Easy Sausage Stuffed Peppers Recipe (One-Pan Dinner!)

Looking for a hearty, satisfying dinner that’s both nutritious and delicious? These sausage stuffed peppers are about to become your new favorite weeknight meal! Imagine perfectly roasted bell peppers filled with a savory mixture of Italian sausage, rice, tomatoes, and melted cheese – it’s comfort food at its finest. This easy stuffed peppers recipe transforms simple ingredients into a complete meal that looks impressive but requires minimal effort.

What makes these Italian sausage stuffed peppers so special is their versatility and built-in portion control. Each colorful pepper becomes an edible bowl filled with a flavorful combination of protein, grains, and vegetables, making it a balanced one-dish dinner that even picky eaters will love. The natural sweetness of roasted bell peppers pairs beautifully with the savory, slightly spicy sausage filling, creating layers of flavor in every bite.

These hearty stuffed peppers are perfect for busy weeknight dinners when you need something satisfying but don’t want to spend hours in the kitchen. They’re also ideal for meal prep Sundays, family gatherings, potluck contributions, or when you’re hosting guests and want to serve something that feels special without the stress. Plus, they’re naturally gluten-free and can easily be adapted for low-carb or keto diets!

History / Background

Stuffed peppers have a rich culinary history that spans multiple cultures and continents. The concept of stuffing vegetables dates back centuries, with variations appearing in Mediterranean, Middle Eastern, and European cuisines. The practice likely originated as a practical way to stretch expensive meat by combining it with grains and vegetables, creating a complete meal in an edible vessel.

In Italy, “peperoni ripieni” (stuffed peppers) are a beloved traditional dish, often filled with rice, breadcrumbs, meat, and local cheeses. Each Italian region has its own variation – some use ground beef, others prefer sausage, and some make vegetarian versions with only rice and vegetables. The tradition of Italian stuffed peppers came to America with Italian immigrants in the late 19th and early 20th centuries, where it evolved to incorporate New World ingredients and American tastes.

The American version of stuffed peppers became particularly popular in the 1950s and 1960s as part of the post-war home cooking movement. Recipes appeared in magazines and cookbooks as an economical way to feed a family, combining affordable ground meat with rice and garden vegetables. The dish fit perfectly into the era’s emphasis on one-dish meals that could be prepared ahead and baked conveniently.

Using Italian sausage instead of ground beef is a more recent American twist that adds instant flavor to the filling without requiring multiple seasonings. Italian sausage comes pre-seasoned with fennel, garlic, and other aromatics, making it a shortcut to deeply flavored stuffed peppers. This variation has become especially popular in recent decades as home cooks seek ways to create restaurant-quality meals with minimal effort.

Today, stuffed peppers represent the best of home cooking – they’re practical, customizable, budget-friendly, and perfect for feeding a crowd. Whether you’re making your grandmother’s traditional recipe or trying a modern twist with Italian sausage, stuffed peppers continue to be a beloved comfort food that brings families together around the dinner table.

Why You’ll Love This Recipe

These easy sausage stuffed peppers are a true weeknight winner that combines convenience with incredible flavor. The Italian sausage does all the heavy lifting when it comes to seasoning, so you don’t need a long list of spices or complicated techniques. Simply brown the sausage, mix it with rice and tomatoes, stuff the peppers, and let the oven work its magic.

Here’s why this recipe will become part of your regular dinner rotation:

• Truly a complete meal – Protein, vegetables, and grains all in one colorful package with nothing else needed
• Minimal prep work – Only about 20 minutes of hands-on time before everything goes in the oven
• Budget-friendly dinner – Uses affordable ingredients that stretch to feed 4-6 people comfortably
• Naturally gluten-free – No modifications needed for gluten-sensitive family members
• Perfect for meal prep – Make ahead, refrigerate or freeze, and bake when needed
• Kid-approved presentation – The fun “pepper bowl” format makes vegetables more appealing to children
• Highly customizable – Easy to adapt for different tastes, dietary needs, or what you have on hand
• Low-carb friendly – Can be made keto-friendly by using cauliflower rice instead of regular rice
• Impressive but easy – Looks like you spent hours in the kitchen when it really took less than an hour
• Great for leftovers – Tastes even better the next day as flavors meld together
• Crowd-pleaser – Perfect for serving guests without the stress of complicated cooking

Ingredient Notes

Understanding your ingredients helps you make smart substitutions and achieve the best results. Here’s what you need to know:

Bell Peppers – The star vessel of this dish! Choose large, firm peppers that can stand upright. Any color works beautifully – red and yellow are sweeter, while green is slightly more bitter and traditional. Orange peppers fall somewhere in between. For the prettiest presentation, use a mix of colors. Look for peppers with flat bottoms so they stand steady in the baking dish.

Italian Sausage – This is your flavor powerhouse. Sweet Italian sausage is mild and family-friendly, while hot Italian sausage adds a nice kick of heat. You can also use a combination of both. Buy links and remove the casings, or look for bulk Italian sausage to save time. If you can’t find Italian sausage, use ground pork and add Italian seasoning, fennel seeds, and garlic powder.

Cooked Rice – White rice, brown rice, or even wild rice all work well. Using pre-cooked rice (leftover rice is perfect!) makes this recipe even faster. If starting with uncooked rice, you’ll need about ¾ cup uncooked to yield 2 cups cooked. For a low-carb version, substitute with riced cauliflower.

Diced Tomatoes – Canned diced tomatoes add moisture and flavor to the filling. Fire-roasted tomatoes add a subtle smoky depth that’s delicious. You can also use crushed tomatoes or tomato sauce, though diced provides nice texture. Drain them slightly if they’re very watery to prevent soggy filling.

Onion and Garlic – Essential aromatics that build flavor in the sausage mixture. Yellow or white onions work best. Fresh garlic is always preferred, but in a pinch, you can use ½ teaspoon garlic powder per clove.

Shredded Cheese – Mozzarella melts beautifully and provides that classic Italian flavor. A Italian cheese blend, cheddar, or pepper jack also work wonderfully. Save some cheese to sprinkle on top during the last few minutes of baking for that irresistible golden, bubbly finish.

Italian Seasoning – A blend of oregano, basil, thyme, and rosemary that enhances the Italian flavors. If you don’t have Italian seasoning, use equal parts of the individual herbs.

Chicken or Beef Broth – Adding a little liquid to the bottom of the baking dish creates steam that helps the peppers cook evenly and stay moist. Water works too, but broth adds extra flavor.

Salt and Pepper – Essential for bringing out all the flavors. Taste your filling before stuffing the peppers and adjust seasoning as needed.

Fresh Parsley or Basil – Optional but highly recommended for garnish. Fresh herbs brighten the dish and add a pop of color.

Equipment Needed

You won’t need any special equipment for this straightforward recipe. Here’s what to gather:

• 9×13-inch baking dish or similar large casserole dish (must fit 4-6 pepper halves)
• Large skillet or frying pan (for browning the sausage)
• Sharp knife (for cutting peppers and chopping onions)
• Cutting board (for prep work)
• Wooden spoon or spatula (for breaking up and stirring sausage)
• Large mixing bowl (for combining filling ingredients)
• Measuring cups and spoons (for accurate ingredient measurements)
• Aluminum foil (for covering the baking dish)
• Spoon or ice cream scoop (for filling the peppers evenly)
• Oven mitts (for safe handling of hot dishes)

Print

Tips & Variations

Flavor Variations:

• Mexican Stuffed Peppers: Use ground beef or chorizo, Mexican rice, black beans, corn, taco seasoning, and top with pepper jack cheese, salsa, and sour cream.
• Greek-Style Peppers: Use ground lamb or beef, add feta cheese, olives, oregano, and serve with tzatziki sauce.
• Pizza Stuffed Peppers: Mix in pepperoni pieces, use pizza sauce instead of diced tomatoes, and add Italian cheeses for a pizza-inspired version.
• Breakfast Stuffed Peppers: Fill with scrambled eggs, breakfast sausage, hash browns, and cheddar cheese for a morning meal.
• Southwest Chicken Peppers: Use cooked shredded chicken, quinoa, black beans, corn, cumin, and chili powder with pepper jack cheese.
• Turkey and Quinoa Version: Substitute ground turkey for sausage and quinoa for rice for a lighter, protein-packed option.

Dietary Modifications:

• Vegetarian: Omit sausage and use a combination of black beans, chickpeas, or plant-based sausage crumbles. Add extra vegetables like zucchini and mushrooms.
• Low-Carb/Keto: Replace rice with riced cauliflower and ensure your sausage has no added sugars or fillers.
• Dairy-Free: Omit the cheese or use dairy-free cheese alternatives. The peppers will still be delicious!
• Paleo-Friendly: Use cauliflower rice instead of regular rice and ensure your sausage is compliant (no fillers or sugars).
• Extra Veggies: Add diced zucchini, mushrooms, spinach, or kale to the filling for more nutrition and fiber.

Pro Chef Tips

Pre-cook the peppers slightly: For perfectly tender peppers, parboil them for 3-4 minutes before stuffing. Bring a large pot of water to boil, add the pepper halves, cook briefly, then drain and cool. This ensures the peppers will be completely tender without overbaking the filling. This step is optional but results in restaurant-quality texture.

Don’t overcook your rice: If you’re cooking rice specifically for this recipe, slightly undercook it. The rice will continue cooking in the oven as it absorbs moisture from the tomatoes and broth. Overcooked rice can become mushy in the final dish. Al dente rice creates a better texture.

Create a flavor base: For even deeper flavor, add a tablespoon of tomato paste to your sausage mixture along with the garlic. This intensifies the tomato flavor without adding extra moisture. A splash of Worcestershire sauce or balsamic vinegar also adds complexity.

The cheese mixing technique: Mix most of the cheese into the filling rather than just putting it all on top. This creates pockets of melted cheese throughout the filling while still having that gorgeous golden cheese topping. It’s the best of both worlds.

Broil for the perfect finish: After baking, turn on the broiler for 1-2 minutes to get that beautiful golden-brown, slightly crispy cheese topping. Watch it carefully as it can burn quickly! This step makes them look professionally finished.

Season in layers: Season the sausage mixture well before stuffing the peppers, but also season the peppers themselves. A light sprinkle of salt and pepper inside each pepper cavity before filling adds an extra layer of flavor that makes a noticeable difference.

The two-texture trick: Use a combination of sweet and hot Italian sausage for more complex flavor, or mix Italian sausage with ground beef (70/30 ratio). This creates interesting flavor and textural variety in each bite.

Rest before serving: Let the stuffed peppers rest for 5-10 minutes after coming out of the oven. This allows the juices to redistribute, the cheese to set slightly, and makes them much easier to serve without falling apart. Patience pays off!

Common Mistakes to Avoid

Using peppers that are too small: Small peppers don’t hold enough filling to make a satisfying portion. Choose large, robust bell peppers that can accommodate at least ¾ cup of filling each. If you can only find medium peppers, plan on serving two halves per person instead of one.

Overfilling the peppers: It’s tempting to heap the filling as high as possible, but overfilled peppers are messy and the filling can spill out during baking. Fill them generously but leave a little room at the top. The filling should be slightly mounded but not precariously piled. You can always serve extra filling on the side.

Skipping the liquid in the pan: That broth in the bottom of the baking dish isn’t optional! It creates steam that helps cook the peppers evenly and prevents the bottoms from drying out or burning. Without it, your peppers will be tough and possibly scorched on the bottom. Don’t skip this crucial step.

Not draining the tomatoes: Canned diced tomatoes can be quite watery. If you dump them in without draining at least some of the liquid, your filling will be soggy and may leak out of the peppers during baking. Pour them into a strainer and let excess liquid drain for a minute, then add to your filling. You want moisture, not soup.

Forgetting to cover during initial baking: The foil cover for the first 35 minutes is essential for steaming the peppers until tender. If you bake them uncovered the whole time, the tops will dry out and possibly burn while the peppers remain tough. Always cover initially, then uncover just for the cheese melting at the end.

Using raw rice in the filling: Unlike some recipes that call for uncooked rice, this recipe specifically requires pre-cooked rice. Raw rice won’t cook properly in the limited moisture and baking time, leaving you with crunchy, undercooked grains. Always use fully cooked rice or reduce cooking time if using cauliflower rice.

Storage & Meal Prep

Refrigerator Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for 3-4 days. You can keep them in the original baking dish covered with plastic wrap or foil, or transfer individual portions to meal prep containers. The flavors actually improve after a day as everything melds together.

Reheating Instructions: Microwave individual stuffed peppers on a microwave-safe plate for 2-3 minutes until heated through. For best results, cover loosely with a damp paper towel to retain moisture. Alternatively, reheat in a 350°F oven for 15-20 minutes covered with foil. Add a splash of water or broth to the dish before reheating to prevent drying out.

Meal Prep Perfect: These stuffed peppers are ideal for weekly meal prep. Prepare and bake them all on Sunday, then divide into individual containers with a side salad or vegetables. They reheat beautifully, making lunch or dinner effortless throughout the week. You can even portion them with different sides for variety.

Keeping Leftovers Fresh: The key to maintaining quality is proper storage. Make sure the peppers are completely cooled before refrigerating to prevent condensation that can make them soggy. Store them in a single layer if possible, or separate layers with parchment paper if stacking.

Portioning for Singles: If you live alone or have different schedules, wrap individual stuffed pepper halves in plastic wrap, then place all wrapped peppers in a freezer bag. This allows you to grab exactly the portion you need without thawing the entire batch.

Make-Ahead & Freezer Notes

Make-Ahead Assembly: You can assemble the stuffed peppers completely up to 24 hours in advance. Stuff the peppers, arrange them in the baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to cook, remove from refrigerator while the oven preheats (to take off the chill), add the broth to the pan, then bake as directed, adding 5-10 extra minutes to the covered baking time.

Freezing Unbaked Peppers: Assemble the stuffed peppers completely but don’t bake them. Place the filled peppers on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag or container. This prevents them from sticking together. Freeze for up to 3 months. To cook, place frozen peppers in a baking dish, add broth, cover tightly with foil, and bake at 375°F for 60-70 minutes, then uncover, add cheese, and bake 10 more minutes.

Freezing Baked Peppers: Alternatively, you can fully bake the peppers, let them cool completely, then freeze. Wrap individually in plastic wrap and place in a freezer bag. These are perfect for quick meals – just microwave from frozen for 4-5 minutes or bake at 350°F for 30-35 minutes until heated through.

Freezer Storage Tips: Label everything with the date and reheating instructions. Properly wrapped stuffed peppers maintain quality for 2-3 months in the freezer. Beyond that, they’re still safe to eat but may lose some texture quality. Always cool completely before freezing to maintain the best texture.

Thawing Guidelines: For best texture, thaw frozen stuffed peppers in the refrigerator overnight before reheating. However, you can reheat them directly from frozen if you’re short on time – just add 10-15 minutes to the reheating time and make sure the internal temperature reaches 165°F.

Freezing Just the Filling: If you’re short on freezer space, you can freeze just the prepared filling in a freezer bag or container. When ready to use, thaw overnight, stuff fresh peppers, and bake as directed. This saves considerable freezer space while still providing the convenience of a make-ahead meal.

Serving Suggestions

These hearty stuffed peppers are substantial enough to serve as a complete meal on their own, but pairing them with complementary sides creates a more rounded dinner experience.

Perfect Side Dishes:

• Simple Green Salad: A crisp Caesar salad or mixed greens with balsamic vinaigrette provides a refreshing contrast to the rich, cheesy peppers.
• Garlic Bread or Breadsticks: Perfect for soaking up any delicious juices from the baking dish. Make it extra special with garlic butter and Parmesan.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts add more vegetables and cook alongside the peppers in the oven.
• Creamy Polenta or Mashed Cauliflower: Serves as a bed for the stuffed peppers and adds comfort food appeal.
• Pasta Side: A simple buttered pasta or pasta salad complements the Italian flavors beautifully.
• Soup Starter: Begin the meal with minestrone soup or Italian wedding soup for a fuller Italian-American feast.

Topping Options: Let family members customize their stuffed peppers with toppings served on the side: sour cream, extra marinara sauce, hot sauce, additional Parmesan cheese, fresh basil, or sliced fresh mozzarella.

Beverage Pairings: These savory peppers pair well with Italian red wines like Chianti or Sangiovese. For non-alcoholic options, try Italian sparkling water with lemon, iced tea, or a light beer. Kids will enjoy lemonade or Italian soda.

Make It a Complete Italian Feast: Serve the stuffed peppers family-style with garlic bread, a large Caesar salad, and tiramisu for dessert. This creates a restaurant-quality Italian dinner at home that’s perfect for entertaining or special family dinners.

Leftover Transformations: Chop up leftover stuffed peppers and use them as a topping for pizza, mixed into pasta, stuffed into quesadillas, or served over rice for an entirely different meal experience.

FAQs Section

Do I have to pre-cook the rice before stuffing the peppers?

Yes, you must use pre-cooked rice in this recipe. Raw rice won’t cook properly in the limited time and moisture available during baking, and you’ll end up with crunchy, undercooked grains. Use leftover rice, minute rice that cooks in 5 minutes, or pre-packaged cooked rice from the grocery store for convenience. If you’re making rice specifically for this recipe, cook it while you’re browning the sausage to save time.

Can I make stuffed peppers without meat?

Absolutely! For vegetarian Italian stuffed peppers, replace the sausage with a combination of sautéed mushrooms, zucchini, and extra cheese. Black beans, lentils, or chickpeas add protein and substance. You can also use plant-based Italian sausage crumbles, which work wonderfully and provide that same savory, herbed flavor. The cooking time and method remain the same.

Why are my peppers still hard after baking?

This usually happens with very thick-walled peppers or if they weren’t covered properly during the initial baking phase. Make sure you’re covering the dish tightly with foil for the first 35 minutes to trap steam, which softens the peppers. The liquid in the bottom of the pan is also essential for creating steam. For very thick peppers, consider parboiling them for 3-4 minutes before stuffing, or extend the covered baking time by 10-15 minutes.

Can I use ground beef instead of sausage?

Yes! Ground beef works great in stuffed peppers. However, since ground beef is less seasoned than Italian sausage, you’ll need to add extra flavor. Use 1 pound of ground beef (80/20 works best) and add 2-3 teaspoons of Italian seasoning, 1 teaspoon fennel seeds, ½ teaspoon garlic powder, and ½ teaspoon onion powder. You may also want to add a bit more salt since Italian sausage is typically well-seasoned.

How do I keep the peppers from tipping over in the pan?

Choose peppers with naturally flat bottoms when shopping. If your peppers are rounded, carefully slice a very thin piece off the bottom to create a flat base – be careful not to cut all the way through and create a hole. Nestle the peppers closely together in the baking dish so they support each other. You can also use a muffin tin to hold peppers upright, placing one pepper half in each muffin cup.

Can I make these in a slow cooker?

Yes! Prepare the filling as directed, stuff the peppers, and place them upright in your slow cooker (a 6-quart works for 4-6 pepper halves). Add ½ cup broth to the bottom, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add the cheese topping during the last 15 minutes of cooking. The texture will be softer and more tender than oven-baked peppers.

What’s the best way to cut bell peppers for stuffing?

Cut the peppers in half lengthwise (from stem to bottom) rather than cutting off the top and trying to stuff them whole. Halved peppers are easier to fill, easier to eat, cook more evenly, and provide more servings. Use a spoon to scrape out all the seeds and white membranes. You can leave the stem on for a rustic look or remove it – either works fine.

Conclusion

There you have it – everything you need to make perfect, delicious sausage stuffed peppers that will become a staple in your dinner rotation! This easy stuffed peppers recipe proves that healthy, satisfying meals don’t have to be complicated or time-consuming. With just an hour from start to finish and mostly hands-off baking time, you can create a complete, nutritious dinner that looks impressive and tastes amazing.

The beauty of these Italian sausage stuffed peppers is their incredible versatility. Make them exactly as written for a classic crowd-pleaser, or customize them with your favorite ingredients, spices, and toppings. They adapt beautifully to different dietary needs, work perfectly for meal prep, and freeze wonderfully for those nights when you need dinner in a hurry. Plus, kids actually get excited about eating their vegetables when they’re presented in these colorful edible bowls!

Whether you’re cooking for your family on a busy Tuesday night, meal-prepping for the week ahead, or serving guests at a dinner party, these hearty stuffed peppers deliver every time. They’re proof that home cooking can be practical, nutritious, budget-friendly, and absolutely delicious all at once.

So grab those beautiful bell peppers from the produce section, pick up some Italian sausage, and get ready to make a dinner that everyone will love. Your kitchen is about to smell incredible, and you’re about to become known as the person who makes those amazing stuffed peppers!

Ready to try this recipe? Save it to your Pinterest boards for easy access, and let me know in the comments which color bell peppers you’re using or what variation you’re excited to try! Don’t forget to share a photo when you make them – I love seeing your creations!