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These sausage stuffed peppers are tender bell peppers filled with savory Italian sausage, rice, tomatoes, onions, and garlic, then topped with melted mozzarella and baked until bubbly. They are hearty, colorful, and easy to prep ahead, making them a great weeknight dinner, meal prep option, or crowd-pleasing main for family gatherings.

Ingredients

  • 6 large bell peppers (any color), tops cut off and seeded
  • 1 lb (450 g) Italian sausage (mild or hot), casings removed
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked long-grain white or brown rice
  • 1 can (14.5 oz / 411 g) diced tomatoes, drained
  • 1/2 cup marinara or tomato sauce, plus 1/2 cup for the baking dish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Spread 1/2 cup marinara sauce over the bottom of a 9×13-inch baking dish.
  2. Slice the tops off the peppers and remove the seeds and membranes. If needed, trim a thin slice from the bottoms so they stand upright. Arrange the peppers upright in the dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and cooked through.
  4. Add the onion to the skillet and cook for 4 to 5 minutes until softened. Add the garlic, oregano, basil, smoked paprika, and red pepper flakes, and stir for 30 seconds until fragrant.
  5. Remove the skillet from the heat. Stir in the cooked rice, drained diced tomatoes, 1/2 cup marinara, salt, pepper, 3/4 cup of the mozzarella, and the Parmesan until well combined.
  6. Spoon the filling into the peppers, packing it in lightly and mounding it slightly at the top.
  7. Cover the dish tightly with foil and bake for 35 minutes, until the peppers begin to soften.
  8. Remove the foil, sprinkle the remaining 3/4 cup mozzarella over the peppers, and bake uncovered for 10 to 15 more minutes, until the cheese is melted and golden and the peppers are tender.
  9. Let rest for 5 minutes, then garnish with parsley and serve hot.

Notes

  • For softer peppers, parboil the seeded peppers in boiling water for 3 to 4 minutes before stuffing.
  • Drain the sausage fat if it releases a lot of grease, leaving about 1 tablespoon in the pan for flavor.
  • Use leftover cooked rice for convenience, or substitute quinoa, cauliflower rice, or orzo.
  • Choose peppers that sit flat and are similar in size so they bake evenly.
  • Swap the Italian sausage for ground turkey, ground beef, or chicken sausage.
  • Add a handful of baby spinach or chopped mushrooms to the filling for extra vegetables.
  • To make ahead, assemble the stuffed peppers, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F (175°C) oven until hot.
  • To freeze, wrap baked and cooled peppers individually and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://thefamilycooking.com/sausage-stuffed-peppers/