Easy Italian Sausage Stuffed Peppers

Listen, these peppers are weeknight magic—the kind of food that makes the house smell like an Italian grandma lives here, even if you barely remembered to thaw the sausage. They’re stuffed with savory Italian sausage, a cozy tomato-y rice situation, gooey cheese, and a little herb confetti. They look fancy, but they’re ridiculously doable, and the leftovers are even better. It’s basically comfort food in a colorful edible bowl. No fuss, just that moment when you slice in and the cheese does the stretchy thing and you feel like you’ve got it together.

My husband calls these “pepper boats,” which makes zero sense but it’s stuck. The first time I made them, I used those slightly bossy red and yellow bell peppers from the discount bin and the tiniest saucepan we own (why). I overfilled them to the point of chaos, cheese everywhere, and he still went back for thirds. Now it’s a regular rotation—Sunday prep, Monday bake, Tuesday lunch leftovers—like a whole tiny system that makes us feel like adults. My kid tries to “steal the hats” (the pepper tops) and eats them like crunchy chips with the browned bits of cheese stuck on. High praise from a tiny critic.

Kitchen Talk

I’ve tried pre-baking the peppers and not pre-baking the peppers, and honestly, both work—pre-bake if you like them soft and fork-tender, skip it if you want a little snap. One time I forgot to drain the tomatoes and basically made pepper soup… spooned it over crusty bread and pretended it was on purpose. Also: hot vs. sweet Italian sausage is a mood thing. I like half-and-half because balance (and because we once ate the “all hot” batch and cried gentle, spicy tears). Fresh basil at the end makes you feel like a genius, but dried oregano in the filling is the real backbone. And don’t be shy with cheese—you need some inside and some on top for that bronze-lidded situation.

Shopping Tips

– Bell peppers: Pick ones that stand up on their own with thick, glossy walls. Reds and yellows are sweeter; green is sharper and cheaper.
– Italian sausage: Go for links you can remove from the casing or bulk sausage. If ingredients are simple (pork, spices, fennel), you’re golden.
– Rice/grain: Leftover rice is perfect. Short on time? Grab par-cooked rice packs. Quinoa or farro works if that’s what you have.
– Tomatoes: Crushed or petite diced are best. Low-sodium gives you salt control.
– Cheese: Mozzarella for melt, Parmesan for punch. Store-brand mozz is fine; spring for real Parm if you can.
– Herbs/aromatics: Firm onions, perky parsley, and basil that smells like summer. Avoid limp herbs; they’ll ghost you in the oven.

Prep Ahead Ideas

– Cook the rice and brown the sausage the day before. Stir in tomatoes and seasonings, then chill.
– Halve, core, and stash peppers in an airtight container with a paper towel to catch extra moisture.
– Pre-shred cheese so you don’t have to deal with the bag mid-chaos.
– Morning of: fill the peppers, cover, and refrigerate. Evening: bake, top with cheese, finish under the broiler if you like drama.

Time-Saving Tricks

– Use microwave rice pouches or leftover rice. No one’s grading you.
– Bake the peppers on a sheet pan lined with foil or parchment for easy cleanup.
– Skip sautéing separate veggies—toss the onion and garlic right into the sausage pan.
– Broil for the last minute to get a quick cheesy crust instead of waiting for it to happen gently.
– Don’t rush the sausage browning. That caramelized fond is free flavor.

Common Mistakes

– Watery filling: Undrained tomatoes or piping-hot rice can pool liquid. Let the rice chill or steam off a minute; drain tomatoes if they look extra juicy.
– Bland peppers: Season the filling. Salt, pepper, and a pinch of red pepper flakes wake it up.
– Over-soft peppers: If you’re anti-mushy, skip pre-bake and keep the bake time moderate.
– Cheese burn: Tent loosely with foil for the first half of baking; add cheese at the end and melt/broil quickly.
– I did this once and… forgot to taste the sausage before stuffing. It needed salt. I sprinkled flaky salt on top after baking—it helped, but seasoning the filling is easier.

What to Serve It With

– A garlicky green salad with lemony dressing.
– Buttered orzo or a quick pot of herby couscous.
– Garlic bread or a toasted baguette to soak up the saucy bits.
– Sautéed greens (spinach, kale) with olive oil and lemon.

✔Tips & Mistakes

– Use peppers that sit flat—wobbly peppers tip and leak cheese tragedy.
– Season the rice mixture; starchy stuff dulls flavor.
– Add cheese in two places: a handful inside and a blanket on top.
– Hot sausage = heat; sweet sausage = kid-friendly. Mix if you can’t decide.
– If the filling seems loose, stir in a little extra cheese or a spoon of tomato paste to tighten it.

✔Storage Tips

Slide leftovers into a lidded container and keep them in the fridge for up to 4 days. Reheat covered so they don’t dry out—microwave or oven both fine. They’re weirdly great cold if you’re into that picnic vibe, and yes, I’ve eaten one for breakfast with a fried egg on top. Zero regrets. For freezing, wrap individually and freeze up to 2 months; thaw overnight, then reheat until hot and melty.

✔Variations and Substitutions

– Swap rice for quinoa, farro, or cauliflower rice (wring out moisture if using cauli).
– Use ground turkey or chicken with a little extra olive oil and fennel seed to mimic sausage vibes.
– Dairy-free? Use a melty dairy-free cheese and add nutritional yeast for oomph.
– Low-carb? Skip grains and bulk with sautéed mushrooms and spinach.
– Extra veg: Fold in chopped zucchini or spinach—just cook out the moisture first.
– Herbs: No basil? Parsley + a little dried oregano absolutely works.
– Tomato paste vs. sauce: A spoon of paste deepens flavor if your tomatoes taste flat.

Frequently Asked Questions

Easy Italian Sausage Stuffed Peppers

Hearty bell peppers stuffed with savory Italian sausage, rice, tomatoes, and melty cheese for a comforting weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 large bell peppers any color; tops removed and seeds discarded
• ▢ 1 tbsp olive oil
• ▢ 1 lb Italian sausage casings removed
• ▢ 0.5 cup yellow onion, finely chopped
• ▢ 2 clove garlic, minced
• ▢ 1 cup cooked white rice sub cauliflower rice for low-carb
• ▢ 1 cup crushed tomatoes
• ▢ 1 tsp Italian seasoning
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 1 cup shredded mozzarella cheese
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
• Prep the peppers: Slice off the tops, remove seeds and membranes. Place peppers cut-side up in the baking dish and brush insides with a little olive oil.
• Par-bake peppers for 10 minutes to soften slightly; set aside.
• Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add sausage and onion; cook, breaking up meat, until sausage is browned and onion is soft, about 6 to 8 minutes. Stir in garlic and cook 30 seconds.
• Stir in cooked rice, crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer 3 to 5 minutes to thicken slightly. Remove from heat and fold in half of the mozzarella.
• Fill each par-baked pepper with the sausage mixture. Top with remaining mozzarella and the Parmesan.
• Bake uncovered for 20 to 25 minutes, until peppers are tender and cheese is melted and bubbly. Broil 1 to 2 minutes for extra browning if desired.
• Rest 5 minutes, garnish with parsley, and serve warm.

Notes

For a lighter version, use turkey Italian sausage. You can substitute quinoa for rice and add extra veggies like chopped spinach or zucchini to the filling.