These Amish Sausage Stuffed Green Peppers are an easy dinner to highlight fresh summer produce.
These Amish Sausage Stuffed Green Peppers are an easy dinner to highlight fresh summer produce. Full of hearty and comforting flavors, the freezer-friendly meal appeals to both children and adults for a simple dish that brings family together around the table!
Almost 10 years ago, shortly after we moved to Madison, our next door neighbors started routinely gifting us with big bags of fresh produce during the summer months.
We were obviously the new, young couple in the area, straight from the Big City, and completely naive when it came to gardening. We didn’t even have potted herbs at that point in our lives! Clearly Mrs. Peachey took pitty on us.
On one of these occasions, tucked inside a big bag of bell peppers that Mrs. Peachey handed me over the fence, I found her recipe for Stuffed Green Peppers. She probably realized that I wouldn’t have a clue how to utilize 30 ripe peppers without at least a little bit of guidance!
Mrs. Peachey was raised Amish, and she is one of the best home cooks that I have ever met! After a decade of living next door, we have been the lucky recipients of many loaves of Mrs. Peachey’s homemade bread, fresh cream pies, jars of apple butter, and 4-course dinners to nourish our growing family after each baby was born.
The food is always made with love, it’s always comforting, and it’s always delicious!
Green Stuffed Peppers
After trying Mrs. Peachey’s Stuffed Green Peppers nearly a decade ago, I can honestly say that it’s still one of my family’s all-time favorites. The hearty filling is perfectly balanced by the light and crisp bell pepper, for a comfort food dinner that won’t weigh you down.
As your gardens grow this season, and as the bounty at your farmer’s market continues to expand, I hope that you’ll take advantage of the fresh produce and give her recipe a try. It just might become a summertime tradition in your house as well, bringing you joy and feeding your family for decades to come!
Cook’s Tips – Amish Green Stuffed Peppers
- Cooking Just for Two? You can cut all of the ingredients in half and bake in a small dish according to the recipe instructions.
- Want to Prep Ahead? This meal freezes beautifully! Prepare the recipe entirely (but do not bake), cover tightly with foil, and keep in the freezer for up to 3 months.
- When you’re ready to bake the peppers, thaw in the refrigerator overnight. Keep the foil on top and bake the thawed peppers according to recipe instructions.
More Stuffed Peppers To Try;
- Dump and Bake Stuffed Bell Peppers Casserole
- Skinny Taco Stuffed Peppers
- Sicilian Quinoa and Tuna Stuffed Pepper
- Mrs. Peachey’s Stuffed Peppers
Amish Sausage Stuffed Green Peppers
These Amish Sausage Stuffed Green Peppers are an easy dinner to highlight fresh summer produce.
Ingredients
- 4 green bell peppers cut in half lengthwise and seeds and ribs removed
- 1 lb. bulk Italian sausage
- ½ t. salt
- 1/8 t. pepper
- ¼ t. oregano
- ¼ t. Italian seasoning
- ½ c. chopped onion
- ½ t. chili powder
- 1 ½ cups condensed tomato soup NOT diluted
- ½ c. shredded cheddar cheese
- ¾ c. cooked rice I used a microwaveable pouch of brown rice
Instructions
Preheat oven to 400F (200C). Spray a large baking dish with cooking spray and place the peppers in a single layer in the dish, cut-side up.
- In a large skillet over medium-high heat, cook sausage, salt, pepper, oregano, Italian seasoning, and onion until meat is completely cooked through. Drain and return to skillet.
- Add the chili powder and tomato soup. Cook over medium-low heat for an additional 5 minutes. Stir in the cheese and rice.
- Spoon the meat mixture into the peppers. Cover the dish and bake for approximately 30 minutes, or until peppers are tender.
Recipe Notes
Cooking Just for Two? You can cut all of the ingredients in half and bake in a small dish according to the recipe instructions.
Want to Prep Ahead? This meal freezes beautifully! Prepare the recipe entirely (but do not bake), cover tightly with foil, and keep in the freezer for up to 3 months. When you're ready to bake the peppers, thaw in the refrigerator overnight. Keep the foil on top and bake the thawed peppers according to recipe instructions.
That must’ve been so nice that you got so much produce when you first moved in! I don’t have a garden, but am planning to do one next year. I can’t wait for all of the veggies! These green peppers look SO good! My husband always asks when I’m going to make them, so I’ll have to try this recipe. Love the sound of it!
Oh, fun! A garden for next year! You have plenty of time to start planning it perfectly. 🙂
In the meantime, buy some peppers at the farmer’s market and give these a try!
Never anticipate your veggies,just go with what you get. Believe me, Murphy watches! Squirrels love green peppers and will steal every last one if given half a chance. (I found this to my sorrow.) They will also pull up every last kohlrabi seedling and eat the roots,leaving the sad bodies for you to find…We won’t even discuss what they do to corn…tomatoes…strawberries (!!!)…
Thanks for sharing..I love Amish reciprs!!! Remind’s me of my Mom and her best friend’s cooking.. would you have a recipe for Amish sweet and sour Cole slaw??? Mom’s friends Miss Kathleen, gave her secret recipe to my Mom and she kept it a secret. .not even my sister or I got it, even when after her passing , we shared her recipes was it written down anywhete!! I do remember the dressing was cooked on the stove and had binegar,Heinz apple cider or Braggs,sugar,mustard seeds and I can’t remember the rest. The veggies she used were shredded cabbage,carrots ,a small ofbonion, and I font remember anything else being in it.
Thank you
Hi, Marilyn! I’m so glad that these recipes bring back wonderful memories! I think that’s the best part of cooking at home and feeding others. 🙂
I don’t have a recipe for the coleslaw that you mention, but I’m going to check with my neighbor and see if she’s familiar with something similar. I’ll get back with you!
Thanks a lot…I don’t remember her her salting
he veggies,and draining like her cucumber salad,just pouring the dressing on it,stirring it,covered it he bowl and put in fridge. Sometimes she would make the night before to take to potluck dinners at church,or family gatherings the next day. Thanks again, Blair
Okay! That’s kind of what I figured! I will go ahead and try it without salting and see how it goes! Thanks for the inspiration. 🙂
These sound extra delicious, that filling is making my mouth water!