Sausage stuffed peppers are a simple, but flavorful take on a summer classic. I add shredded zucchini in for a veggie boost and use jarred tomato sauce along with leftover rice to keep these quick and easy!
Every year I end up with an abundance of bell peppers from the garden, but this year we have TONS. In fact, I think we planted less than we normally do and we have more than previous years!
I love to eat them raw as a snack, toss them in salads, sauté ’em for cheesesteaks and fajitas, and use them in soups or sauces. Stuffed peppers always seem to be a favorite when it comes to homegrown bell peppers, but I’ve never been a huge fan. Admittedly, I always found them bland and avoided making them.
Kyle happens to love stuffed peppers and is always asking for them. Traditional recipes use ground beef, but I started using hot Italian sausage instead. What a difference! The flavor the sausage brings is just what I needed to get on board the stuffed pepper train.
This recipe is quite simple. Brown up some sausage, toss in cooked rice, shredded zucchini (or any other veggie), and tomato sauce. Stuff inside the peppers and top with cheese. After that they just need to bake until the peppers soften, which takes around 45 minutes.
Although these can easily be a complete meal, I love serving mine topped with a fried egg. Such a good combo and it makes these perfect for breakfast, lunch, or dinner! They also freeze very well so I always make a double batch.
If you’re finding yourself with a bumper of bell peppers, I encourage you to give this recipe a shot. Especially if you’re like me and not typically a fan of traditional stuffed peppers. I think these will change your mind!
Sausage stuffed peppers are a simple, but flavorful take on a summer classic. I add shredded zucchini in for a veggie boost and use jarred tomato sauce along with leftover rice to keep these quick and easy!
- 4 Green Bell Peppers*, or other colors
- 1 Teaspoon Olive Oil
- 8 Oz. Hot Sausage*, or your favorite variety
- 1 ½ Cups Shredded Zucchini, squeezed of excess moisture and then measured*
- 1 ½ Cups Leftover Cooked Rice
- 1- ½ Cups Jarred Marinara Sauce, Rao’s is the BEST!
- 1 ½ Cups Grated Mozzarella Cheese
- ¼ – ½ Cup Chicken Broth
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Preheat the oven to 400º.
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Halve the peppers and remove the ribs and seeds. Lay the peppers, cut-side up, in a baking pan. Set aside while you prepare the filling.
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Heat the oil in a large skillet over medium-high heat. Add in the sausage (squeeze it out of the casing) and begin breaking it up as it cooks. Cook the sausage for 2-3 minutes or until it’s golden brown and most of the pink is gone.
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Stir in the zucchini, then the rice and allow them to heat through for 1-2 minutes. Then, stir in the tomato sauce, starting with 1 cup and adding more if it needs it.
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Turn off the heat and using a spoon, fill up the pepper halves.
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Top the peppers evenly with the cheese and pour enough of the chicken broth to just coat the bottom of the pan. This prevents sticking and helps to steam the peppers.
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Cover the pan with foil and transfer into the preheated oven. Bake the peppers for 35-45 minutes, or until the peppers are tender.
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Remove the foil and cook for an additional 5 minutes or until the cheese is lightly brown and bubbly.
*4 peppers will yield you 8 halves, but depending on the size of your peppers you may need more or less. I used medium-sized peppers and 4 was plenty, but if your peppers are small you may need more.
*Squeeze the moisture from your shredded zucchini by placing it in a clean kitchen towel and squeeze!
I love bell peppers too, all of ’em! You are so right, girlfriend, they are a delicious addition to almost everything, especially when they are super fresh like the ones you have! AND I happen to seriously ADORE stuffed bell peppers! They make me think of my mother (she used to make them allll the time when I was young), and now it makes me think how I miss having her only a car drive away. Anyways, these stuffed peppers look SUPER tasty! Sausage, rice, tomato sauce AND mozzarella all shove into a beautiful bell! I LOVE it! I am TOTALLY going to make these and call my mother as I devour them 🙂 GREAT recipe, girlfriend! Cheers, my sweets! <3
I love when food makes me think of my family – I miss having my mom close by too! Thanks Cheyanne!
Oh stuffed peppers are one of my husband’s favorite meals! I will have to make this for him, as he would love it, especially with the sausage. Love the fresh flavors, Keri!
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The sausage makes them such a hit – so much flavor! Thanks Gayle!
I love stuffed peppers. I should make them more often! Yours look fantastic stuffed with sausage!
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Thanks Kelley!
Oh my, these look DELICIOUS. I’ve only done ground chicken or black bean/quinoa stuffed peppers, so I love this use of sausage. My boyfriend is crazy about bell peppers, so I know these would be a hit.
Dani @ Dani California Cooks recently posted…Shrimp Taco Bowls with Cauliflower Rice (gluten free)
Both of those sound delicious! You’ll definitely love the sausage version! Thanks Dani!
I’ve also never been as much of a fan of stuffed peppers as everyone else seems to be, but I’m pretty sure I’d love anything that was stuffed with hot sausage! Especially since these were the stuffed peppers that turned you on to them 🙂 Love the beautiful photos!
Yeah I’m pretty sure I’d eat anything if hot sausage is involved! Thank you Maya!
I love being able to take an abundance of something and leftovers and totally repurposing them into an entirely new and creative dish. Girl, you knocked it out of the park with this creation! AND you made breakfast with them too! Woot!
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Thanks Rachelle! The breakfast rocked!
OH WOW! Keri, these stuffed peppers look astounding! FANTASTIC share! I need to make these soon! 🙂
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Thank you Anu!
Not sure, how I missed these delicious peppers, Keri! Even though I don’t grow own peppers, but I’m a huge fan and often buy them, a lot, in groceries. Loving the flavors you added in here! I’m sure trying this recipe soon! pinning!
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Delicious recipe on stuffed peppers which is more good for health as well I have tried this recipe once got aswesomly. My kids and husband loved it lot thought to leave the feedback on your post between started to try out other of your recips also Keri.
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Hi Keri,
Thanks for sharing this valuable post with us.
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One day I was searching the stuffed peppers recipe on the internet and saw your recipe. That was so superb, everything you suggested and I have started making stuffed peppers by following your recipe. Thank you so much for sharing this excellent recipe!
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I will definitely make this dish for my friends and relatives to enjoy.
Stuff the hollowed-out bell peppers with the sausage, zucchini, and rice mixture.
I’m certainly planning to prepare this meal so that my friends and family can savor it.
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This sausage stuffed peppers recipe sounds like a perfect way to make the most of a bumper crop of bell peppers! The addition of hot Italian sausage adds a flavorful twist that elevates the dish, and the shredded zucchini is a great way to sneak in some extra veggies. Using leftover rice and jarred marinara sauce makes it easy and efficient for a weeknight meal. Topping it with a fried egg is a creative touch, making it versatile enough for any time of day. Plus, the freezing tip is perfect for meal prep! Definitely a recipe worth trying for anyone who loves stuffed peppers or is looking for a new way to enjoy their garden harvest.
I love it. Topping it with a fried egg is a creative touch, making it versatile enough for any time of day.
Great post!
Sausage-stuffed peppers are not only delicious but also highly customizable. They can cater to various dietary preferences by using different types of sausage, such as turkey or plant-based alternatives. Additionally, the filling can be adjusted to include various vegetables, grains, or spices, allowing for endless variations that can suit any palate.
I just tested your recipe, and from all this, one is awesome. Thanks Keri.
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Great recipe for using up garden peppers! I love how you add shredded zucchini for extra veggies—it’s a smart way to boost nutrition without extra fuss. Your tip about topping sausage stuffed peppers with a fried egg really elevates the dish and makes it versatile for any meal.
Great recipe with a fresh twist! Adding shredded zucchini is a smart way to boost veggies without overpowering the flavors. I also love how you suggest topping sausage stuffed peppers with a fried egg—such a versatile idea for any meal!