Sausage Stuffed Peppers Recipe

These Sausage Stuffed Peppers are a hearty, flavor-packed dinner that’s as satisfying as it is simple to make. Juicy bell peppers cradle a savory filling of spiced sausage, tender rice, and melted cheese, creating a perfect balance of textures.

With just 20 minutes of prep and 40 minutes in the oven, you’ll have a comforting meal that’s both wholesome and indulgent. The smoky aroma wafting from the oven will have everyone eagerly waiting at the table.

Each bite delivers a burst of rich, savory flavors complemented by the sweet, slightly charred peppers. This dish is a crowd-pleaser, offering six generous servings that are perfect for family dinners or meal prep. The melty cheese topping adds a gooey, irresistible finish, while the hearty filling ensures you’ll feel fully satisfied. It’s a classic American comfort food that’s sure to become a regular in your rotation.

Ingredients for Sausage Stuffed Peppers

• 6 large bell peppers (any color, tops sliced off and cored)
• 1 Tablespoon olive oil
• 1/2 cup chopped yellow onion (about 1/2 medium onion)
• 1 pound uncooked Italian sausage (removed from casings)
• 1 cup (120g) chopped mushrooms (optional)
• 3 garlic cloves, minced
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1 teaspoon fresh chopped parsley (or 1/2 teaspoon dried), plus extra for garnish
• 1 teaspoon fresh chopped basil (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup (120ml) chicken broth
• 1 and 1/2 cups (190g) shredded cheese, divided (use your favorite melting cheese)
• 1 and 1/2 cups (about 300g) cooked rice or quinoa (brown rice/quinoa blend works well)

Step-by-Step Instructions

1. Prep the peppers: Slice 1/4 inch off the tops of the peppers and remove the cores and seeds. Place them cut side up in a greased 9×13-inch baking dish or similar-sized pan.
2. Preheat the oven to 375°F (191°C).
3. Make the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the sausage, mushrooms (if using), garlic, oregano, parsley, basil, salt, and pepper. Cook, breaking up the sausage with a spoon, for 6-7 minutes until almost fully cooked. Carefully spoon out excess grease, if needed.
4. Stir in the chicken broth and cook for 2 minutes. Remove from heat and mix in 1 cup of cheese and all the cooked rice or quinoa.
5. Stuff the peppers: Spoon the filling into each pepper, packing it to the top.
6. Optional step: Pour about 1 inch of warm water into the bottom of the pan around the peppers to keep them moist while baking.
7. Bake covered: Place the dish in the oven and bake for 35-38 minutes, or until the peppers are nearly fork tender.
8. Add the remaining cheese: Remove the dish from the oven, sprinkle the peppers with the remaining 1/2 cup of cheese, and return to the oven. Bake uncovered for 5 more minutes until the cheese is melted and bubbly.
9. Garnish and serve: Sprinkle with additional parsley if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
10. Store leftovers: Cover and refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or bake at 300°F (149°C) for 20 minutes until warmed through.

Perfect Pairings: Serving Suggestions

These Sausage Stuffed Peppers are a hearty meal on their own, but they pair wonderfully with a simple side salad or garlic bread for a complete dinner. For a lighter option, try serving them with steamed green beans or roasted asparagus. A dollop of sour cream or a drizzle of balsamic glaze can add a creamy or tangy twist to each bite.

Customize It: Recipe Variations

Feel free to get creative with this recipe! Swap Italian sausage for ground turkey or beef for a different flavor profile. Add diced tomatoes or spinach to the filling for extra veggies. If you’re gluten-free, ensure your sausage and broth are certified gluten-free. For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.

Save Time: Prep Ahead Tips

To make this recipe even quicker, prep the filling a day in advance and store it in the fridge. You can also cook the rice or quinoa ahead of time. When ready to bake, simply stuff the peppers and pop them in the oven. This is a great way to streamline dinner prep on busy nights!

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge, then microwave or bake at 300°F (149°C) for 20 minutes until warmed through. Cover with foil while baking to prevent the peppers from drying out.

Pro Tips: Equipment Guidance

A 9×13-inch baking dish works perfectly for this recipe, but a cast iron skillet is a great alternative if you prefer a rustic presentation. Use tongs to handle the peppers when transferring them to plates—they’ll be tender and easier to manage. A sharp knife and sturdy spoon are essential for prepping the peppers and filling them neatly.

Sausage Stuffed Peppers Recipe

Neha

These Sausage Stuffed Peppers are a hearty, flavor-packed dinner that’s as satisfying as it is simple to make. With just 20 minutes of prep and 40 minutes in the oven, you’ll have a comforting meal that’s both wholesome and indulgent.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Course Dinner

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 6 large bell peppers (any color)
• 1 Tablespoon olive oil
• 1/2 cup chopped yellow onion (1/2 of a medium onion)
• 1 pound uncooked Italian sausage (removed from casings)
• 1 cup chopped mushrooms (optional)
• 3 garlic cloves, minced
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1 teaspoon fresh chopped parsley (or 1/2 teaspoon dried), plus more for garnish if desired
• 1 teaspoon fresh chopped basil (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup chicken broth
• 1 and 1/2 cups shredded cheese, divided
• 1 and 1/2 cups cooked rice or quinoa (I use a brown rice/quinoa blend)

Instructions

 

• Prep the peppers: Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13-inch dish is a great size for this recipe. A cast iron skillet could work too.
• Preheat oven to 375°F (191°C).
• For the filling: Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
• Spoon filling into each pepper, filling all the way to the top.
• Optional, but helps keep the peppers moist as they bake—pour about 1 inch of warm water into the bottom of the pan around the peppers.
• Bake, covered, for 35-38 minutes or until the peppers are nearly fork tender. Remove from the oven, and evenly sprinkle the peppers with the remaining cheese. Return to the oven, uncovered, and bake for 5 more minutes.
• Sprinkle with additional parsley or other herb, if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
• Cover and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300°F (149°C) oven for 20 minutes or until warm in the center.

Keyword bell peppers, comfort food, Italian recipe, sausage, stuffed peppers

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