Stuffed Bell Peppers Recipe
Get ready to fall in love with a weeknight classic! Stuffed Bell Peppers are the colorful, crave-worthy comfort food you’ll want to make over and over again. Juicy bell pepper halves cradle a savory, cheesy mix of Italian sausage, fluffy rice, and zesty marinara, all topped with gooey golden mozzarella. Every bite delivers a perfect blend of tender veggies, hearty filling, and melty cheese. Plus, this dish dazzles with its rainbow hues and mouthwatering aroma – it’s just as delicious for cozy family dinners as it is for meal prep or potlucks!
Ingredients You’ll Need
Stuffed Bell Peppers shine with a handful of straightforward, everyday ingredients – but every one is essential to create the rich flavors and hearty textures that make this dish irresistible. Here’s how each component brings something special to the party:
- Bell peppers: These beauties are the showstoppers, offering sweet flavor, brilliant color, and just the right amount of structure for stuffing.
- Cooking oil: Just a touch helps sauté the filling for a richer, deeper flavor.
- Italian sausage: Adds juicy, robust flavor with herbs and spices already built in.
- Yellow onion: Brings natural sweetness and a delicious, homey base to the filling.
- Garlic cloves: Minced garlic wakes up the whole mixture with its bold, aromatic punch.
- Italian seasoning: A classic blend that effortlessly ties together the sausage, veggies, and sauce.
- Garlic powder: Adds an extra layer of savory richness – because you can never have too much garlic!
- Salt: Essential for seasoning every layer for maximum flavor.
- Black pepper: Freshly cracked for a little kick and subtle heat.
- Marinara sauce: Lush tomato flavor infuses the rice and filling, keeping everything moist and tangy.
- Long grain white rice: Soaks up every drop of flavor and keeps the filling satisfyingly hearty.
- Chicken broth: Adds savory depth and ensures the rice cooks up perfectly tender.
- Mozzarella cheese: Freshly shredded for that irresistible bubbling, golden brown topping – pure comfort!
How to Make Stuffed Bell Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 350°F and giving your bell peppers a good wash and dry. Slice each one in half horizontally so you get cute little “bowls.” Gently use a paring knife to remove the stem from the top halves – it’s totally okay if a small hole is left behind! Laying out all the halves on your counter, you’ll already feel like you’re half-way to a work of edible art.
Step 2: Prebake the Peppers
Next, arrange the bell pepper halves cut-side up in a 9×13-inch casserole dish. Brush them lightly with a tablespoon of oil to help them soften and become glossy. Sprinkle with a pinch of salt and cracked black pepper, then bake in your preheated oven for 20 minutes. This step makes the peppers tender yet sturdy, so they hold your delicious filling without turning mushy.
Step 3: Make the Filling
While your peppers soften in the oven, it’s time to start the savory stuffing. Heat the remaining oil in a large skillet over medium heat and crumble in the Italian sausage. Sauté until nicely browned, breaking it up as you go – your kitchen will start to smell amazing!
Step 4: Sauté the Aromatics
Once the sausage is browned, add your diced onion and minced garlic straight into the skillet. Continue cooking for a few minutes until the onion turns translucent and the garlic is fragrant, layering in even more mouthwatering flavor.
Step 5: Combine the Filling Ingredients
Now for the fun part: pour in your uncooked rice, marinara sauce, Italian seasoning, garlic powder, a teaspoon of salt, and the chicken broth. Stir everything together until well combined – you’ll see and smell all those flavors coming together beautifully!
Step 6: Simmer Until Tender
Put a lid on the skillet and turn the heat up to medium-high until the mixture hits a rolling boil. Then, reduce the heat to medium-low and let it simmer undisturbed for 20 minutes. When that’s done, turn off the heat and let everything sit (still covered!) for another 5 minutes – the steam finishes cooking the rice and keeps everything extra tender.
Step 7: Fill the Peppers
Fluff up the rice mixture with a fork to make sure it’s perfectly cooked. Now, generously stuff each bell pepper half to the brim. Don’t be shy – pack in as much filling as you can for maximum flavor in every bite!
Step 8: Bake Until Bubbly
Sprinkle each stuffed bell pepper with a thick layer of shredded mozzarella. Cover the casserole dish loosely with foil and return it to the oven for about 15 minutes. This gives the cheese time to melt while the peppers become irresistibly tender.
Step 9: Broil and Serve
Carefully remove the foil, set your oven to broil, and pop the casserole back in for just 2 or 3 minutes. Watch closely – you want the cheese perfectly golden and bubbly, not burnt! Finish with a sprinkle of fresh parsley if you like. Voila – your Stuffed Bell Peppers are ready to steal the show!
How to Serve Stuffed Bell Peppers
Garnishes
Garnishing brings these Stuffed Bell Peppers to new heights! Fresh chopped parsley is the classic finisher, adding a burst of color and a pop of freshness. Feel free to shower a bit of extra cracked black pepper, or a sprinkle of crushed red pepper flakes for those who love a little heat. A quick drizzle of extra virgin olive oil just before serving can also make the flavors shine.
Side Dishes
Stuffed Bell Peppers are hearty enough to stand on their own, but they’re even better with a few simple sides. Try a crisp green salad tossed with Italian vinaigrette or a pile of garlic bread for sopping up every drop of savory sauce. Roasted broccoli, sautéed green beans, or even a simple pasta salad make lovely, colorful additions to your dinner plate.
Creative Ways to Present
These peppers are already showstoppers, but you can have some fun with the presentation! Arrange the Stuffed Bell Peppers on a large platter by color for a rainbow effect, or serve each half individually on small plates for an elegant starter. For gatherings, slice the finished stuffed peppers into wedges for bite-sized, party-perfect appetizers. They look gorgeous and taste even better shared!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Stuffed Bell Peppers, you’re in luck – they keep beautifully! Let them cool, then transfer to an airtight container and refrigerate for up to four days. The flavors actually get better as they meld in the fridge, making leftovers a real treat.
Freezing
Stuffed Bell Peppers freeze surprisingly well. Once they’ve cooled to room temperature, wrap each half securely in foil or plastic wrap, then tuck into a freezer-safe bag or container. Freeze for up to two months. To thaw, just pop them in the fridge overnight before reheating.
Reheating
For best results, reheat Stuffed Bell Peppers in a 350°F oven (covering with foil to prevent dry-out) until hot all the way through – about 20 minutes for refrigerated or 30–40 minutes for frozen. A quick zap in the microwave works too, especially for individual portions; just cover and warm in 1-minute intervals until piping hot, then add an extra sprinkle of cheese if you’re feeling fancy!
FAQs
Can I make Stuffed Bell Peppers vegetarian?
Absolutely! Just swap the Italian sausage for your favorite plant-based alternative or cooked lentils. The filling still packs tons of flavor and texture, and everyone can enjoy this classic comfort.
What kinds of bell peppers are best?
Go for any color you like – green, red, yellow, or orange peppers all work. Red and yellow are sweeter, while green peppers add a nice earthy bite. For the prettiest presentation, use an assortment!
Is it necessary to pre-cook the rice?
Nope, that’s the beauty of this recipe! The rice cooks right in the filling mixture as it simmers on the stove. This means less work and fewer dishes, while ensuring the rice soaks up all those great flavors.
Can I prepare Stuffed Bell Peppers in advance?
Yes, you can fully assemble the stuffed peppers a day ahead. Store them covered in the fridge, and then just bake and broil when you’re ready to eat. It’s a fantastic way to streamline weeknight dinners or prep for guests.
How do I avoid watery Stuffed Bell Peppers?
Pre-baking the peppers before stuffing helps remove excess moisture and keeps them pleasantly tender but not soggy. Be sure not to overbake, and let the peppers rest for a few minutes after broiling to set the filling nicely.
Final Thoughts
If you’re craving a comforting, colorful meal that’s every bit as fun to make as it is to eat, you simply have to give these Stuffed Bell Peppers a try! There’s something magical about that golden, cheesy top and the hearty filling inside. Share them with your favorite people and watch the smiles appear – you’ll quickly see why this dish never goes out of style.
Print
Stuffed Bell Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These Stuffed Bell Peppers are a flavorful and comforting dish that combines Italian sausage, rice, marinara sauce, and melted mozzarella cheese stuffed inside colorful bell peppers. A perfect balance of savory and cheesy goodness in every bite!
Ingredients
Bell Peppers:
3 bell peppers ($2.96)
Cooking Oil:
2 Tbsp cooking oil (divided, $0.08)
Italian Sausage Filling:
1 lb. Italian sausage ($3.87*)
1 yellow onion (diced, $0.70)
3 garlic cloves (minced, $0.24)
1 tsp Italian seasoning ($0.10)
½ tsp garlic powder ($0.05)
1¼ tsp salt (divided, $0.06**)
¼ tsp black pepper (freshly cracked, $0.02)
1 cup marinara sauce ($0.71)
½ cup long grain white rice (uncooked, $0.21)
¾ cup chicken broth ($0.11)
1 cup mozzarella cheese (shredded, $1.25)
Instructions
- Prep the peppers: Preheat the oven to 350°F. Wash and dry each bell pepper, then cut them in half horizontally. Remove the stems. Bake for 20 minutes.
- Make the filling: Brown the sausage, then sauté onion and garlic. Add rice, marinara sauce, seasonings, and broth. Simmer for 20 minutes.
- Fill the peppers: Stuff each pepper with the meat filling.
- Bake: Top with mozzarella, bake covered for 15 minutes, then broil for 2-3 minutes.
- Serve: Garnish with parsley and enjoy!
Notes
- You can customize the filling by adding your favorite herbs and spices.
- These stuffed peppers can be made ahead of time and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
Keywords: Stuffed Bell Peppers, Italian Sausage, Comfort Food, Easy Dinner
