These Sausage Stuffed Bell Peppers are hearty, flavorful, and the kind of dinner that checks all the boxes. They are easy to make, filling, and packed with bold, savory flavor. Tender bell peppers are filled with a rich sausage mixture, simmered in a tomato-based sauce, and topped with melted cheese for a comforting meal that works any night of the week.
Why You Will Love This Sausage Stuffed Bell Peppers Recipe
- Hearty sausage filling – Using sausage adds bold flavor and richness compared to traditional ground beef versions.
- Perfect make-ahead meal – This sausage stuffed bell peppers recipe is great for meal prep.
- Classic comfort food – Stuffed peppers are a satisfying, cozy dinner that feels homemade and filling.
- Customizable stuffed peppers – Easily swap rice, cheese, or protein to fit what you have on hand.
Ingredient Substitutions
- Sausage: Substitute with mild or sweet sausage, ground beef, ground turkey, or ground chicken. Use a plant-based meat alternative to make vegetarian stuffed peppers.
- Rice: Use cauliflower rice for a low-carb option or quinoa for added protein
- Cheese: Swap mozzarella with provolone, fontina, or cheddar
- Tomato sauce: Use marinara.
- Bell peppers: Any color works. Green is more savory, red/yellow/orange are sweeter.
How to Prepare Sausage Stuffed Bell Peppers
- Preheat your oven to 375°F (190°C).
- Slice the top off of the bell peppers. Remove the seeds and membranes.
- Heat a large skillet over medium heat. Add the sausage and cook, breaking it apart, until browned and fully cooked.
- Add the minced shallot and garlic to the skillet and sauté for 2–3 minutes, until softened and fragrant.
- Stir in the tomato sauce and let it simmer for a few minutes to bring everything together.
- Line the bottom of a baking dish with a thin layer of the sauce. Reserve about 1/3 cup of the sauce.
- Add the cooked rice and chopped parsley, mixing until fully combined. Remove from heat.
- Line the bottom of each pepper with cheese.
- Spoon the sausage mixture evenly into each bell pepper half.
- Place the stuffed peppers in the casserole dish and use the reserved sauce to spoon in between and over top of the peppers.
- Cover the baking dish with foil and bake for 40-50 minutes.
- Remove the foil, sprinkle the shredded mozzarella over each pepper, and return to the oven uncovered.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
How to Serve and Store
- Serve these sausage stuffed bell peppers with a simple side salad and/or garlic bread, pasta or mashed potatoes for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in the oven at 350°F (175°C) or microwave, until warmed through.
- Freeze fully cooked stuffed peppers for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Yes, assemble them fully, cover, and refrigerate for up to 24 hours before baking.
No, they will soften in the oven, but you can pre-bake them for 10 minutes if you prefer a softer texture.
Yes, substitute with cauliflower rice or skip it for a lower-carb option.
Avoid overcooking and don’t add too much extra liquid to the filling.
More Stuffed Peppers Recipes to Love
These Sausage Stuffed Bell Peppers are a simple, satisfying dinner that comes together with minimal effort but delivers big flavor. With a hearty sausage filling, tender roasted peppers, and melted cheese on top, this is a reliable go-to when you want something comforting, easy, and family-friendly.
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Sausage Stuffed Bell Peppers
- Total Time: 1 hour, 20 minutes
- Yield: 6–8 servings 1x
Description
Sausage Stuffed Bell Peppers made with hot sausage, rice, and tomato sauce, topped with melted mozzarella for an easy, hearty dinner.
Ingredients
- 8 bell peppers (combination of red, yellow, orange, and green), halved and seeds removed
- 1 1/2 pounds hot sausage, casings removed
- 3 garlic cloves, minced
- 1/2 white onion, minced
- 1 1/2 cups prepared white rice
- 2 1/2 cups tomato sauce
- 3 tablespoons fresh chopped parsley
- 1 1/2 cups shredded mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the top off of the bell peppers. Remove the seeds and membranes.
- Heat a large skillet over medium heat. Add the sausage and cook, breaking it apart, until browned and fully cooked.
- Add the minced shallot and garlic to the skillet and sauté for 2–3 minutes, until softened and fragrant.
- Stir in the tomato sauce and let it simmer for a few minutes to bring everything together.
- Line the bottom of a baking dish with a thin layer of the sauce. Reserve about 1/3 cup of the sauce.
- Add the cooked rice and chopped parsley, mixing until fully combined. Remove from heat.
- Line the bottom of each pepper with cheese.
- Spoon the sausage mixture evenly into each bell pepper half.
- Place the stuffed peppers in the casserole dish and use the reserved sauce to spoon in between and over top of the peppers.
- Cover the baking dish with foil and bake for 40-50 minutes.
- Remove the foil, sprinkle the shredded mozzarella over each pepper, and return to the oven uncovered.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Let cool for a few minutes before serving.
- ENJOY!
Notes
- Use evenly sized peppers so they cook at the same rate.
- If your peppers won’t stand upright, slice a small piece off the bottom.
- For extra browning, broil for 1–2 minutes at the end.
- Let rest for a few minutes before serving to help the filling set.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Dinner, Meal Prep
- Method: Moderate
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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