Spicy Sausage Stuffed Pepper With Poached Eggs

Time to Cook: 
30 min
Time to Prepare: 
15 min
Number of Servings: 
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When you're looking for something economical to make with what you have in your pantry, this recipe easily fits the bill-rice, a bit of sausage,and some peppers are really all you need to create a filling, flavourful dinner. You can change things up by using mild Italian or even fresh chorizo if you want some spice. The eggs can be poached or fried, but you do want some of that creamy yolk to drip onto the rice. Served with a bright fresh green salad, you'll have a dinner that's not only fairly cheap to make, but tasty as well.

Easy, economical and delicious


1/2 cup long grain rice

1/2 onion, minced

1/2 tsp smoked paprika, heaping

2 garlic cloves, sliced into chips

250 g Italian sausage, removed from the casing

1 1/4 cups chicken stock

1/2 tomato, chopped

2 Tbsp fresh parsley, chopped finely

2 green onions, minced

4 small to medium sized sweet peppers

4 poached eggs


1. Chop off the top of each of the peppers. Cutting around the stem, reserve the tops to dice up and add to the rice. Remove the seeds and ribs of the peppers and set aside.

2. In a large, deep skillet, warm up a bit of olive oil over medium heat and saute the onion for about 2-3 minutes, until it's clear and cooked through, but not browned. Add the red pepper and garlic, continuing to saute for a few minutes.

3. Push the vegetables to the side of the skillet. Crumble the sausage into the pan and saute until the meat is no longer pink. Turn your oven on to about 375 F.

smoked paprika

4. Sprinkle the paprika over the sausage and vegetables, stirring and sauteing for about a minute or two to bring the flavours together. Pour in the chicken stock, stirring to bring up any brown bits on the bottom of the pan, turn the heat down to low, and cover with a lid. Simmer the rice for 15-20 minutes, until the liquid is absorbed and the rice is fluffy. Let cool slightly and then stir in the fresh parsley, chopped tomato, and green onion.

spicy sausage rice

5. While the rice is cooking, wrap each of the reserved peppers in foil and bake in the pre-heated oven for about 10-15 minutes until softened, but still slightly crisp so they hold their shape. Remove from the oven and let cool slightly. Turn the oven down to 350 F.

roasted pepper

6. Stuff each pepper with about 1/3 the cooled rice. Place the peppers in a baking dish and place in the oven for about 8-10 minutes to heat them through.

7. While the peppers are cooking, poach the eggs. You could, if you wish, fry the eggs instead.

8. Serve each stuffed pepper topped with an egg.

sauage stuffed pepper and poached egg


Sausage rice recipe adapted from Gordon Ramsay