Looking for a comforting, flavor-packed dinner that brings everyone to the table? These sausage stuffed peppers are filled with savory plant-based sausage, fluffy rice cooked in rich vegetable broth, and perfectly sautéed mushrooms and onions—all wrapped up in colorful bell peppers and finished with a touch of melty cheese. Whether you’re planning a cozy weeknight dinner or prepping a dish to impress friends, this recipe delivers every time. It’s a true crowd-pleaser and so easy to make.
Table of contents
- What Are Sausage Stuffed Peppers?
- Why This Makes a Great Family Recipe
- Ingredients for the Best Sausage Stuffed Peppers
- How to Make Sausage and Rice Filling
- Tips and Tricks for Leftovers
- Ideas for Variations for Sausage Stuffed Peppers
- Frequently Asked Questions
- Other Sausage Recipe Recommendation
- Share the Love
What Are Sausage Stuffed Peppers?
Sausage stuffed peppers are a timeless dish that’s been loved in kitchens for generations.
Essentially, it’s a whole bell pepper, hollowed and filled with a hearty mixture—usually combining sausage, rice, herbs, and vegetables.
The magic happens in the oven: the peppers become tender and slightly smoky, and the filling melds into something greater than the sum of its parts. It’s satisfying, balanced, and incredibly versatile.
Why This Makes a Great Family Recipe
One of the reasons I keep coming back to this recipe is how well it works for families.
It’s customizable, easy to prep ahead, and packed with ingredients kids and adults both love. The presentation is fun too—everyone gets their own colorful pepper, which always feels a little special. Plus, it’s filling without being heavy, and leftovers store beautifully.
It’s one of those dishes that’s low-fuss but feels thoughtful and made with love.
Ingredients for the Best Sausage Stuffed Peppers
While this dish is endlessly flexible, the combination of flavors in this version is one I keep returning to. Using a mix of red, yellow, and green bell peppers gives both visual appeal and a slight range in sweetness and bitterness.
The plant-based sausage adds depth and seasoning, especially when browned with garlic and onion. Mushrooms bring umami and texture, while rice cooked in vegetable broth gives the dish a comforting, savory base.
Hot sauce and dill may seem like unexpected additions, but they’re key to the flavor profile—just enough kick and brightness to keep each bite interesting. Topping everything off with a little shredded cheese and a dollop of sour cream creates that creamy, melty finish that brings everything together.
How to Make Sausage and Rice Filling
The heart of any stuffed pepper recipe is the filling, and here it’s all about building layers of flavor.
I start by heating a bit of vegetable oil in a skillet and sautéing diced onions until translucent. Then in go the mushrooms and garlic, which I let cook down until deeply browned and fragrant. After that, I crumble in the plant-based sausage and let it sizzle until it’s nicely caramelized.
Once everything’s cooked, I stir in the rice that’s been simmered in vegetable broth. The broth adds richness to the rice and binds all the ingredients together in a savory base.
A dash of hot sauce, a sprinkle of dill, and just a touch more seasoning brings it to life. At this stage, the filling is so good you might have to stop yourself from eating it straight out of the pan.
Cut the bell peppers in half lengthwise, remove the seeds, and put them into a banking dish. Distribute the filling into them, top with the vegan cheese. Bake the sausage stuffed peppers in the oven at 370F for 25-30 minutes.
Tips and Tricks for Leftovers
One of my favorite things about sausage stuffed peppers is how well they store. I often make a double batch just to have extras. Once cooled, you can keep them in an airtight container in the fridge for up to four days.
They reheat beautifully in the oven or microwave. I also like slicing up leftover peppers and tossing them into wraps, grain bowls, or even scrambled tofu the next day.
If you’re meal prepping, you can make the filling a day in advance and stuff and bake the peppers when you’re ready. They also freeze well—just wrap them tightly and store for up to three months. When ready to eat, bake them from frozen at a lower temperature until heated through.
Ideas for Variations for Sausage Stuffed Peppers
There are so many directions you can take this dish.
Swap rice for quinoa, bulgur, or even cauliflower rice if you’re looking for something grain-free. Add in chopped spinach, kale, or zucchini for extra veggies. Switch up the herbs—basil, oregano, or even smoked paprika are all fantastic here. You could also top them with crushed tortilla chips for a little crunch or stir in black beans or corn for a Tex-Mex spin.
I’ve even served the filling as a warm dip with crackers, or spooned it into hollowed zucchini boats for a twist. Don’t be afraid to play around—it’s hard to go wrong with this flavor-packed combo.
Frequently Asked Questions
I usually don’t pre-cook them. As they bake stuffed, they become perfectly tender while still holding their shape. If you prefer super soft peppers, you can steam them or roast them for 5–10 minutes before stuffing.
Absolutely. While I use plant-based sausage here, you can use any kind you love. Just make sure to cook it fully and season the mixture well.
The peppers should look slightly wrinkled but still firm, and the filling should be hot all the way through. I usually bake them at 375°F for 25–30 minutes, then broil the tops for a couple of minutes to melt the cheese.
Other Sausage Recipe Recommendation
Share the Love
I hope you enjoy making and eating these sausage stuffed peppers as much as I do.
They’ve become a go-to in my kitchen, and I’d love to know how they turn out in yours. If you give this recipe a try, be sure to tag me on Instagram or Facebook—I always love seeing your creations!
And if you have a moment, please leave a comment and a star rating below. Your feedback means so much and helps others find this delicious recipe too.
Sausage Stuffed Peppers
Craving a comforting and flavorful dinner that brings everyone together? These sausage stuffed peppers are a must-try! They’re packed with savory plant-based sausage, fluffy rice cooked in a rich vegetable broth, and perfectly sautéed mushrooms and onions. All wrapped up in colorful bell peppers and topped with a touch of melted cheese. Whether you’re planning a cozy weeknight dinner or want to impress your friends, this recipe is sure to impress. It’s a crowd-pleaser and super easy to make.
Ingredients
- 3 bell peppers, mixed colors
- 8 oz plant based sausage
- 1 tablespoon vegetable oil
- 8 oz mushrooms, finely chopped
- 1/2 cup rice cooked in vegetable broth
- 4 cloves garlic, pressed
- 2 teaspoons hot sauce
- 2 tablespoons dill
- 1 medium onion, chopped
- 6 oz dairy free sour cream
- 5 oz dairy free cheese, shredded
- salt, pepper to taste
Instructions
- Cook the rice according to the package instructions, but use vegetable broth instead of water.
- Heat vegetable oil in a skillet and sauté diced onions until translucent. Add mushrooms and garlic, cooking until browned and fragrant.
- Crumble in plant-based sausage and let it caramelize.
- Stir in simmered rice in vegetable broth for richness and binding. Add hot sauce, sour cream, dill, and more seasoning.
- Cut bell peppers, remove seeds, and place in a baking dish.
- Distribute the filling, top with vegan cheese, and bake at 370F for 25-30 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1/2 pepperAmount Per Serving: Calories: 318Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 707mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 13g