4 just because I changed it a little as others advised. This was my first stuffed pepper encounter and it was a great one! I was able to shorten the time it took by about h...

I like this recipe, but I will keep searching for a better stuffed peppers recipe. It's outstanding, particularly when we look at the simple and easy ingredients. As others have said, I would ...

1st attempt at making stuffed peppers. They came out great! Only difference was I ommitted boiling the peppers prior to placing them in the oven. I scaled the recipe down to 4 and had lots left ...

Excellent recipe--great taste, but I believe that three cups COOKED instant rice was intended. My filling had alot of rice and not much of anything else. I will try the recipe again with the s...

have made this 3 time now,because this is my 11 years old favorite,i did change a few things,used red bell peppers,spaghetti sauce and spicy italian sausage with mozzarella cheese.

I used marinara sauce rather than tomato soup. I used some leftover brown rice instead of instant. Oh and I subbed the pork sausage with a homemade low-fat chicken sausage. Omitted cheese :( I ...