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Hot Italian Stuffed Peppers

Whitney Watkins

3 min read

Feb 17



These easy to make Hot Italian Stuffed Peppers are the perfect combination of hot italian sausage, tomatoes, rice and cheese to create a flavorful all in one meal. They can be prepped ahead making it a great meal prep option for those busy weeknights.

Hot Italian Stuffed Peppers

Bell peppers stuffed with a mixture or hot italian sausage, tomatoes, rice and cheese for an all in one meal. Despite their impressive appearance stuffed peppers are very easy to make. Simply roast peppers, mix stuffing, stuff peppers and bake. This recipe makes 6 peppers, these are great leftover and a perfect meal prep option or freeze individually for a quick future meal.

I used 2 red, 2 orange and 2 yellow bell peppers but feel free to use whatever colors you like. Look for peppers wide in shape as they'll be easier to stuff. It also helps if they have a flat bottom or you if you need to you can cut a small slice off the bottom so that they'll sit flat. We like our foods spicy which is why I use hot italian sausage but if you prefer a milder stuffing simply use mild or even sweet italian sausage.

Hot Italian Stuffed Peppers

In my opinion, one of the best things about these peppers is you can make them ahead of time. I love a recipe where I can do the hands on prep work ahead of time so come dinner time I can put it in the oven and let it do its thing while I spend time with my kids. Make the stuffing, stuff your peppers and refrigerate until ready to bake. Keep in mind if they are cold, it will take longer to heat all the way through. These peppers will last 3-4 days in the refrigerator or in the freezer for up to 4 months. If freezing, be sure to wrap tightly to prevent freezer burn.

Hot Italian Stuffed Peppers


Serves 6


  • 6 bell peppers, varying color

  • 1 lb hot Italian sausage

  • 1 sweet onion, chopped

  • 1 14 oz can diced tomatoes

  • 1 8oz can tomato sauce

  • 1 Tbsp minced garlic

  • 1 Tbsp Italian Seasoning

  • 1 cup rice white or brown rice, cooked

  • 1 cup mozzarella cheese, divided


  • Preheat oven to 400 degrees F. Lightly grease a 9x12 baking dish.

  • Remove tops of bell peppers, reserving the top portion.

  • Place peppers in pan open part down. Bake in 400 degree oven for 20-25 minutes until peppers have softened.

  • Chop onion and reserved top portion of bell peppers after removing the stem, set aside.

  • While peppers are cooking, heat a large pot on med-high heat.

  • Add Italian sausage to hot pan, cook until browned, using a spoon to chop it up as it cooks.

  • When sausage is browned, add chopped onions and bell pepper to pan with sausage. Cook 4-5 minutes until onions and peppers are tender.

  • Add garlic and continue to cook 1-2 minutes more.

  • Add diced tomatoes, tomato sauce and Italian seasoning to pan stirring to combine. Allow to simmer for 15 minutes.

  • Remove from heat. Stir in rice and 1/2 cup mozzarella cheese.

  • When peppers are done cooking, carefully flip them over so the open side is up. Stuff peppers with sausage mixture. Top with remaining 1/2 cup mozzarella.

  • Return to oven and cook 10 minutes until cheese has melted.

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