Stuffed Peppers Recipe

square overhead image of stuffed bell peppers in a baking dish.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 300cal

Author: Ashley Fehr

These Stuffed Bell Peppers are filled with Italian sausage, rice, and marinara sauce, then topped with melted mozzarella. They’re hearty, flavorful, and super easy to make!

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Ingredients

375 grams ground Italian sausage (about ¾ lb)
½ medium onion (finely diced)
1 cup finely chopped spinach
3 cloves garlic (finely minced)
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup marinara sauce
1 cup cooked rice
2 cups shredded mozzarella cheese (divided)
4 bell peppers (halved to lay flat, seeds removed)
¼ cup water

Instructions

Preheat the oven to 400℉ and lightly grease a 9x13" baking dish.
In a large skillet over medium-high heat, cook the sausage and onion until browned.
Stir in the spinach, garlic, parsley and oregano and cook 1 minute.
Stir in marinara sauce, cooked rice, and 1 cup of cheese. Taste and adjust seasonings if desired.
Divide the filling between the bell pepper halves and place in prepared pan. Sprinkle with remaining one cup cheese. Pour water around peppers and cover tightly.
Bake for 30 minutes, or until peppers have softened. Remove foil and broil to brown if desired.

Video

Notes

Ingredients and Substitutions:

Italian sausage: you can swap for any other ground meat, but you may want to increase the seasonings to compensate.
Rice: if you don't have leftover rice, this Baked Rice or this Instant Pot Jasmine Rice are two of my favorite easy ways to cook it.

Make ahead:

You can prep this recipe ahead, cover and refrigerate up to 4 days before cooking and serving -- just leave off the water until ready to bake.

Nutrition