These Stuffed Bell Peppers are an easy, dreamy, delicious dinner-in-one that readers call:ย โAbsolutely delicious!!!,โ โAnother winner of a recipeโ โPacked with flavor! ย Iโll make these again and again!,โ and โOmg!!! so delicious. Such a hit.โ
This isnโt just any stuffed pepper recipeโitโs been carefully crafted for bold, authentic Italian flavors, the perfect balance of textures, and ensures tender, yet sturdy peppers that hold their shape.ย With step-by-step instructions, expert tips, and customizable options, youโll master the art of stuffed peppers with ease!
how to make stuffed peppers video
Italian Stuffed Peppers
If youโve never made Italian stuffed peppers before, you are in for an unapologetic explosion of YUM. You have the textural rice and juicy Italian sausage swaddled in a rich, fragrant tomato sauce bolstered with Italian seasonings, mingling with the melty mozzarella, all cocooned in the tender, sweet bell pepper shell.ย Itโs sassy, saucy, zesty, sweet, cheese heaven.ย It is epic.
Now, if you have tried stuffed bell peppers before and they werenโt your thing, I hear you. ย In this recipe, Iโve addressed everything that wasnโt so great in old-fashioned recipes like boiled bell peppers and bland filling to create this updated recipe youโll want on repeat.ย
Why you’ll love Stuffed Italian Peppers
Iโve experimented and perfected this recipe to bring you an easy-to-follow tutorial for foolproof results every time. Here’s what makes this recipe the best:
Italian Stuffed Peppers Ingredients
This stuffed peppers recipe use everyday ingredients to create phenomenal complex flavors and textures.ย While the ingredient list may look a bit lengthy, most of the ingredients are just dumped into the filling.ย Here is what youโll need (measurements in the printable recipe card at the bottom of the post):
WHICH COLOR BELL PEPPER TO USE?
Did you know bell peppers typically start out as green?!ย ย Their color is an indication of their ripeness and therefore their sweetness. They begin green, then turn a light-yellow color, then orange, then red. ย
As the bell peppers mature, their taste also changes. ย Green has a stronger earthy, grassy taste, while, yellow, orange, and red are sweeter, with red being the sweetest. ย Yellow, orange and red peppers also have more nutrients because they have had more time to ripen. ย ย In fact, red bell peppers have twice the amount of vitamin C of green bell peppers. ย The nutrients and sweetness also earn them a higher price tag compared to the other bell peppers.
As far as which bell pepper to use for stuffed peppers? ย While a variety of colored peppers make for a pretty presentation (thus the pics) I highly prefer the sweetness of red bell peppers.ย If they are too pricy, then go for yellow or orange.
Variations of Stuffed Italian Peppers
How to Make Stuffed Peppers With Italian Sausage
These Italian stuffed peppers require some time to make, but the good news is much of that is handโs off simmering and baking.ย They are actually quite simple to prepare and can be assembled a day in advance.ย Hereโs how (full recipe in the printable recipe card at the bottom of the post):
Flavor variations
Can I Cook the Stuffed Peppers in a Slow Cooker?
Yes, stuffed peppers can also be cooked in a slow cooker. ย
Skip the pre-baking the peppers but follow the rest of the instructions through assembling the peppers but do not add the cheese on top.ย Pour ½ cup water into 6-quart (or larger) slow cooker.ย
Add the stuffed bell peppers so they are evenly spread apart.ย Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender.
Once tender, add the remaining cheese on top of the peppers, cover, and cook an additional 10 minutes or so until the cheese is melted.
Italian Stuffed Peppers Recipe Tips
Make Ahead stuffed peppers
You can either completely assemble the stuffed peppers ahead of time so all you have to do is pop them in the oven, or you can prepare them up to any stage ahead of time:
How to Store and Reheat Stuffed Italian Peppers
โขTo Store:ย allow leftovers to cool to room temperature before covering with foil or transferring to an airtight container.ย Refrigerate for up to 4 days.ย
โขTo freeze:ย stuffed peppers can be frozen before or after baking, individually or together in a baking dish.ย Store the peppers in an airtight container in the freezer for up to 3 months. When ready to bake, thaw overnight in the refrigerator, and bake or reheat as directed.
โขTo reheat in the microwave:ย I recommend cutting the stuffed bell peppers into quarters so they reheat more evenly.ย Microwave for 90 seconds then at 20 second intervals until warmed through.ย
โขTo reheat in the oven:ย cover and bake at 350 degrees F for about 20 minutes or until warmed through.ย ย
What to Serve With Italian Stuffed Bell Peppers
Italian stuffed peppers are pretty much a meal-in-one with protein, carbs and veggies.ย Still, we love pairing it with:
How to freeze Stuffed Peppers
You can freeze stuffed peppers, but their texture may soften slightly upon thawing. To minimize sogginess:
โขFreeze before baking: For the best texture, assemble the peppers and freeze them unbaked. Wrap tightly in plastic wrap and foil or store in an airtight container.
โขIf freezing after baking: Let them cool completely, then wrap and freeze. Expect the peppers to be softer when reheated.
โขUse a quick thaw method: Bake straight from frozen or thaw in the fridge overnight to prevent excess moisture buildup.
โขReheat properly: Bake at 375ยฐF (190ยฐC) until heated through, about 30-40 minutes, or reheat in an air fryer for a crispier texture.
Frequently Asked Questions
No one knows the exact origin of stuffed peppers because many different cultures share the affinity for peppers stuffed with a cheesy, meaty, rice filling dating back thousands of years. ย
In Spain, pimientos rellenosย are the peppers of choice, stuffed with Manchegoย cheese, chicken, orย codย in a red sauce.ย
In India, bharvan mirch are made by stuffing bell peppers with meat, potatoes and onions heavily seasoned with ethnic seasonings.ย
In the Eastern Mediterranean, some types of dolma are enjoyed stuffed with vegetables, fruit, offal or seafood.ย
In Mexico, chile relleno, literally “stuffed pepper,” is made of a roasted and skinned green pasilla orย poblanoย peppersย stuffed with queso fresco, meat, and deep fried.
In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables.
In Baltic countries, peppers are stuffed with ground beef (or pork), rice, various vegetables and spices.ย
So, it seems practically every country has their own version of stuffed peppers because the combination is just too good!
Stuffed bell peppers should be cooked at 400ยฐF for about 30-40 minutes with the filling after a 15-minute pre-cook without the filling.ย The actual baking time will depend on the freshness of the peppers (fresh peppers take longer), the baking dish, the moisture content of the filling and the actual oven temperature.ย ย The best way to check and see if the peppers are done is to pierce them with a fork.
Yes, the peppers need to be partially cooked before stuffing so they can be tender by the time the filling is hot and bubbly and the cheese is melted.ย If you donโt par-book them, your filling will be hot but the peppers will still be crisp. ย The easiest way to pre-cook the bell peppers is to bake them for 15 minutes while youโre simmering the filling.
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Italian Stuffed Peppers With Rice
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Ingredients
FILLING
- 6 large bell peppers (I suggest red, followed by orange and yellow)
- 1 pound Hot Italian sausage, casings removed
- 1/2 large yellow onion, chopped*
- 1 carrot, diced*
- 1/4 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1 28 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoon chopped fresh basil or 2 tsp dried
- 2 tablespoons chopped fresh parsley or 2 tsp dried
- 1 1/2 teaspoons beef bouillon (see notes)
- 1 1/2 teaspoons sugar, more or less to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp EACH salt, pepper
ADD LATER
- 1/4 cup freshly grated Parmesan cheese
- 1 cup cooked and cooled brown rice (may sub long grain white rice slightly undercooked)
- 1 ยฝ cups freshly shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 400 degrees F. Cut the very tops off the peppers (about ยผ-inch) and reserve the tops. Remove the seeds and membranes and discard. Chop the tops of the peppers to add to the filling (I use my food processor to chop the bell pepper tops, carrots, and onions).* Set aside.
- Add peppers to a baking dish, cut side up. Brush or spray the inside of each pepper with olive oil. Roast the peppers for 15 minutes. Meanwhile, make the filling.
- In a large Dutch oven or large pot, brown sausage, onion, carrots and chopped bell pepper tops over medium heat until the onions are tender. Add garlic and red pepper flakes (if using) and cook 60 more seconds. Drain grease.
- Add all remaining Filling ingredients up to "Add Later" (don't add rice/cheeses) and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally, or until quite thick.
- Stir in Parmesan cheese followed by the rice.
- Turn the bell peppers over to remove any excess moisture that may have accumulated when roasting, then return right side up. Spoon half the filling evenly into the roasted peppers. Sprinkle with half of the mozzarella cheese. Repeat by filling the peppers with the remaining filling and top evenly with remaining mozzarella.
- Pour just enough water into the pan around the peppers to barely cover the bottom of the pan. Cover with foil and bake for 30 to 40 minutes at 400 degrees F, until the peppers are fork tender to your liking and the cheese is melted. Top with fresh parsley. Serve hot.
Video
Notes
- *Beef bouillon: You can use granulated beef bouillon, beef bouillon cubes or better than bouillon. If using cubes, crush and add directly to the sauce, donโt dissolve in water first.
- Recipe variations:ย see post for recipe variations and ingredient swaps.ย
Slow Cooker Stuffed Peppers
Yes, stuffed peppers can also be cooked in a slow cooker. ย Skip the pre-baking the peppers but follow the rest of the instructions through assembling the peppers but do not add the cheese on top.ย Pour ½ cup water into 6-quart (or larger) slow cooker.ย Add the stuffed bell peppers so they are evenly spread apart.ย Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender. Once tender, add the remaining cheese on top of the peppers, cover, and cook an additional 10 minutes or so until the cheese is melted.Make Aheadย
You can either completely assemble the stuffed peppers ahead of time so all you have to do is pop them in the oven, or you can prepare them up to any stage ahead of time:- Prep the peppers. Slice the tops off of the peppers, remove the seeds and chop the tops for the filling up to 2 days in advance.ย Refrigerate the peppers an airtight container.
- Bake the peppers. ย ย Roast the peppers just for 15 minutes, let cool, then store in an airtight container in the refrigerator for up to 1 day before filling.
- Make the filling.ย Prepare the filling up to 3 days ahead of time, let cool, then transfer to an airtight container.
- Assemble the peppers.ย Stuff the peppers with the filling and cheese, cover and refrigerate up to 24 hours before baking.ย Let the stuffed peppers sit at room temperature while the oven preheats. Add an extra 5-10 minutes to the baking time to compensate for the chill factor.
- Freeze the peppers.ย Assemble the peppers as directed and freeze for up to 3 months.ย See freezer instructions below.
STORING AND REHEATING INSTRUCTIONS
- To Store:ย allow leftovers to cool to room temperature before covering with foil or transferring to an airtight container.ย Refrigerate for up to 4 days.ย
- To freeze:ย stuffed peppers can be frozen before or after baking, individually or together in a baking dish.ย Store the peppers in an airtight container in the freezer for up to 3 months. When ready to bake, thaw overnight in the refrigerator, and bake or reheat as directed.
- To reheat in the microwave:ย I recommend cutting the stuffed bell peppers into quarters so they reheat more evenly.ย Microwave for 90 seconds then at 20 second intervals until warmed through.ย
- To reheat in the oven:ย cover and bake at 350 degrees F for about 20 minutes or until warmed through.ย ย
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Leave a Review, I Always Love Hearing From You!
Fran L Russell says
Yum! What great flavors! And the perfect recipe for my favorite 6 pack of mixed-color bell peppers from Canada that they have here in Georgia at Costco, It’s hard to use 6 bell peppers all at once when you’re just using them for snacking and salads!
Jen says
Thank you so much Fran! And you’re so right, the perfect use for those Costco peppers!
Desiree says
Jen, these are absolutely delicious!!! I didn’t have hot Italian sausage on hand, so I just doubled the crushed red pepper flakes, I was also out of tomato paste, but the recipe still worked out so well. I did bake them uncovered for the first 20 minutes, as I like the cheese to get brown and bubbly. ๐ So so so good! Thank you for another winner of a recipe that will be in rotation here.
Happy Holidays!:)
Jen says
Thank you so much for the stellar review Desiree, that is awesome you made them already! I’m so pleased they will be on repeat!
Ferynn Traber says
These look absolutely glorious. Maybe I missed it reading the recipe but I wondered what rack of the oven you bake these on? Mine is very varying in temperature range between racks and does best with knowing what is intended. Looking forward to making these soon!!
Jen says
Hi Ferynn, I bake them on the middle rack. I hope you love them as much as us!
Terri says
Hi. I have to clarify….you mean one of rice that has been cooked and not one cup of rice which you cook and cool? Doesn’t seem like much rice in the stuffing.
Patrick Sattley says
It is one cup rice that has been cooked and cooled/one cup of rice measured after it’s cooked. It might not sound like a lot, but it’s the perfect amount.
Ann says
For the Mediterranean flavor, I swap the meat, and add feta, kalamata, sun dried tomatoes, and artichokes. Do I keep all the other cheeses and spices the same? thx
Jen says
I would also add 1/4 cup feta to the filling and keep the rest the same. Enjoy!
Kristen says
These. Are. So. Good!!!
Make them immediately.
Packed with flavor! I froze the filling from the last batch and had enough for one for just me while BF is traveling. Iโll make these again and again!
Jen says
Thank you so much for the glowing review Kristen! I’m so pleased they were a hit!
lynn White says
Omg!!! Is all I can say ..this stuffed pepper recipe was so delicious Such a hit. I used red peppers and Hunts tomato sauce instead of the crushed tomatoes..made a nice sauce I Am definitely making this again soon . Thank you
Jen says
Thanks so much Lynn for the glowing review! I’m so pleased this recipe will be on repeat!
Rick Liesmann says
Love this recipe but I am cooking for a Type 2 diabetic and canโt find the nutritional information. Am I missing it?
Thanks
Rick
Jen says
Hi Rick, unfortunately I don’t have that posted yet (working on updating recipes). You can calculate it here: https://www.myfitnesspal.com/recipe/calculator
Jen says
Thank you Rick! I donโt have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator
Katy Isley says
So delicious! My teenage boys wanted the leftovers in their lunch for the next day! Thank you for all of your delicious recipes. My boys favorite question to ask on their way home from school/sports is if weโre having Carlsbad for dinner!
Jen says
Thank you so much for this sweet review! I’m so happy to hear that so many recipes have been a hit!
Brenda says
I was originally going to make sausage and peppers then this recipe popped up so I thought why not, I have all the ingredients, I definitely was not disappointed. So yummy and delicious.
Jen says
Hi Brenda! I’m so glad that you found and tried this recipe and that it turned out delicious for you! Thank you for sharing your experience!
Jean says
I didn’t use hot Italian sausage but it was DELICIOUS just the same! A teeny-bit labor intensive but worth it!
Jen says
Hi Jean! I’m so glad that you loved it and worth your cooking efforts ๐