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.
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.
Italian Sausage Stuffed Peppers
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
- Cook sausage and onion in a large nonstick skillet, breaking the sausage apart as it cooks.
- When sausage is cooked, add garlic, Italian seasoning, cajun seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- Stir in diced tomatoes, chicken broth and rice. Cook for 1 minute and then remove from heat.
- Preheat oven to 375 degrees and grease a rimmed baking sheet.
- Cut bell peppers in half and remove and discard seeds and ribs.
- Place pepper halves on prepared baking sheet. Fill with the filling.Sprinkle cheese on top.
- 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.
- Sprinkle with chopped parsley and serve.
Notes
Nutrition
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Very good! Sort of a typical recipe for stuffed peppers. Easy enough though!
Love this recipe! It turned out great!
Btw… not sure why ppl comment with a completely different recipe instead of try it this way. My mom made them all ways… but this one was tasty!!
My way to cook them is not cook the meat mix it with Minute Rice and other seasonings including onion but I was thinking you could saute The Onion and garlic when you put it in and then cook it in a big pot with tomato juice over the top my mom used to use V8 you know and keep them tight in the pot. I like them like that that’s the way my family made it for centuries thank you very much have a nice day
I enjoyed this dish, but I prefer the crunch in my peppers so I cooked less than 30 minutes. Also, I used yellow rice instead of white. Thank you!
The flavor was there but the rice definitely was not done at all!!!
The rice is supposed to be cooked before you mix it in with the meat.
Can these be made and flash frozen before cooking?