Brown Rice & Sausage Stuffed Green Peppers (gluten-free & dairy-free)

The first day of summer! It’s time for all those wonderfully delicious fresh fruit and veggies! And all at great prices if you buy it local! Green peppers were like 3 for $1 so…. the first thing that popped into my head was stuffed peppers! YUM! Now your typical stuffed pepper has tomato sauce and ground beef……2 things that I don’t eat. I wanted to keep these healthy, allergy friendly and still tasty, so I just thought, what sounds good? We don’t eat the pepper shell, hubby doesn’t like it and for some reason green peppers give me the worst indigestion!? Weird huh? I love the taste and the crunch, so I stuck some chopped up sweet bell peppers in, and then I still get the wonderful colors and flavors! I went with brown rice, but you could use white or wild rice. I went with sausage, but next time I’m gonna try ground turkey. I just used what i had on hand! LOL  And i added some corn for more crunch and color! These were……amaaazing! And really pretty easy to make. If you nuke the peppers in the microwave first you can cut down on the baking time so these only take 30 minutes! Not bad huh?! Oh, and I said these were dairy free……and actually I splurged and used real cheese this time, but to make it dairy free just use soy cheese and there ya go!  Anyhow… these were definitely a winner in our house! Enjoy! 🙂

Brown Rice & Sausage Stuffed Green Peppers (Printable Version)


1 cup brown rice

2 large green bell peppers

1/4 cup large sweet onion, diced

1/4 cup mixed bell peppers, diced

1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste

1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese


Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8×8 inch baking dish. Cook in the microwave for 5 minutes. Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned.  Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shells. Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted and lightly browned.



  1. Reblogged this on cyclingwithanattitude and commented:
    Ummm looks yummy and healthy.

  2. Rita Said:

    I bet it would be good with ground chuck or sirlion too.

    • NutMeg Said:

      It is! That’s what i used to use but now i don’t eat red meat. 🙂

  3. Patricia camp Said:

    Looks very good gonna try tomorrow. thank you!

  4. carrie Said:

    it cant be dairy free is it has cheese in

    • NutMeg Said:

      I know! I splurged and used real cheese even though I shouldn’t! You can easily omit the cheese or use soy cheese instead to make it truly dairy free! 🙂

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