Easy Stuffed Peppers Recipe

Stuffed Peppers are made with savory Italian sausage, tomato sauce, and rice mixture stuffed into sweet bell peppers, topped with cheese, and cooked in the oven. They’re ready in under an hour and great for meal prep! 

Stuffing vegetables with rice, Italian sausage, sausage and cheese has got to be one of the best ways to eat them!

The great thing about this recipe is that you can customize the filling according to your tastes using ingredients you already have on hand, such as different grains, veggies, spices, or whatever you like. 

This recipe is great for busy weeknights or prepping ahead of time and reheating for a low-effort meal.

If you love Italian sausage, you have to try this Italian Sausage Gnocchi Skillet, Sausage Orzo Soup, and Orecchiette Pasta with Sausage!

Why we love Stuffed Peppers:

• Make-ahead friendly: Prep these the night before and bake the next day for a no-fuss dinner!
• Easy: Just make the filling, stuff the peppers, and bake! It’s that easy.
• Customizable: You can use up veggies in your fridge or swap out different proteins and grains, depending on what you have!

Stuffed Bell Peppers Ingredients:

• Ground Italian sausage: Brings a rich, savory flavor. You can substitute with any ground meat, like ground turkey or lean ground beef, but make sure to adjust the seasonings accordingly.
• Onion and garlic: Onion and garlic add a ton of flavor to the filling. Use a white or yellow onion and fresh garlic if you can!
• Spinach: Fresh spinach is a great way to sneak in some greens! It wilts down quickly and adds a nice, mild flavor.
• Dried parsley and dried oregano: These herbs add a bright, herbal flavor to the filling. Feel free to swap these out with other spices if you like!
• Marinara sauce: Marinara sauce helps to moisten the filling and gives it a tangy, tomato flavor. You can use store-bought or homemade marinara, depending on what you have available.
• Cooked rice: Leftover rice is perfect for this recipe, but you can also cook it right before. You can use any variety of rice, but white rice or brown rice are great options. If you don’t have leftovers, try this easy Baked Rice or my Instant Pot Brown Rice.
• Shredded mozzarella cheese: Mozzarella provides that cheesy melt and gooey texture. You’ll use some in the filling and some on top for a bubbly finish.
• Bell peppers: These are the “shells” for your filling. Any color will work for this recipe! Red, yellow, and orange are sweeter, while green are a bit more bitter.

How to make Stuffed Peppers: 

These Stuffed Peppers are a breeze to whip up! Check out the recipe card for the full list of recipe instructions!

• In a large skillet, cook the sausage and onion until browned.
• Stir in the spinach, garlic, and seasonings, and cook for another minute.

• Stir in marinara sauce and cooked rice. Mix in some of the cheese and adjust the seasonings as needed.
• Chop the peppers in half and remove the seeds.

• Fill the pepper halves with the sausage mixture and place them in the baking dish. Top with the remaining cheese.
• Cover and bake until softened. Optionally, broil the peppers for a few minutes to brown the cheese!

Variations and Substitutions

• Change up the filling: You add in some extra veggies like zucchini, mushrooms, sweet corn, or legumes like black beans or kidney beans. 
• Cheese swaps: If mozzarella isn’t your favorite, try using cheddar, Monterey Jack, or a blend of Italian cheeses. Just be sure to use something that melts well!
• Low-carb: Swap the rice for cooked cauliflower rice for a lower-carb version.
• Make it spicy: Use hot Italian sausage or throw a couple of dashes of hot sauce into the filling for a bit of heat. 

How to store leftovers:

To store leftover Stuffed Bell Peppers, place any leftovers in an airtight container and refrigerate for up to 3 days.

To reheat, warm them in the oven at 350°F for about 15 minutes or until heated through. You can also microwave them for a quicker option!

Can I freeze Stuffed Peppers:

Yes! You can freeze cooked and cooled peppers or wrap and freeze before cooking. Pop them into an airtight container and freeze for up to 3 months.

Before you’re ready to eat them, make sure to let them thaw in the fridge overnight, then reheat in the oven. Keep in mind that frozen and thawed peppers will have a softer texture.

Make-ahead option:

Assemble the peppers (minus the water), cover tightly, and refrigerate them for up to 4 days before baking.

When you’re ready to cook, add the water and pop them in the oven. You may need to add an extra few minutes to the bake time if they’re cold from the fridge.

Serving suggestions:

Keep things simple by pairing these Stuffed Peppers with a simple salad or some Cheesy Garlic Bread or Homemade Breadsticks.

More bell pepper recipes you’ll love:

• Turkey Stuffed Peppers — a lighter take on a classic.

• Grilled Pulled Pork Stuffed Peppers — perfect for summer grilling!
• Stuffed Pepper Casserole — a quick version of this classic!
• Stuffed Pepper Soup — loaded with flavor!