Stuffed Cheesy Sausage Pepper

50 - 55 minutes


Cook Within:24 hours

50 Min

Effort :


Spice :


Hot Italian sausage stuffed peppers with onion, garlic, flavourful rice, a ton of spices topped with delicious cheese and parsley.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 553.14
Total Fat 32.02g
Chalestrol 76.82mg
Sodium 4850.44mg
Total Carbohydrates 41.99g
Protein 23.05g

Nutrition Values

(Per Serving)
  • Calories 553.14

  • Total Fat 32.02g

    • Saturated Fat 11.41g

  • Chalestrol 76.82mg

  • Sodium 4850.44mg

  • Total Carbohydrates 41.99g

    • Dietary Fiber 3.53g

    • Sugar 10.04g

  • Protein 23.05g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  •  Bell Pepper
    Bell Pepper
  •  Spice Mix
    Spice Mix
  • White Onion
    White Onion
  • Dried Parsley
    Dried Parsley
  •  Meat Sausage
    Meat Sausage
  • Stock Cubes
    Stock Cubes
  • Mozerella & Cheddar
    Mozerella & Cheddar
  • White Mushroom
    White Mushroom
  • Garlic
  • Rice

You Will Need

Not Included in Bag

for 1 serving only

  • Olive Oil (1 tbsp.)
  • Salt (to taste)
  • Black Pepper (to taste)


  • Pressure Cooker
    Pressure Cooker
  • Non-stick Pan
    Non-stick Pan
  •  Sauce Pan
    Sauce Pan
  • Microwave

Watch Video


  • 1

    Prepare Your Ingredients

    • Chop onion, mushroom and garlic.
    • Cut the peppers either horizontally or just cut a whole in the top. Either way you want to remove the stem, the seeds, and the white flesh from the inside.
    • Cut mushrooms into halves and crumble meat sausage.
  • 2

    Cook Rice

    • Preassure cook rice, do not overcook. Better to be a tad al dente because you’ll be putting into the oven.
  • 3

    Prepare Chicken broth

    • Set a saucepan on medium to high flame. Pour 70ml of water per serving and put in the stock cube or powder. Simmer for about 5-10 mins.
    • Give it a stir every now and then till the broth comes to a good boil. Set aside.
  • 4

    Prepare Filling

    • Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft.
    • Stir in Chicken, mushrooms, garlic, some parsley and spice mix. Cook for about 6-8 minutes until meat is cooked.
    • Stir in the chicken broth. Cook for 2 minutes, then remove from heat.
    • Stir in cheese (save some for later) and all of the cooked rice.
  • 5

    Bring it all together

    • Take a bowl and mix prepared filling with a tad al dente rice and cheese. Mix it well.
  • 6

    Bake Bell Peppers

    • Spoon fill into each pepper, filling all the way to the top.
    • Bake for 20-25 minutes or until the peppers are nearly fork tender. Check once after 15 mins.
    • Remove from the oven, and evenly sprinkle the peppers with the remaining cheese.
    • Return to the oven and bake for 5 more minutes.
  • 7

    Serve Hot

    • Carefully remove the peppers and place in a plate. Sprinkle with additional parsley and serve hot!


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