Looking for a delicious, satisfying dinner that’s both impressive and easy to make? These Cheesy Sausage Stuffed Peppers are exactly what you need. I’ve perfected this recipe to create the perfect balance of flavors – combining savory Italian sausage, melty cheese, and tender bell peppers. It’s a crowd-pleasing dish that’s perfect for both weeknight dinners and special occasions.
Ingredients
- 6 large bell peppers (any color)
- 1 pound Italian sausage (sweet or hot, based on preference)
- 1 cup cooked rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds and membranes. Keep the tops for later use.
- In a large skillet, brown the sausage over medium heat, breaking it into small pieces.
- Add diced onion and garlic to the sausage, cooking until the onion becomes translucent.
- Stir in the cooked rice, diced tomatoes, 1 cup mozzarella, Parmesan, and Italian seasoning.
- Season the mixture with salt and pepper to taste.
- Fill each pepper with the sausage mixture and place them in a baking dish.
- Top with remaining mozzarella cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden brown.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Recipe Notes
To ensure the best results with these Cheesy Sausage Stuffed Peppers, here are some helpful tips:
- Choose firm, fresh peppers that can stand upright on their own.
- Par-boil the peppers for 3-4 minutes if you prefer them extra tender.
- Cook the rice ahead of time to streamline the preparation process.
- Don’t overstuff the peppers – leave a little room for the cheese topping.
- Store leftovers in an airtight container for up to 3 days.
- For a lighter version, substitute turkey sausage for regular Italian sausage.
- To prevent the bottoms from getting soggy, place a wire rack in your baking dish.
These stuffed peppers reheat beautifully, making them perfect for meal prep. If you’re working ahead, you can prepare them up to a day in advance and store them covered in the refrigerator until ready to bake.
Cheesy Sausage Stuffed Peppers
Ingredients
- 6 large bell peppers any color
- 1 pound Italian sausage sweet or hot, based on preference
- 1 cup cooked rice
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, drained
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds and membranes. Keep the tops for later use.
- In a large skillet, brown the sausage over medium heat, breaking it into small pieces.
- Add diced onion and garlic to the sausage, cooking until the onion becomes translucent.
- Stir in the cooked rice, diced tomatoes, 1 cup mozzarella, Parmesan, and Italian seasoning.
- Season the mixture with salt and pepper to taste.
- Fill each pepper with the sausage mixture and place them in a baking dish.
- Top with remaining mozzarella cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden brown.
