Main Dishes
Italian Sausage Stuffed Peppers
Italian Sausage Stuffed Peppers have a tasty filling made with rice, diced tomatoes, Italian sausage and lots of seasonings. Topped
- Serves 8
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
What I Love About Italian Sausage Stuffed Peppers
- They are the perfect mix of protein, carbs, and veggies, plus some cheese and can be a meal in one. Sometimes I like to add a side salad and some Pepperoncini Garlic Bread.
- Leftovers reheat well and will keep in an airtight container in the refrigerator for about 4 days.
- Can be prepped ahead of time and popped in the oven 30 minutes before suppertime, making this a great recipe for busy weeknight meals.
- Totally Customizable. Use ground beef or turkey instead of sausage. Use any kind of cheese. Instead of white rice, use cauliflower rice to make them low carb. Serve with hot sauce to make them spicier.
A great meal to make when bell peppers are in season and inexpensive. Red, green, yellow, or orange bell peppers can be used. The price of red, yellow, and orange peppers really comes down towards the end of summer.
The Main Steps In This Recipe
- Cook the filling.
- Cut the peppers open and remove seeds and ribs.
- Stuff the peppers with filling.
- Top with cheese.
- Bake.
Italian Sausage Stuffed Peppers Recipe Tips
The cooking time is a recommendation. Cook a little less if you want your peppers to still have some crunch. Cook longer if you like them to be completely soft.
I love the flavor of sweet Italian sausage combined with red pepper flakes and Cajun seasoning for some heat, but use hot sausage if you want even more spice.
Storage and Reheating
Leftover stuffed peppers will keep for 3 to 4 days in an airtight container in the refrigerator and can be reheated in a microwave.
Be sure to try these Broccoli and Cheese Stuffed Peppers, Jambalaya Stuffed Peppers and this Stuffed Pepper Soup.
Disclosure: This post contains affiliate links.
Recipe
Italian Sausage Stuffed Peppers
Italian Sausage Stuffed Peppers have a tasty filling made with rice, diced tomatoes, Italian sausage and lots of seasonings. Topped with Italian cheese blend for even more flavor.
- Serves 8
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Ingredients
- 1 pound sweet Italian sausage (casings removed)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
- 1/3 cup chicken broth
- 1 1/2 cups cooked long-grain rice
- 4 bell peppers
- 1 cup shredded Italian cheese
- chopped fresh parsley
Instructions
- 1
Cook sausage and onion in a large nonstick skillet, breaking the sausage apart as it cooks.
- 2
When sausage is cooked, add garlic, Italian seasoning, cajun seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- 3
Stir in diced tomatoes, chicken broth and rice. Cook for 1 minute and then remove from heat.
- 4
Preheat oven to 375 degrees and grease a rimmed baking sheet.
- 5
Cut bell peppers in half and remove and discard seeds and ribs.
- 6
Place pepper halves on prepared baking sheet. Fill with the filling. Sprinkle cheese on top.
- 7
Spray a piece of foil with cooking spray so the cheese won't stick. Cover the peppers with it. Bake for 30 minutes. Remove foil and broil until cheese is bubbly.
- 8
Sprinkle with chopped parsley and serve.
Notes
If you like your peppers to be completely soft, you may need to cook them a little longer than 30 minutes.
Equipment
- Large Nonstick Skillet
- Rimmed Baking Sheet
Nutrition
- Calories314 kcal
- Carbohydrates17 g
- Protein13 g
- Fat21 g
- Saturated Fat8 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat9 g
- Cholesterol54 mg
- Sodium769 mg
- Potassium329 mg
- Fiber2 g
- Sugar5 g
- Vitamin A2312 IU
- Vitamin C80 mg
- Calcium116 mg
- Iron2 mg
