These Amish Sausage Stuffed Green Peppers are an easy dinner to highlight fresh summer produce. Full of hearty and comforting flavors, the freezer-friendly meal appeals to both children and adults for a simple dish that brings family together around the table!
Almost 10 years ago, shortly after we moved to Madison, our next door neighbors started routinely gifting us with big bags of fresh produce during the summer months. We were obviously the new, young couple in the area, straight from the Big City, and completely naive when it came to gardening. We didn’t even have potted herbs at that point in our lives! Clearly Mrs. Peachey took pitty on us.
On one of these occasions, tucked inside a big bag of bell peppers that Mrs. Peachey handed me over the fence, I found her recipe for Stuffed Green Peppers. She probably realized that I wouldn’t have a clue how to utilize 30 ripe peppers without at least a little bit of guidance!
Mrs. Peachey was raised Amish, and she is one of the best home cooks that I have ever met! After a decade of living next door, we have been the lucky recipients of many loaves of Mrs. Peachey’s homemade bread, fresh cream pies, jars of apple butter, and 4-course dinners to nourish our growing family after each baby was born. The food is always made with love, it’s always comforting, and it’s always delicious!
After trying Mrs. Peachey’s Stuffed Green Peppers nearly a decade ago, I can honestly say that it’s still one of my family’s all-time favorites. The hearty filling is perfectly balanced by the light and crisp bell pepper, for a comfort food dinner that won’t weigh you down. As your gardens grow this season, and as the bounty at your farmer’s market continues to expand, I hope that you’ll take advantage of the fresh produce and give her recipe a try. It just might become a summertime tradition in your house as well, bringing you joy and feeding your family for decades to come!
Amish Sausage Stuffed Green Peppers
Prep 20 mins
Cook 30 mins
Total 50 mins
Author The Seasoned Mom
Yield 4 servings
- 4 green bell peppers, cut in half lengthwise and seeds and ribs removed
- 1 lb. bulk Italian sausage
- ½ t. salt
- 1/8 t. pepper
- ¼ t. oregano
- ¼ t. Italian seasoning
- ½ c. chopped onion
- ½ t. chili powder
- 1 ½ cups condensed tomato soup (NOT diluted)
- ½ c. shredded cheddar cheese
- ¾ c. cooked rice (I used a microwaveable pouch of brown rice)