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Close up photo of a pan of green peppers that have been hollowed out and stuffed with wild rice, mushrooms, and sausage.
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4 from 3 votes

Wild Rice and Sausage Stuffed Peppers

I love wild rice. These Wild Rice and Sausage Stuffed Peppers are a little bit of work, but with a huge flavour payoff. Great for make-head meals, too!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Gluten-free
Servings: 4 people
Calories: 424kcal
Author: Marie Porter


8 inch square glass dish


  • 4 green bell peppers*
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 8 oz sliced mushrooms of choice We use Baby Bella
  • 3 garlic cloves pressed
  • 12-16 oz sausage chub
  • 3 cups fresh baby spinach ripped up
  • 2 cups cooked wild rice
  • 1 tablespoon finely chopped sage
  • salt and pepper
  • 1 cup chicken stock or broth


  • Preheat oven to 350 F
  • Carefully slice the tops off each of the bell pepper, scoops seeds out and discard. Arrange seeded peppers in a small baking pan – I use an 8 x 8″ square brownie pan.
  • Saute onion, mushrooms, and garlic until vegetables are soft.
  • Add sausage meat, continue continue cooking – breaking up sausage into small bits – until sausage meat is browned.
  • Add spinach, cooking until spinach is well wilted. Stir in wild rice and sage, season with salt and pepper to taste.
  • Stuff filling into peppers, arrange any extra filing in between peppers. Pour chicken broth over peppers.
  • Bake for about 40 minutes, serve hot!


* We like our stuffed peppers warm but crispy. For softer stuffed peppers, cook seeded peppers in boiling water for about 5 minutes, and drain well before stuffing.


Calories: 424kcal | Carbohydrates: 31g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 686mg | Potassium: 920mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2614IU | Vitamin C: 107mg | Calcium: 62mg | Iron: 3mg