Brown Rice and Veggie Stuffed Peppers




Total Time: 1 hr, 10 mins

Prep Time: 15 mins

Cook Time: 55 mins

Yield: 4 servings

Dish Size: 1.5 Quart





  • 2 tsp olive oil
  • 2 links Italian-style smoked chicken sausage (6 ounces), diced into ½-inch pieces
  • 1 ½ cups chopped mushrooms
  • 1 medium zucchini, chopped into ½-inch pieces(about 2 cups)
  • 6 ounces fresh baby spinach, or 3 ounces frozen chopped spinach, thawed and drained
  • ¼ tsp salt
  • ¼ tsp crushed red pepper flakes, optional
  • ½ tsp lemon zest
  • 1 tbsp lemon juice
  • 1 ½ cups cooked instant brown rice
  • 4 bell peppers
  • 1 ½ cups marinara sauce





  1. Preheat oven to 375 degrees.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add the mushrooms and cook for 1 minute. Add the zucchini and sausage and cook until vegetables have softened and sausage begins to brown, about 3 minutes more. Add the spinach, salt, red pepper flakes, and zest and cook until spinach is just wilted; remove from heat.
  3. Add lemon juice, 2 tablespoons of water, and cooked rice.
  4. Cut the very top off each of the peppers, and remove the seeds and stems inside.
  5. Pour marinara in the bottom of a 1.5-quart temp-tations® baker. Place peppers in the sauce and divide the rice mixture between the 4 peppers, packing peppers completely with the filling.
  6. Cover dish tightly with foil and bake for 45 minutes. Uncover and cook 10 minutes more.  Serve peppers with the marinara spooned over the top.


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