Take Two: Sausage and Rice Stuffed Peppers

If you have a small family like I do, then you are probably used to eating leftovers, especially if you follow online recipes.  It seems most are designed to feed a family of six or more.  Leftovers can be great, but eating the same meal time and time again can be tiring.  Don’t get me wrong, I am a huge fan of making plenty of extras, but I am not a fan of eating the same meal more than once a week.  The trick is to find a way to reuse the dish without feeling like you’ve reused it.

Remember that Hot Italian Sausage and Rice Casserole we featured earlier this week?  It made a hearty lunch for us yesterday, but today we want to eat something a little different.  Since I only used a small amount of the pepper to make this, I am going to use the rest to bake the leftovers in and top it with a healthy amount of cheese.

Since I stay at home with my son during the days, I am having this for lunch, but it would also make a great and easy dinner.  You could even assemble this ahead of time and throw it in the oven when you get in.  Do whatever you need to do around the house for 45 minutes and then dinner will be ready!


  • 1-11/2 cups Hot Italian Sausage and Rice Casserole
  • ½ bell pepper sliced vertically and hollowed.
  • ¼ cup sharp cheddar cheese, shredded
  • Pam or other non-stick spray



Preheat the oven to 375 degrees.

Spray the bottom of a small oven safe dish with non-stick spray.



Before placing the pepper half into the dish, make sure the bottom is flat enough to keep it steady during the baking and movement from the counter to the oven.  I had to cut a small amount off the bottom of my orange pepper to ensure it was flat enough.  Just be careful not to cut all the way though!


Carefully stuff the pepper with as much of the casserole mix as you can.  It can be heaping over the top of the pepper since it will sink some in the baking process.



Top with the shredded cheese and press the cheese in slightly to secure it in place.

Place in the center rack of the oven and bake for 45 minutes.  The mixture will be bubbly and the cheese will be melted and browned when it is ready.

Remove and let rest for 5 minutes before serving.  Be careful if you are transferring the pepper from the dish you cooked it in, it will be much softer and can fall apart easily.  Serve hot.  Great when paired with a lightly dressed salad or a side of roasted veggies!


What did you think of this recipe?  What do you think of leftovers in general?  Do you have a lot of them at your house?  What do you do to use them up?  Comments and questions are welcomed below!

One thought on “Take Two: Sausage and Rice Stuffed Peppers

  1. This combines all of my favorites, and it looks like it would be simple to make! I am going to try this after my next grocery shop, and I will let you know how it works out!


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