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stuffed peppers recipe

Sausage and Rice Stuffed Peppers

  • 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


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



  • 1 Tbsp. olive oil
  • 8 oz. mild Italian sausage, removed from casing
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 3 roma tomatoes, chopped
  • 1 cup cooked long-grain brown rice
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup diced canned chiles
  • 1/4 cup fresh chopped parsley, plus extra for garnish
  • 3 large bell peppers, cut in half lengthwise, seed and stem removed
  • 1 1/2 cup shredded mozzarella cheese or Monterey Jack cheese
  • 1/4 cup water
  • Kosher salt and fresh black pepper


  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.


  • 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.

Keywords: peppers with sausage, fall, easy