stuffed bell peppers

Stuffed Bell Peppers

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Stuffed Bell Peppers are a hearty, satisfying dinner made with tender roasted peppers filled with a flavorful mixture of Italian sausage, rice, marinara sauce, and melted mozzarella cheese. Every bite is packed with savory goodness, making this a family favorite that’s both comforting and filling.

This recipe is perfect for busy weeknights, meal prep, or serving guests because everything bakes together in one dish. The peppers become tender while the cheesy filling stays rich and flavorful, creating an easy dinner everyone will enjoy.

Why You’ll Love This Recipe

  • Easy one-pan family dinner.
  • Loaded with hearty Italian flavors.
  • Tender peppers with cheesy filling.
  • Great for meal prep and leftovers.
  • Easily customized with different proteins.
  • Perfect comfort food for any night.

What You Will Need

You’ll need a 9×13-inch baking dish to hold the peppers while they bake. A large skillet with a lid is essential for cooking the filling and rice together.

A sharp knife makes it easy to halve and clean the peppers, while a wooden spoon is perfect for stirring the filling.

Ingredients

For the Peppers

  • 3 large bell peppers
  • 2 tablespoons cooking oil, divided
  • 1¼ teaspoons salt, divided
  • ¼ teaspoon black pepper

For the Filling

  • 1 pound Italian sausage
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 cup marinara sauce
  • ½ cup uncooked long-grain white rice
  • ¾ cup chicken broth
  • 1 cup shredded mozzarella cheese
stuffed bell peppers

How to Make Stuffed Bell Peppers

Step 1: Prepare the Peppers

Preheat the oven to 350°F (175°C).

Cut each bell pepper in half horizontally and remove the seeds and stems.

Arrange the pepper halves in a baking dish, brush with oil, and season with salt and pepper.

Bake for 20 minutes until they begin to soften.

Step 2: Cook the Filling

While the peppers bake, heat oil in a large skillet over medium heat.

Cook the Italian sausage until browned, then add the onion and garlic and cook until softened.

Stir in the uncooked rice, marinara sauce, Italian seasoning, garlic powder, remaining salt, and chicken broth.

Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let it rest for 5 minutes before fluffing the rice.

Step 3: Stuff the Peppers

Spoon the filling into each baked pepper half, packing it in generously.

Top each stuffed pepper with shredded mozzarella cheese.

Step 4: Bake

Cover the baking dish loosely with foil and bake for 15 minutes.

Remove the foil and broil for 2 to 3 minutes until the cheese is melted, bubbly, and lightly golden.

Serve warm.

Tips

Pre-baking the peppers helps them become perfectly tender without overcooking the filling.

Italian sausage adds plenty of seasoning, but if you substitute ground beef or turkey, increase the Italian seasoning and adjust the salt to taste.

Don’t overcook the peppers if you prefer them to have a little bite.

Fresh parsley or basil makes a great garnish before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or bake at 350°F until heated through. These peppers also freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Dinner recipes

Stuffed Bell Peppers
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Stuffed Bell Peppers

Recipe by Balanced Healthy Meals
0.0 from 0 votes
Course: Dinner RecipesDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • Peppers

  • 3 large bell peppers

  • 2 tablespoons cooking oil, divided

  • 1¼ teaspoons salt, divided

  • ¼ teaspoon black pepper

  • Filling

  • 1 pound Italian sausage

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • 1 cup marinara sauce

  • ½ cup uncooked long-grain white rice

  • ¾ cup chicken broth

  • 1 cup shredded mozzarella cheese

Directions

  • Preheat the oven to 350°F (175°C). Cut the bell peppers in half horizontally, remove the seeds and stems, and arrange them in a 9×13-inch baking dish.
  • Brush the peppers with 1 tablespoon oil, season with ¼ teaspoon salt and the black pepper, then bake for 20 minutes until slightly softened.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the Italian sausage and cook until browned.
  • Stir in the onion and garlic and cook until softened, about 3 to 4 minutes.
  • Add the uncooked rice, marinara sauce, Italian seasoning, garlic powder, remaining 1 teaspoon salt, and chicken broth. Stir well.
  • Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
  • Spoon the filling evenly into each bell pepper half.
  • Sprinkle the mozzarella cheese evenly over the tops.
  • Cover the baking dish loosely with foil and bake for 15 minutes.
  • Remove the foil and broil for 2 to 3 minutes, or until the cheese is melted and lightly golden. Serve warm.

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