Red terracotta dish with bell peppers stuffed with a mixture of sausage, rice, onions, cheese and baked until lightly browned.I’m excited to make these stuffed peppers since we actually made the sausage ourselves at a meat curing workshop a few weeks back! The meat that we cured gets trimmed beforehand and all the “scraps” are ground up. Next, spices are added and the meat goes back through the grinder into natural sausage casings!  Cumberland sausage is an old English sausage often found in Bangers and Mash. Its flavour palate is dominated by pepper which is the primary spice.

For these stuffed peppers, you can use any mild to spicy pepper depending on how spicy you like it. I give two times for cooking depending on how firm or soft you like your peppers. We like crunchy peppers so we cook them for the shorter time. If you want your stuffed peppers to be softer, cook them to the longer time or until they feel as soft as you’d like.

These stuffed peppers reheat well for great leftover lunches!


Sausage Stuffed Peppers

Red terracotta dish with bell peppers stuffed with a mixture of sausage, rice, onions, cheese and baked until lightly browned.

These delicious stuffed peppers make a great meal or side dish!  We use sweet bell peppers but feel free to use any pepper you’d like.

  • Author: Shelly Heinrichs
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: stovetop & oven


2 TBSP bacon drippings (or olive oil)
1 lb sausage, casings removed
1 medium onion, diced (about 1 cup)
1 stick of celery, diced
46 mushrooms, chopped
34 cloves of garlic, minced
pepper ends, chopped
1/2 teaspoon basil
1/2 teaspoon chilli pepper flakes
1/4 teaspoon pepper
1/4 teaspoon sea salt
1 cup shredded cheese blend
1/2 cup Parmesan cheese, shredded
1 1/2 cups cauliflower rice
56 whole bell peppers

Additional cheese for garnish


Cut the tops off the peppers and remove the seeds and the white pith inside the peppers.  If any of the peppers won’t sit flat, you can trim just a bit off the bottom to level them.  Be sure NOT to cut a hole in the bottom of the pepper!  Chop up any of the coloured parts of the pepper you cut off and add to your mix, throwing the seeds, white pith and stem away.

Preheat oven to 375 degrees F.

In a large skillet, saute the onions, garlic, celery, mushrooms and pepper ends in the bacon drippings until they are fragrant and translucent, this takes about 5 minutes.  Remove them from heat, dump them into a large mixing bowl and set it aside.

In the same skillet, crumble and fry the sausage until thoroughly cooked.  Remove it from the heat and add it to the veggies in the mixing bowl. Next add the basil, chilli pepper flakes, pepper and salt into the bowl.  Mix well, then add the cheeses and cauliflower rice, and mix again.

Next, scoop the filling into the peppers and lightly pack it in.  Once you’ve divided the filling among the peppers, you may have a bit left over which you can mound into a bit of extra filling on top of each pepper.  Place the peppers snuggly in an oven-proof baking dish so they remain upright. Garnish with additional cheese.

Place the dish into a preheated oven and bake for 35 minutes for crunchy peppers, or 50 minutes for softer peppers.