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Stuffed Bell Peppers

Stuffed bell pepper recipes are known to be a Southern American classic. My great Aunt Susie passed this recipe down to me almost a decade ago. I have since tweaked it and made it my own due to everyone’s taste and food allergies.


This recipe is on our monthly dinner menu and I normally change it every time. This last time I added a sharp cheddar throughout the bell peppers while I was stuffing them. I picked it up from our local grocery store since it was on sale. It made for an amazing pairing with all of the other ingredients. It also helped to tone down the acidity from the condensed tomato soup!

Jump to Recipe

 


Directions



First, cook bell peppers for 5 minutes in boiling sparkling water in order to keep color of bell peppers bright. If you don’t have any sparkling water you can cook in tap water. Drain and set to the side.

 

Cook Italian sausage and potatoes on Medium until almost done then add onions and cook for additional 5 minutes.

Italian Sausage & Potatoes Cooking

Ingredients for Stuffed Bell Peppers Cooking

 

Drain any additional oil then mix in dry bread crumbs/cracker crumbs, salt, and pepper.

Next add in the can of condensed tomato soup and mix thoroughly.

 

Stuffed Bell Pepper Mixture

Stuffed Bell Pepper Mixture



Then stuff peppers with the completed mixture and place upright in a baking dish.

Stuffing the Bell Peppers

Stuffing the Bell Peppers

 

Finally bake covered for 45 minutes then uncovered for an additional 15 minutes.

 

Stuffed Bell Peppers

Stuffed Bell Peppers

 

Stuffed Bell Peppers

A hearty southern stuffed bell pepper recipe.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Dish
Cuisine: American
Keyword: bell peppers, dinner
Servings: 6
Author: Cats’ N Bearz

Equipment

  • Baking dish
  • skillet
  • Spatula

Ingredients

  • 6 Large Bell Peppers stem and seeds removed
  • 1 lb Italian sausage
  • 1 lb Potatoes
  • 1 Cup Coarse dry bread crumbs or cracker crumbs
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tbsp Chopped onion
  • 10.5 oz Condensed Tomato Soup (can)

Instructions

  • Cook bell peppers for 5 minutes in boiling sparkling water in order to keep color of bell peppers bright. If you don’t have any sparkling water you can cook in tap water. Drain and set to the side.
  • Cook Italian sausage and potatoes on Medium until almost done then add onions and cook for additional 5 minutes.
  • Drain any additional oil then mix in dry bread crumbs/cracker crumbs, salt, and pepper.
  • Next add in the can of condensed tomato soup and mix thoroughly.
  • Then stuff peppers with the completed mixture and place upright in a baking dish.
  • Finally bake covered for 45 minutes then uncovered for an additional 15 minutes.
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"The story of 3 kids, 1 dad, and 1 mom exploring and navigating the world & everything in it; all the while trying not to chicken chop each other..."

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