Sausage and Rice Stuffed Peppers: An Easy, Flavorful Dinner
A colorful, customizable meal that reheats well and satisfies every craving.
Sausage and Rice Stuffed Peppers: A Colorful, Satisfying Meal
Stuffed bell peppers are a classic for good reason: they’re delicious, visually appealing, and endlessly customizable. This recipe elevates the humble stuffed pepper with sweet Italian sausage, cooked brown rice, plenty of fresh veggies, and a bubbling layer of shredded mozzarella cheese on top. It’s easy enough for a weeknight but special enough for company. Prepare them ahead for a fuss-free dinner, or enjoy them right from the oven for a comforting meal the whole family will love.
Why Make Stuffed Peppers?
- Packed with nutrition: Each pepper delivers protein, veggies, and whole grain in every bite.
- Hearty and filling: Sausage and rice make it a complete, satisfying meal.
- Adaptable: Use any color of bell pepper, swap rice for quinoa, or use your favorite sausage.
- Great for meal prep: Assemble ahead and bake when ready for stress-free dinners.
Ingredients for Sausage and Rice Stuffed Peppers
| Ingredient | Amount | Notes |
|---|---|---|
| Bell peppers (red, orange, or yellow) | 6 large | Choose firm, glossy peppers for best results |
| Olive oil | 3 tbsp | Divided for sautéing and cooking vegetables |
| Sweet Italian sausage, loose | 1 lb | Mild or spicy, to taste |
| Plum tomatoes, diced | 4 | Roma tomatoes work well |
| Red onions, diced | 2 | Substitute yellow onions if preferred |
| Garlic, minced | 3 cloves | For extra flavor |
| Dried Italian seasoning | 1 tsp | Or your favorite herb blend |
| Kosher salt and black pepper | to taste | Season throughout |
| Cooked brown rice | 2 cups | Use leftover or thawed from frozen |
| Shredded mozzarella cheese | 2 cups | Low-moisture or fresh, as you like |
How to Make Sausage and Rice Stuffed Peppers
- Prepare the Peppers:
- Slice off the tops of each bell pepper. Remove and discard the stems from the tops, then finely chop the remaining pepper tops and set aside for the filling.
- Scoop out all seeds and as much membrane as possible from the pepper bodies.
- Place the prepared peppers upright in a large microwave-safe bowl. Add 1/2 cup water, cover tightly with plastic wrap, and microwave for about 12 minutes or until peppers are just beginning to soften. Uncover and set aside to cool slightly.
- Make the Filling:
- Preheat your oven to 450°F (232°C).
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for around 6 minutes until browned and fully cooked, then transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add diced tomatoes, chopped red onions, minced garlic, Italian seasoning, and the reserved chopped pepper tops. Sauté, stirring, for 10–12 minutes until vegetables are soft and lightly brown.
- Season with kosher salt and black pepper to taste. Return the sausage to the pan, add the cooked rice, and toss until everything is evenly mixed and warmed through. Taste and adjust seasoning.
- Fill and Bake:
- Line up the semi-cooked peppers upright in a baking dish just large enough to hold them snugly. Spoon the sausage and rice mixture firmly into each pepper, filling all the way but not overflowing.
- Bake for 10 minutes in the preheated oven. Remove, sprinkle mozzarella cheese generously over the tops, and bake for another 10–12 minutes or until cheese is melted and browned in spots.
- Serve:
- Let the peppers cool for a few minutes before serving. Use a spatula or tongs to serve intact peppers onto plates—don’t forget the extra cheesy bits from the pan!
Tips and Variations
- Make Ahead: Assemble the peppers (fill but do not bake), then cover and refrigerate up to 1 day ahead. Add a few extra minutes to the initial bake time if starting from cold.
- Swap the grain: Use white rice, quinoa, or cauliflower rice instead of brown rice for different textures or to suit gluten-free or low-carb needs.
- Try different cheeses: Mozzarella melts beautifully, but pepper jack, Monterey jack, cheddar, or even provolone all add unique flavors.
- Change up the protein: This recipe works well with hot Italian sausage, ground turkey, chicken, ground beef, or even a plant-based sausage alternative.
- Add greens: A handful of chopped spinach or kale can be stirred in with the rice for more nutrition.
- Meal prep tip: Double the filling and freeze half for another time—just defrost, fill, and bake as usual!
Serving Suggestions
These sausage and rice stuffed peppers make a complete meal on their own. If you’re looking to round out the plate, pair with:
- A simple green salad with a vinaigrette
- Garlic bread for soaking up juices
- Roasted or steamed vegetables (like green beans or broccoli)
- Chilled white wine or sparkling water with lemon for a refreshing finish
Storage and Leftovers
- Refrigerate: Store cooled, leftover peppers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a 350°F oven, covered, for 15–20 minutes or until hot. You can also reheat individual peppers in the microwave.
- Freeze: Wrap individual stuffed peppers in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
Nutrition and Health Benefits
Each serving provides a balanced combination of:
- Protein from sausage and cheese
- Fiber and vitamins from brown rice, peppers, and vegetables
- Calcium from melted cheese
- Relatively low carb if using brown rice or a whole grain
You can further lighten the recipe by opting for chicken or turkey sausage and using a light hand with cheese.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I make stuffed peppers ahead of time?
A: Absolutely. Assemble (do not bake), cover, and refrigerate the peppers for up to a day in advance. Add a few extra minutes to baking time if starting cold.
Q: Do I need to pre-cook the peppers before stuffing them?
A: Yes, briefly microwaving the peppers with water helps soften them slightly, ensuring they bake evenly and don’t stay too crisp after stuffing and baking.
Q: What type of rice can I use?
A: Brown rice is used in this recipe for extra fiber, but white rice, wild rice, or even quinoa or cauliflower rice all work well. Make sure your grain is cooked before mixing it into the filling.
Q: Can I make this dish vegetarian?
A: Yes. Skip the sausage or substitute with a plant-based crumble or more chopped vegetables (mushrooms, zucchini, lentils) for a protein boost.
Q: How should I store and reheat leftovers?
A: Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven, covered, or in the microwave until hot throughout.
Creative Twists to Try
- Southwestern Stuffed Peppers: Mix in black beans, corn, and chili powder; use Monterey jack or cheddar cheese.
- Greek-Inspired: Swap sausage for ground lamb or beef, add chopped olives and feta cheese, and season with oregano and lemon zest.
- Breakfast Peppers: Try a sausage, egg, and rice filling, topping with sharp cheddar (see other delicious spins in similar recipes).
Pro Tips for Perfect Stuffed Peppers
- Choose peppers that are similar in size so they cook at the same rate and fit snugly in your baking dish.
- Don’t overstuff: Leave a little space at the top to keep cheese from spilling over while melting.
- If you like a crisp-tender pepper, reduce pre-cooking time. For very soft peppers, add a few more minutes in the microwave.
More Stuffed Pepper Inspiration
Love this recipe? Try these variations and related dishes for more stuffed pepper goodness:
- Ground beef, rice, and zucchini stuffed peppers with pepper jack cheese
- Pasta and creamy ricotta stuffed peppers with marinara sauce and mozzarella
- Vegetarian bell peppers with mushrooms, spinach, and feta
Nutrition Facts (per pepper, approximate)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 340 |
| Protein | 16g |
| Fat | 18g |
| Carbohydrates | 29g |
| Fiber | 4g |
| Sugar | 7g |
| Calcium | 180mg |
| Iron | 2mg |
*Values may vary depending on ingredients used and serving size.
Final Thoughts: Why This Recipe Is a Keeper
This sausage and rice stuffed pepper recipe marries a handful of everyday ingredients into a dish that is warm, filling, and satisfying. The colorful peppers transform into edible bowls, holding a savory, cheesy filling that appeals to both kids and adults. It’s quick, reheats beautifully, and lets you use up leftovers in creative ways. Once you make this version, you’ll want to experiment with your own fillings and flavor combos!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46674898/sausage-and-egg-stuffed-peppers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32493093/sausage-and-rice-stuffed-peppers-recipe/
- https://www.youtube.com/watch?v=eybx6c3E75E
- https://www.thepioneerwoman.com/food-cooking/recipes/a88385/video-stuffed-bell-peppers/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37078352/italian-sausage-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43942230/bell-pepper-recipes/
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