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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Close up of sausage and rice stuffed peppers on a plate

Sausage Stuffed Peppers

Posted by: ari | well seasoned

Sausage stuffed peppers are a simple weeknight dinner that are hearty and flavorful. Fennel sausage and rice are mixed with golden raisins, Parmesan cheese, and fresh herbs, then stuffed into bell peppers and baked. Serve with your favorite veggie for an easy weeknight dinner!

recipe +-

Posted by: ari | well seasoned
Close up of sausage and rice stuffed peppers on a plate
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Sausage Stuffed Peppers

Sausage stuffed peppers are a simple weeknight dinner that are hearty and flavorful. Fennel sausage and rice are mixed with golden raisins, Parmesan cheese, and fresh herbs, then stuffed into bell peppers and baked. Serve with your favorite veggie for an easy weeknight dinner!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American, Italian
Keyword: baked stuffed peppers, bell peppers, Italian sausage
Servings: 5 servings
Calories: 561kcal
Author: ari | well seasoned

Ingredients

For the filling

  • 2 Tbsp olive oil
  • ½ medium onion diced, about 1 cup
  • 2 Tbsp garlic diced, about 3-4 cloves
  • 1 lb fennel sausage or other Italian sausage, casings removed
  • 1 cup cooked white rice
  • ¼ cup + 2 Tbsp Parmesan or Pecorino, grated
  • ¼ cup golden raisins
  • 1 Tbsp sherry vinegar
  • 1 tsp sweet paprika
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Remaining ingredients

  • 5 medium bell peppers orange, red, or yellow
  • 1 cup Marinara or chicken stock
  • Fresh parsley chopped, for garnish

Instructions

  • Make the filling. Preheat oven to 375F. Heat olive oil in a skillet over medium-high heat. Add onion then cook, stirring often, until translucent, about 3-4 minutes. Add garlic, then cook 1 minute more. Transfer to a large mixing bowl.
  • Add sausage, breaking apart with your hands into smaller pieces. Add rice, ¼ cup Parmesan, raisins, vinegar, paprika, salt, and pepper. Mix with a spoon or spatula to thoroughly combine.
    Filling for stuffed peppers mixed in a bowl
  • Clean the peppers. Use a knife to cut off the top of each bell pepper, discarding the stem. Use a paring knife to gently cutout and discard the ribs inside.
    Ingredients for stuffed peppers
  • Fill the peppers. Spoon filling into cleaned bell peppers going all the way up to the top. Add remaining grated Parmesan on top. Transfer bell peppers to a small baking dish. Add marinara or chicken stock to the pan, coming up about ½ - 1 inch, just to protect the bottom of the peppers from burning.
    Sausage stuffed peppers in a baking dish with grated parmesan on top
  • Bake. Cook stuffed peppers for 45-60 minutes, or until an internal temperature of 160F is reached. Garnish with chopped parsley and serve immediately.
    Close up of sausage and rice stuffed peppers on a plate

Notes

  • To freeze: Cook as instructed, then cool completely. Transfer to a freezer safe container, then seal. Wrap the container in aluminum foil, then plastic wrap. Store in freezer until needed.
  • Stuffed peppers will keep in a freezer for up to 6 months. Thaw completely overnight in a refrigerator before reheating to serve.

Nutrition

Serving: 1bell pepper | Calories: 561kcal | Carbohydrates: 27g | Protein: 23g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 1256mg | Potassium: 650mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4061IU | Vitamin C: 156mg | Calcium: 250mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!