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top view of stuffed peppers with Italian sausage, rice and tomatoes covered in mozzarella
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Italian Stuffed Peppers

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.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings

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 1/2 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.