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Unstuffed Peppers with Sausage, Rice, and Cheddar Recipe

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3.9 from 15 reviews

This hearty Unstuffed Peppers recipe offers all the flavorful elements of classic stuffed peppers without the hassle of stuffing. Ground hot breakfast sausage, bell peppers, and rice simmer together in a savory tomato sauce, then topped with melted sharp cheddar cheese for a comforting, one-skillet meal perfect for weeknight dinners.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1 pound hot breakfast sausage
  • 1 medium onion, chopped
  • 2 bell peppers, roughly chopped into 1-inch pieces
  • 2 cloves garlic, minced

Tomato and Rice Components

  • 3 ounces tomato paste
  • 10 ounces Rotel (undrained)
  • 8 ounces tomato sauce
  • 1 cup uncooked long-grain white rice

Liquids and Seasonings

  • 1.5 cups chicken broth
  • 1 teaspoon salt (to taste)
  • 1 teaspoon black pepper

Cheese

  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Cook the sausage: Place the hot breakfast sausage in a large, deep 10-12 inch broiler-safe skillet over medium heat. Break up the sausage as it cooks and allow it to brown completely. Drain excess grease if necessary.
  2. Sauté onions and peppers: Add the chopped onion and bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for about 1 minute to release their flavors.
  4. Combine rice and liquids: Add the uncooked rice, undrained Rotel, tomato sauce, chicken broth, black pepper, and about half of the salt. Mix thoroughly to combine all ingredients.
  5. Simmer the mixture: Bring the skillet contents to a simmer, then lower the heat to low and cover the skillet with a lid.
  6. Cook rice: Let it cook until the rice is tender and most of the liquid has been absorbed, checking around 18 to 20 minutes.
  7. Adjust liquid if needed: Taste the rice; if it remains firm and the skillet looks dry, add 1/4 cup of broth or water, cover again, and continue cooking for a few more minutes.
  8. Mix in cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and incorporated.
  9. Broil the top cheese layer: Sprinkle the remaining cup of cheese evenly over the top of the mixture. Place the skillet under the oven broiler for 4-6 minutes until the cheese melts and turns lightly browned.

Notes

  • This recipe uses a broiler-safe skillet to allow for final broiling—cast iron skillets work well.
  • Adjust the heat or type of sausage for milder or hotter versions.
  • Ensure the rice is fully cooked by adding more broth or water if it dries out before tender.
  • Rotel provides a subtle heat and tomato flavor; substitute with diced tomatoes and diced green chilies if unavailable.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mydishspace.com/unstuffed-peppers-with-sausage-rice-and-cheddar-recipe/