Sausage Stuffed Peppers

Name: Sausage Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 cup yellow squash diced; 1 cup carrots diced; 1 cup onion diced; 3 garlic cloves minced; 1 pound Italian sausage raw; 1 cup cooked rice; 1/2 cup marinara sauce divided; 1/4 cup fresh parsley chopped; 1/3 cup Parmesan Reggiano grated; 3 large bell peppers halved lengthwise, seeds removed; 1/3 cup white wine or water; 1/2 cup mozzarella shredded

By Emma

Certified Culinary Professional

Published on 24 January 2026 • Recipe tested & approved

Bell peppers filled with a mix of sautéed vegetables, spicy sausage, rice, and cheese baked with marinara and wine. A savory, hearty dish with a nice balance of textures and aromas. Uses yellow squash, carrots, onion, garlic, Italian sausage, rice, fresh parsley, Parmesan, mozzarella, and white wine or water to keep peppers juicy during baking. Simple steps using heat cues like opaque onions and browning sausage. Offers tips on draining grease and substitutions like turkey sausage or quinoa. Finish with marinara sauce warmed to blend flavors and melt cheese without oven broil.

Prep: 20 min

Cook: 30 min

Total: 50 min

Servings: 6 servings

#Italian American #baked dish #stuffed peppers #comfort food #sausage recipe

Sausage stuffed bell peppers — messy, rustic, good any night. Not fancy but satisfying. Years back, burned peppers while rushing. Learned patience matters. You want peppers just tender, not soggy, with firm edges and juicy insides. Sausage always key: pick quality, or switch to turkey for less fat. Layered flavors from squashes and the onion-garlic combo soak into rice and cheese. That bubbly cheese topping melts without overcooking stuffing thanks to warmed marinara, a trick to avoid drying out. White wine or plain water under peppers helps keep the bottom from turning into a burnt mess. A dish that invites improvisation — swap veggies, tweak herbs, add heat — but timing and texture rules stand. Listen for sizzle, watch pepper edges, and taste often. You’ll get it right.

Ingredients

2 tablespoons olive oil
1 cup yellow squash diced
1 cup carrots diced
1 cup onion diced
3 garlic cloves minced
1 pound Italian sausage raw
1 cup cooked rice
1/2 cup marinara sauce divided
1/4 cup fresh parsley chopped
1/3 cup Parmesan Reggiano grated
3 large bell peppers halved lengthwise, seeds removed
1/3 cup white wine or water
1/2 cup mozzarella shredded

About the ingredients

Olive oil isn’t optional; it’s your base fat to get vege flavors right. Yellow squash and carrots add crunch and sweetness in contrast to savory sausage and sharp cheese. Tough onion pieces mean raw bites; dice evenly and watch cooking stage carefully. Garlic should bloom but not scorch. When it comes to sausage, Italian links are traditional but chorizo or spicy breakfast sausage work fine. Cooking raw rice ahead on the side prevents dry stuffing—leftover grains like brown rice or quinoa make good sub. Parsley adds herb freshness but oregano or basil are fine switches. Parmesan lends salty depth; Pecorino Romano can stand in. Bell peppers vary by color and sweetness—red, yellow, or green all valid. White wine adds subtle acidity, water can replace in a pinch; skip wine if worried about flavor clashing. Mozzarella topping melts easily — whole milk variety best if you can grab it.

Method

Preheat oven to 390 degrees Fahrenheit. Not exact but close enough to get good roasting heat without burning.
Heat olive oil in large skillet over medium heat. Add diced squash, carrots, onion, garlic. Saute 4-7 minutes until onions lose translucency and edges start softening but no browning yet. Stir often to avoid sticking.
Add sausage meat to pan. Break apart with spatula. Cook until browned and no pink remains, about 6-7 minutes. Listen for consistent sizzle; sausage moisture should mostly evaporate.
Spoon mixture out with slotted spoon into bowl. Strain as much grease/liquid as possible back into pan or discard. Let cool 5-8 minutes; easier to handle, won’t melt cheese prematurely.
While cooling, prep peppers. Slice lengthwise, remove seeds and membranes—important or peppers get bitter. Rinse inside and place upside down on paper towels. Let drain 10 minutes minimum to avoid soggy shells.
Mix cooled sausage veg mix with parsley, cooked rice, 1/2 cup marinara, Parmesan cheese. Taste for salt; sausage can vary. Adjust if needed.
Arrange pepper halves in baking dish cut side up. Fill with sausage mixture, mound slightly but stable.
Pour wine or water in bottom; keeps peppers steamed not dried. Skip wine if sensitive to alcohol flavor.
Bake uncovered 22-25 minutes until peppers tender but firm to poke, filling hot. Edges should shrivel slightly, no limp mushiness.
Warm remaining marinara separately—microwave or low simmer. Use residual heat of filling and sauce after oven to melt mozzarella.
Pull peppers out. Spoon heated marinara evenly over each. Sprinkle mozzarella. Let sit 5 minutes so cheese softens and peppers cool just enough for handling.
If cheese not melted enough, quick broil 1-2 mins but watch closely or it burns.
Serve straight from dish. Leftovers taste better next day once flavors deepen.

Cooking tips

Temperature control matters. Medium heat sauté to soften veggies without browning too early. Wait until onions turn opaque, not translucent, to know they’re ready. Sausage needs thorough cooking and breaking apart to avoid juicy clumps. Removing excess grease prevents soggy stuffing. Cooling mixture helps binding later. Draining peppers upside down on towels releases excess moisture that can waterlog filling. Filling peppers slightly heaped accounts for shrinkage as filling settles while baking. Liquids in dish keep interior moist, prevent burned bottoms. Baking time flexible—poke a pepper to test doneness. The surface should look wrinkled but firm. Pour warmed marinara over stuffing before adding cheese — residual heat melts it gently without drying filling. Quick broil only if cheese resists melting. Let rest a moment before eating; hot cheese can blister tongue. Leftovers reheat well; flavors meld overnight.

Chef's notes

💡 Watch onion translucency not too early, just turning opaque means ready to add sausage. Too long and veggies get mushy. Listen for sizzle start, adjust heat mid-cook.
💡 Drain sausage grease thoroughly. Fat left behind ruins stuffing texture, makes soggy filling. I strain into pan, then discard most grease. Cool mixture before filling peppers. Binding better.
💡 Peppers need draining upside down at least 10 minutes on paper towels. Moisture inside causes soggy shells. If rushed, blot seeds and membranes more aggressively to limit water retention.
💡 When filling peppers, mound mixture slightly. Filling shrinks as it bakes. Overstuffing causes breaks, underfilling looks sparse. Aim for stable mound, adjust gently by poking with spoon.
💡 Use white wine or water under peppers while baking. Keeps bottoms moist. Skip wine if you dislike alcohol flavor. Water is fine alternative. Prevents burnt bottoms, aids even cooking.

Common questions

Can I use turkey sausage?

Yes, lower fat. Sausage cooks faster maybe. Watch moisture release. Might need less cooking time. Flavor different but still good. Adjust spices if bland.

What if peppers get soggy?

Most often from excess moisture draining not done well. Flip peppers on towels long enough before stuffing. Drain filling too, not too wet. Bake uncovered helps firm edges.

Can I swap rice for quinoa?

Absolutely. Quinoa adds nuttier vibe and earthy tone. Use cooked quinoa, similar quantity. Texture a bit lighter overall. Watch absorption during mixing, may need slight liquid tweak.

How to store leftovers?

Cool fully, then refrigerate in airtight container. Lasts 3-4 days. Reheat covered, microwave or oven, keep cheese moist with splash of marinara or water. Freeze for longer but lose crispness.