I keep coming back to my Italian Sausage Stuffed Peppers With Rice because they make a colorful, cheesy, family-friendly dinner that actually gets eaten.

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I’m obsessed with these Cheesy Sausage Stuffed Peppers because they hit everything I want in a dinner: loud, messy, cheesy, and honest. I love the snap of bright bell peppers giving way to a spicy mix of Italian sausage and hot tomato tang.

Italian Sausage Stuffed Peppers With Rice feels like the kind of meal that disappears fast at my table. Stuffed Sausage And Peppers make me swoon for melty cheddar and little pockets of tomato that make everyone dig in.

But it’s not fancy. It’s just real food that smells like dinner and always leaves me wanting more tonight.

Ingredients

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6 large bell peppers, assorted colors — crunchy cups that brighten the plate and hold everything.
1 pound Italian sausage (mild or hot, your call) — bold protein, packs spice and savory fat.
1 cup cooked long grain white rice — filler that soaks up juices and adds soft texture.
1 (14.
5 ounce) can diced tomatoes, drained a bit — juicy bits that add tang and moisture.
1 cup marinara or tomato sauce — saucy base that keeps fillings from drying out.
1 small yellow onion, finely chopped — sweet sharpness that melts into the mix.
2 cloves garlic, minced — aromatic punch, you’ll smell it before you bite.
1 1/2 cups shredded sharp cheddar cheese, divided — melty, tangy gooeyness you can’t skip.
1/4 cup grated Parmesan cheese — nutty, salty finish that’s quietly addictive.
1 large egg, lightly beaten — binds everything so the stuffing holds together.
1/4 cup plain breadcrumbs — a little texture and structure, not just filler.
1 tablespoon olive oil — helps brown and adds a soft fruity note.
1 teaspoon Italian seasoning — herby backbone, keeps things cozy and familiar.
1 teaspoon kosher salt — pulls flavors forward, don’t skip it.
1/2 teaspoon freshly ground black pepper — subtle heat that wakes up the mix.
1/4 teaspoon crushed red pepper flakes, optional — adds a kick if you’re feeling bold.
2 tablespoons fresh parsley, chopped, for garnish — bright green finish that looks fresh.

Ingredient Quantities

6 large bell peppers, assorted colors

1 pound Italian sausage (mild or hot, your call)

1 cup cooked long grain white rice

1 (14.5 ounce) can diced tomatoes, drained a bit

1 cup marinara or tomato sauce

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 1/2 cups shredded sharp cheddar cheese, divided

1/4 cup grated Parmesan cheese

1 large egg, lightly beaten

1/4 cup plain breadcrumbs

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

2 tablespoons fresh parsley, chopped, for garnish

How to Make this

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1. Preheat oven to 375 F and lightly oil a baking dish; wash the 6 bell peppers, slice off tops and remove seeds, set aside the tops if you want to use them as lids later.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat, add the finely chopped yellow onion and cook till soft and a bit translucent, about 3-4 minutes, then add the 2 cloves minced garlic and cook 30 seconds more.

3. Add 1 pound Italian sausage to the skillet, break it up with a spoon and brown until no pink remains, 6-8 minutes; drain excess fat if the pan seems greasy.

4. Stir in the 1 cup cooked long grain white rice, 1 (1
4.5 oz) can diced tomatoes (drained a bit), and 1 cup marinara or tomato sauce; mix well and simmer for 2 minutes to meld flavors.

5. Remove pan from heat and stir in 1 large lightly beaten egg, 1/4 cup plain breadcrumbs, 1 1/2 cups shredded sharp cheddar cheese but reserve about 1/2 cup for topping, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat; taste and adjust salt/pepper.

6. Spoon the sausage-rice mixture into each pepper cavity, packing gently but not overstuffing; set stuffed peppers upright in the prepared baking dish.

7. Sprinkle the reserved 1/2 cup cheddar evenly over the filled peppers, and if you saved the tops you can put them on now, or cover dish loosely with foil to keep moisture in.

8. Bake covered with foil for 30-35 minutes, until peppers are tender; remove foil and bake an additional 8-12 minutes until cheese is bubbly and just starting to brown.

9. Let peppers rest 5 minutes out of the oven so filling sets a bit, then sprinkle 2 tablespoons fresh chopped parsley over the top for color and freshness.

10. Serve hot with extra marinara on the side if you like; leftover stuffed peppers reheat well in a 350 F oven for 15-20 minutes or in the microwave for a quick lunch.

Equipment Needed

1. Oven and a 9×13 inch baking dish, lightly oiled so peppers won’t stick
2. Large skillet for browning the sausage and sautéing onions and garlic
3. Cutting board and a sharp chef’s knife for chopping peppers, onion and parsley
4. Wooden spoon or sturdy spatula to break up and stir the sausage mixture
5. Mixing bowl to combine rice, egg, cheeses, breadcrumbs and seasonings
6. Measuring cups and spoons for rice, sauces, spices and cheese
7. Can opener for the diced tomatoes and a small colander or sieve to drain them
8. Box grater for shredding cheddar and grating Parmesan if not pre-shredded
9. Aluminum foil for covering while baking and a serving spoon for plating

FAQ

Can I make these ahead of time? Yes, you can stuff the peppers and refrigerate them uncovered for up to 24 hours, then bake right from the fridge; add 5 to 10 extra minutes to the bake time. You can also assemble and freeze them before baking for up to 2 months, thaw overnight in the fridge before baking.

How do I keep the peppers from getting soggy? Don’t overfill with wet ingredients, drain the canned tomatoes well, and either parboil the peppers 3 to 4 minutes or roast them 10 minutes to remove excess water. Baking covered for the first 20 minutes then uncovered helps the tops get golden without turning the peppers mushy.

Can I use a different sausage or make it vegetarian? Sure. Swap Italian sausage for ground turkey or chicken for a leaner option, or use plant based sausage or cooked lentils and mushrooms to make it vegetarian. Taste and adjust salt and seasoning if you change the protein.

My family likes extra gooey cheese. How do I get that? Mix half the cheddar into the filling and sprinkle the rest on top during the last 10 minutes of baking so it melts and browns. A quick broil for 1 to 2 minutes at the end will bubble and brown the cheese, but watch it closely so it doesn’t burn.

Are these gluten free? The basic recipe uses breadcrumbs, so you need to swap in gluten free breadcrumbs or crushed GF crackers to make it gluten free. Also double check your marinara and sausage labels for hidden gluten.

How should I store and reheat leftovers? Store cooled stuffed peppers in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 350°F oven for 15 to 20 minutes covered, or microwave for 2 to 3 minutes, rotating once so they heat evenly.

Cheesy Sausage Stuffed Peppers Recipe Substitutions and Variations

Italian sausage: swap with 1 pound ground turkey or chicken for a leaner option, or use spicy chorizo if you want more heat and smokiness.
Cooked long grain white rice: use 1 cup cooked quinoa for nuttier flavor and more protein, or try cauliflower rice to cut carbs and calories.
Shredded sharp cheddar: substitute equal amount of mozzarella for a gooey milder melt, or pepper jack if you want a little kick.
Plain breadcrumbs: use panko for extra crunch, or crushed saltine crackers or crushed tortilla chips if you need a pantry stand-in.

Pro Tips

– Don’t overstuff the peppers. Pack the filling snug, but leave a little room at the top so the rice can expand and the filling wont burst out. If you cram them full they wont cook evenly.

– Control moisture or the filling gets soggy. Drain the canned tomatoes well and if the sausage releases a lot of fat, blot or drain it. If the mix still looks watery, simmer a minute longer so it firms up before stuffing.

– Cheese trick for melty tops. Mix a tablespoon of cream or a splash of milk into the reserved cheddar before sprinkling, or add the cheddar in the last 10 minutes so it melts and browns without getting greasy. If you like crusty cheese, put it under the broiler for 1-2 minutes but watch it, it burns fast.

– Make ahead and reheat smart. You can stuff peppers and refrigerate up to 24 hours before baking. To reheat leftovers, warm in a 350 F oven 15-20 minutes so the filling heats through and the pepper softens without getting rubbery. Microwaving is faster but the pepper gets mushier.

Cheesy Sausage Stuffed Peppers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I keep coming back to my Italian Sausage Stuffed Peppers With Rice because they make a colorful, cheesy, family-friendly dinner that actually gets eaten.

Servings

servings

Calories

480

kcal

Equipment: 1. Oven and a 9×13 inch baking dish, lightly oiled so peppers won’t stick
2. Large skillet for browning the sausage and sautéing onions and garlic
3. Cutting board and a sharp chef’s knife for chopping peppers, onion and parsley
4. Wooden spoon or sturdy spatula to break up and stir the sausage mixture
5. Mixing bowl to combine rice, egg, cheeses, breadcrumbs and seasonings
6. Measuring cups and spoons for rice, sauces, spices and cheese
7. Can opener for the diced tomatoes and a small colander or sieve to drain them
8. Box grater for shredding cheddar and grating Parmesan if not pre-shredded
9. Aluminum foil for covering while baking and a serving spoon for plating

Ingredients

6 large bell peppers, assorted colors
1 pound Italian sausage (mild or hot, your call)
1 cup cooked long grain white rice
1 (14.5 ounce) can diced tomatoes, drained a bit
1 cup marinara or tomato sauce
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup plain breadcrumbs
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons fresh parsley, chopped, for garnish

Directions

Preheat oven to 375 F and lightly oil a baking dish; wash the 6 bell peppers, slice off tops and remove seeds, set aside the tops if you want to use them as lids later.
Heat 1 tablespoon olive oil in a large skillet over medium heat, add the finely chopped yellow onion and cook till soft and a bit translucent, about 3-4 minutes, then add the 2 cloves minced garlic and cook 30 seconds more.
Add 1 pound Italian sausage to the skillet, break it up with a spoon and brown until no pink remains, 6-8 minutes; drain excess fat if the pan seems greasy.
Stir in the 1 cup cooked long grain white rice, 1 (1
5 oz) can diced tomatoes (drained a bit), and 1 cup marinara or tomato sauce; mix well and simmer for 2 minutes to meld flavors.
Remove pan from heat and stir in 1 large lightly beaten egg, 1/4 cup plain breadcrumbs, 1 1/2 cups shredded sharp cheddar cheese but reserve about 1/2 cup for topping, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat; taste and adjust salt/pepper.
Spoon the sausage-rice mixture into each pepper cavity, packing gently but not overstuffing; set stuffed peppers upright in the prepared baking dish.
Sprinkle the reserved 1/2 cup cheddar evenly over the filled peppers, and if you saved the tops you can put them on now, or cover dish loosely with foil to keep moisture in.
Bake covered with foil for 30-35 minutes, until peppers are tender; remove foil and bake an additional 8-12 minutes until cheese is bubbly and just starting to brown.
Let peppers rest 5 minutes out of the oven so filling sets a bit, then sprinkle 2 tablespoons fresh chopped parsley over the top for color and freshness.
Serve hot with extra marinara on the side if you like; leftover stuffed peppers reheat well in a 350 F oven for 15-20 minutes or in the microwave for a quick lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.