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There’s something incredibly comforting about a meal that brings together vibrant colors, hearty flavors, and simple ingredients all in one dish. This Sausage-Stuffed Bell Peppers with Cheddar and Tomato Recipe hits that perfect note with juicy bell peppers filled with savory Italian sausage, tender rice, tangy tomatoes, and a melty blanket of cheddar cheese on top. It’s a feast for the eyes and the taste buds, making it an ideal weeknight dinner or a crowd-pleasing dish when you want to impress without the fuss.
Ingredients You’ll Need
These ingredients are straightforward yet essential to creating the perfect harmony of flavors and textures in this recipe. Each element plays a key role — from the fresh bell peppers providing crunch and color, to the sausage bringing rich, meaty flavor, and the cheddar adding that irresistible cheesy finish.
- 1 cup cooked rice: Using jasmine rice adds a subtle fragrance and fluffy texture that soaks up the flavors beautifully.
- 6 large bell peppers (any color): Choose peppers with sturdy walls for stuffing and vibrant colors to brighten your plate.
- 1 tablespoon olive oil: Helps soften the onion and pepper tops while adding a silky richness.
- 1/2 medium onion, chopped: Adds a sweet, mellow base to the filling.
- 1 pound Italian sausage meat: The hearty, seasoned sausage is the star protein that packs flavor.
- 3 cloves garlic, minced: Garlic enhances the dish with its warm, aromatic punch.
- 1 (14 ounce) can diced tomatoes (with juices): Brings moisture and a slight tanginess that balances the richness.
- 2 cups shredded cheddar cheese blend (divided): Using a blend means melting perfection and a creamy, sharp finish.
- Salt & pepper to taste: Simple seasoning that brings out the best in every ingredient.
How to Make Sausage-Stuffed Bell Peppers with Cheddar and Tomato Recipe
Step 1: Prepare the Rice and Peppers
Start by cooking your rice if it’s not ready yet—this can be done ahead of time to save effort on busy days. While the rice cooks or reheats, preheat your oven to 400°F and prepare the bell peppers by cutting off the tops in a way that keeps them sturdy and hollow. Don’t forget to scoop out the seeds and chop the tops to add back into your filling later; nothing goes to waste here!
Step 2: Sauté Aromatics and Cook Sausage
In a skillet over medium-high heat, warm the olive oil and toss in the chopped onion along with the chopped pepper tops. After about 5 minutes of softening and releasing their sweet fragrance, add the Italian sausage. Cook it thoroughly, breaking it apart with a spatula so that it browns evenly and crumbles deliciously. Drain excess fat so the filling isn’t greasy but stays flavorful.
Step 3: Add Garlic, Tomatoes, and Simmer
Next, stir in the minced garlic and canned diced tomatoes with their juices. Let the mixture simmer briefly to reduce some of the excess liquid—but be careful not to dry it out. This ensures your stuffed peppers stay juicy without becoming soggy, delivering just the right amount of sauciness bound to the rice and sausage.
Step 4: Combine Rice and Cheese, Season, Then Fill Peppers
Mix the cooked rice and half of the shredded cheddar cheese into your sausage and tomato filling. Season the entire mixture with salt and pepper to enhance every bite. Now spoon the savory mixture generously into each hollowed-out bell pepper, making sure they’re filled nicely without overflowing.
Step 5: Bake and Finish with Cheese
Place your stuffed peppers standing upright in a baking dish and pour one cup of water into the bottom to create steam, which helps the peppers cook evenly. Cover the dish with foil to trap moisture and bake for 40 minutes. After that, remove the foil and sprinkle the remaining cheese over the tops. Pop the dish back in the oven for an additional 5 to 10 minutes, or until the cheese melts into a golden, bubbly topping that’s absolutely irresistible.
How to Serve Sausage-Stuffed Bell Peppers with Cheddar and Tomato Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a lovely burst of color and a fresh note that cuts through the richness. A dollop of sour cream or a drizzle of tangy hot sauce can also personalize each bite and add exciting layers of flavor.
Side Dishes
Keep it light and fresh with a simple green salad tossed in a zesty vinaigrette or serve alongside roasted vegetables for a colorful, nutritious meal. Garlic bread or warm crusty bread is perfect too, great for soaking up any leftover juices from your peppers.
Creative Ways to Present
For a fun twist, try halving the stuffed peppers for appetizer-sized portions or stuffing mini bell peppers for bite-sized party treats. You can also arrange them on a platter garnished with edible flowers or chopped nuts for an appealing texture contrast and gourmet look.
Make Ahead and Storage
Storing Leftovers
Store any leftover sausage-stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day once the flavors have melded more deeply.
Freezing
If you want to save them longer, freeze the stuffed peppers before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. When ready, bake straight from frozen (just add extra baking time) for a comforting meal anytime.
Reheating
Reheat leftovers in the oven at 350°F for 15-20 minutes until hot throughout, ensuring the cheese melts again and the peppers remain firm. Avoid microwaving to keep the peppers from becoming too soft or watery.
FAQs
Can I use ground beef or turkey instead of sausage?
Absolutely! Ground beef or turkey can substitute for sausage for a lighter option, though the flavor will be less spiced, so consider adding Italian herbs or seasoning to boost the taste.
What type of bell peppers work best?
All bell pepper colors work wonderfully, whether red, yellow, green, or orange. Choose firm peppers with even walls that will hold their shape well after baking.
Do I have to use cooked rice, or can I use uncooked?
It’s best to use pre-cooked rice for this recipe since stuffing and baking require the rice to be tender. Cooking rice separately ensures the filling isn’t soggy or undercooked.
Can I prepare this recipe vegan or vegetarian?
To make a vegetarian version, swap the sausage for plant-based crumbles or a hearty mushroom and lentil mix. Use vegan cheese or omit it altogether for a deliciously different take.
How do I prevent the peppers from getting mushy?
Removing the seeds and keeping the peppers upright during baking helps maintain their firmness. Also, the brief baking time with foil keeps the peppers tender but still slightly firm to the touch.
Final Thoughts
This Sausage-Stuffed Bell Peppers with Cheddar and Tomato Recipe is one of those dishes that always feels like a warm hug on a plate. It’s comforting yet fresh, simple yet full of depth, and perfect for sharing with family or friends. Once you try it, I’m sure it’ll become a favorite in your recipe rotation just like it is in mine!
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Sausage-Stuffed Bell Peppers with Cheddar and Tomato Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Sausage Stuffed Peppers are a hearty, comforting dish featuring bell peppers filled with a savory mixture of Italian sausage, rice, tomatoes, and cheese. Baked until tender and topped with melted cheddar cheese, these stuffed peppers are perfect for a satisfying family dinner or meal prep.
Ingredients
Vegetables
- 6 large bell peppers (any color)
- 1/2 medium onion, chopped
- Chopped tops from bell peppers
- 3 cloves garlic, minced
Protein
- 1 pound Italian sausage meat
Grains
- 1 cup cooked rice (white jasmine rice recommended)
Dairy
- 2 cups shredded cheddar cheese blend, divided
Canned Goods
- 1 (14 ounce) can diced tomatoes with juices
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Rice. If you don’t have cooked rice ready, cook 1/2 cup uncooked rice (such as jasmine rice) to yield about 1 cup cooked rice. This can be done a day or two in advance.
- Preheat Oven and Prep Peppers. Preheat your oven to 400°F (200°C) and adjust the rack to the middle position. Cut the tops off the bell peppers as evenly as possible, removing the seeds and membranes. Chop the usable pepper tops to add to the filling.
- Arrange Peppers in Baking Dish. Place the peppers cut-side up in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to help steam and cook the peppers evenly.
- Sauté Vegetables. Heat olive oil in a skillet over medium-high heat. Add chopped onion and chopped pepper tops, sautéing for about 5 minutes until softened.
- Cook Sausage. Add Italian sausage meat to the skillet. Break it up with a spoon and cook for about 8 minutes until browned and cooked through. Spoon out most of the rendered fat to reduce grease.
- Add Garlic and Tomatoes. Stir in the minced garlic and the can of diced tomatoes with juices. Let the mixture cook down slightly if there’s excess liquid, but retain some moisture for juicy filling.
- Mix in Rice and Cheese. Stir in the cooked rice and half of the shredded cheddar cheese. Season with salt and pepper to taste, ensuring the filling is flavorful.
- Stuff Peppers and Bake. Spoon the sausage mixture evenly into each bell pepper. Cover the baking dish tightly with aluminum foil and bake in the oven for 40 minutes.
- Finish with Cheese. Remove the foil carefully. The peppers should be tender but still hold their shape. Sprinkle the remaining cheese over the tops of the stuffed peppers, then return to the oven for another 5-10 minutes until the cheese is melted and bubbly.
Notes
- Using a mix of colored bell peppers adds a vibrant look and variety of flavors.
- You can substitute cooked brown rice or quinoa instead of white rice for a healthier alternative.
- For a spicier kick, consider using spicy Italian sausage or adding crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a lower-fat option, use turkey sausage and reduced-fat cheese.
- Make sure peppers remain slightly firm after baking to prevent them from becoming too soft and falling apart.
