SAUSAGE STUFFED PEPPERS – September 22 – National Wild Grains Month

Serves 6

Prep time: 15 minutes.  Total time 4:25 – 5:25


  • 3 cups water
  • 1 cup wild rice
  • 1 teaspoon salt
  • 1 pound pork sausage
  • 1 6oz can tomato paste
  • 2 tablespoons garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • ½ tablespoon chili pepper (optional)
  • 6 red bell peppers
  • 1 cup parmesan cheese


In a pot put 2 cups water and bring to a boil.  Add the rice and the salt.  In a separate bowl mix the sausage, tomato paste, garlic powder, celery seed, paprika, mustard, Worcestershire sauce, Italian seasoning and chili pepper.  Cut the tops off of the red bell peppers and clean out the seeds.  Place the peppers in the microwave and cook on high for 4 minutes.  When the rice is done drain if necessary, then add 1 cup of the rice, then mix the ingredients together and fill the peppers.  Put 1 cup water in the bottom of the crockpot, add the peppers, and turn on high.  Cook for 4-5 hours, until the sausage is cooked through.  Transfer the peppers to a baking dish and divide the cheese and sprinkle on top of the peppers.  Place them in the oven, turn it on broil, and remove when the cheese is melted.  Reheat the remaining rice and serve with the peppers.

Tomorrow: National Great American Pot Pie Day


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