Stuffed Bell Peppers

It started like most Sundays in our house: my husband flipping through the paper, the kids scattering Lego bricks across the floor, and me scanning the fridge for dinner inspiration with half a cup of leftover marinara staring back at me. I spotted three glossy bell peppers rolling around the crisper drawer and thought, Yep. That’s it. Stuffed bell peppers.

There’s something wonderfully comforting about a dish that lets you fill it with what you have—kind of like how kids stuff their pockets with treasures. I grabbed a pack of Italian sausage from the freezer and texted my sister, “Come over. I’m making Mom’s peppers tonight.” She replied with just a heart emoji. That’s the kind of dish this is.

As the peppers softened in the oven and the rice cooked in sausage-spiced marinara, our home filled with that cozy, savory aroma that says: you’re home now. And when I pulled the dish out from under the broiler—cheese golden and bubbling—it felt like Sunday had given us a little gift.

What Are Stuffed Bell Peppers?

Stuffed Bell Peppers are a hearty, comforting dish made by filling halved bell peppers with a savory mixture of sausage, rice, marinara, and seasonings, then baking them until everything melts together under a blanket of cheese.

They’re perfect for family dinners, meal prep, or anytime you want something warm and satisfying without a lot of fuss.

Why You’ll Love This Recipe

• It’s weeknight-friendly: Most of the time is hands-off while the oven does the work.
  
• Flavor-packed: Italian sausage, garlic, and marinara make it rich and cozy.
  
• Budget-conscious: Just three bell peppers can feed the whole family.
  
• Great for leftovers: Tastes even better the next day (and reheats beautifully).
  
• Kid-approved: The cheesy top wins them over every time.
  

I’ve made this dish when friends stop by unexpectedly, when I want to feel close to my mom’s cooking, and even once on a snowy Tuesday just because.

Ingredients

For the peppers:

• 3 bell peppers, halved and stem removed
  
• 2 Tbsp cooking oil, divided
  
• ¼ tsp salt + ¼ tsp black pepper
  

For the filling:

• 1 lb Italian sausage
  
• 1 yellow onion, diced
  
• 3 garlic cloves, minced
  
• 1 tsp Italian seasoning
  
• ½ tsp garlic powder
  
• 1 tsp salt
  
• ¼ tsp black pepper
  
• ½ cup uncooked long grain white rice
  
• 1 cup marinara sauce
  
• ¾ cup chicken broth
  

Topping:

• 1 cup shredded mozzarella cheese
  
• Optional garnish: chopped parsley
  

Tools & Equipment

• 9×13-inch casserole dish
  
• Sharp knife and cutting board
  
• Skillet with lid
  
• Mixing spoon or spatula
  
• Aluminum foil
  
• Oven and broiler
  

Step-by-Step Instructions

Step 1: Preheat and prep peppers
Preheat your oven to 350°F. Halve the bell peppers horizontally and remove stems. Brush each half with 1 Tbsp oil, sprinkle with salt and pepper, and place in a 9×13 dish. Bake for 20 minutes to soften.

Step 2: Brown the sausage
In a skillet, heat the remaining 1 Tbsp oil over medium. Add Italian sausage and cook until browned, breaking it apart as it cooks.

Step 3: Add onion and garlic
Stir in the diced onion and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.

Step 4: Build the filling
Add rice, marinara sauce, Italian seasoning, garlic powder, remaining 1 tsp salt, and chicken broth. Stir well to combine everything.

Step 5: Simmer rice
Cover the skillet with a lid, bring the mixture to a boil, then reduce to low. Simmer without lifting the lid for 20 minutes. Turn off the heat and let rest (still covered) for 5 more minutes.

Step 6: Fill and bake
Fluff the rice mixture and spoon generously into the baked pepper halves. Top each with shredded mozzarella cheese.

Step 7: Bake again
Cover the dish loosely with foil and return to the oven for 15 minutes, until heated through.

Step 8: Broil to finish
Remove the foil and broil the peppers for 2–3 minutes, just until the cheese starts to brown. Watch closely!

Step 9: Serve and enjoy
Let cool slightly before serving. Garnish with fresh parsley if you like.

Notes & Variations

• Vegetarian option: Swap sausage with lentils or chopped mushrooms.
  
• Spicy version: Add red pepper flakes or use spicy Italian sausage.
  
• No rice? Try cooked quinoa or even small pasta shapes like orzo.
  
• Cheese swap: Try provolone, fontina, or even a sharp cheddar.
  
• Avoid overbaking the peppers—you want them tender but not mushy.

Storage & Reheating

Leftovers? Perfect. Store any extra stuffed peppers in an airtight container in the fridge for up to 4 days.

To reheat, microwave on medium power for 2–3 minutes or place in a 350°F oven for 10–15 minutes. Add a little extra sauce or broth if they seem dry.

Serving and Pairing Suggestions

These stuffed bell peppers are a meal on their own, but if you’re feeling extra, serve them with:

• A simple green salad with lemon vinaigrette
  
• Crusty garlic bread
  
• A glass of red wine (or apple juice for the kids!)
  

Great for family dinners, potlucks, or make-ahead lunches.

FAQs

1. Can I freeze stuffed bell peppers?
Yes! Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw overnight and reheat in the oven.

2. Do I have to cook the rice first?
Nope! It cooks right in the pan with the sauce and sausage—saves time and dishes.

3. Can I use ground beef or turkey instead of sausage?
Absolutely. Sausage adds more flavor, but other ground meats work fine.

4. Can I use different colored bell peppers?
Yes! Red, yellow, and orange are sweeter; green is more savory. Use your favorite.

5. How do I make this low-carb?
Skip the rice and bulk up the filling with sautéed cauliflower rice or chopped veggies.

Final Thoughts

These stuffed bell peppers remind me why I love simple recipes with big flavor—and flexible ingredients. It’s one of those meals that feels like a little celebration, even on an ordinary evening.

If you give this recipe a try, let me know how you liked it! Share your photos or tag me on social—I’d love to see how you make it your own.