Savory Pork Sausage Stuffed Peppers Recipe

Coming up with weeknight dinner ideas that actually make everyone happy can feel like mission impossible. Between picky eaters, busy evening schedules, and trying to keep things somewhat healthy, it’s easy to fall back on the same old meals week after week.

That’s why these pork sausage stuffed peppers have become such a regular feature at our dinner table – they’re filling and flavorful, simple enough for a regular Monday night, and can be prepped ahead when you know you’ve got a busy evening coming up.

What Kind of Bell Peppers Should I Use?

Any color bell pepper will work great for this recipe, and each brings something different to the table. Green peppers have a slightly bitter, earthier taste and are usually the least expensive option, while red peppers are the sweetest since they’ve been on the vine the longest. Yellow and orange peppers fall somewhere in between on the sweetness scale. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots. Make sure they can stand up on their own too – this will make them easier to fill and bake without tipping over.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Bell peppers: While bell peppers are the star here, you can use different colors or even try poblano peppers for a mild kick. Just keep in mind that smaller peppers will need less filling.
• Italian sausage: You can swap the Italian sausage with ground pork mixed with 1 teaspoon of Italian seasoning, or try turkey sausage for a lighter option. Ground beef or chicken would work too – just add some extra Italian seasonings.
• Rice/quinoa mix: Any grain works well here – try cauliflower rice for a low-carb version, or use plain white rice, brown rice, or even cooked barley or farro.
• Fresh herbs: No fresh herbs? Use dried ones at half the amount listed. You can also use Italian seasoning blend (about 1.5 teaspoons total) to replace all the herbs.
• Shredded cheese: Most melting cheeses work great – try mozzarella, provolone, or a Mexican cheese blend. For a dairy-free version, you can skip the cheese or use dairy-free alternatives.
• Chicken broth: Vegetable broth works just as well, or you can use water with a bouillon cube dissolved in it. In a pinch, just water will do, but you might want to adjust the seasonings.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed peppers is preventing them from becoming too watery – to avoid this, don’t skip the step of pre-roasting your peppers for about 10-15 minutes before stuffing them, which helps release excess moisture. A common mistake is overcooking the sausage filling before stuffing, which can lead to dry, crumbly results – instead, cook it just until it loses its pink color since it will continue cooking inside the peppers. When it comes to the rice or quinoa, make sure it’s completely cooled before mixing it with other ingredients, as warm grains can make the filling mushy and affect the overall texture. For the best results, add the cheese in two stages – mix some into the filling and save the rest for topping in the final 10 minutes of baking, which creates that perfect melty, golden-brown crust.

What to Serve With Stuffed Peppers?

Since stuffed peppers are already packed with protein, grains, and veggies, they work great as a standalone meal, but I love adding a few simple sides to round things out. A fresh green salad with a light lemon vinaigrette makes the perfect partner – the bright, crisp flavors balance out the rich, savory peppers really nicely. For extra veggie options, try some roasted zucchini or sautéed green beans on the side. If you’re feeding a hungry crowd, warm crusty bread with butter is always a hit and helps soak up any extra juices from the peppers.

Storage Instructions

Keep Fresh: These stuffed peppers are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they sit, making them even tastier for lunch the next day.

Freeze: Want to save some for later? Let the peppers cool completely, then wrap them individually in foil and place them in a freezer bag. They’ll stay good in the freezer for up to 3 months. It’s like having a homemade frozen dinner ready to go!

Reheat: When you’re ready to enjoy your stuffed peppers again, pop them in the microwave for 2-3 minutes or in a 350°F oven for about 20 minutes until heated through. If reheating from frozen, add an extra 10-15 minutes to the oven time. I like to add a sprinkle of fresh cheese on top during the last few minutes of reheating.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

• 6 large bell peppers, any color
• 1 tablespoon of olive oil
• 1/2 cup finely diced yellow onion (around half of a medium onion)
• 1 pound raw italian sausage, casing removed
• 1 cup sliced mushrooms (optional, approx. 120g)
• 3 cloves of garlic, minced
• 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dry)
• 1 teaspoon chopped fresh parsley (or 1/2 teaspoon dry), extra for garnish if desired
• 1 teaspoon chopped fresh basil (or 1/2 teaspoon dry)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chicken broth (about 120ml)
• 1 and 1/2 cups shredded cheese, separated (190g)
• 1 and 1/2 cups cooked rice or quinoa mix (about 300g, i use a blend of brown rice and quinoa)

Step 1: Prepare the Peppers

Start by slicing 1/4 inch off the top of each bell pepper.

Remove the core and seeds as best you can, using your hands to pull them out.

Place the peppers cut side up in a greased baking pan, such as a 9×13-inch dish, arranging them so they fit snugly together.

Preheat your oven to 375°F (191°C) in preparation for baking.

Step 2: Cook the Filling

In a large skillet, heat some olive oil over medium heat.

Add the onion and cook for 3-4 minutes until it softens.

Stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper.

Continue cooking, breaking up the sausage with your spoon or spatula, until the sausage is nearly cooked through, about 6-7 minutes.

Carefully spoon out most of the grease if necessary.

Add the chicken broth to the skillet, cook for another 2 minutes, then remove from heat.

Stir in 1 cup of cheese and all of the cooked rice, making sure everything is well combined.

Step 3: Fill and Bake the Peppers

Stuff each pepper with the filling mixture, ensuring you fill them all the way to the top.

For extra moisture while baking, pour about 1 inch of warm water into the bottom of the baking pan around the peppers (optional).

Cover the pan with foil and bake in the preheated oven for 35-38 minutes, or until the peppers are nearly fork tender.

Step 4: Finish Baking with Cheese

Remove the baking pan from the oven and take off the cover.

Evenly sprinkle the remaining cheese over the tops of the peppers.

Return the pan to the oven and bake uncovered for an additional 5 minutes, allowing the cheese to melt nicely over the filling.

Step 5: Serve and Store Leftovers

Once done, garnish the stuffed peppers with additional parsley or other fresh herbs as desired.

Use tongs to carefully remove the peppers from the pan and serve them warm.

To store leftovers, cover them and refrigerate for up to 4 days or freeze for up to 3 months.

When ready to enjoy again, thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300°F (149°C) oven for about 20 minutes, or until warmed through.