Red Bell Peppers Stuffed With Sausage, Rice & Cheese

Prep Time
Cook Time
1h 35m
Ready In

"Sausage stuffed bell peppers that are out of the ordinary and are packed with a great stuffing and crusted with cheese and bread crumbs (or Ritz Crackers). The stuffing can be made ahead and stored in the refrigerator and the peppers can be stuffed the next day for ease, and voila dinner can be ready in no time. Makes for a great lunch or dinner along a side of salad. Source: Lily's Cafe cookbook with with some modifications of my own."

Original recipe yields 10 servings


  • Serving Size: 1 (253.4 g)
  • Calories 333.7
  • Total Fat - 20.2 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 57.6 mg
  • Sodium - 872.5 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5.2 g
  • Protein - 20.1 g
  • Calcium - 327.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 133.7 mg
  • Thiamin - 0.2 mg

Step 1

Place 8 pepper halves in a baking pan, cut side up to hold stuffing. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Set aside.

Step 2

In a large skillet, heat oil over medium-high heat. Add ground sausage meat, cook, breaking up with spoon until just beginning to brown.

Step 3

Add onions, garlic, and mushrooms. Continue to cook until mushrooms begin to release their juice.

Step 4

Add wine zucchini, oregano, 2 tablespoons of fresh sage, and fennel seeds (crush fennel seeds with your fingers to help release their flavors). Simmer for 15 - 20 minutes. Season with salt and pepper.

Step 5

Let cool for about 10 - 15 minutes.

Step 6

Stir in rice,ricotta cheese, and remaining 1 tablespoon of freshly chopped sage. Adjust seasoning with salt and pepper, if necessary.

Step 7

Stuff each pepper very full.

Step 8

Mix bread crumbs (or Ritz crackers) with parmesan cheese together.

Step 9

Cover each bell pepper with parmesan cheese mixture.

Step 10

Dot with butter. Pour a bit of water or white wine in bottom of pan.

Step 11

Bake uncovered in a 350-degree-Fahrenheit oven for 1 - 1.25 hours or until golden and brown on top and peppers are tender.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

We loved this recipe - great flavour. Nothing takes over it just all melds together to make a MMMM tasty dinner. I cut the recipe back to two servings (one pepper). I got the peppers ready early in the day and then popped them in the oven 45 minutes before dinner. They were getting a bit brown early so lightly covred with foil for 10 minutes.

(24 Jun 2017)


This was wonderful! I only used 3 peppers and cut down the rest of the ingredients accordingly. DH loved it too. Used spicy Italian sausage, dried sage, white instead of red onion, yellow zucchini. Otherwise ingredients were as written. I par-boiled the peppers b/c it's too hot to have the oven going for such a long time! That made my prep time a little longer, but worth the effort. Easily would give more than 5 stars!!

review by:
(20 Jun 2017)


I scaled this down to 2 peppers and use spicy Italian sausage and used oatmeal instead of breadcrumbs and this worked perfectly. These will definitely see to a repeat very soon.

review by:
(22 Sep 2016)


Very good! Scaled it back for 2, and we loved them. I used hot Italian sausage and brown rice.

review by:
(2 Sep 2016)


We really enjoyed these peppers. I used hot Italian sausage and we liked the added kick. I made the filling ahead and that worked beautifully. Thanks for sharing.

review by:
(2 Jul 2016)