Stuffed Peppers
I love any recipe where you can make it bit by bit throughout the day. You can clean as you go, stay busy but not too busy, and the kitchen stays warm. Anyone else?
Either way, this stuffed peppers recipe checks all the boxes for me. I like to make it, I like to eat it, and it freezes perfectly. Adding sausage and the perfect amount of seasoning makes these just right.

Stuffed Peppers
Equipment
- 12-inch skillet
- Wooden spoon or spatula
- Measuring spoons
- Measuring cups
- 9×13 baking dish
- Aluminum foil
- Ladle or spoon
- Broiler (optional)
Ingredients
Marinara Sauce
- 2 tablespoons olive oil
- ½ onion (chopped)
- 2 garlic cloves (minced)
- 1 (28 ounce) can of crushed tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Rice
- 2 tablespoons olive oil
- ¾ cup uncooked rice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup reduced-sodium chicken broth
- ½ cup canned diced tomatoes (do not drain)
Roasting Peppers
- 3 tablespoons olive oil
- 6 bell peppers
- dash salt and pepper
Meat Mixture
- ¾ pound Italian sausage
- ½ pound ground beef
- 2 garlic cloves (minced)
- ½ teaspoon dried oregano
- ¾ teaspoon salt (divided)
- ½ teaspoon pepper (divided)
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Final Assembly
- all components you made
- ¾ cup shredded mozzarella cheese (divided)
- ⅓ cup grated Parmesan cheese (divided)
- 2 tablespoons chopped parsley (optional for garnish)
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Instructions
- Make the marinara sauce. In a 10 or 12-inch skillet, heat 2 tablespoons of olive oil over medium-low heat. Then, add the chopped onion and cook for 5 minutes, stirring occasionally to prevent burning. Next, add minced garlic and cook for 1 more minute. Stir in crushed tomatoes, dried basil, oregano, garlic powder, salt, and pepper. Lower the heat and let the sauce simmer while you prepare the rice.
- Cook the rice. In a separate 12-inch skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the uncooked rice and cook, stirring, for 2-3 minutes. Then, season with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken broth, diced tomatoes, and ½ cup marinara sauce. Stir to combine. Cover the skillet with a lid and simmer over low heat for 20 minutes. Lower the heat to the lowest setting and cook for 15 minutes. If the rice isn’t fully cooked after this time, add ¼ cup of broth and cook for a few more minutes until done.
- Prep the peppers. While the rice cooks, prepare the bell peppers. Preheat the oven to 400°F. Cut the tops off the peppers and remove the core and thick membranes using a sharp knife. Then, brush the inside of each pepper with olive oil and sprinkle with ⅛ teaspoon each of salt and pepper. Place the peppers in a 9×13 pan, spacing them 1-2 inches apart. Roast the peppers for 20 minutes. Remove from the oven and let them cool.
- Cook the meat. Lower the oven temperature to 350°F after the peppers have roasted. Heat 1 tablespoon of olive oil over medium heat in a cleaned skillet. Then, add the Italian sausage and ground beef, cooking until no longer pink. Next, add minced garlic, oregano, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Cook for another 1-2 minutes, then drain any excess grease.
- Mix the filling. Once the rice is done, combine it with the cooked meat mixture and stir in 1 cup of the marinara sauce. Add ½ cup of shredded mozzarella and ¼ cup of grated Parmesan to the rice and meat mixture, stirring until everything is well incorporated.
- Assemble the peppers. Carefully remove the roasted peppers from the pan. Then, spread 1 cup of marinara sauce evenly across the bottom of the 9×13 pan. Return the peppers to the pan, and generously fill each pepper with the rice and meat mixture. Once filled, spoon about 2 tablespoons of marinara sauce over each stuffed pepper. Cover the pan with foil and bake at 350°F for 20 minutes.
- Add the cheese and broil. After 20 minutes, remove the foil and sprinkle 1 tablespoon of Parmesan and 2 tablespoons of mozzarella over each stuffed pepper. Then, return the pan to the oven and bake for 10 minutes or until the cheese is melted. For a slightly browned top, switch the oven to broil and cook for 1-2 minutes, keeping a close eye to avoid burning.
- Serve. Garnish the stuffed peppers with chopped parsley if desired, and serve warm.
Notes
I’m telling you, the homemade marinara sauce mixed with the Italian sausage and beef tucked inside those sweet roasted peppers—it’s just comfort food heaven. It’s become our go-to for Sunday family dinners.
What’s great is I can prepare the filling ahead of time, which makes it so easy to assemble a comforting, crowd-pleasing meal without any last-minute stress. Whether I’m cooking for my family or having friends over, these stuffed peppers are a sure hit with minimal effort on my part. Just a tip from me – don’t skip roasting the peppers first; it makes all the difference in getting that perfect texture!
If you enjoy stuffed vegetables, you’ll also love this sausage-stuffed acorn squash recipe with similar flavors but a fall twist.

I hope this recipe brings as much joy to your table as it does to mine!
Key Ingredients and Tools
Here are some essential ingredients and tools you’ll need to make your stuffed peppers delicious:

- Italian Sausage: This meat adds a lot of flavors because of the herbs and spices it’s mixed with. You can find it in the meat aisle. Choose sweet or mild versions if you don’t like it too spicy. Try using ground turkey, chicken, or a veggie sausage for a lighter or vegetarian choice.
- Crushed Tomatoes: They’re key to making the marinara sauce and helping it thicken. You can find canned crushed tomatoes or crush whole tomatoes yourself if necessary.
- Fresh Mozzarella: Grating your mozzarella is better than buying pre-shredded cheese, which often has additives that stop it from clumping. Freshly grated cheese melts more smoothly. Cheddar, provolone, or gouda can also mix up the cheese flavors.
- Chicken Broth: This liquid is used to cook the rice and enriches the dish’s flavor. If you’re out of chicken broth, vegetable broth or water are okay substitutes, but your dish might taste a bit less rich.
- Bell Peppers: Look for firm peppers that can stand up on their own in the oven. While you can use any color, remember that red, yellow, and orange peppers are usually sweeter, and green peppers have a more bitter taste. If you want more heat, you can use poblano.
- Rice: Long-grain white rice is a good choice, but you can also use brown rice or quinoa. Just note that brown rice takes longer to cook and needs more liquid. Quinoa, couscous, or cauliflower rice are great for cutting carbs.
- Foil: Covering the peppers with foil while they bake helps keep them moist and cook evenly. If you want the cheese on top to get a bit crispy, remove the foil in the last few minutes of baking.
These ingredients and tools will help make sure your stuffed peppers turn out great!
Troubleshooting and Help
That happens sometimes! Just slice a thin layer off the bottom of each pepper to help them stand upright. Be careful not to cut through so they stay intact for stuffing.
A key trick is to roast the peppers before stuffing them. This softens them while keeping their structure. Also, make sure your filling isn’t too wet—if your rice is too moist, let it sit uncovered for a few minutes to absorb any extra liquid.
For sure! If you like a bit of crunch, reduce the roasting time for the peppers by 5-7 minutes before stuffing. That way, they’ll stay firmer while still being cooked through.
It happens! If one splits, wrap a piece of foil around the pepper to hold it together while it bakes. It will taste just as good, and the filling will stay inside.
Add some crushed red pepper flakes or chopped fresh jalapeños to the meat mixture if you like a little heat. You can also use hot Italian sausage instead of mild or top the finished peppers with spicy salsa or hot sauce.
Definitely! You can choose mild sausage and bell peppers that are naturally sweeter, like red, yellow, or orange. They have a milder flavor compared to green peppers.
Of course! Jarred marinara sauce is a great shortcut if you’re short on time. Just pick one that you like the flavor of, and you’re good to go. Homemade is always great, but store-bought works perfectly in a pinch.
Yes! Leftover rice or cooked meat is a great time-saver. Mix them into the filling as directed, and you’re all set. If your rice is a little dry, add a broth splash or extra marinara to moisten it. If you have extra rice after making stuffed peppers, why not turn it into another dish? Try this basic fried rice recipe for an easy and delicious way to use leftover rice.
Absolutely. You can substitute the rice with cauliflower rice or chopped mushrooms if you want a low-carb version. Both will absorb the flavors and make the filling just as delicious without the carbs.
No need to peel the peppers! Roasting softens the skins, and they hold everything together nicely. Plus, the skins add a little texture and flavor.
Definitely! If you like something lighter, you can swap the ground beef and sausage for ground turkey or chicken. For a vegetarian option, replace the meat with black beans, lentils, or crumbled tofu. It’ll still be delicious and hearty!
Absolutely! You can prep everything in advance. Roast the peppers, cook the filling, and store them separately in the fridge for up to 24 hours. When ready, stuff the peppers, bake, and top with cheese. It’s a great time-saver for busy days!
Feel free to reach out if you have any questions or need more tips on making this recipe right!
These stuffed peppers are an easy and filling meal, great for any time, including family meals, preparing food for the week, or when you have guests over. The tasty filling, soft roasted peppers, and melted cheese make a delicious combination. You can also easily change it with what you have available, and you can make it in advance or freeze it for later. Whether you need a cozy meal on a busy night or something special for a gathering, this stuffed peppers recipe is sure to be a hit and something you’ll want to make over and over!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.