I created Italian Sausage Stuffed Peppers With Rice that tuck melty cheddar, tomato-studded rice, and tender sausage into bright bell peppers, with a little trick that keeps every bite juicy.

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I can’t resist the sight of glossy bell peppers lined up for stuffing, and when Italian sausage joins them the whole thing feels electric. I’ve called versions everything from Sausage Stuffed Peppadews when I was being cheeky, to plain old Stuffed Sausage And Peppers on hurried nights, and both names somehow fit.

It’s colorful, family friendly, and somehow addictive, and people always ask what made it taste so big. I like that it looks fancy even if I kinda just tossed things together, so you get curious and hungry before you even sit down.

Ingredients

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Bell peppers: crunchy colorful veggies that add fiber and mild sweetness they hold stuffing well.
Mild Italian sausage: rich protein and fat lots of savory seasoning gives depth and salt.
Cooked long grain rice: carries flavors adds carbs and texture, helps filling stay together.
Diced tomatoes: bright acidity and juice cuts richness and keeps mixture moist and tangy.
Sharp cheddar cheese: melty salty comfort, adds protein and sharp flavor makes it gooey.
Yellow onion and garlic: sweet aromatic base boost umami and round out savory notes.
Olive oil: heart healthy fat helps brown the sausage and carry flavors without burning.

Ingredient Quantities

4 large bell peppers (about 2 to 3 lbs), mixed colors

1 lb (450 g) mild Italian sausage, or sweet if you prefer

1 cup cooked long grain white rice (about 1/2 cup uncooked)

1 can (14.5 oz / 411 g) diced tomatoes

1/2 cup tomato sauce

1 small yellow onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tsp Italian seasoning

1 tsp salt

1/2 tsp black pepper

1 1/2 cups shredded sharp cheddar cheese

1/4 cup grated Parmesan cheese (optional)

1 large egg (optional, for binding)

Fresh parsley or basil for garnish (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). While it heats, slice the tops off the 4 bell peppers, remove seeds and membranes, and trim the bottoms a little so they sit upright; save the tops if you want to bake them back on later.

2. Bring a pot of water to a boil and blanch the peppers 3 to 4 minutes to soften slightly, then drain and set aside. If you prefer, you can skip blanching and bake longer later, but it helps them finish tender.

3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook till soft, about 3 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.

4. Add 1 lb mild Italian sausage to the skillet, breaking it up with a spoon and cook until browned and no longer pink. Drain excess fat if it looks greasy.

5. Stir in 1 can (1
4.5 oz) diced tomatoes, 1/2 cup tomato sauce, 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp black pepper. Let simmer 5 minutes to meld flavors and reduce a bit.

6. Remove from heat and mix in 1 cup cooked long grain white rice, 1 1/2 cups shredded sharp cheddar (reserve about 1/2 cup for topping), 1/4 cup grated Parmesan if using, and 1 large beaten egg if you want extra binding. Taste and adjust salt or pepper.

7. Stuff each pepper with the sausage and rice mixture, packing gently but not overfilling. Place stuffed peppers upright in a baking dish and pour about 1/2 cup water into the bottom of the dish to keep them moist while baking.

8. Cover tightly with foil and bake 25 to 30 minutes, then remove foil, sprinkle the reserved cheddar and a little extra Parmesan on top, and bake uncovered another 5 to 10 minutes until cheese is bubbly and peppers are tender.

9. Let rest 5 minutes before serving, garnish with chopped fresh parsley or basil if you like. Leftovers reheat great and the flavors actually get better the next day.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large pot for blanching peppers and boiling rice
3. Colander for draining peppers and pasta/rice
4. Large skillet or frying pan, about 10 to 12 inch, for browning sausage
5. Cutting board and a sharp chef’s knife for tops, seeds and chopping onion
6. Mixing bowl and a wooden spoon or spatula to combine the filling
7. Measuring cups and spoons for rice, tomato sauce and seasonings
8. Ovenproof baking dish (9×13 inch or similar) to hold the stuffed peppers
9. Aluminum foil and oven mitts for covering and safe handling

FAQ

Q: Can I make these ahead and freeze them?

Yes. You can assemble the peppers and freeze them unbaked for up to 2 months. Thaw in the fridge overnight then bake at 375 F for 40-50 minutes until hot and the cheese is bubbly. Or bake first, cool, wrap tight and freeze up to 2 months, then reheat from frozen at 350 F for 30-40 minutes. Either way, let them rest a few minutes before cutting, they hold together better.

Q: Do I need to cook the rice or sausage before stuffing?

Cook the sausage and rice first. Brown the sausage with onion and garlic so excess fat cooks off, then mix with cooked rice and tomatoes. Raw sausage in the peppers makes the bake uneven, and uncooked rice will stay hard. If you used leftover cooked rice its fine to go straight in.

Q: How do I stop the peppers from getting soggy?

Drain the canned tomatoes well and don't over-sauce the filling. You can par-bake the hollowed peppers 8-10 minutes at 375 F to firm them up, or roast them a bit for deeper flavor. Also avoid boiling the peppers, boiling makes them waterlogged.

Q: Can I swap the sausage for something else?

Sure. Ground beef, turkey, or chicken work fine, and plant-based crumbles or a can of drained beans are great for a vegetarian version. If you use lean meats you might want a little olive oil in the filling so it doesn't dry out, and add extra seasoning since sausage has lots of flavor.

Q: Is the egg required?

No, the egg is optional. It helps bind the filling so slices hold their shape better, but if you skip it the mixture will still be delicious, maybe a tad looser when you cut into a pepper.

Q: How should I store and reheat leftovers?

Store cooled peppers in an airtight container in the fridge for 3 to 4 days. To reheat, oven at 350 F for 15-20 minutes or microwave single servings 1 1/2 to 3 minutes depending on power. Cover with foil in the oven so the tops don't burn and add a minute or two if starting from cold straight out of the fridge.

Cheesy Sausage Stuffed Peppers Recipe Substitutions and Variations

Sausage: swap for ground turkey, ground beef, or ground chicken if you want less fat; try spicy chorizo or crumbled plant based sausage for more kick or a vegetarian option. Adjust seasonings cause lean meats need more salt and herbs.
Cooked rice: use cooked quinoa, brown rice, or even cooked orzo for a different texture; for low carb, stuff with drained cauliflower rice but don’t overpack it since it’s lighter.
Sharp cheddar: switch to mozzarella or Monterey Jack for extra melty stretch, pepper jack for a spicy kick, or a dairy free shredded cheddar for vegan diets; you might want to mix cheeses for best flavor.
Diced tomatoes / tomato sauce: replace with crushed tomatoes or marinara for a smoother filling, or use salsa for a brighter, spicier flavor; if all you have is tomato paste, dilute it with water and season to taste.

Pro Tips

1) Trim the bottoms just enough so peppers stand steady, and dont overfill them. If one wont sit straight, shave a tiny bit off the base until it does. If you skip pre-softening, expect to bake longer so plan for that.

2) Keep the filling from getting soggy by thoroughly browning the sausage and draining excess fat. If it still feels wet, stir in extra cooked rice, a handful of breadcrumbs or a beaten egg to bind, or simmer the tomato mix a bit more to reduce liquid.

3) Make the cheese count: fold most of it into the filling for creaminess, but reserve a good mound for the top. For a golden, slightly crunchy finish mix panko or breadcrumbs with Parmesan and a little melted butter and sprinkle on before the last few minutes of baking or a quick broil, but watch it so it doesnt burn.

4) Prep ahead and freeze with confidence. You can stuff peppers a day ahead and refrigerate or freeze them raw (or par-baked). If baking from frozen, cover and add extra time, then uncover to brown. When reheating leftovers add a splash of water or tomato sauce and cover so they dont dry out.