Turkey Sausage Stuffed Sweet Peppers

Turkey Sausage Stuffed Sweet Peppers

Prep Time 15 minutes
Course Side Dish
Servings 12


  • 6 large local yellow or red bell peppers cut in half lengthwise and seeded
  • 1 19.5 oz. package Italian turkey sausage links, casings removed, such as Maplewood Meats
  • 2 cups shredded local zucchini
  • 2 cups shredded local carrot
  • 1 teaspoon dried Italian seasoning
  • 1 10 oz. bag Birds Eye® Steamfresh® Long Grain White or Brown Rice, prepared according to package directions
  • 1 jar 24 oz. prepared Vodka sauce, such as Bertolli
  • ½ cup dried breadcrumbs
  • ¼ cup grated Asiago cheese such as Wine Soaked Roseate Asiago from Door Artisan Cheese Company
  • 2 tablespoons local olive oil


  • Preheat oven to 375°F.
  • Bring a large stockpot of water to a boil over high heat. Add peppers; cover and cook until peppers are tender, about 7 to 8 minutes. Drain and allow to cool. Arrange peppers in a large oven safe baking dish and set aside.
  • Add turkey sausage, zucchini, carrots and Italian seasoning to a large skillet over high heat. Cook, stirring occasionally, until sausage starts to brown, about 10 minutes. Stir in 1 cup Vodka sauce and prepared rice.
  • Spoon about ½ cup rice mixture into each pepper. Sprinkle peppers equally with breadcrumbs and Asiago cheese. Drizzle olive oil over the top. Bake for 40 minutes or until golden brown. Let stand for 5 minutes before serving.
Keyword Pepper, Turkey

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