Italian Stuffed Peppers are packed with flavorful sausage, rich marinara, tender rice, and melty cheese for the ultimate weeknight dinner.
Author’s Notes
All About These Italian Stuffed Peppers!
Stuffed peppers will forever be one of my favorite dinners. I just love turning veggies into the main event! (Spaghetti squash with turkey meatballs is another go-to in my house!)
These Italian stuffed peppers are next-level good. Think flavorful Italian sausage, rich marinara, fluffy rice, the best seasoning blend, and a big handful of melty cheese. Every bite is loaded with flavor!
They’re also great for meal prep. I like to prep the peppers and meat filling ahead of time, then just assemble and bake a day or two later. Easy, flavorful, and such a crowd-pleaser!
Italian Stuffed Peppers Ingredients
| Ingredients | Tips |
|---|---|
| Bell peppers | Choose large, even peppers with 4 bumps so they don’t tip. |
| Onion & garlic | Dice onion very small so it cooks evenly and mixes in well. |
| Italian sausage & tomato paste | Brown the sausage well before adding tomato paste to boost flavor. |
| Rice, Worcestershire, marinara or diced tomatoes | Pick marinara or fire-roasted diced tomatoes, but not both (both are shown in the picture above). |
| Seasonings & cheese | Season generously and finish with freshly shredded mozzarella for the best melt. |
Storage
Keep leftover Italian stuffed peppers in a closed container in the fridge for 3–4 days. To freeze, wrap each pepper and place in a freezer bag for up to 3 months. Warm in the oven after thawing until hot.
Make-Ahead: Prepare the peppers and filling the day before, then keep them separate and put together right before baking.
All the Peppers, Please!
Dinner
Unstuffed Peppers Recipe
Dinner
Bell Pepper Nachos
Dinner
Mexican Stuffed Peppers
Salads
Cucumber Pepper Salad
Italian Stuffed Peppers
Ingredients
- 5 to 6 large bell peppers see note 1
- 2 tablespoons olive oil
- 1 large yellow onion finely diced (1-1/2 cups)
- 1 tablespoon minced garlic
- 1 pound ground Italian sausage
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and pepper (1/2 teaspoon each)
- 1 teaspoon beef bouillon powder
- 1/2 cup uncooked basmati rice see note 2
- 1 tablespoon Worcestershire sauce
- 1-1/4 cups chicken broth
- 1/2 cup marinara sauce I like Rao’s best, see note 3
- 1-1/2 cup freshly shredded mozzarella cheese
- Freshly chopped parsley optional, for serving
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Preheat oven to 350°F. Use a small paring knife to cut around the tops of the peppers at a slight downward angle. Remove the tops, then tap out seeds and pull out veins. If the bottoms don’t sit flat, slice off a tiny bit. Place peppers in a baking dish so they fit close together, which helps them stay upright and steam as they bake.
- Heat olive oil in a large skillet over high heat. Add onion and garlic and cook, stirring, until lightly golden, about 3 minutes. Push to the edges of the skillet, then add sausage to the center. Let sear for 1 minute per side before breaking it up. Cook and crumble until browned through. Stir in tomato paste and seasonings. Cook for 2 minutes, stirring constantly, until fragrant.
- Stir in rice, Worcestershire, broth, and marinara. Bring to a simmer, then cover, reduce heat to medium-low, and cook for 13–15 minutes, until rice is just tender. The filling should be slightly saucy, not dry (add a splash of broth if needed). Taste and adjust seasonings.
- Spoon half the filling into the peppers. Add half the cheese, then top with remaining filling. Place pepper lids back on. Pour 1/2 cup water into the bottom of the baking dish. Cover tightly with foil and bake for 45 minutes.
- Remove foil and pepper lids. Sprinkle with the remaining cheese and bake uncovered for 5–8 minutes, until melted. Serve hot with parsley, and grate fresh Parmesan on top with a microplane if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Italian Stuffed Peppers Tips
- Brown the sausage: Cook in its own fat until very browned for the best flavor.
- Toast the tomato paste: Cook for a couple minutes to deepen the flavor.
- Use basmati rice: It cooks up light and fluffy!
- Keep it saucy: The filling should be moist, not dry; stir in a splash of broth if needed.
- Cover while baking: Use foil and pepper tops to steam the peppers until soft.
- Finish uncovered: Bake a few minutes without foil to melt the cheese.
- Rest before serving: Let peppers sit 5 minutes so the filling settles.
Variations
What To Serve With Italian Stuffed Peppers
- French bread or rolls: Perfect for soaking up any extra sauce.
- Simple garden salad: A crisp mix of lettuce, veggies, and a good dressing!
- Caprese salad: Tomatoes, mozzarella, and basil add freshness to the meal.
- Soup starter: Something light like minestrone or tomato-basil goes nicely.
Are you using quick cooking basmati or
regular basmati rice?
Regular!
This is one of my families favorite meals. I like it too because it’s easy to make. Great flavors and a happy family. What more can you ask for?
The best kind of peppers! Love the sausage and the ground beef in them!
Hearty & so tasty!! I don’t make these enough, but I need to. They always hit the spot!