sausage-stuffed-peppers

Delicious sausage stuffed peppers packed with flavor, perfect for an easy and satisfying dinner. Melty cheese, hearty rice, and juicy sausage all in one!

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 peppers

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

4 large Bell Peppers Red, yellow, or green, halved and deseeded.
450 g Ground Sausage Pork or turkey sausage, removed from casing if needed.
1 cup Cooked Rice Use white or brown rice, fully cooked.
1/2 cup Onion Finely diced.
2 cloves Garlic Minced.
1 cup Shredded Cheese Mozzarella or cheddar, divided.
1 cup Tomato Sauce For added moisture and flavor.
1 tbsp Olive Oil For cooking the sausage and veggies.
to taste Salt and Pepper Adjust to your preference.
2 tbsp Fresh Parsley Chopped, for garnish.

Equipment

1 Oven-safe baking dish Large enough to fit all peppers
1 Large skillet For sautéing sausage and vegetables
1 Mixing bowl To combine filling ingredients

Method

Preparation

Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove seeds. Lightly grease a baking dish and arrange the peppers cut-side up.

Cooking Sausage & Filling

1. Heat olive oil in a large skillet. Add diced onions and cook until translucent.
2. Add garlic and ground sausage. Cook until browned, breaking it up as it cooks.
3. Stir in cooked rice, half the cheese, tomato sauce, salt, and pepper. Mix well and cook for 2–3 minutes.

Stuffing and Baking

1. Spoon the sausage mixture into each pepper half and place them in the baking dish.
2. Top with remaining cheese and cover with foil.
3. Bake for 30 minutes. Uncover and bake for another 5–10 minutes until the cheese is melted and golden.

Serving

Remove from oven and garnish with chopped fresh parsley. Serve warm with a side salad or garlic bread.

Notes

For a spicier kick, use hot Italian sausage. You can also substitute rice with quinoa for a healthier twist.