Description
These Sausage Stuffed Peppers make a hearty and flavorful dinner, combining savory Italian sausage, aromatic herbs, tender bell peppers, and cheesy rice filling. Perfect for an easy weeknight meal, this recipe delivers a comforting balance of protein, vegetables, and grains all baked to perfection.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1/2 cup chopped yellow onion (about 1/2 medium onion)
- 1 cup (120g) chopped mushrooms (optional)
- 3 garlic cloves, minced
Meat and Dairy
- 1 pound uncooked Italian sausage (removed from casings)
- 1 tablespoon olive oil
- 1 and 1/2 cups (190g) shredded cheese, divided
Herbs & Seasonings
- 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
- 1 teaspoon fresh chopped parsley (or 1/2 teaspoon dried), plus more for garnish
- 1 teaspoon fresh chopped basil (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Liquids & Grains
- 1/2 cup (120ml) chicken broth
- 1 and 1/2 cups (about 300g) cooked rice or quinoa (brown rice/quinoa blend recommended)
Instructions
- Prepare the Peppers: Slice about 1/4 inch off the tops of the bell peppers. Remove the core and seeds carefully, ideally by pulling them out by hand. Arrange the peppers cut-side up in a greased 9×13-inch baking dish or cast iron skillet, ensuring they fit snugly.
- Preheat the Oven: Set your oven to 375°F (191°C) to warm up while you prepare the filling.
- Cook the Sausage Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the sausage, mushrooms, minced garlic, oregano, parsley, basil, salt, and black pepper. Break up the sausage with a spoon or spatula and cook until nearly fully cooked, about 6-7 minutes. Drain excess fat if needed. Pour in the chicken broth and cook for an additional 2 minutes before removing from heat. Stir in 1 cup of shredded cheese and the cooked rice or quinoa until well combined.
- Stuff the Peppers: Fill each prepared bell pepper with the sausage and rice mixture, pressing gently to fill to the top.
- Add Moisture and Bake: Optionally, pour about 1 inch of warm water into the bottom of the baking dish around the peppers to help keep them moist. Cover the dish with foil and bake for 35-38 minutes, or until peppers are nearly fork-tender.
- Add Cheese Topping: Remove the foil, sprinkle the remaining 1/2 cup cheese evenly over the tops of the peppers, and bake uncovered for another 5 minutes to melt the cheese.
- Garnish and Serve: Sprinkle additional fresh parsley or herbs on top if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
- Storage: Refrigerate leftover stuffed peppers in an airtight container for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or bake covered at 300°F (149°C) for 20 minutes until heated through.
Notes
- Feel free to customize the recipe by using your preferred type of sausage, cheese, herbs, and rice variety.
- Removing excess grease after cooking the sausage helps reduce fat content and prevents sogginess.
- Pouring water around the peppers while baking helps keep them moist and prevents drying out.
- This dish makes great leftovers and freezes well for quick future meals.
- Use fresh herbs if available for the best flavor, but dried herbs are a convenient substitute.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
