Can You Make a Flavorful, Hearty Stuffed Peppers Dinner in Just 1 Hour?
Craving a vibrant, satisfying meal that’s packed with savory sausage and colorful bell peppers? What if you could create a wholesome, portioned dish with sausage, rice, herbs, and cheese in just 60 minutes? Sausage Stuffed Peppers Dinner is your answer—a 4.9-star-rated dish from 32 reviews, perfect for weeknight dinners, meal prep, or family gatherings. Ready to fill your kitchen with delicious aromas? Let’s get cooking!
Overview: Why Sausage Stuffed Peppers Shine
What makes Sausage Stuffed Peppers Dinner so special? This dish combines juicy bell peppers with a hearty filling of Italian sausage, mushrooms, rice or quinoa, and cheese, all baked in one pan for easy prep and cleanup. The fresh herbs and garlic add bold flavor, while the peppers create convenient, edible portions. Perfect for busy evenings, dinner parties, or freezing for later, it’s versatile, kid-friendly, and adaptable for dietary needs.
Time requirement: 1 hour total, with 20 minutes prep and 40 minutes cooking. The one-pan method simplifies the process.
Difficulty level: Easy! If you can chop veggies and cook sausage, you’re set. A large skillet, a 9×13-inch baking dish or cast iron skillet, and a knife are the main tools, and kids can help stuff peppers or sprinkle cheese.
Health perks: Bell peppers provide fiber, vitamins A and C, and antioxidants for immunity. Sausage and cheese offer protein, while rice or quinoa adds complex carbs. The moderate oil and broth keep it balanced, and the recipe supports gluten-free or vegetarian diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 6 servings (1 stuffed pepper each). Each ingredient plays a key role, with swaps for flexibility.
- Bell peppers (6 large, any color): Edible vessels with sweet flavor. Sub: Poblano peppers for a mild kick.
- Olive oil (1 tablespoon): Sautés filling for richness. Sub: Avocado oil or vegetable oil.
- Yellow onion (1/2 cup chopped, 1/2 medium onion): Adds savory depth. Sub: White onion or shallots.
- Italian sausage (1 lb, uncooked, removed from casings): Brings bold, savory flavor. Sub: Turkey sausage, plant-based sausage, or ground beef.
- Mushrooms (1 cup chopped, 120g, optional): Add umami and texture. Sub: Zucchini or eggplant.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
- Fresh oregano (1 teaspoon chopped, or 1/2 teaspoon dried): Adds herby depth. Sub: Dried/fresh thyme.
- Fresh parsley (1 teaspoon chopped, or 1/2 teaspoon dried): Brings freshness. Sub: Cilantro or chives.
- Fresh basil (1 teaspoon chopped, or 1/2 teaspoon dried): Adds aromatic flavor. Sub: Dried/fresh oregano.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Chicken broth (1/2 cup, 120ml): Keeps filling moist. Sub: Vegetable broth or water.
- Shredded cheese (1 1/2 cups, 190g, divided): Provides melty richness. Sub: Cheddar, mozzarella, or vegan cheese.
- Cooked rice or quinoa (1 1/2 cups, 300g): Adds hearty texture. Sub: Brown rice, farro, or cauliflower rice.
- Optional garnish: Extra parsley or herbs for freshness. Sub: Green onions or basil.
These ingredients are fresh, versatile, and pantry-friendly, creating a wholesome, flavorful dish.
Step-by-Step Instructions: Let’s Cook These Stuffed Peppers!
Ready to start? You’ll need a large skillet, a 9×13-inch baking dish or cast iron skillet, and a knife. These steps are simple, with tips for success.
- Prep the peppers: Slice 1/4 inch off the top of 6 bell peppers. Remove cores and seeds by hand. Place cut-side up in a greased 9×13-inch baking dish or cast iron skillet. Tip: Choose peppers with flat bottoms for stability; trim bottoms slightly if needed.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet under the dish to catch drips.
- Make the filling: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1/2 cup chopped onion and cook for 3-4 minutes until soft. Add 1 lb sausage (casings removed), 1 cup chopped mushrooms, 3 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up sausage with a spoon, for 6-7 minutes until nearly cooked through. Spoon out excess grease if needed. Stir in 1/2 cup chicken broth and cook for 2 minutes. Remove from heat and stir in 1 cup shredded cheese and 1 1/2 cups cooked rice or quinoa. Tip: Break sausage into small pieces for even texture.
- Stuff the peppers: Spoon filling into each pepper, packing tightly to the top. Tip: Use a spoon to press filling down to fit more.
- Bake: Pour 1 inch of warm water into the bottom of the pan around the peppers (optional, for moisture). Cover with foil and bake for 35-38 minutes until peppers are nearly fork-tender. Remove foil, sprinkle with remaining 1/2 cup cheese, and bake uncovered for 5 more minutes until cheese melts. Tip: Check peppers at 35 minutes; they should be soft but hold shape.
- Serve: Use tongs to transfer peppers to plates. Garnish with optional parsley or herbs. Tip: Serve immediately for the best texture.
Assembly: Plate It Like a Pro
These stuffed peppers are vibrant and hearty, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Peppers: Place 1 stuffed pepper per plate, ensuring some filling is visible. Tip: Slice in half for a fancier presentation.
- Garnish: Sprinkle with fresh parsley, basil, or green onions for color. Tip: Add a pinch of red pepper flakes for flair.
- Serving suggestion: Pair with a green salad, garlic bread, or roasted veggies for a complete meal. Tip: Prep a side during baking for efficiency.
- Presentation: For a vibrant vibe, use white or colorful plates to highlight the peppers’ bright colors and cheesy filling. Serve family-style from the dish for gatherings. Tip: A drizzle of olive oil or balsamic glaze adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your stuffed peppers tasting great.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in a 300°F (149°C) oven, covered, for 20 minutes, or microwave for 1-2 minutes. Tip: Reheat gently to avoid soggy peppers.
- Freezing: Freeze cooled peppers in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above. Tip: Freeze without garnishes; add fresh herbs when serving.
- Make-ahead: Prep filling and refrigerate up to 2 days. Core peppers a day ahead; store wrapped in the fridge. Stuff and bake fresh. Tip: Don’t stuff early—peppers can release liquid.
Health tip: Storing properly preserves the peppers’ vitamins, sausage’s protein, and rice’s carbs, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Swap sausage for plant-based sausage, lentils, or 2 cups sautéed mushrooms.
- Gluten-free option: Naturally gluten-free; check sausage and broth for additives.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a diced jalapeño to the filling.
- Cheesy boost: Use mozzarella, gouda, or pepper jack instead of cheddar.
- Grain swap: Replace rice/quinoa with farro, couscous, or cauliflower rice.
- Herb twist: Use rosemary or dill instead of basil for a different flavor.
Conclusion: Savor Your Hearty Stuffed Peppers
You’re now ready to master Sausage Stuffed Peppers Dinner! This wholesome, flavorful dish brings vibrant peppers, savory sausage, and cheesy rice together for a meal that’s perfect for weeknights, family dinners, or meal prep. With just 1 hour and one pan, you can create a nutrient-packed, portioned dish that’s as delicious as it is easy. Play with vegetarian or spicy twists to make it your own. Grab that skillet, stuff some peppers, and enjoy this hearty delight. Share your results in the comments—I’d love to hear how it turned out!
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Sausage Stuffed Peppers Dinner
Description
Craving a vibrant, satisfying meal that’s packed with savory sausage and colorful bell peppers? What if you could create a wholesome, portioned dish with sausage, rice, herbs, and cheese in just 60 minutes? Sausage Stuffed Peppers Dinner is your answer—a 4.9-star-rated dish from 32 reviews, perfect for weeknight dinners, meal prep, or family gatherings
Ingredients
Here’s the lineup for 6 servings (1 stuffed pepper each). Each ingredient plays a key role, with swaps for flexibility.
- Bell peppers (6 large, any color): Edible vessels with sweet flavor. Sub: Poblano peppers for a mild kick.
- Olive oil (1 tablespoon): Sautés filling for richness. Sub: Avocado oil or vegetable oil.
- Yellow onion (1/2 cup chopped, 1/2 medium onion): Adds savory depth. Sub: White onion or shallots.
- Italian sausage (1 lb, uncooked, removed from casings): Brings bold, savory flavor. Sub: Turkey sausage, plant-based sausage, or ground beef.
- Mushrooms (1 cup chopped, 120g, optional): Add umami and texture. Sub: Zucchini or eggplant.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
- Fresh oregano (1 teaspoon chopped, or 1/2 teaspoon dried): Adds herby depth. Sub: Dried/fresh thyme.
- Fresh parsley (1 teaspoon chopped, or 1/2 teaspoon dried): Brings freshness. Sub: Cilantro or chives.
- Fresh basil (1 teaspoon chopped, or 1/2 teaspoon dried): Adds aromatic flavor. Sub: Dried/fresh oregano.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Chicken broth (1/2 cup, 120ml): Keeps filling moist. Sub: Vegetable broth or water.
- Shredded cheese (1 1/2 cups, 190g, divided): Provides melty richness. Sub: Cheddar, mozzarella, or vegan cheese.
- Cooked rice or quinoa (1 1/2 cups, 300g): Adds hearty texture. Sub: Brown rice, farro, or cauliflower rice.
- Optional garnish: Extra parsley or herbs for freshness. Sub: Green onions or basil.
These ingredients are fresh, versatile, and pantry-friendly, creating a wholesome, flavorful dish.
Instructions
Ready to start? You’ll need a large skillet, a 9×13-inch baking dish or cast iron skillet, and a knife. These steps are simple, with tips for success.
- Prep the peppers: Slice 1/4 inch off the top of 6 bell peppers. Remove cores and seeds by hand. Place cut-side up in a greased 9×13-inch baking dish or cast iron skillet. Tip: Choose peppers with flat bottoms for stability; trim bottoms slightly if needed.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet under the dish to catch drips.
- Make the filling: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1/2 cup chopped onion and cook for 3-4 minutes until soft. Add 1 lb sausage (casings removed), 1 cup chopped mushrooms, 3 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up sausage with a spoon, for 6-7 minutes until nearly cooked through. Spoon out excess grease if needed. Stir in 1/2 cup chicken broth and cook for 2 minutes. Remove from heat and stir in 1 cup shredded cheese and 1 1/2 cups cooked rice or quinoa. Tip: Break sausage into small pieces for even texture.
- Stuff the peppers: Spoon filling into each pepper, packing tightly to the top. Tip: Use a spoon to press filling down to fit more.
- Bake: Pour 1 inch of warm water into the bottom of the pan around the peppers (optional, for moisture). Cover with foil and bake for 35-38 minutes until peppers are nearly fork-tender. Remove foil, sprinkle with remaining 1/2 cup cheese, and bake uncovered for 5 more minutes until cheese melts. Tip: Check peppers at 35 minutes; they should be soft but hold shape.
- Serve: Use tongs to transfer peppers to plates. Garnish with optional parsley or herbs. Tip: Serve immediately for the best texture.
FAQs: Your Questions Answered
Can I use different peppers? Yes! Use poblano for mild heat or smaller peppers (adjust filling quantity).
What are the health benefits? Peppers provide vitamins A, C; sausage and cheese offer protein; rice adds carbs.
How do I know the peppers are done? They’re nearly fork-tender after 35-38 minutes; cheese is melted after final 5 minutes.
Can I prep for a party? Yes! Make filling and core peppers up to 2 days ahead; stuff and bake fresh.
Kid-friendly? Totally! Mild flavors appeal to kids; omit mushrooms or herbs for picky eaters.
Why are my peppers soggy? Too much liquid in filling. Spoon out grease and use cooked rice next time.
Gluten-free? Naturally gluten-free; check sausage and broth.
How to store leftovers? Fridge for 4 days; reheat in oven or microwave. Freeze for 3 months; thaw before reheating.