The first time Nana had this recipe, it was a gift from a friend.  She quickly got the recipe and has used it for many years.  She uses it to stuff yellow squash as well as bell peppers.

  • 4 bell peppers
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • ½ cup diced onion
  • 1 tablespoon butter
  • 1 pound of browned breakfast sausage
  • 1 cup cooked rice
  • ½ cup Cheese Whiz
  • 1 cup grated cheese (cheddar or Colby Jack)
  • Cut peppers in half from top to bottom and remove stem and seed.  Rub inside and outside with olive oil.  Season with salt and pepper. Place on a hot grill for 2-3 minutes on each side.  Set aside and make stuffing.
  • In a heavy skillet over medium heat, sauté onions in butter until soft. Add remaining ingredients except for grated cheese.  Stir and mix well.
  • Stuff mixture into each grilled pepper, then place onto a 9×13 pan. Top each with grated cheese.
  • Bake in a 400-degree Fahrenheit oven until cheese melts and peppers are heated through.