Italian Sausage Stuffed Peppers That Steal the Show

You want a weeknight dinner that looks fancy, tastes incredible, and doesn’t hijack your evening? This is it.

Italian Sausage Stuffed Peppers deliver sizzling flavor, melty cheese, and a satisfying crunch—all without blowing up your grocery bill.

The filling is juicy and savory with just enough heat to keep things interesting.

Bonus: leftovers taste even better, and yes, you’ll low-key brag about them tomorrow.

Why Everyone Loves This Recipe

These peppers nail the trifecta: bold flavor, easy execution, and impressive presentation. The Italian sausage brings rich, garlicky depth while the rice and tomatoes soak up all those drippings (aka flavor gold).

You get a hearty, balanced meal in one tidy, edible bowl—no fancy sides required. And unlike some “healthy” meals, this one doesn’t taste like a compromise—more like a win.

Italian Sausage Stuffed Peppers That Steal the Show

Recipe by Wendy CarterCourse: Dinner, Low-Carb

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

Ingredients

• 3 large bell peppers (red, yellow, or orange; halved and seeded)

• 1 lb (450 g) Italian sausage (hot or sweet, casings removed)

• 1 cup cooked rice (white, brown, or leftover—chef’s kiss)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 cup canned crushed tomatoes (or tomato sauce)

• 1/2 cup tomato paste (for richness)

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil (or Italian seasoning)

• 1/2 teaspoon red pepper flakes (optional, for heat)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon black pepper

• 1 cup shredded mozzarella

• 1/3 cup grated Parmesan

• 2 tablespoons olive oil

• Fresh parsley or basil, chopped, for garnish

Step-by-Step Instructions

• Preheat and prep pans: Heat oven to 400°F (200°C). Lightly oil a baking dish large enough to hold six pepper halves.
• Prep the peppers: Halve the bell peppers lengthwise and remove seeds and membranes. Rub with 1 tablespoon olive oil and a pinch of salt. Arrange cut side up in the baking dish.
• Par-bake peppers: Bake for 10 minutes to soften slightly. This prevents crunchy-underbaked pepper syndrome. Set aside.
• Brown the sausage: In a skillet over medium heat, add remaining olive oil. Crumble in the sausage and cook until browned and no longer pink, about 6–8 minutes. Spoon off excess fat if needed (leave a little for flavor—obviously).
• Sweat aromatics: Add diced onion to the skillet; cook 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
• Build the sauce: Stir in crushed tomatoes and tomato paste. Add oregano, basil, red pepper flakes, salt, and black pepper. Simmer 3–5 minutes until thick and jammy.
• Fold in rice and cheese: Remove from heat. Stir in cooked rice and half the mozzarella plus half the Parmesan. Taste and adjust seasoning—don’t be shy.
• Stuff the peppers: Spoon the sausage mixture evenly into the par-baked pepper halves, mounding slightly. Top with remaining mozzarella and Parmesan.
• Bake to bubbly: Return to oven for 15–20 minutes, until the cheese is melted, lightly golden, and the peppers are tender.
• Garnish and serve: Rest 5 minutes. Shower with chopped parsley or basil. Maybe a drizzle of good olive oil if you’re feeling fancy.

How Long Does It Keep?

Refrigerator: Up to 4 days in an airtight container. Reheat at 350°F (175°C) for 12–15 minutes or microwave in 60–90 second bursts.

Freezer: Up to 2 months.

Freeze individually, then reheat from frozen at 350°F covered with foil for 30–35 minutes. FYI: Cheese may lose a bit of its stretch, but flavor stays on point.

Wholesome Benefits

Protein-packed: Italian sausage delivers satisfying protein to keep you full.

The rice rounds out the carb side for steady energy.

Veg-forward: Bell peppers bring vitamin C, antioxidants, and color—your plate deserves more than beige.

Balanced macros: You’re getting fats, protein, and carbs in one dish. It’s like meal prep with a personality.

Nutrition Stats

Per stuffed half pepper (approximate):

• Calories: ~420
• Protein: ~22 g
• Carbohydrates: ~28 g
• Fat: ~22 g
• Fiber: ~3 g
• Sodium: ~780 mg (varies by sausage and cheese)

For lighter stats, use turkey or chicken sausage, part-skim mozzarella, and brown rice.

Small tweaks, big impact—no flavor FOMO.

Common Blunders

• Skipping par-bake: Raw peppers can stay too firm while the filling overcooks. Pre-softening is the move.
• Watery filling: Not simmering the tomato mixture leads to soggy peppers.
  

  Reduce until thick.

• Underseasoning: Rice steals salt. Taste the filling before stuffing and adjust.
• Overcrowding the pan: Peppers steam instead of roast.
  

  Use a large dish or two smaller ones.

• Using low-moisture rice: Stone-cold leftover rice is great, but break up clumps so it mixes evenly.

Variations You Can Try

• Mediterranean Twist: Add chopped olives, spinach, and feta; swap mozzarella for fontina.
• Low-Carb: Replace rice with riced cauliflower; reduce tomato sauce slightly to avoid excess moisture.
• Extra Veg: Stir in diced zucchini or mushrooms when cooking the onion for more volume and fiber.
• Spicy Arrabbiata: Use hot Italian sausage, add extra red pepper flakes, and a splash of Calabrian chili paste.
• Cheesy Supreme: Mix in ricotta for a creamy, lasagna-esque filling. Hello comfort food.
• Whole-Grain: Sub brown rice or farro for chew and nutty flavor.

FAQ

Can I make these ahead?

Yes.

Assemble the peppers up to the cheese step, cover, and refrigerate for 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.

Do I have to cook the rice first?

Short answer: yes.

Pre-cooked rice ensures even texture and prevents a watery filling. If you’re in a pinch, microwave-ready rice works flawlessly.

What’s the best pepper color?

Red, orange, and yellow are sweeter and roast beautifully.

Green is more bitter but still works if you like that classic bite.

Can I use plant-based sausage?

Absolutely. Choose a flavorful Italian-style vegan sausage and keep everything else the same.

You may need a splash of olive oil for browning.

How do I avoid soggy peppers?

Par-bake the peppers, reduce the sauce until thick, and don’t overfill with watery ingredients. Also, avoid covering the baking dish unless reheating.

In Conclusion

Italian Sausage Stuffed Peppers are dinner gold: simple to prep, huge on flavor, and reliably impressive.

They’re forgiving, customizable, and family-friendly without being boring. Make a pan tonight, stash a couple for tomorrow, and enjoy a meal that earns applause—with minimal effort, IMO.

Hungry yet?