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Italian Stuffed Peppers
4.7 from 69 votes

Italian Stuffed Peppers

Italian Stuffed Peppers consist of bell peppers filled with a savory mixture of cooked rice, Italian sausage, onions, diced tomatoes, and seasonings. The rice is simmered in chicken broth until tender and combined with sautéed sausage and vegetables, then stuffed into hollowed bell peppers and baked. The dish finishes with melted mozzarella cheese and optional parsley garnish, offering a hearty and flavorful meal that brings Italian flavors to a comforting stuffed vegetable.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 Servings
Calories: 389 kcal

Ingredients

  • ½ cup long-grain white rice
  • 1 cup chicken broth low-sodium
  • 6 bell pepper
  • 1 Tbs olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 pound Italian sausage mild or hot
  • 1 yellow onion chopped
  • ¼ cup diced tomatoes fresh or canned
  • 1 tsp garlic powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon oregano dried
  • water ~1 cup
  • ¾ cup mozzarella cheese shredded
  • parsley optional garnish

Instructions

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  1. Rinse rice under cold water then drain severaltimes to remove excess starch.   
  2. Add the rice and broth to a saucepan. Bring to aboil.  
  3. Reduce heat, cover, and let simmer for 15minutes or until the rice is tender but still has some bite. Most of the broth will be absorbed at this point.
  4. As the rice cooks, remove the tops from the bell peppers then remove and discard the seeds and ribs.  
  5. Chop any remaining bell pepper from the tops and set aside.  
  6. Drizzle about a tablespoon of olive oil over the cooked rice once done then season with a pinch of salt and black pepper. Fluff with a fork and set aside.  
  7. Preheat oven to 400 degrees F and have a deep baking dish at the ready.
  8. Heat a tablespoon of oil in a large skillet over medium-high heat.   
  9. Sauté the sausage, onion, and chopped bell pepper for 5-7 minutes or until the meat is no longer pink and vegetables are fork tender.
  10. Add the tomatoes, garlic powder, red pepper flakes, and oregano to meat. Cook while stirring for one minute.
  11. Add the rice and meat to the skillet. Stir until all the ingredients are evenly distributed.
  12. Loosely fill each bell pepper with the rice mixture then place the stuffed peppers into the baking dish.
  13. Fill the baking dish with ½ inch (~1 cup depending on size of pan) of water.   Place stuffed peppers into the oven to cook for 35 minutes.
  14. Sprinkle on cheese and return peppers to the oven for 5 minutes or until cheese is melted.    Remove from the oven, sprinkle with chopped parsley (optional), plate, and serve warm.

Nutrition Information

Serving 1g Calories 389kcal (19%) Carbohydrates 18g (6%) Protein 20g (40%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 19g (112%) Cholesterol 54mg (18%) Sodium 1066mg (44%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 389

% Daily Value*

Serving 1g
Calories 389kcal 19%
Carbohydrates 18g 6%
Protein 20g 40%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 19g 112%
Cholesterol 54mg 18%
Sodium 1066mg 44%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.