Unstuffed Peppers

Contributed By: Terry Borden


1 pound Italian sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, juices reserved
1/2 cup long-grain white rice
1 2/3 cups water, plus more as needed
1 tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
salt, to taste
pepper, to taste
4 bell peppers, any color, diced
1/2 cup mozzarella cheese, shredded


1 In a large pan, brown the sausage and onion over medium heat until no pink remains in the sausage, about 6 to 8 minutes.
2 Add the garlic and cook until fragrant, about 30 seconds.
3 Drain the fat from the pan.
4 Add the crushed tomatoes, diced tomatoes, rice, water, Worcestershire sauce, Italian seasoning, salt, and pepper.
5 Bring the mixture to a boil.
6 Reduce the heat to low and simmer, covered, for about 10 minutes.
7 Stir in the diced peppers and cook until the rice is tender, for about 15 to 20 minutes.
8 Stir the mixture and top with mozzarella cheese.
9 Remove the pan from the heat and cover.
10 Let sit for 10 minutes.
11 Serve!

Helpful Hints:

Time: 1 hour,
Yield: 4 servings

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