Bell peppers stuffed with Italian sausage, brown rice, roasted peppers, and cheese make a hearty fall meal. 

sausage and rice stuffed peppers this recipe

Sausage and Rice Stuffed Peppers

Stuffed peppers are the ultimate clear-your-fridge-or-pantry dish. They’re easy to make and taste phenomenal on their own or paired with an easy side such as Maple Roasted Brussel Sprouts.

These Italian-inspired peppers are stuffed with Italian sausage, brown rice, roasted peppers, chiles, and cheese. The flavors come together so well that even your pickiest eaters will love this dish!

If you love the flavors of sausage and peppers, try our sheet pan sausage and peppers recipe.

peppers stuffed with sausage and rice

Should I Boil Peppers Before Stuffing?

No. These stuffed bell peppers with Italian sausage and rice require no precooking. The trick to getting the peppers soft while not overcooking the filling is to cut the peppers in half lengthwise. So you have two halves. Peppers cook faster that way and the serving size is just perfect!

ingredients for stuffed peppers

How to Make Stuffed Peppers

MAKE THE FILLING: In a large skillet, cook the sausage until no longer pink on the outside, while breaking up the meat. Stir in onions, garlic, and Italian seasoning. Cook until onions are tender, about 5 minutes.

italian sausage in a skillet
  • Add tomatoes and cook until soft and most of the liquid evaporated. Stir in rice, roasted peppers, chiles, and parsley. Cook until just heated through. 
pepper filling in a skillet

STUFF THE PEPPERS: Season the inside of bell peppers thoroughly with salt and pepper. Spoon a generous amount of sausage and rice mixture into each pepper half. Place the stuffed peppers into a baking dish.

stuffed peppers in a baking dish

BAKE: Pour water on the bottom of the baking dish. Cover tightly with aluminum foil and bake for 45-60 minutes or until the peppers are tender. Top the peppers with shredded cheese in the last 5 minutes of baking.

baked stuffed peppers in a dish

Can I Use White Rice?

Yes. White rice will work great here too. If you have leftover rice that’s even better. You’ll need 1 cup of cooked white rice for this recipe.

Serving Stuffed Peppers

Peppers stuffed with sausage and rice are delicious on their own as they are packed with protein, starch, and veggies. For a more nutrient-dense meal, try serving them with one of these sides:

stuffed bell peppers with Italian sausage and rice

Leftovers

  • Storing Leftovers: Leftover stuffed peppers will last in the fridge for up to 4 days in an airtight container. Or you can freeze cooked stuffed peppers for up to 3 months. 
  • Reheating Leftovers: The best way to reheat stuffed peppers is in the oven. Place the peppers in a covered baking dish and reheat at 350F for 15-20 minutes or until heated through. If reheating from frozen, first thaw out in the fridge overnight.

More Stuffed Vegetable Recipes

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stuffed peppers recipe

Sausage and Rice Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 1 hour 20 min
  • Total Time: 1 hour 35 minutes
  • Yield: 6
  • Category: Main
  • Method: Baked
  • Cuisine: American
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Description

Bell peppers stuffed with Italian sausage, brown rice, roasted peppers, and cheese make a hearty fall meal. 

Ingredients

Units Scale
  • 1 Tbsp. olive oil
  • 8 oz. mild Italian sausage, removed from casing
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 3 roma tomatoes, chopped
  • 1 cup cooked long-grain brown rice
  • ½ cup chopped roasted red peppers
  • ¼ cup diced canned chiles
  • ¼ cup fresh chopped parsley, plus extra for garnish
  • 3 large bell peppers, cut in half lengthwise, seed and stem removed
  • 1 ½ cup shredded mozzarella cheese or Monterey Jack cheese
  • ¼ cup water
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Heat oil in a large skillet over medium heat. Add sausage and cook until no longer pink on the outside, about 5-7 minutes while breaking up the meat with a spoon. Do not drain the grease.
  3. Stir in onions, garlic, and Italian seasoning. Cook until onions are tender, about 5 minutes.
  4. Add tomatoes and cook, stirring occasionally, until falling apart and much of the liquid evaporated, about 5-7 minutes.
  5. Stir in rice, roasted peppers, chiles, and parsley. Season with salt and pepper, to taste. Cook until everything is heated through.
  6. Season the inside of bell peppers with salt and pepper. Spoon a generous amount of sausage and rice mixture into each pepper half and place snuggly in a baking dish.
  7. Pour water on the bottom of the baking dish. Cover tightly with aluminum foil and bake for 45-60 minutes or until peppers are tender. In the last 5 minutes of baking, top with cheese. Garnish with fresh parsley before serving.

Notes

  • Leftovers: Leftover stuffed peppers can be refrigerated in an airtight container for up to 4 days. Or you can freeze them for up to 3 months.
  • Reheating: Place stuffed peppers in a covered dish and reheat at 350F for 15-20 minutes. If frozen, first thaw out overnight in the fridge.

Nutrition

  • Serving Size: ½ pepper
  • Calories: 422
  • Sugar: 5.6 g
  • Sodium: 659.7 mg
  • Fat: 30.7 g
  • Carbohydrates: 17.8 g
  • Protein: 18.5 g
  • Cholesterol: 72.3 mg

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