Sausage Stuffed Peppers

I love making sausage stuffed peppers when I want a hearty, satisfying meal that’s packed with flavor. The tender bell peppers hold a savory filling that’s rich, comforting, and perfectly balanced. I find this dish ideal for family dinners or meal prep because it reheats beautifully and tastes just as good the next day.

Why You’ll Love This Recipe

I appreciate how this recipe combines simple ingredients into something incredibly flavorful. The peppers become tender in the oven while the filling stays juicy and well-seasoned.

I also enjoy how versatile this dish can be. I can adjust the spices, add vegetables, or swap grains depending on what I have on hand. It’s a reliable, comforting recipe that always feels satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large bell peppers
ground sausage
olive oil
onion, diced
garlic, minced
cooked rice
diced tomatoes
italian seasoning
paprika
salt
black pepper
shredded mozzarella cheese
grated parmesan cheese
fresh parsley for garnish

Directions

1. I start by preheating my oven to 375°F (190°C).

2. I slice the tops off the bell peppers and remove the seeds and membranes. I lightly brush them with olive oil and place them in a baking dish.

3. In a large skillet over medium heat, I cook the ground sausage until browned and fully cooked. I drain any excess grease if needed.

4. I add the diced onion and minced garlic to the skillet and sauté until softened and fragrant.

5. I stir in the cooked rice, diced tomatoes, italian seasoning, paprika, salt, and black pepper. I let the mixture cook for a few minutes so the flavors blend together.

6. I spoon the sausage mixture evenly into each prepared pepper.

7. I cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.

8. I remove the foil, sprinkle mozzarella and parmesan cheese over the tops, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.

9. I garnish with freshly chopped parsley before serving.

Servings and Timing

This recipe typically serves 4 people.

Prep time: 20 minutes
Bake time: 35–45 minutes
Total time: Approximately 55–65 minutes

Variations

I sometimes use quinoa instead of rice for a slightly different texture. If I want more vegetables, I mix in chopped zucchini or mushrooms with the filling.

For a little heat, I add red pepper flakes or use a spicy sausage. If I prefer a lower-carb option, I replace the rice with cauliflower rice.

storage/reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm them in the oven at 350°F until heated through. I can also microwave individual portions in short intervals. If needed, I add a small spoonful of water or sauce before reheating to keep them moist.

FAQs

Can I make stuffed peppers ahead of time?

Yes, I often assemble them a day in advance and refrigerate them before baking. I may need to add a few extra minutes to the cooking time if they are cold from the fridge.

Can I freeze sausage stuffed peppers?

Yes, I freeze them either before or after baking. I wrap them tightly and store them for up to 3 months. I thaw them overnight in the refrigerator before reheating.

Do I need to pre-cook the peppers?

I do not usually pre-cook them. Baking them covered first helps soften them perfectly while keeping their shape.

What type of sausage works best?

I use mild or spicy ground sausage depending on my preference. Both work well and provide great flavor.

How do I keep the peppers from becoming watery?

I avoid overcooking and make sure to drain excess liquid from the filling. Letting them rest for a few minutes after baking also helps the filling set properly.

Conclusion

I always enjoy making sausage stuffed peppers because they’re comforting, flavorful, and easy to customize. The combination of tender peppers and savory filling makes this dish a dependable favorite in my kitchen. Whenever I want a meal that feels hearty and satisfying, this is one recipe I happily prepare

Sausage Stuffed Peppers

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender bell peppers filled with a savory sausage and rice mixture, baked until perfectly soft and topped with melted mozzarella and parmesan for a hearty, comforting meal.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 35–45 minutes
• Total Time: 55–65 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 4 large bell peppers
• 1 lb ground sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup cooked rice
• 1 cup diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
3. In a large skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess grease if necessary.
4. Add diced onion and minced garlic to the skillet and sauté until softened and fragrant.
5. Stir in cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Cook for 2–3 minutes to blend flavors.
6. Spoon the sausage mixture evenly into each prepared pepper.
7. Cover the baking dish with foil and bake for 25–30 minutes, until peppers are tender.
8. Remove foil, sprinkle mozzarella and parmesan cheese on top, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
9. Garnish with freshly chopped parsley before serving.

Notes

• Substitute quinoa or cauliflower rice for a different texture or lower-carb option.
• Add chopped zucchini or mushrooms for extra vegetables.
• Use spicy sausage or red pepper flakes for added heat.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze before or after baking for up to 3 months; thaw overnight before reheating.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 520
• Sugar: 7g
• Sodium: 880mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg