Nashville Hot Sausage Stuffed Peppers

A Spicy, Cheesy Comfort Dish Starring Prairie Fresh®

There’s something undeniably satisfying about a dinner that’s both comforting and a little bold—and these Nashville Hot Sausage Stuffed Peppers check every box. Sweet bell peppers, creamy melted mozzarella, and a hearty filling featuring Prairie Fresh® Nashville Hot Pork Sausage… it’s a flavor explosion in the best way.

This post is sponsored by Prairie Fresh®, a brand I love and am proud to partner with. Their pork is farm-raised in the USA and known for its high quality and exceptional taste. When I got my hands on their Nashville Hot Pork Sausage, I knew I had to turn it into something special—and these stuffed peppers are just that.

Whether you're serving them for a cozy weeknight dinner or meal prepping for the week ahead, this recipe is hearty, easy, and oh-so-delicious.

Ingredients:

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 lb. Prairie Fresh® Nashville Hot Pork Sausage

• 1 (14 oz) can of roasted diced tomatoes (with juices)

• 2 cups freshly shredded mozzarella cheese, divided

• 1 cup cooked rice

• Salt & pepper to taste

• 4 bell peppers (any color), tops cut off & seeds removed

• Olive oil

• Fresh basil leaves for garnish

Instructions:

1. Sauté the aromatics. In a large skillet or pot, heat 2 tablespoons of olive oil. Add in the diced onions and cook until tender and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Brown the sausage. Add the Prairie Fresh® Nashville Hot Pork Sausage. Using a meat masher or wooden spoon, break it into small pieces and cook until browned through.

3. Add tomatoes. Pour in the can of roasted diced tomatoes (with all those juicy bits!) and stir well.

4. Stir in the rice & season. Add the cooked rice to the mixture and season with salt and pepper to your liking.

5. Add the cheesy goodness. Remove from heat and fold in 1 cup of mozzarella cheese until melty and combined.

6. Prep your peppers. Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a baking dish with olive oil and place the peppers upright inside.

7. Fill ‘em up. Carefully spoon the sausage mixture into each pepper. Top with the remaining 1 cup of mozzarella cheese.

8. Bake! Tent the dish with foil and bake in a preheated oven at 350°F for 30 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is golden brown and bubbling.

9. Garnish & serve. Top each pepper with a fresh basil leaf and serve hot.

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Where to Find Prairie Fresh Pork Sausage

Curious where you can get your hands on the most delicious pork sausage? Check out this link and find a retailer near you HERE.

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Final Thoughts

I love working with high-quality, flavor-forward ingredients, and Prairie Fresh® makes it easy to elevate everyday dinners into something crave-worthy. This is one of those recipes you’ll want to make on repeat—especially if you love a little heat.

If you give this one a try, be sure to tag me @491westmainst and let me know how it turned out!

Summer Vegetable Soup

If sunshine had a flavor… this would be it. 🌞

This Summer Vegetable Soup is cozy and fresh—light enough for warm days, but hearty enough to fill you up. And the best part? We’re bringing it full circle by using homemade vegetable stock made from the scraps of the last week’s vegetable prep. If you saw my prep video last week on Instagram, you know exactly what I’m talking about.

Yup—those leftover carrot tops, onion ends, and celery trimmings? They’ve been simmered down into the rich, golden base for this soup. Zero waste, full flavor. If you want to learn how to make your own, I’ve got a full Stock Making Guide that takes out all the guesswork.

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Ingredients

• 1 Leek, chopped

• 2 Carrots, sliced into rounds

• 1 Stalk of Celery, diced

• 2 Cloves of Garlic

• 1 (14oz) Can of Diced Tomatoes (with juices)

• 1 Zucchini, diced

• 1 Yellow Squash, diced

• 3 Yukon Gold Potatoes, diced

• 6–8 Stalks of Asparagus, chopped

• 6 Cups of Homemade Vegetable Stock (or store-bought)

• 2 tsp Salt

• ½ tsp Cracked Black Pepper

• 1 Tbsp Dried Oregano

• ½ tsp Dried Basil

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Optional Flavor Boosts

Want to turn the volume up a bit? Try adding:

• 1 tsp Smoked Paprika – for a gentle smoky depth

• 1 tsp Fennel Seeds – gives a subtle sweetness and pairs well with the leek

• Red Pepper Flakes – if you want a little summer heat 🌶️

• Fresh Thyme or Parsley – stirred in at the end for a bright, herby finish

• Parmesan rind – toss one in while it simmers (optional if you’re not vegan)

• A squeeze of lemon at the end for brightness.

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Instructions

1. In a large Dutch oven, drizzle a bit of olive oil over medium heat. Add chopped leeks, carrots, and celery. Sauté for 5–7 minutes until softened. Then add in the minced garlic and stir for 30 seconds.

2. Stir in diced tomatoes with their juices, zucchini, squash, potatoes, and asparagus.

3. Pour in vegetable stock and bring to a gentle boil.

4. Add salt, pepper, oregano, basil, and any additional spices you’re using. Reduce heat to a simmer and cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.

5. Finish with a squeeze of lemon juice for brightness.

6. Taste and adjust seasoning if needed. Serve hot with crusty bread or grilled cheese.

   

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Why This Soup Hits Different

This isn’t just a good-for-you soup—it’s a good-for-the-earth soup. Using homemade stock made from veggie scraps is one of my favorite kitchen habits. It’s sustainable, flavorful, and kind of magical. What starts as “trash” ends up being the thing that brings the whole soup together.

Make this on a Sunday and enjoy it all week—just store it in the fridge and reheat as needed.

Let me know if you try it, and don’t forget to check out my Stock Making Cheat Sheet!

Summer Corn Chowder

If there’s one thing that screams summer, it’s fresh corn. And what better way to celebrate it than with a big pot of creamy, cozy Summer Corn Chowder?

This week for Soup Sunday, I’m sharing a version of my classic corn chowder — but with a few sunny tweaks. We’re skipping the spicy heat and inviting in a rainbow of diced bell peppers, carrots, and celery for extra flavor and crunch. It’s still everything you love: rich, hearty, and packed with the sweet taste of summer corn — but mellow enough for everyone at the table.

Whether you’re gathering for a backyard cookout or just craving a bowl of summer comfort, this chowder is about to be your warm-weather go-to.

Summer Corn Chowder Recipe

Ingredients:

• 1 Tbsp Olive Oil

• 1 Tbsp Butter

• 1 small Yellow Onion, diced

• 2 Carrots, diced

• 2 stalks Celery, diced

• 1 Red Bell Pepper, diced

• 1 Yellow Bell Pepper, diced

• 4 Cups Corn Kernels (fresh is best — about 4–5 ears)

• 3 Cups Yukon Gold Potatoes, diced

• 4 Cups Chicken Broth (or vegetable broth for a vegetarian option)

• 1 Cup Heavy Cream

• 1 Cup Whole Milk

• Salt & Pepper, to taste

• Chives or Parsley, for garnish

Instructions:

1. In a large Dutch oven or stockpot, heat olive oil and butter over medium heat.

2. Add the diced onion, carrots, and celery. Sauté until the onion is translucent and the veggies begin to soften, about 5–7 minutes.

3. Stir in the diced red and yellow bell peppers and cook for another 2–3 minutes.

4. Add the fresh corn kernels and diced Yukon gold potatoes. Season generously with salt and pepper.

5. Pour in the chicken broth and add in two corn cobs (if you’re using fresh corn) and bring everything to a simmer. Cook for about 15–20 minutes, or until the potatoes are fork-tender. Give the mix a few pumps with an immersion blender to give it the chowder consistency.

6. Stir in the heavy cream and milk. Let the chowder warm through without boiling.

7. Taste and adjust the seasoning if needed.

8. Ladle into bowls, top with fresh chives or parsley, and serve!

   

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New Favorite: Stackable Soup Bowls from Kook 🍲

I have to tell you about the bowls you’re seeing in this week’s Soup Sunday! I’ve been using this beautiful stackable bowl set from Kook — and honestly, they’re a soup lover’s dream.

They’re perfectly sized, keep my chowder nice and warm, and (bonus!) they stack neatly in the cabinet — no more leaning towers of mismatched bowls. The quality feels amazing, and they look so pretty on the table too.

Even better? Kook is this week’s sponsor of Soup Sunday, and they’ve given me a 5% discount code just for you! 🎉

Buy your set HERE

Trust me — your soup (and your cabinets) will thank you.

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Why You’ll Love This Version

• Not spicy — family-friendly and cozy without any heat.

• Veggie-packed — carrots, celery, and bell peppers bring color, crunch, and a boost of fresh summer flavor.

• Customizable — want it dairy-free? Swap in coconut milk. Need a vegetarian version? Easy — use veggie broth.

• Fresh Corn Magic — nothing beats that juicy pop of sweet summer corn.

This Summer Corn Chowder is basically sunshine in a bowl. Pair it with some crusty bread or a bright summer salad, and you’ve got an easy, satisfying meal that hits the spot all season long.