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Kalyn's Kitchen

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! 

PIN Stuffed Green Peppers to make them later!

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 top photo

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 process shots collage

How to Make Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan:

(Scroll down for complete recipe with nutritional information.)

  1. I started by cooking one cup of Uncle Ben’s Brown Rice in my Zojirushi Rice Cooker (affiliate link), or follow package directions and cook the rice on the stove.
  2. Then barely slice off the bottom of each pepper so they stand up in the dish.
  3. Cut off stem end of the pepper, then remove seeds and membranes.
  4. Remove the stems, then chop up the pepper tops along with one large onion.
  5. Heat olive oil, then saute the peppers and onions for 3-4 minutes over medium-high heat.
  6. 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.
  7. Add the onions and peppers to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.
  8. Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.
  9. Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed.
  10. Cook the stuffed peppers at 375 F/190C for about 30 minutes.
  11. After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper.
  12. 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  ~ Pressure Cooking Today
Low-Carb Italian Sausage and 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

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

Yield Makes 4 large stuffed peppers
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan are one of my earliest and most popular recipes for stuffed peppers.

Ingredients

  • 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
  • 1 T olive oil
  • 8 ounces turkey Sweet Italian Sausage (see notes)
  • 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

Instructions

  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.
  3. 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.
  4. 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.)
  5. Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Notes

Use any sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version. This recipe created by Kalyn when her market had a great sale on peppers!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 84mgSodium: 597mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan square thumbnail image

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.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by 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.

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

  1. 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!

  2. 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.

  3. 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?

  4. 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

  5. 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.)

  6. 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! 😉

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

  8. 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!

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

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

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

  12. 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!

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

  14. 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!!

  15. 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.

  16. 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 :/

  17. 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.

  18. 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.

  19. 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.

  20. 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