Stuffed Peppers

Your summer garden peppers never tasted so good as when they're stuffed with our Purnell's Original Country Sausage (Medium). It's Gooo-od!


Cut the stem ends off peppers; seed them. Parboil for 5 minutes. Invert and drain.

Combine onion, garlic and sausage and cook over medium heat until sausage browns. Drain. Add rice, parsley, consommé and seasonings. Blend well, stuff peppers and place in greased baking dish. Mix crumbs with butter and sprinkle on peppers.Pour the V-8 juice in pan around peppers.

Bake at 350ºF for 40 minutes. Serve with the hot tomato sauce.

Serves 6.


  • 1 1/4 lbs. Purnell’s O
  • 1 clove garlic, crushed
  • 2 tbsp finely minced parsley
  • 1/4 tsp black pepper
  • 1 cup soft bread crumbs
  • 3/4 cup V-8 Juice
  • 3 tbsp finely chopped onion
  • 2 cups cooked rice
  • 1/2 tsp oregano
  • 3/4 cup beef consomme
  • 3 tbsp melted butter
  • 1 1/2 cups hot tomato sauce

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