Description

Think cozy fall evenings wrapped in golden cheese and sweet-savory magic. These stuffed peppers bring together caramelized onions, juicy sausage, hearty rice, earthy kale, and a surprise pop of diced apple for autumn sweetness. Crowned with melty cheese, they’re comfort food that feels nostalgic yet fresh. Perfect for family dinners, meal prep, or when you want your kitchen to smell like a hug.

Ingredients

Scale

4 bell peppers, halved & seeded
½ lb ground sausage (or chicken sausage, lentils, plant-based)
1 large onion, thinly sliced
1 cup cooked brown rice (swap quinoa/couscous)
1 cup chopped kale (or spinach/chard)
1 small apple, finely diced (Honeycrisp or Gala)
1 tbsp olive oil (or butter)
1 cup shredded cheese (mozzarella, Gruyère, or pepper Jack)
Salt & pepper to taste

Instructions

Prep: Heat oven to 375°F (190°C). Oil & season pepper halves; arrange in baking dish.
Caramelize onions: Cook in oil + pinch salt, medium-low, 15–20 min until golden. Optional: splash balsamic at end.
Cook sausage: Add to onions, break apart, brown 5–7 min.
Mix filling: Stir in kale, apple, rice. Season well.
Stuff peppers: Fill generously, top with cheese, drizzle with oil.
Bake: 25–30 min until peppers are tender and cheese golden.

Notes

If peppers wobble in the dish, nestle them with crumpled foil.

Prep Time: 15 min
Cook Time: 30 min

Nutrition

Calories: 440 Cal
Fat: 26g
Carbohydrates: 28g
Protein: 25g