These Stuffed bell Peppers may look fancy, but they are an easy, dreamy, delicious dinner-in-one that you’ll want on repeat!
These stuffed peppers are divinely comforting, deeply satisfying, unbelievably flavorful and easier to make than you think! The succulent bell peppers are stuffed with a saucy, zesty, hearty Italian sausage, rice, and tomato filling, blanketed with mozzarella then baked until hot and bubbly. This stuffed peppers recipe is make ahead friendly, freezer friendly and family favorite fabulous. Serve it up with homemade Caesar Salad and some garlic bread for the perfect feast.
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Stuffed Peppers Recipe
If you’ve 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. It’s sassy, saucy, zesty, sweet, cheese heaven. It is epic.
Now, if you have tried stuffed bell peppers before and they weren’t your thing, I hear you. In this recipe, I’ve addressed everything that wasn’t so great in old-fashioned recipes like boiled bell peppers and bland filling to create this updated recipe you’ll want on repeat.
Here’s why you’ll love this recipe:
- These stuffed bell peppers aren’t the bland kind your mom made. No offense mama. The filling in this recipe is inspired by my flavor popping Bolognese sauce which is my personal favorite recipe. It’s made with Italian sausage, sautéed minced onion, garlic, carrots, bell peppers, crushed tomatoes, tomato paste, a bevy of herbs and my secret ingredient that kicks the whole filling up ten notches. As promised, you’ll be eating the filling plain because it’s too good not to!
- The bell peppers are roasted, not boiled. Instead of the old- fashioned method of boiling a whole pot of water and then boiling the peppers, this recipe pre-cooks the peppers in the oven for 15 minutes (in the same baking dish you’ll bake them in with the filling- winning) while you simultaneously make the filling. The pre-roasting begins the caramelization process to enhance the bell peppers natural sweetness and ensures their texture is just right—not too crisp, but not mushy or falling apart.
- This stuffed peppers recipe is easy – it eliminates as many extra steps as possible. The filling for these Italian stuffed peppers comes together quickly on the stovetop and pre-roasting the bell peppers eliminates the boiling step. And my ultimate shortcut for the filling? I chop my onions, carrot and bell peppers in the food processor! This means practically ZERO chopping. After you sauté the meat and veggies, all that’s left to do is let the sauce simmer for 10 minutes. The peppers are a breeze to stuff after that and then just pop the dish in the oven.
- Stuffed bell peppers is make ahead friendly/great for meal prep. The filling tastes even better the next day, so these Italian stuffed peppers are ideal to assemble a day ahead of time then just pop in the oven when you’re ready to eat. Dinner was never so easy!
- They are delicious fresh or as leftovers. Many dinners are best served fresh but these stuffed bell peppers are still divine reheated the next day. That means you could possibly have two dinners in one! And if you don’t want to eat them again (who wouldn’t!), just pop them in the freezer.
WHICH COLOR BELL PEPPER TO USE?
Did you know bell peppers typically start out as green?! 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.
As the bell peppers mature, their taste also changes. Green has a stronger earthy, grassy taste, while, yellow, orange, and red are sweeter, with red being the sweetest. Yellow, orange and red peppers also have more nutrients because they have had more time to ripen. In fact, red bell peppers have twice the amount of vitamin C of green bell peppers. 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? While a variety of colored peppers make for a pretty presentation (thus the pics) I highly prefer the sweetness of red bell peppers. If they are too pricy, then go for yellow or orange.
stuffed peppers ingredients
This stuffed peppers recipe use everyday ingredients to create phenomenal complex flavors and textures. While the ingredient list may look a bit lengthy, most of the ingredients are just dumped into the filling. Here is what you’ll need:
- Italian sausage: I highly suggest using Italian sausage and not just ground beef because you get meat + flavor. Italian sausage comes seasoned with Italian seasonings, including fennel. Fennel is crucial for authentic Italian flavor so if you skip the Italian sausage, make sure you add some fennel to your filling.
- Rice: please use brown rice because it is the heartiest and won’t disappear or become mushy once baked with the filling.
- Vegetables: Bolognese usually begins with a sofrito of onions, celery and carrots to build a complex flavor base. In this recipe, we are swapping the celery for the chopped tops of the bell peppers. The vegetables should be finely diced so they become tender in the sauce and aren’t chunky. You are welcome to dice them in your food processor for an easy shortcut.
- Crushed tomatoes: you will need one 28 ounce can crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or added salt. The crushed tomatoes add texture and of course our full-bodied tomato flavor. I recommend the brands San Marzano, Cento and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands first.
- Tomato paste: is the key to making our filling taste like it’s been simmering for hours. Just a couple tablespoons of tomato paste deliver the intense, concentrated tomato flavor we’re looking for.
- Garlic: is essential! I use 4 garlic cloves but you can use more or less depending on your garlic love.
- Herbs: fresh basil and fresh parsley really make the flavors pop but you may substitute with dried herbs without any problems.
- Seasonings: in addition to the aromatic onions, garlic, basil and parsley, this filling is seasoned with red pepper flakes, oregano, thyme, salt and pepper. I LOVE red pepper flakes in my filling for just the right kick that really make all the flavors come alive. If you aren’t sure how much you want to add, then start with less and you can add more to taste at the end of cooking.
- Beef bouillon: this one ingredient is KEY to flavorful filling! Bouillon replaces the cups of broth typically in Bolognese that simmer for hours and instead, infuses the sauce with the same intense flavor (as well as replacing the salty pork) in minutes. You can use granulated beef bouillon, beef bouillon cubes or better than bouillon. If using cubes, crush and add directly to the sauce, don’t dissolve in water first.
- Sugar: the acidity of the tomatoes is balanced with a teaspoon or so of sugar. The amount of sugar will depend on the actual acidity of the tomatoes and personal preference. I actually find I add a different amount of sugar every time! I recommend starting with 1 teaspoon and adding additional sugar to taste at the end of cooking.
- Mozzarella: is creamy, buttery and melts beautifully. It’s milky richness cuts through the zesty tomato sauce. We are going to add some mozzarella to the middle of the filling and again to the top so it doesn’t get lost.
- Parmesan: infuses your filling with its alluring salty, nutty flavor.
recipe variations
- Rice substitution: try the recipe with farro, quinoa, cauliflower rice, or orzo instead. Make sure that whatever you use is not overcooked, or in the case of the orzo, cooked al dente before adding to the filling because it will continue to cook some in the oven.
- Ground beef: you can swap the Italian sausage with lean ground beef and season with ½ teaspoon dried fennel and additional red pepper flakes and Italian seasonings as needed at the end of cooking.
- Turkey: ground turkey or ground chicken can also be used instead of Italian sausage. Season as above with ½ teaspoon dried fennel and red pepper flakes and Italian seasonings to taste. I also like to add an additional 1 teaspoon beef bouillon for extra beefy flavor. If you add bouillon, then reduce the salt then add salt to taste.
- Other proteins: try sliced sausage, shredded rotisserie chicken, roasted or sautéed shrimp instead of the Italian sausage. You can follow my recipe for butter garlic shrimp for an easy add-in.
- Cheeses: swap some of the mozzarella for provolone, cheddar, fontina etc. to mix up the flavor profile.
- Add veggies: mushrooms, zucchini, broccoli, eggplant, corn, green beans, or spinach can all be added to the filling. You can also stir roasted veggies such as roasted broccoli, roasted cauliflower or zucchini into the sauce at the end of cooking.
- Add artichokes: for the artichoke loves! Artichokes are tender, slightly sweet and nutty. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and add to the simmering sauce.
- Make it vegetarian: skip the bouillon, use vegetable broth and replace the Italian sausage with mashed tofu, diced mushrooms, white beans or plant-based ground “meat.” Be ready to season with additional red pepper flakes, salt and Italian seasonings which will be missed from the sausage.
Flavor variations
- Mexican Stuffed Peppers: go a completely different direction and season the filling with 1 1/2 tablespoons ground chili powder, 1 teaspoon ground cumin, 1 teaspoon ground oregano, ½ teaspoon smoked paprika, ½ teaspoon pepper and cayenne pepper to taste. Add diced green chilies, corn, black beans and cilantro to the filling if you like. Swap the cheese for pepper Jack, Monterrey and/or cheddar.
- Mediterranean Stuffed Peppers: swap the Italian sausage for ground beef and/or ground lamb, and add sun-dried tomatoes, Kalamata olives, optional artichokes and feta to the filling.
How to Make Stuffed Peppers
These Italian stuffed peppers require some time to make, but the good news is much of that is hand’s off simmering and baking. They are actually quite simple to prepare and can be assembled a day in advance. Here’s how (full recipe measurements in the recipe card at the bottom of the post):
- Step 1: Prep the bell peppers. Start by cutting the very tops off of the peppers, about ¼-inch, but reserve the tops. Chop these tops so we can add them to the filling. Clean the insides of the peppers by removing the seeds and membranes.
- Step 2: Roast the bell peppers. Instead of the old-fashioned technique of simmering the bell peppers, it’s more effective, easier and tastier to roast them in the oven without the filling for just 15 minutes. This gives them a head start so they’ll have time to caramelize, enhancing their natural sweetness.
Step 3: Brown the sausage and sauté the aromatics. Use a large pot to brown the sausage, onion, carrots and chopped bell pepper tops, breaking up the sausage as you go. Add the garlic and red pepper flakes and sauté for a minute. Add the crushed tomatoes, tomato paste, herbs and bouillon.
Step 4: Simmer the sauce. Simmer the sauce for 10 minutes to enhance the flavors and to thicken.
Step 5: Finish the filling. Stir in the Parmesan cheese followed by the rice.
Step 6: Assemble. Spoon half of the rice mixture evenly into the roasted peppers. Sprinkle with half of the mozzarella cheese. Repeat by filling the peppers with the remaining rice mixture and top evenly with remaining mozzarella.
Step 7: Bake. Pour just enough water into the pan around the peppers to barely cover the bottom of the pan. This will help steam the peppers so they bake evenly. Cover and bake for 30 to 40 minutes, until the peppers are tender and the cheese is melted.
Can I Cook the Stuffed Peppers in a Slow Cooker?
Yes, stuffed peppers can also be cooked in a slow cooker. 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. Pour ½ cup water into 6-quart (or larger) slow cooker. Add the stuffed bell peppers so they are evenly spread apart. 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.
STUFFED bell PEPPERs TIPS & TRICKS
- Select large bell peppers. Go for large, round bell peppers as opposed to tall and skinny because squat peppers will stand up better.
- Level the bell peppers. If your bell peppers aren’t standing up straight, then carefully shave some off of the the bottoms, just take care you don’t actually cut through the pepper and leave a whole! If this accidentally happens, then fill it with some scraps of bell peppers.
- Don’t overcook the rice. I like brown rice because it is super hearty and forgiving, but you still don’t want to overcook it because it will continue to cook slightly in the oven. On that same note, I don’t recommend white rice because it is more likely to become mushy once baked.
- Shred cheeses yourself. Don’t use the powdered or pre-shredded Parmesan cheese or pre-shredded mozzarella. Always avoid pre-shredded bagged cheeses because the cheese is coated in anti-clumping chemicals used to prevent the strands from clumping together in the bag. These same chemicals inhibit the cheese from melting beautifully.
- Simmer the sauce until thick. If the sauce appears too wet after 10 minutes, simmer on. We want the filling to be thick and not runny or it can make the peppers soggy.
- Prevent the peppers from getting soggy. They key to the correct texture of stuffed bell peppers is to not overbake them or they can become mushy. Remember the filling is already cooked so bake the stuffed peppers just until tender.
- Bake the peppers until fork tender. We don’t won’t mushy peppers but we also don’t want crunchy peppers. Bake the bell peppers just until they can easily be pierced with a fork.
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:
- 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. Refrigerate the peppers an airtight container.
- Bake the peppers. 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. Prepare the filling up to 3 days ahead of time, let cool, then transfer to an airtight container.
- Assemble the peppers. Stuff the peppers with the filling and cheese, cover and refrigerate up to 24 hours before baking. 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. Assemble the peppers as directed and freeze for up to 3 months. See freezer instructions below.
STORING AND REHEATING INSTRUCTIONS
- To Store: allow leftovers to cool to room temperature before covering with foil or transferring to an airtight container. Refrigerate for up to 4 days.
- To freeze: stuffed peppers can be frozen before or after baking, individually or together in a baking dish. 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: I recommend cutting the stuffed bell peppers into quarters so they reheat more evenly. Microwave for 90 seconds then at 20 second intervals until warmed through.
- To reheat in the oven: cover and bake at 350 degrees F for about 20 minutes or until warmed through.
What to serve with Italian Stuffed Peppers?
Italian stuffed peppers are pretty much a meal-in-one with protein, carbs and veggies. Still, we love pairing it with a fresh salad. We love it with Caesar Salad, Wedge Salad, Italian Green Bean Salad, Apple Salad or Cranberry Apple Shaved Brussels Sprouts Salad. It’s also delectable with some crusty bread, Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.
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. In Spain, pimientos rellenos are the peppers of choice, stuffed with Manchego cheese, chicken, or cod in a red sauce. In India, bharvan mirch are made by stuffing bell peppers with meat, potatoes and onions heavily seasoned with ethnic seasonings. In the Eastern Mediterranean, some types of dolma are enjoyed stuffed with vegetables, fruit, offal or seafood. In Mexico, chile relleno, literally “stuffed pepper,” is made of a roasted and skinned green pasilla or poblano peppers 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. So, it seems practically every country has their own version of stuffed peppers because the combination is just too good!
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. If you don’t par-book them, your filling will be hot but the peppers will still be crisp. The easiest way to pre-cook the bell peppers is to bake them for 15 minutes while you’re simmering the filling.
Stuffed bell peppers should be cooked at 400°F for about 30-40 minutes with the filling after a 15-minute pre-cook without the filling. 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. The best way to check and see if the peppers are done is to pierce them with a fork.
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Italian Stuffed Peppers
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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 ½ cups mozzarella cheese, divided
Instructions
- Preheat the oven to 400 degrees F. Cut the very tops off the peppers (about ¼-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, don’t dissolve in water first.
- Recipe variations: see post for recipe variations and ingredient swaps.
Slow Cooker Stuffed Peppers
Yes, stuffed peppers can also be cooked in a slow cooker. 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. Pour ½ cup water into 6-quart (or larger) slow cooker. Add the stuffed bell peppers so they are evenly spread apart. 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 Ahead
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. Refrigerate the peppers an airtight container.
- Bake the peppers. 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. Prepare the filling up to 3 days ahead of time, let cool, then transfer to an airtight container.
- Assemble the peppers. Stuff the peppers with the filling and cheese, cover and refrigerate up to 24 hours before baking. 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. Assemble the peppers as directed and freeze for up to 3 months. See freezer instructions below.
STORING AND REHEATING INSTRUCTIONS
- To Store: allow leftovers to cool to room temperature before covering with foil or transferring to an airtight container. Refrigerate for up to 4 days.
- To freeze: stuffed peppers can be frozen before or after baking, individually or together in a baking dish. 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: I recommend cutting the stuffed bell peppers into quarters so they reheat more evenly. Microwave for 90 seconds then at 20 second intervals until warmed through.
- To reheat in the oven: cover and bake at 350 degrees F for about 20 minutes or until warmed through.
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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. 🙂 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. I’ll 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 can’t 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