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Stuffed Peppers

Active Time: 20 minutes

Total Time: 1 hour, 20 minutes

Serves: 6 servings


Stuffed Peppers


  • Prepare rice according to package directions. Meanwhile, in large skillet over medium heat, cook and crumble sausage and onions until no longer pink; drain.
  • Stir in undrained tomatoes, 1 cup cheese, corn, cilantro, chili powder, cumin, garlic powder and cooked rice. Set aside.
  • Cut peppers in half lengthwise; remove seeds and membranes. Fill pepper halves with rice mixture. Place in a 13x9-inch baking dish. Pour ½ cup water in the bottom of dish; cover with aluminum foil.
  • Bake in a preheated 350°F oven 45 minutes. Uncover and sprinkle with remaining cheese; continue baking 15 minutes or until peppers are tender.


Serving Size: 1/6 of recipe
  • Calories 305kcal -
  • Total Fat 16g -
  • Saturated Fat 8g -
  • Cholesterol 55mg -
  • Sodium 530mg -
  • Carbohydrates 24g -
  • Fiber 3g -
  • Protein 15g -