Peppers "Unstuffed"

Sometimes at the end of summer the remaining peppers in your garden may be no larger than a small plum. You can still make a great “un-stuffed” peppers dinner!

Peppers "Unstuffed"?  Yep - here is how it happened...

While prepping our Earthboxes for storage we harvested the last of the year's summer crop - some small green peppers that were still on the plants but no larger than a small plum.

They were too small to stuff and too many to use up before they started to get a little mushy. What to do? We simply turned them into a terrific casserole - an “un-stuffed” peppers casserole.

So, if you like stuffed peppers you're sure to like our “Peppers Unstuffed” too!

Peppers Unstuffed


3 large or 6 small chopped bell peppers (red or green)
9 oz. meatless Italian sausage chopped into bite-sized pieces (thaw first if frozen)
1 medium chopped onion
1 cup long-grain partially cooked rice
28 oz. can of coarse ground or crushed tomatoes
Panko bread crumbs for top garnish

How we make it

Spread ½ cup tomatoes on bottom of a 2 quart oven-safe casserole dish.

Reserve another ½ cup of tomatoes to place on top of casserole.

Mix all remaining ingredients in a large mixing bowl. Gently scoop into casserole dish.

Pour remaining ½ cup tomatoes on top and spread over the casserole.

Garnish with desired amount of Panko bread crumbs.

Bake at 350° for 35 minutes.

Serves 6

Per serving: Calories 41, Calories from Fat 1, Total Fat 0.1g, Saturated Fat 0.03g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 1mg Potassium 40mg, Total Carbs 9.08g, Dietary Fiber 0.4g, Sugars 0.79g, Protein 0.92g

Note: This recipe is so low-calorie and low-fat I almost wanted to add some just to make it more "believable". What a great way to enjoy summer's bounty!

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