Bradley's Country Store

Stuffed Peppers Recipe

by Helen Dull
  • 2 lg. green peppers
  • Salt
  • Pepper
  • Parsley
  • 1 8 oz. can tomatoes (undrained) and chopped
  • 1-1/2 cups cooked reg. rice
  • 1/2 cup (2 oz.) shredded sharp cheddar cheese
  • 2 t. Worcestershire sauce
  • 1/2 lb. mild bulk sausage
  • 1 small onion, chopped
  1. Core peppers.
  2. Parboil peppers in salted water 5 minutes; drain.
  3. Season cavity of each pepper with salt.
  4. Brown sausage in skillet; add onion. Cook until tender.
  5. Pour off drippings.
  6. Add tomatoes, rice, cheese and Worcestershire sauce.
  7. Season to taste with salt and pepper.
  8. Simmer 5 minutes. Stuff peppers with sausage mixture.
  9. Place in 1 qt. Casserole.
  10. Bake at 350 for 30 minutes.
  11. Garnish with parsley.