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Stuffed Bell Peppers are the kind of dinner that brings both comfort and nutrition to the table.
These vibrant peppers act as colorful edible bowls filled with a savory mixture of Italian sausage, tender rice, rich marinara sauce, and gooey mozzarella cheese.
What makes this dish especially appealing is its balance of hearty ingredients and wholesome simplicity—perfect for busy weeknights or when feeding a family.
Each serving packs a satisfying amount of protein (18g), mostly from the sausage and cheese, making it a great high-protein dinner option.
The bell peppers themselves contribute a healthy dose of fiber, vitamins C and A, and natural antioxidants—all while keeping the carb count moderate (22g per serving).
The use of whole ingredients like onion, garlic, and tomatoes also supports a clean, minimally processed approach to home cooking.
What’s truly special about this dish is how seamlessly it combines flavor, texture, and convenience.
It’s an all-in-one meal that requires only one skillet and one baking dish, and it’s meal-prep friendly—reheat leftovers for quick lunches or weeknight repeats.
You can even swap out the sausage for plant-based alternatives to suit vegetarian diets, without sacrificing the savory satisfaction.
Whether you’re craving something warm and cheesy or looking to sneak more vegetables into your routine, these Stuffed Bell Peppers deliver.
From the golden, melty cheese topping to the soft-yet-structured roasted peppers, every bite is as comforting as it is nourishing.
Must-Have Tools for Perfect Results
Cuisinart 5.5-Quart Deep Stainless Steel Skillet
This deep, wide skillet provides ample space to brown sausage evenly and cook the rice mixture to perfection without overflowing.
The stainless steel surface distributes heat evenly and cleans up easily—ideal for one-pan meals beyond just stuffed peppers.
Pyrex 3-Quart Glass Casserole Dish
This durable glass dish is oven-safe and perfect for holding halved peppers upright while they roast and melt under a cheesy topping.
It’s also a beautiful piece for table-to-oven-to-fridge use—great for lasagnas, baked pastas, and desserts too.
OXO Good Grips Silicone Basting Brush
Ensures an even coat of oil and seasoning for the pepper shells before roasting.
Heat-resistant and easy to clean, it’s a versatile tool for everything from marinades to pastry work.
Victorinox 3.25-Inch Paring Knife
This small but mighty knife offers precise control when trimming stems and removing seeds, making pepper prep quick and safe.
It’s also indispensable for fruit, herbs, and detailed cutting tasks in any kitchen.
Reynolds Wrap Aluminum Foil (Heavy Duty)
Tenting with foil allows the cheese to melt perfectly without burning. This kitchen staple also shines when covering casseroles, wrapping veggies, or storing leftovers.
Stuffed Bell Peppers
Equipment
- 1 deep stainless steel skillet for browning and simmering the filling
- 1 9×13-inch glass casserole dish to bake the stuffed peppers
- 1 silicone brush for oiling the pepper halves
- 1 paring knife for trimming and cleaning the peppers
- Aluminum foil to tent over the peppers while baking
Ingredients
- 3 medium bell peppers
- 2 tablespoons cooking oil divided
- 1 pound Italian sausage
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1¼ teaspoons salt divided
- ¼ teaspoon freshly ground black pepper
- 1 cup marinara sauce
- ½ cup uncooked long grain white rice
- ¾ cup chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 350°F (175°C). Rinse the bell peppers, then slice them in half horizontally. Use a paring knife to remove the stems and core from each half. Don’t worry if there’s a small hole left behind.
- Roast the Peppers: Place all six pepper halves cut side up in a 9×13-inch casserole dish. Brush them with 1 tablespoon of oil and sprinkle with ¼ teaspoon salt and the black pepper. Roast for 20 minutes to slightly soften.
- Cook the Filling: While the peppers are roasting, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up as it cooks.
- Add Aromatics: Once the sausage is browned, stir in the diced onion and minced garlic. Cook until the onion becomes translucent and fragrant, about 3–4 minutes.
- Simmer Rice Mixture: Stir in the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 teaspoon salt, and chicken broth. Mix well. Cover the skillet and bring to a boil over medium-high heat.
- Cook the Rice: Once boiling, reduce heat to low and let it simmer (covered and undisturbed) for 20 minutes. Then, turn off the heat and allow it to sit (still covered) for another 5 minutes.
- Assemble the Peppers: Remove the lid, fluff the rice gently with a spoon, and stir to combine. Spoon the sausage and rice filling generously into each roasted pepper half.
- Top and Bake: Sprinkle shredded mozzarella evenly over the top of each pepper. Cover the dish loosely with tented foil and bake for 15 minutes until heated through.
- Broil to Finish: Remove the foil and switch the oven to broil. Broil for 2–3 minutes until the cheese is lightly golden. Keep an eye on it to prevent burning.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- For a vegetarian version, swap sausage with lentils, tofu crumbles, or plant-based sausage.
- You can prepare the filling a day ahead and refrigerate. Simply stuff and bake the peppers when ready.
- Feel free to use brown rice for added fiber, but extend the cooking time and broth slightly.
- This recipe stores well—refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
Key Secrets for Perfect Peppers
To create stuffed bell peppers that are tender yet hold their shape, roasting the peppers before filling is essential.
This softens their flesh just enough, preventing them from becoming overly mushy during baking.
Browning the Italian sausage thoroughly builds rich, savory flavors that complement the sweetness of the peppers beautifully.
Cooking the rice directly in marinara sauce and chicken broth allows the grains to absorb deep tomato and herb notes, so keep the heat low and avoid stirring to maintain fluffy rice.
Adding mozzarella cheese near the end, followed by a brief broil, produces a luscious, golden crust that adds appealing texture and flavor.
Ideal Serving Ideas and Pairings
Stuffed bell peppers make a hearty main dish that pairs wonderfully with fresh, vibrant sides to balance the meal.
A crisp mixed green salad with a zesty vinaigrette offers refreshing contrast, while garlic bread or crusty Italian bread is perfect for soaking up extra sauce.
Roasted or steamed vegetables like zucchini, asparagus, or green beans provide color and nutrition without overpowering the dish.
For drinks, a medium-bodied red wine such as Chianti or sparkling water with lemon cleanses the palate and complements the flavors well.
Effective Storage and Reheating Tips
Allow stuffed peppers to cool completely before storing them in airtight containers to maintain freshness.
Refrigerate leftovers for up to three days, and when reheating, cover with foil and warm in a 350°F oven for approximately 15 minutes to preserve moisture and ensure even heating.
Avoid microwave reheating if possible, as it can cause sogginess and uneven temperature.
For longer storage, wrap individual peppers tightly in plastic wrap and freeze in freezer-safe bags or containers for up to two months.
Thaw frozen peppers overnight in the fridge before reheating gently in the oven to maintain texture and flavor.
Common Questions About This Recipe
1. Can I substitute Italian sausage with other meats?
Yes, ground turkey, chicken, or plant-based sausage are great alternatives. Adjust seasoning to suit the protein’s flavor and saltiness.
2. Should the rice be cooked before stuffing?
No, the rice cooks in the sauce and broth mixture during simmering, absorbing rich flavors without the need for pre-cooking.
3. Can I prepare the filling ahead of time?
Definitely. The filling can be made a day in advance and refrigerated. When ready, stuff the peppers and bake as usual.
4. What cheeses work besides mozzarella?
Provolone, Monterey Jack, mild cheddar, or plant-based melting cheeses are good substitutes depending on preference.
5. How do I make this vegetarian?
Replace sausage with cooked lentils, tofu crumbles, or plant-based sausage alternatives, seasoning well to keep flavors rich.
This recipe is inspired by Budgetbytes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.