Stuffed Bell Peppers
This hearty Stuffed Bell Peppers recipe combines the savory richness of Italian sausage, the comforting bite of seasoned rice, and the sweetness of roasted bell peppers, all finished with a bubbling layer of melted mozzarella. It’s a crowd-pleasing, oven-baked dish perfect for weeknights, family dinners, or meal prep. Full of bold flavor, protein, and veggies, this is comfort food you can feel good about.
Equipment
- 1 deep stainless steel skillet for browning and simmering the filling
- 1 9x13-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.
