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Four vibrant stuffed bell peppers, two red and one yellow, baked in a rustic baking dish, topped with melted cheese and fresh parsley.
Reda

Savory Italian Sausage Stuffed Bell Peppers

Classic stuffed bell peppers get a delicious Italian-inspired makeover with savory sausage, fluffy rice, and rich tomato sauce, all baked to perfection with a gooey mozzarella topping. A perfect weeknight dinner that's both comforting and impressive.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 stuffed pepper halves
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers and Filling
  • 3 large bell peppers any color (red, yellow, or orange recommended)
  • 1 tbsp olive oil
  • 1 lb mild or hot Italian sausage casings removed
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup cooked rice white or brown
  • 1 can (14.5 oz) diced tomatoes drained
  • 1/2 cup tomato sauce plus 1/2 cup for the baking dish
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Topping
  • 1 cup shredded mozzarella cheese

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Cutting board

Method
 

Prepare the Bell Peppers
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Slice the bell peppers in half lengthwise from stem to tip. Remove and discard the seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
  3. Pour 1/2 cup of water into the bottom of the baking dish (around the peppers, not in them). Bake for 15 minutes to soften them slightly. Once done, remove from the oven and carefully pour out any water from the dish.
Make the Filling
  1. While the peppers are pre-baking, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
  2. Add the chopped onion to the skillet with the sausage and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Remove the skillet from the heat. Stir in the cooked rice, drained diced tomatoes, 1/2 cup of tomato sauce, dried oregano, dried basil, grated Parmesan cheese, salt, and pepper. Mix until everything is well combined.
Assemble and Bake
  1. Pour the remaining 1/2 cup of tomato sauce into the bottom of the baking dish and spread it evenly.
  2. Carefully spoon the sausage and rice mixture evenly into each of the pre-baked pepper halves, mounding the filling on top.
  3. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  4. Remove the foil and sprinkle the shredded mozzarella cheese evenly over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  5. Let the stuffed peppers rest for 5-10 minutes before serving. This allows them to set up and makes them easier to handle. Garnish with fresh parsley if desired.

Notes

Make-Ahead Tip: The filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. You can also fully assemble the peppers (without the cheese topping) a day ahead. Just add about 10-15 minutes to the initial covered baking time.
Variations: For a leaner option, use ground turkey or chicken instead of sausage. For a vegetarian version, substitute sausage with a mix of mushrooms, zucchini, and black beans. Quinoa can be used in place of rice for a protein boost.
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.