Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan
Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan are one of my earliest and most popular recipes for stuffed peppers, and they freeze well too! And these stuffed green peppers have a lot of Italian sausage and cheese and not too much rice, so there is about 20 net carbs per pepper.
PIN Stuffed Green Peppers with Rice to make them later!
I’m a long-time fan of stuffed bell peppers, and I’ve made a lot of stuffed pepper varieties through the years. But what inspired me to create this recipe for Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan was finding an amazing sale on green peppers at the grocery store. I stocked up on peppers and let what I found in the fridge inspire the recipe.
At first I planned to make a meatless stuffed pepper with brown rice but when I found two links of turkey Italian sausage in the fridge. I couldn’t resist adding that to the mix. You could easily make this vegetarian by substituting sauteed mushrooms for the sausage. But please don’t skip the ground fennel and grated Parmesan added to the stuffing because that flavor combination is what makes these stuffed peppers so over-the-top good!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Ben’s Brown Rice (affiliate link), or other long-grain brown rice
- green bell peppers
- onion
- Olive Oil (affiliate link)
- Sweet Italian Sausage (turkey or pork)
- ground fennel (affiliate link)
- dried Greek Oregano (affiliate link)
- grated Parmesan cheese
- salt and fresh ground black pepper to taste
- grated mozzarella cheese
How high in carbs are the Stuffed Green Peppers with Rice?
If you make these stuffed peppers with Ben’s Brown Rice (affiliate link) like I did, the peppers have about 20 net carbs each.
How can you make stuffed green peppers with rice lower in carbs?
You could use more sausage and less rice if you want a stuffed pepper recipe that’s lower in carbs. Or check out Low-Carb and Keto Stuffed Pepper Recipes for lots more tasty ideas!
What sausage did I use for stuffed green peppers?
I prefer turkey Italian sausage for this recipe, but if you have a hard time finding that, pork Italian sausage will be fine.
Can you use other colors of peppers for this recipe?
Of course you can use another color of peppers for this recipe if the green ones don’t appeal to you!
How to make Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- I started by cooking one cup of Uncle Ben’s Brown Rice in my Zojirushi Rice Cooker (affiliate link), or follow package directions and cook the rice on the stove.
- Then barely slice off the bottom of each pepper so they stand up in the dish.
- Cut off stem end of the pepper, then remove seeds and membranes.
- Remove the stems, then chop up the pepper tops along with one large onion.
- Heat olive oil, then saute the peppers and onions for 3-4 minutes over medium-high heat.
- Remove peppers and onions, add more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner.
- Add the onions and peppers to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.
- Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.
- Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed.
- Cook the stuffed peppers at 375 F/190C for about 30 minutes.
- After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper.
- Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.
More Tasty Dinners with Peppers:
- Italian Sausage and Mini-Pepper Sheet Pan Meal
- Sausage and Peppers Casserole
- Air Fryer Sausage and Peppers
Weekend Food Prep:
Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan are a perfect recipe to double so you have some to refrigerate or freeze for later, so this recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan
Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan are one of my earliest and most popular recipes for stuffed peppers.
Ingredients
- 1 C uncooked long-grain brown rice (I used Ben's Brown Rice, but any long-grain rice will work.)
- 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
- 1 large onion, diced
- 1 T olive oil
- 8 ounces turkey Sweet Italian Sausage (see notes)
- 1/2 tsp. ground fennel
- 1/2 tsp. dried Greek or Turkish oregano
- 1/2 cup grated Parmesan cheese
- salt and fresh ground black pepper to taste
- 1/4 cup grated mozzarella cheese
Instructions
- Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
- Preheat oven to 375F/190C.
- Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds.
- Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
- Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice.
- Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned.
- Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
- Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors.
- Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
- 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 shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers.
- Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
- You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
Notes
Use any sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.
This recipe created by Kalyn when her market had a great sale on peppers!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 345Total Fat 15gSaturated Fat 5gUnsaturated Fat 8gCholesterol 84mgSodium 597mgCarbohydrates 23gFiber 3gSugar 5gProtein 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green and red bell peppers are low-carb and very nutritious, and these Stuffed Green Peppers with Rice are a great main dish for phase 2 or 3 of the South Beach Diet. To make a version that’s lower in carbs, use more sausage and less rice.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010. I used to make the Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan often for my father, and I’ll always think of sharing them with him whenever I make this. The recipe was last updated with more information in 2024.
122 Comments on “Stuffed Green Peppers with Rice, Italian Sausage, and Parmesan”
I have been making these for years (I originally printed off the recipe in 2010!). My husband and I are trying to go the low carb/keto route, and I tried making these with riced cauliflower instead of the brown rice. They turned out great and we couldn’t even tell the difference!
How fun hearing that! I love you have enjoyed them for so long, and also that the brown rice version was a winner. I need to try that myself.
This was absolutely delicious! Added some red pepper for a kick and boiled the rice in diluted chicken broth. Will definitely make again!
Glad you enjoyed!
I’ve made these several times – they’re delish! Looking to make these for my book club during the week and wanted to make the night before so I’m not too occupied in the kitchen when my guests are here.
Would you suggest making the filling the night before and then stuffing and baking the night of? Or fully preparing the night before and then just reheating? Thanks!
Hi MJ, So glad you have enjoyed them. I haven’t prepared them in advance like this so I am only guessing about what would be best. But if you have time I think preparing the stuffing ahead, then cutting the peppers, stuffing, and baking the night of the dinner would be best. Let me know how that works!
I have been making this recipe for several years now. So easy and delicious!
So glad you have enjoyed it!
I’ve probably made this 10 times over the last few years, and the whole family loves it. I always wonder if the 1c of rice is before cooking (2 cups cooked) or after it’s cooked (1 cup cooked). Which do you prefer/intend for this recipe?
It’s one cup of rice before cooking, since the first instruction is to cook the rice. But if you wanted to use less rice and more sausage, that could definitely be good. I’m so glad your family has enjoyed it!
BTW Kelly, I added “uncooked” to the ingredient note for rice just in case anyone else is wondering, thanks!
Another thing I do is I use barley instead of rice
Ok
Endless options for stuffed peppers. I like the idea of barley.
I always use yellow orange and red peppers I used to use green peppers all the time but not no more. I also do not blanch my peppers I make all my stuffing pour some sauce over the top of them add a little bit of beef broth to the bottom of the pan and bake them in the oven for about an hour at 350. I also cover them. I take the cover off about the last 15 minutes.
Do you cover the dish while baking?
No I don’t cover them.
I'm not a fan of green peppers. I always use the orange ones! Thank You for your recipe!
amazing recipe ! love it
I've made it four times now and loved it each time. Thanks so much!
So glad you are enjoying it!
I discovered this recipe years ago and have made it several times since. I use hot sausage to give it a kick. Delicious!
So glad you have enjoyed it!
I like to serve stuffed peppers with baked potatoes (Russet OR Sweet) and Cole Slaw. I hope this suggestion helps.
What would be a good side dish with these?
I find it hard to recommend menus for other people, because there's no way for me to know what appeals to you) but you could find some ideas for a vegetable to serve with this in the recipe index for Vegetables.
I had cracks in my green peppers so I just cut them up and tossed every thing in a casserole. Great taste
Good idea; glad you enjoyed it!
Loved these! I made them last night and my boyfriend, who originally protested the idea because he thought he didn't like stuffed bell peppers, LOVED them. I used 2 green and 2 red and both were awesome. The filling is also great to have by itself if you run out of peppers.
I'd highly recommend!
Thanks Dana! I love hearing that they won over the boyfriend!
Made these tonight and they were so delicious!! I served marinara sauce on the side and it was great. Thanks for the recipe!
The peppers will be best baked right before you serve them. If you need to cook ahead, I would bake slightly longer than the recommended time, put the dish (covered with foil) in the fridge, then let come to room temperature and finish baking when you eat.
Can i bake in the morning and keep on the counter and reheat at night for dinner?
Love this recipe, I can't wait to make it for my mom because she is just so healthy and was yelling at me because I made a fattening Chicken recipe yesterday -_-"
Meg, so glad you enjoyed the recipe!
Wow made these tonight for my boyfriend and I, they were absolutely delicious. Used bratwurst for the meat and threw in some italian bread crumbs. A perfect light and delicious summer dinner! Thanks a million!
Amanda, so glad you liked it. My version uses turkey Italian sausage, but I'm sure pork would also be delicious.
AMAZING. I made this last night and added a can of tomatos to the recipe. I had so much extra mixture left over that I went ahead and baked it in a corningware dish as a casserole. In the future, we will probably just cut up all the peppers and add to the mixture and bake as a casserole. YUM YUM. The usage of pork rather than beef added such a richness to the dish. Going in our menu planning rotation frequently!!
The recipe uses 1 cup of UNCOOKED rice. It seemed clear to me, since the first instruction is to cook the rice; sorry if it was confusing for you.
Can you please tell me if the rice measurement is cooked or uncooked? I think the directions are telling us to cook 1 cup of rice according to the package directions, which would mean the recipe yields more than 1 cup of cooked rice. Many thanks.
Making these tonight can't wait to try them !!! Thanks Kalyn !! =)
I think that's a fantastic idea. And everybody always likes the filling, even if they don't like peppers! Thanks for sharing.
These look fantastic. I always make extra stuffing, put stuffed peppers in pan, then put extra stuffing in pan around peppers. This way you don't need to trim the bottoms.
I added a head of cabbage to stuffing and used ground turkey in lieu of beef. C'est bon!
Sarah, small cubes of browned tofu, sauteed zucchini, chopped and sauteed cabbage?
Thank you so much for the recipe! I've made this one several times for friends and family and it's always a huge hit! I actually have some friends coming over who requested I make these but I recently chose to become a vegetarian. Do you have any suggestions to what I could put in mine instead of meat? I don't like mushrooms and that seems to be the only replacement I've seen.. Thank you again for the fantastic recipe!
I will be making them sunday 🙂 I guess the other option could be slicing them after I cook them but I just figured that would be more of a mess….I will be sure to let you know how they turn out!
Kristy, I really don't know how that would impact the cooking time, but just guessing I think it would not be that much shorter, maybe 10 minutes less. I do wonder if the filling will dry out if you stuff the peppers that way, let me know if you try it.
These sound AWESOME! if I slice the peppers vertically into fours and lay them like boats (similar to a potato skin boat) how long do you think I should cook them for?
I make something smiliar to this. I boil the peppers instead of having them raw, i also use spanish rice instead of regular rice. I also add salsa to the rice and also use ground beef or sausage. Than for on top i just use hunts tomato sauce and than i bake them
Found this on Pinterest and thought I would give it a try. I didn't have the fennel so I used a combo of greek oregano and basil. I also added an 8 oz can of tomato sauce to keep the mixture together….my kitchen smells divine! I hope that by keeping the peppers raw before stuffing them turns out becauseI usually parboil them first to soften before stuffing.
I will definitely let you know the outcome! And oh, I must have purchased smaller peppers because I have another pepper's worth of stuffing left over! But no worries….it's good enough on its own! 😉
Kelly, so glad you guys enjoyed the recipes!
Kalyn,
I found this recipe on pinterest and my boyfriend has been watering at the mouth for them. I made them tonight and they were so incredibly delicious, he even ate two 🙂 And I really loved that I could feel good about eating them seeing as how overall they are healthy!! Thank you!
Melissa, so glad you liked it, and I love that my recipes are helping you learn to cook!
Just want to tell you that I LOVE your recipe!! I tried it for the first time tonight and my husband and I thought it was delicious. I'm just learning how to cook, and the directions for your recipe were very well laid out. Thank you so much!
Christy, I am especially happy to hear that the one-year-old would eat it!
Thank you SO MUCH for this recipe!! I absolutely love green peppers, and forwarded this to my husband (the household cook) when you posted back in December. He has never liked stuffed peppers and put off making it until last week, and it was the biggest hit! We all loved them, and my one-year-old couldn't get enough of the filling, which is great since it has all the veggies in it. Thank you thank you thank you!!
I buy packages with 5 links that weight 19.5 oz, so two links would be just a little less than 1/2 pound. Good question, I will add that to the directions.
Found this on pinterest & they look/sound amazing! I've never tried stuffed peppers before & am a tad new to cooking…quick question (might be weird!)…for the sausage links…do you have any idea about how much 2 links would translate to oz. or lbs.? My store only seems to have 1 lb. packages :/
You could use Cauliflower Rice (there is a recipe on the blog, use the search bar.) Or, this is a Phase One Version of Stuffed Peppers.
I'm trying to think of a way to have this in Phase One, but can't think of what to substitute for the rice.
For those of you a bit more health-conscious, I used chicken instead of the sausage. I also used black beans as a sub for some of the rice. Cutting off the bottom to make it flat is a great idea.
Love the recipe and thanks so much for sharing. I stumbled upon your site via Pinterest. I'm making 12 of these tonight and definitely using brown rice and the mozzarella on top. Thanks for the inspiration. Merry Christmas! socalMom
Measure one cup of brown rice and then cook it following the directions on the package or using a rice cooker.
I cannot wait to make these tonite, but have a a question first…is it a cup of brown rice before cooking the rice, or a cup of cooked brown rice?? thanks
MaryEllen, what a great daughter you are. I would definitely bake before freezing, but for best results I would cook the stuffed peppers for a shorter time and then re-heat them by baking the rest of the time. You'd have to experiment a little to see how long they take to re-heat and then bake them that much shorter of a time. (I would thaw in the microwave on low or thaw in the fridge and then reheat.)
These look great. I freeze ahead meals for my dad that lives alone. Would u suggest freezing before baking or baking then freezing?
Reecea, so glad you guys enjoyed them. (And I love your name!)
Thanks for sharing this Stuffed Green Peppers recipe. I found it on Pinterest. Hubby and I had them for dinner last night. It is our new fav stuffed green pepper recipe. I give it 5 stars!
Looks wonderful, can't wait to try it!
Annie, sounds like you're a very smart new cook! Great idea.
I just made these, and to keep my awkwardly-shaped peppers upright, I sat them in a muffin pan for baking. I don't have a ramekin (new cook). Worked like a charm!
Brittney, so glad you enjoyed it. I think mushrooms would be great in this!
Hi Kalyn! I really loved your recipe. Everyone kept asking me 'where is the red sauce?' but I personally loved it without! The parmesan really brought everything together nicely and I appreciate this recipe. I am suggesting it in my own blog today. I made a few small changes (I could not find the fennel) and I used an extra sausage for a little bit more meat, but it was delicious! I added that to the 'yes' list of dinner ideas for me and the boyfriend! 😀 I plan on slicing up some mushrooms next time and adding them in with the mix!
Glad you liked it. And this is two comments in a row for this recipe from Pinterest; interesting!
i stumbled upon your blog from pinterest. made this a couple of weeks ago and even i thought it was delicious and i'm not a big fan of meats and sausages! super simple, yummy, and healthful. thank you!
Sarah, glad you enjoyed it. I'm addicted to Pinterest!
I found your recipe on Pinterest and tried it myself. It was amazing. I just blogged about it and linked back to you. http://sarahdawndesigns.blogspot.com/2011/10/pinterest-recipes-stuffed-bell-peppers.html
Jamie, so glad you enjoyed them. And I love Pinterest!
I found this recipe via Pinterest. I made them today and they were YUM!!
Johanna, was just thinking about you the other day! Glad this worked, will go check your version now.
Hi Kalyn – just wanted to say thanks for a great recipe – I made an almost vegan version – just a little cream cheese and some leftover nut roast – it was wonderful – it is posted on my blog today if you want to see how it looks
Danette, Greek or Turkish oregano is probably what you have unless it's labeled "Mexican Oregano." It's often labeled just oregano, I probably didn't need to be so picky about it!
I am not sure what Greek or Turkish oregeno is…would regular oregeno work or where can I buy Greek or Turkish Oregeno?
Melissa, I'm so glad you tried stuffed peppers, and I think a little tomato sauce served over it sounds great!
I really liked this but I couldn't resist serving it with a little pasta sauce drizzled on top. I'd never had stuffed green peppers before (yes, it's true). I've always intended to try them and it was your recipe that gave me the final boot. 😉
Tia, I love it when my timing is spot-on like that!
those look great! peppers were on sale this week for us too so I bought a bunch. Great timing!
I think stuffed pasilla peppers sound wonderful.
I cannot stand the taste of cooked green bell pepper, so make stuffed peppers with red or yellow bell pepper. I like hot pepper too so sometimes make stuffed pasilla peppers – they need to be sliced lenthwise and are a bit messy but flavorful. My father was a chef and he always blanched the peppers for a minute before baking, and he added a slice of cheese on top.
Susan, you're welcome. Glad you like it.
Thank You for the recipe!!!
Glor, thanks. Always glad to hear the recipe was a hit.
Kalyn, thanks for such a wonderful recipe. I made these stuffed peppers tonight … they are absolutely wonderful!!!! This is a keeper recipe … will be sharing on my blog, everyone should make these.
So so glad you enjoyed the memory.
Hi
I haven't made this for about 40 years. And when I did, I put tomato sauce over each one while baking.
Thanks for the trip down memory lane. We are so often chasing whatever is food du jour that we forget simple and familiar.
Kate, so glad you liked it. Yes, I'm sure red or yellow peppers will be fantastic (I just couldn't resist the green ones for $.50 each!)
I prepared these stuffed peppers for last Monday's dinner – they are delicious. Next time I'm going to try different color peppers – as I'm sure they will be equally good. This is my new favorite stuffed pepper recipe – much better than the beef, white rice, tomato sauce version I've been making for years.
Thanks Ronelle. I agree, this is my kind of meal.
Delicious Kalyn…a complete meal with a small salad on the side, what could be better?
ronelle
Healy, you're welcome. Hope you have fun making them.
Thanks! That sounds easy & delicious! 🙂
I love stuffed peppers but prefer red, yellow or orange ones as I find green ones harder to digest. When I did use them I always did parboil them first. Will have to try this recipe!
I just made these tonight. I have a guest staying with me, so I did half and half; meat and mushroom. It was perfect!
-Brianna
Hi Michelle,
We must have been commenting at the same time. No, the peppers are completely cooked, with maybe the tiniest bit of crunch, but not much. After all, they are cooking at 375F for 40-45 minutes, which is about as long as you'd cook roasted veggies of most types. I've tried it both ways (and you can certainly pre-cook if you want) but I greatly prefer stuffed peppers without the peppers being pre-cooked.
Thanks Karina, me too! I really like the Uncle Bean's Brown Rice for this kind of thing, it's not sticky at all so the rice is nicely separated into grains.
How do you get away with not precooking the peppers? Aren't they almost raw?
I usually drop them in boiling water for 10 minutes before stuffing – haven't tried skipping this step.
Going to try these after I figure out about the pre-treatment!
Stuffed peppers are always a treat. And I love brown rice in the stuffing.
TW, I know just what you mean. My own peppers in the garden are not only puny, but they're kind of long and skinny. These peppers from my market were beauties!
I've been longing to make stuffed peppers, but the ones from the farm can be a little "creative" in shape. Guess I'll just have to go for the full-figured variety in the store! I like the option of turkey sausage or mushroom.
Maya, that would be good (but not South Beach Diet friendly with potatoes and peas!)
Joanna, agreed! Sausage makes everything taste good.
Amerarab Wife, I like that thought!
Yum, stuffed peppers sound so good right now! They're like the transition from summer (peppers) to fall (rice and sausage and melty cheese).
I'm of the opinion that everything tastes better with sausage! So I adore the stuffing in this…the vehicle as well can't be beat. Gotta love peppers!
hey, you can stuff the bell peppers with a variation of potato,pea,and onion mixture.
nice photographs,made my mouth water.
thanks for the recipe.
Lidna (or is that supposed to be Linda?)
I hated them when I was a kid too! I remember when my mom made them I would eat the filling and not touch the pepper.
Now I slice into them and eat a bite of pepper with some filling on it. Love them!!
Hated, hated, hated stuff peppers growing up but am inclined to try some now. How do you eat them? Do you eat the filling first, then the pepper? Or remove the filling, cut up the pepper and eat it all together? Sounds yummy!
Kevin, so many good variations for stuffed peppers.
Mother Rimmy, glad you like the recipe. (And my peppers are puny, so you're doing something right.)
CJ, I've never tried millet, but it sounds interesting. I need to get some!
I just made stuffed peppers using millet instead of rice. Thought I'd give it a try and it was terrific.
I really like the additional fennel and oregano with the Italian sausage idea. They look fantastic!
Green peppers and kale are about the only veggies that grew in abundance in my garden. Your healthy stuffed peppers will make good use of them.
Patrice, I'm jealous that you have ripening peppers. My peppers are puny this year. Glad you like the sound of this; my dad loved it and so did I.
These look delicious, Kalyn! I luv stuffed peppers and have several peppers ripening in the garden right now so this will be great. Your recipe looks wonderful. Sometimes I like to slice my peppers in half lengthwise before stuffing them. You get more cheese on the stuffing that way 🙂 Thanks for the great recipe!
Thanks Maria (and Josh!) And you could make some vegetarian and some not, so these would be perfect for you guys!
Josh peeked over at the screen and said, those look good:) They sure do!