Weeknight Sausage and Rice Stuffed Peppers

I wouldn't blame you for thinking that stuffed peppers are the kind of thing that takes all day to make. I mean, they seem like they should take a long time. Honestly, some versions do. But not this one. Today, I will show you how to make Sausage and Rice Stuffed Peppers, which make the perfect weeknight meal because you can make them in less than an hour.

Jump to:

• Prepping The Peppers
• Making The Sausage and Pepper Filling
• Serving The Sausage and Rice Stuffed Peppers
• Tips for Perfect Stuffed Peppers
• Variations to Try
• Storage and Reheating
• Recipe
• Final Thoughts

Prepping The Peppers

For this recipe, each person gets one whole pepper. For two people, I like to use one red pepper and one green pepper. The peppers get cut in half, and each person gets half of each. Cut the peppers right down through the stem and pull out the seeds, stem, and white ribs. Put the peppers cut-side up on a sheet pan and preheat the oven to 375°f.

Making The Sausage and Pepper Filling

There is one caveat to this recipe being quick: it's the rice. I had a bunch of leftover cooked basmati rice. Ideally, that's what you will use, too; otherwise, you'll have to cook the rice before making the stuffing. You can plan to make this recipe the day after having rice as a side dish or make extra. Or, you can make the rice the day before specifically for this.

Sausages

For two people, I use two mild Italian sausages. Cut the sausages down the middle and remove the filling from the casing. Throw the casing away and put the filling in a medium mixing bowl.

Additional Ingredients

In the bowl with the sausages, add half a cup of minced (or grated) white onion, one tablespoon of minced garlic, one cup of tomato purée, one cup of cooked rice, one teaspoon of Italian seasoning, half a cup of freshly grated parmesan cheese, half a teaspoon of sugar, a quarter teaspoon of salt and a pinch of pepper. Mix well, making sure to break the sausages into small pieces.

Stuffing and Cooking the Peppers

Spoon the sausage mixture into the peppers making sure to use all the filling. To stabilize the peppers, I used small foil tart tins, but you can just ball up a few pieces of foil and put them under the peppers. Put the stuffed peppers in the oven at 375°f and bake for forty minutes or until the internal temperature of the filling reaches 165°f.

Serving The Sausage and Rice Stuffed Peppers

Serve the stuffed peppers as they are, or topped with parmesan or ricotta cheese. You can also serve them with a side salad.

Tips for Perfect Stuffed Peppers

Here are a few tips I've picked up over the years to make sure your stuffed peppers turn out great every time:

• Choose firm, evenly shaped peppers so they sit upright on the pan without tipping over.
• Use leftover rice whenever possible. Day-old rice absorbs flavours better and keeps the filling from becoming too wet.
• Don't skip the foil stabilizers. Small balls of foil or tart tins keep the peppers steady so no filling spills out.
• Let the peppers rest for five minutes after coming out of the oven. This makes them easier to handle and lets the filling set.
• Use an instant-read thermometer to check that the filling has reached 165°f for food safety.

Variations to Try

This recipe is incredibly versatile. Feel free to experiment with these ideas:

• Cheesy version: Mix shredded mozzarella into the filling or melt it on top during the last five minutes of baking.
• Spicy version: Swap mild Italian sausage for hot Italian sausage, or add a pinch of red pepper flakes to the filling.
• Turkey sausage: Use turkey or chicken sausage for a lighter alternative that still packs plenty of flavour.
• Grain swap: Try quinoa or couscous instead of rice for a different texture.
• Mexican-inspired: Use chorizo, black beans, and cumin for a Southwestern twist. My homemade refried beans would make a great side dish.

Storage and Reheating

Stuffed peppers store and reheat beautifully, making them an excellent meal prep option:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap individual peppers tightly in plastic wrap and foil, then freeze for up to 2 months.
• Reheating from the fridge: Place in a 350°f oven for 15 to 20 minutes, or microwave for 2 to 3 minutes.
• Reheating from frozen: Thaw overnight in the fridge, then reheat as above. You can also bake from frozen at 375°f for about 30 minutes.

Recipe

Final Thoughts

In all honesty, stuffed peppers are not my usual kind of thing. But, these were exceptionally delicious. The combination of Italian sausage, tomato, rice, and parmesan baked inside a tender pepper is comfort food at its finest. Feel free to play with this recipe a bit and make it your own.

If you enjoy easy weeknight Italian-inspired meals like this one, you'll also love my Sausage and Mushroom Penne. And for another great way to use Italian sausage, check out my Sausage and Lentils recipe.