Easy Sausage Stuffed Peppers
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These Sausage Stuffed Peppers are one of those dinners that never gets old in my house. Savory sausage, mushrooms, and onions all stuffed into a crisp bell pepper and topped with melted cheddar. It’s hearty, delicious, and on the table with almost no effort!
These stuffed peppers are SO good I could eat them every night, and my family feels the same way. It’s not always easy to find recipes that both of my girls agree on, but they always devour this one.
We love them so much that we rotate between these, Shrimp Stuffed Peppers, and Taco Stuffed Peppers on a regular basis…you really can’t go wrong with any of them!
Why We Love This Recipe
- Packed With Flavor: Savory sausage, mushrooms, onions, and melted cheddar all stuffed into a crisp bell pepper! Every bite has so much going on and it never gets old.
- Make It Ahead: You can assemble these earlier in the day and just pop them in the oven when you’re ready. Weeknight dinners just got a whole lot easier!
- Leftovers Are Just As Good: If you’re lucky enough to have any left, these reheat beautifully the next day. They might even be better the second time around!
Ingredients
- Ground pork sausage
- Portobello mushrooms
- Green bell peppers
- Red and yellow sweet mini peppers (mini)
- Onion (chopped)
- Red pepper flakes
- Cooked rice (white rice or brown rice)
- Cheddar cheese
How to Make the Best Stuffed Peppers
Step 1. Preheat oven to 350
Step 2. Cut the tops off of the bell peppers and remove the seeds. Don’t throw those tops away…I dice them up and add them right into the sausage mixture! If any of the peppers lean enough to tip over, cut a small piece off the bottom to level them out. Set aside.
Step 3. Add sausage to a skillet. Stir in the mushrooms, peppers, onion and red pepper flakes. Cook over medium-high heat until the sausage is cooked through.
Note: The red pepper flakes do add some kick. If your family doesn’t like spicy food, you can cut back to 1/2 teaspoon or skip them altogether.
Step 5. Remove from pan with a slotted spoon, draining any excess fat. Add to the rice and mix well, then stir in 1/2 cup cheddar cheese.
Step 6. Spray the bottom of an 8X8 glass baking pan with non-stick cooking spray. Then add the green peppers and fill with the rice mixture. Cover tightly with aluminum foil and cook for 30 minutes.
Step 11. Remove from oven and top with the remaining 1/2 cup of shredded cheese.
Step 12. Bake uncovered for approximately 5 more minutes, or until cheese is melted. Remove from oven and garnish with mushrooms and chopped parsley. Enjoy!
Store leftovers in an airtight container for up to 4 days.
You sure can. To do so, prepare the recipe the same way except topping them with cheese. Instead of placing them in a baking dish, you’ll put them in your crockpot that you’ve sprayed with cooking spray or lined with a crockpot liner.
Cook on low for about 5 hours or on high for 3 hours or until the peppers are tender. Top them with cheese about 30 minutes before they are done.
Absolutely! If I know we’re going to be out and about, I’ll assemble them earlier in the day, cover them with plastic wrap, and refrigerate until I’m ready to bake. Then when we get home, I just pull them out and toss them in the oven. Dinner is handled!
Stuffed Pepper Variations
One of the best things about this recipe for stuffed bell peppers is all the different ways you can make them. Here are some great options to consider:
- Meats: Swap the sausage for ground turkey sausage, chicken sausage, hot Italian sausage, or ground beef. A half sausage, half ground beef combo is really good too!
- Cheeses: Cheddar is my go-to, but pepper jack, mozzarella, or Swiss all melt beautifully. You can also mix a little parmesan right into the meat mixture for extra flavor.
- Peppers: Green bell peppers work great, but tri-colored peppers make such a gorgeous presentation!
- Mushrooms: Any mushroom works here. Baby bella, white button, and cremini are all great choices.
- Sauces: Want a looser filling? Add a little cream cheese, tomato paste, or tomato sauce until you get the consistency you like.
- Herbs and spices: Add red pepper flakes or chili powder for heat, or go Italian style with fresh basil or dried Italian seasoning for a milder flavor.
- Rice: White, wild, or brown rice all work great in this recipe.
For a fun twist, give this delicious Stuffed Pepper Skillet a try!
Want More Easy Dinner Recipes?
- Meatless Baked Ziti
- Parmesan Crusted Chicken & Mayo
- Grilled Chicken Kabobs
- Bacon Wrapped Meatloaf
- Sheet Pan Chicken and Veggies
- Tuna Casserole
- Easy Homemade Lasagna
Sausage Stuffed Peppers Recipe
Ingredients
- 4 green bell peppers
- 8 ounces mild ground sausage
- 6 ounces portobello mushrooms chopped
- 1/3 cup sweet red peppers chopped
- 1/3 cup sweet yellow peppers chopped
- 1/3 cup onion chopped
- 1 teaspoon red pepper flakes optional
- 1 1/2 cups white rice cooked, can substitute brown rice
- 1 cup shredded cheddar cheese separated
- salt & pepper to taste
Instructions
- Preheat oven to 350
- Cut the tops off of the bell peppers and remove the seeds. If any of the peppers lean enough to tip over, cut a small piece off the bottom to make them level. Set aside.4 green bell peppers
- Combine sausage, mushrooms, red and yellow peppers, onion and red pepper flakes in a skillet.8 ounces mild ground sausage, 6 ounces portobello mushrooms, 1/3 cup sweet red peppers, 1/3 cup sweet yellow peppers, 1/3 cup onion, 1 teaspoon red pepper flakes
- Cook over medium heat until sausage is cooked through.
- In a mixing bowl, combine sausage mixture with rice, then stir in 1/2 cup of the cheddar cheese. Add salt & pepper to taste.1 1/2 cups white rice, salt & pepper to taste
- Spray the bottom of a glass baking pan with non-stick cooking spray, then add the green peppers.
- Fill peppers with the rice mixture, then cover tightly with aluminum foil and cook for 30 minutes.
- Remove from oven and top with remaining shredded cheese. Bake uncovered for approximately 5 more minutes, or until cheese is melted.1 cup shredded cheddar cheese
- Remove from oven and garnish with mushrooms and parsley (optional). Enjoy!
Notes
- This recipe makes 4 large stuffed peppers or 6 medium sized stuffed peppers.
- The red pepper flakes add a little extra kick to this recipe. If your family doesn’t like spicy food, you can cut back to 1/2 teaspoon or skip the flakes altogether.
- You can use any kind of rice you like most. White rice, wild rice or brown rice all work great with this recipe
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
Where is the baking temp? Perhaps i overlooked it?
Hi Leslie! Sorry about that! I just changed the type of recipe cards I use and that didn’t seem to transfer over. It’s 350. Thanks so much for letting me know so I could fix it. Hope you enjoy 🙂