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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
- 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
- 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.