web analytics

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan (Video)

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan are one of my earliest and most popular recipes for stuffed peppers, and they freeze well too so you might want to double the recipe. These delicious stuffed peppers are low-glycemic and gluten-free; use the Diet-Type Index to find more recipes like this one.

Click here to PIN Stuffed Green Peppers
with Brown Rice, Italian Sausage, and Parmesan!

Watch the video to see if you’d like to make
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan!

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

I’m a long-time fan of stuffed bell peppers, and I’ve made a lot of stuffed pepper varieties through the years, but what inspired me to create this recipe for Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan was finding an amazing sale on green peppers at the grocery store. I stocked up on peppers and let what I found in the fridge inspire the recipe.

At first I planned to make a meatless stuffed pepper but when I found two links of Jenni-O turkey Italian sausage in the fridge. I couldn’t resist adding that to the mix. However, you could easily make this vegetarian by substituting sauteed mushrooms for the sausage. You could also use more sausage and less rice if you want a pepper recipe that’s lower in carbs, but don’t skip the ground fennel and grated Parmesan added to the stuffing because that flavor combination is what makes these stuffed peppers so over-the-top good!

(Historical note: I used to make Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan often for my father, who passed away in January of 2011. I’ll always think of sharing them with him whenever I make this recipe.)

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

I started by cooking one cup of Uncle Ben’s Brown Rice in my Zojirushi Rice Cooker, or follow package directions and cook the rice on the stove. Then barely slice off the bottom of each pepper so they stand up in the dish. Cut off stem end of the pepper, then remove seeds and stand the peppers up in a baking dish you’ve sprayed with non-stick spray or olive oil. Remove the stems, then chop up the pepper tops along with one large onion.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

Heat olive oil, then saute the peppers and onions for 3-4 minutes. Remove peppers and onions, add more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner. Add the onions and peppers to the sausage, add dried spices and saute 2-3 minutes to blend the flavors. Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. Cook the stuffed peppers at 375 F/190C for about 30 minutes. After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.

More Tasty Recipes with Bell Peppers:

Low-Carb Sausage and Pepperoni Pizza Stuffed Peppers ~ Kalyn’s Kitchen
Sheet Pan Chicken and Broccoli with Bell Peppers ~ Family Food on the Table
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers From Kalyn’s Kitchen
Pressure Cooker Stuffed Bell Peppers with Chipotle Lime Sauce ~ Pressure Cooking Today
Low-Carb Roasted Italian Sausage and Sweet Mini-Pepper Sheet Pan Meal ~ Kalyn’s Kitchen
Low-Carb Steak Fajita Sliders ~ It’s Yummi

Weekend Food Prep:

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan are a perfect recipe to double so you have some to refrigerate or freeze for later, so this recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan


  • 1 C uncooked long-grain brown rice (I used Uncle Ben’s Brown Rice, but any long-grain rice will work.)
  • 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
  • 1 large onion, diced
  • 2 tsp. + 1 tsp. olive oil
  • 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
  • 1/2 tsp. ground fennel
  • 1/2 tsp. dried Greek or Turkish oregano
  • 1/2 cup grated Parmesan cheese
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella cheese


  1. Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
  2. Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you’ve sprayed with non-stick spray or olive oil. (A dish that’s close in size to the peppers will work best.)
  3. Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren’t browned.
  4. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it’s lightly browned, breaking apart with the back of the turner.
  5. Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
  6. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers.
  7. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
  8. You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

This recipe created by Kalyn when her market had a great sale on peppers!

All images and text ©

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green and red bell peppers are low-carb and very nutritious, and Stuffed Green Peppers with Italian Sausage and Brown Rice are a great main dish for phase 2 or 3 of the South Beach Diet. For Phase One or other Low-Carb Diets, you might like my Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

123 comments on “Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan (Video)”

  1. I had cracks in my green peppers so I just cut them up and tossed every thing in a casserole. Great taste

  2. Loved these! I made them last night and my boyfriend, who originally protested the idea because he thought he didn't like stuffed bell peppers, LOVED them. I used 2 green and 2 red and both were awesome. The filling is also great to have by itself if you run out of peppers.

    I'd highly recommend!

  3. Made these tonight and they were so delicious!! I served marinara sauce on the side and it was great. Thanks for the recipe!

  4. The peppers will be best baked right before you serve them. If you need to cook ahead, I would bake slightly longer than the recommended time, put the dish (covered with foil) in the fridge, then let come to room temperature and finish baking when you eat.

  5. Can i bake in the morning and keep on the counter and reheat at night for dinner?

  6. Love this recipe, I can't wait to make it for my mom because she is just so healthy and was yelling at me because I made a fattening Chicken recipe yesterday -_-"

  7. Meg, so glad you enjoyed the recipe!

  8. Wow made these tonight for my boyfriend and I, they were absolutely delicious. Used bratwurst for the meat and threw in some italian bread crumbs. A perfect light and delicious summer dinner! Thanks a million!

  9. Amanda, so glad you liked it. My version uses turkey Italian sausage, but I'm sure pork would also be delicious.

  10. AMAZING. I made this last night and added a can of tomatos to the recipe. I had so much extra mixture left over that I went ahead and baked it in a corningware dish as a casserole. In the future, we will probably just cut up all the peppers and add to the mixture and bake as a casserole. YUM YUM. The usage of pork rather than beef added such a richness to the dish. Going in our menu planning rotation frequently!!

  11. The recipe uses 1 cup of UNCOOKED rice. It seemed clear to me, since the first instruction is to cook the rice; sorry if it was confusing for you.

  12. Can you please tell me if the rice measurement is cooked or uncooked? I think the directions are telling us to cook 1 cup of rice according to the package directions, which would mean the recipe yields more than 1 cup of cooked rice. Many thanks.

  13. Making these tonight can't wait to try them !!! Thanks Kalyn !! =)

  14. I think that's a fantastic idea. And everybody always likes the filling, even if they don't like peppers! Thanks for sharing.

  15. These look fantastic. I always make extra stuffing, put stuffed peppers in pan, then put extra stuffing in pan around peppers. This way you don't need to trim the bottoms.

  16. I added a head of cabbage to stuffing and used ground turkey in lieu of beef. C'est bon!

  17. Sarah, small cubes of browned tofu, sauteed zucchini, chopped and sauteed cabbage?

  18. Thank you so much for the recipe! I've made this one several times for friends and family and it's always a huge hit! I actually have some friends coming over who requested I make these but I recently chose to become a vegetarian. Do you have any suggestions to what I could put in mine instead of meat? I don't like mushrooms and that seems to be the only replacement I've seen.. Thank you again for the fantastic recipe!

  19. I don't know about ww points, but in the FAQ there is a link for a site I recommend that will calculate the nutritional information if that helps.

  20. Does anyone happen to know how many WW points these are? I made them before and love them but now I'm doing Weight Watchers and I need the nutritional information.

  21. I will be making them sunday 🙂 I guess the other option could be slicing them after I cook them but I just figured that would be more of a mess….I will be sure to let you know how they turn out!

  22. Kristy, I really don't know how that would impact the cooking time, but just guessing I think it would not be that much shorter, maybe 10 minutes less. I do wonder if the filling will dry out if you stuff the peppers that way, let me know if you try it.

  23. These sound AWESOME! if I slice the peppers vertically into fours and lay them like boats (similar to a potato skin boat) how long do you think I should cook them for?

  24. I make something smiliar to this. I boil the peppers instead of having them raw, i also use spanish rice instead of regular rice. I also add salsa to the rice and also use ground beef or sausage. Than for on top i just use hunts tomato sauce and than i bake them

  25. Mina, thank you so much. I left a comment asking them to remove it, and if they don't I will file a DMCA complaint. (And after that I will probably delete your comment so it doesn't send any traffic to their site.)

  26. Found this on Pinterest and thought I would give it a try. I didn't have the fennel so I used a combo of greek oregano and basil. I also added an 8 oz can of tomato sauce to keep the mixture together….my kitchen smells divine! I hope that by keeping the peppers raw before stuffing them turns out becauseI usually parboil them first to soften before stuffing.

    I will definitely let you know the outcome! And oh, I must have purchased smaller peppers because I have another pepper's worth of stuffing left over! But no worries….it's good enough on its own! 😉

  27. Kelly, so glad you guys enjoyed the recipes!

  28. Kalyn,

    I found this recipe on pinterest and my boyfriend has been watering at the mouth for them. I made them tonight and they were so incredibly delicious, he even ate two 🙂 And I really loved that I could feel good about eating them seeing as how overall they are healthy!! Thank you!

  29. Ashley, I talk in the FAQ at the top of the blog about why I don't provide calorie counts.

  30. Do you know the calorie count per stuffed pepper?

  31. Melissa, so glad you liked it, and I love that my recipes are helping you learn to cook!

  32. Just want to tell you that I LOVE your recipe!! I tried it for the first time tonight and my husband and I thought it was delicious. I'm just learning how to cook, and the directions for your recipe were very well laid out. Thank you so much!

  33. Christy, I am especially happy to hear that the one-year-old would eat it!

  34. Thank you SO MUCH for this recipe!! I absolutely love green peppers, and forwarded this to my husband (the household cook) when you posted back in December. He has never liked stuffed peppers and put off making it until last week, and it was the biggest hit! We all loved them, and my one-year-old couldn't get enough of the filling, which is great since it has all the veggies in it. Thank you thank you thank you!!

  35. I buy packages with 5 links that weight 19.5 oz, so two links would be just a little less than 1/2 pound. Good question, I will add that to the directions.

  36. Found this on pinterest & they look/sound amazing! I've never tried stuffed peppers before & am a tad new to cooking…quick question (might be weird!)…for the sausage links…do you have any idea about how much 2 links would translate to oz. or lbs.? My store only seems to have 1 lb. packages :/

  37. You could use Cauliflower Rice (there is a recipe on the blog, use the search bar.) Or, this is a Phase One Version of Stuffed Peppers.

  38. I'm trying to think of a way to have this in Phase One, but can't think of what to substitute for the rice.

  39. For those of you a bit more health-conscious, I used chicken instead of the sausage. I also used black beans as a sub for some of the rice. Cutting off the bottom to make it flat is a great idea.

  40. Love the recipe and thanks so much for sharing. I stumbled upon your site via Pinterest. I'm making 12 of these tonight and definitely using brown rice and the mozzarella on top. Thanks for the inspiration. Merry Christmas! socalMom

  41. Measure one cup of brown rice and then cook it following the directions on the package or using a rice cooker.

  42. I cannot wait to make these tonite, but have a a question first…is it a cup of brown rice before cooking the rice, or a cup of cooked brown rice?? thanks

  43. MaryEllen, what a great daughter you are. I would definitely bake before freezing, but for best results I would cook the stuffed peppers for a shorter time and then re-heat them by baking the rest of the time. You'd have to experiment a little to see how long they take to re-heat and then bake them that much shorter of a time. (I would thaw in the microwave on low or thaw in the fridge and then reheat.)

  44. These look great. I freeze ahead meals for my dad that lives alone. Would u suggest freezing before baking or baking then freezing?

  45. Reecea, so glad you guys enjoyed them. (And I love your name!)

  46. Thanks for sharing this Stuffed Green Peppers recipe. I found it on Pinterest. Hubby and I had them for dinner last night. It is our new fav stuffed green pepper recipe. I give it 5 stars!

  47. Looks wonderful, can't wait to try it!

  48. Annie, sounds like you're a very smart new cook! Great idea.

  49. I just made these, and to keep my awkwardly-shaped peppers upright, I sat them in a muffin pan for baking. I don't have a ramekin (new cook). Worked like a charm!

  50. Brittney, so glad you enjoyed it. I think mushrooms would be great in this!

Leave a comment »