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.

Cook Mode Prevent your screen from going dark

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.