Sausage Stuffed Peppers

A red bell pepper stuffed with a rice and sausage mixture, and topped with melted mozzarella, sliced open through the middle to show the filling.

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These Sausage Stuffed Peppers are a hearty and wholesome family dinner. Bell peppers are filled with a savoury mix of Italian sausage, rice, tomatoes, kale and cheese, then baked until tender and melty. It’s a complete meal tucked inside a colourful veggie shell, making it perfect for both entertaining and meal prep.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Italian-inspired

Keyword: Italian Stuffed Bell Peppers, Sausage stuffed bell peppers

Servings:

Calories: 461kcal

Author: Laura Lawless, BASc

Equipment

Ingredients

6 large bell peppers any colour
1 pound ground Italian sausage
½ cup finely chopped yellow onion
2 cloves garlic, minced
14.5 ounce can fire-roasted diced tomatoes can sub regular diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups chopped curly kale can sub fresh baby spinach
1 ½ cups cooked white rice
½ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
2-3 cups water
Optional garnish: chopped fresh parsley

Instructions

Preheat the oven to 375°F and set out a 9x13 casserole dish.
Slice the tops off each bell pepper and remove the seeds and membranes. Place the hollowed peppers upright in the casserole dish. Carefully trim the bottoms of the peppers to help them sit flat without leaving any holes, if needed. Tip: if you use peppers with four bumps on bottom, you may not need to trim them to sit upright.
To a large skillet over medium heat, add the sausage and onion and cook until the sausage is browned and fully cooked through and the onions are translucent, about 7-8 minutes. Add the garlic and sauté another 30 seconds until fragrant.
Stir in the diced tomatoes, basil, and oregano and cook for 1 more minute, then add the chopped kale and cook until wilted, about 3-5 minutes.
Remove from heat and stir in the cooked rice and Parmesan cheese, until well combined. Taste the filling and season with salt, if needed.
Divide the filling evenly among the six bell peppers in the casserole dish, then carefully pour the water into the bottom of the casserole dish until it reaches 1-2 inches up the side of the pan. Cover the baking dish loosely with foil.
Bake for 35 minutes, then remove the foil, top each stuffed pepper with mozzarella, and bake uncovered for another 10-15 minutes until the cheese is melted and the peppers have reached your desired tenderness. Optionally, broil for 2-3 minutes at the end of cooking time for golden brown cheese.
Let cool for 5 minutes before serving garnished with chopped fresh parsley, if desired. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.

Video

Notes

To freeze: Wrap each stuffed pepper tightly in plastic wrap, then foil, and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat:
- Microwave (fastest): Heat individual peppers on a microwave-safe dish for 2–3 minutes, or until hot in the middle. Use an instant read thermometer to check for an internal temperature of 165°F.
- Oven: place peppers in a casserole dish, cover with foil and bake at 350°F for about 30 minutes or until they reach an internal temperature of 165°F.
To prep ahead: assemble peppers in the casserole dish, but don't bake. Refrigerate for up to 24 hours ahead of time. Add 10 minutes to the covered bake time, for a total of 45 minutes. See post for more detailed tips!
Adapted from my reader favourite Sausage Stuffed Acorn Squash recipe.

Nutrition