I make these stuffed peppers with rice and sausage when I need something cozy and filling without overthinking dinner. It’s simple comfort food I never get tired of.

sausage and rice stuffed peppers this recipe
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Italian Sausage Stuffed Peppers

There’s something about stuffed peppers that feels like I actually tried, even when I didn’t. I usually make these on nights when I want a real dinner but not a complicated one. If I have cooked rice sitting in the fridge, this is almost always where it goes.

I’ve made them enough to know the little things that matter. I don’t rush the onions. I let the tomatoes cook down until they’re soft and jammy. The filling should look cohesive, not crumbly. When I spoon it into the peppers, it’s warm and savory and smells like garlic and herbs and browned sausage.

It turns out right every single time. The sausage brings flavor. The rice makes it hearty. The cheese melts into everything and pulls it together.

When they come out of the oven, bubbling and soft, I always feel a little proud. It’s simple food. But it feels like home in a baking dish.

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

peppers stuffed with sausage and rice
ingredients for stuffed peppers

Ingredients For Stuffed Peppers With Italian Sausage

  • Mild Italian sausage
  • Onion and garlic
  • Italian seasoning
  • Roma tomatoes
  • Cooked long-grain brown rice
  • Roasted red peppers
  • Canned green chiles
  • Fresh parsley
  • Bell peppers
  • Mozzarella or Monterey Jack cheese

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.

How to Make Sausage Stuffed Bell Peppers

1. 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

2. 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

3. 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

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!

Variations of Italian Sausage Stuffed Peppers

  • Spicy Version Use hot Italian sausage and red pepper flakes.
  • Make it Low-Carb: Replace rice with cauliflower rice.
  • Quinoa Swap: Use cooked quinoa instead of rice.
  • Add Veggies: Add zucchini, mushrooms, or spinach.
  • Make it Dairy-Free: Skip the cheese or use a dairy-free alternative.

Tips for Making Stuffed Peppers With Sausage

  • Cook off excess moisture: Make sure to let the tomatoes simmer until most of the liquid evaporates so the filling isn’t watery.
  • Season every layer: Lightly salt the filling and the inside of the peppers for the best flavor.
  • Use leftover rice: Short on time? Use cold, day-old rice.
  • Rest before serving: Resting 5-10 minutes helps the filling set and makes it easier to serve.

How to Serve Sausage Stuffed Peppers

stuffed bell peppers with Italian sausage and rice

Storing Leftover Sausage Stuffed Bell Peppers

  • Refrigerate or Freeze: 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: 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.

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stuffed peppers recipe

Stuffed Peppers With Italian Sausage

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 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
Print Recipe

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 white onion
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 3 Roma tomatoes, chopped
  • 1 cup cooked long-grain brown rice or white rice
  • ½ cup chopped roasted red peppers from a jar
  • 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 cups 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