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5 from 1 vote

Amish Sausage Stuffed Green Peppers

These Amish Sausage Stuffed Green Peppers are an easy dinner to highlight fresh summer produce. 
Course Main Course
Cuisine American
Keyword Green Stuffed Peppers, Sausage Stuffed Peppers
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 488.8kcal
Author The Seasoned Mom


  • 4 green bell peppers cut in half lengthwise and seeds and ribs removed
  • 1 lb. bulk Italian sausage
  • ½ t. salt
  • 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.


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.


Serving: 2bell pepper halves | Calories: 488.8kcal | Carbohydrates: 31.8g | Protein: 23.1g | Fat: 29.2g | Saturated Fat: 16.2g | Cholesterol: 100.8mg | Sodium: 1688.8mg | Fiber: 3.9g | Sugar: 11.3g