I'm singing all the songs for this sausage stuffed peppers recipe because it's THE dinner recipe to make this week. Featuring a flavorful filling that's made with ground sausage, onions, mushrooms, garlic, herbs, chicken broth, and quinoa. It's a hearty dinner recipe that the whole family will love!
Have you ever tried stuff peppers before? Or have you ever made stuffed peppers before? There are endless combinations of stuffed pepper recipes out there. It's essentially eating your favorite filling inside a pepper bowl.
Making stuffed peppers is a family favorite — I easily made some combination 100 times (hardly an exaggeration.) I decided to put a fresh spin on one of our favorite combinations because I knew it would be a recipe that you'd love.
Why You'll Love This Stuffed Peppers Recipe
- Easy to pull together
- Perfect make ahead recipe
- Variety of texture
- Easily customizable
Overview: Ingredients You Need
- Bell Peppers: You want to use large bell peppers that have somewhat even bottoms so they can easily stand up in the baking dish. You can use any color that prefer— though our favorite is red bell peppers.
- Sausage: We usually use hot Italian sausage, but you can use your favorite. It's easier to buy it ground though you can use links, just be sure to remove it from the casings. You could also use turkey or chicken sausage. See the recipe notes.
- Onion & Mushrooms: You can add your favorite vegetables to the filling. I find that using onion adds lots of additional flavor while the mushrooms add heartiness to the filling.
- Herbs: We're using a combination of Italian seasoning, dried oregano, fresh parsley, and garlic.
- Chicken Broth: We need some liquid to keep the filling moist and hold together. I find that using chicken broth adds the most flavor, though in a pinch you could use equal parts tomato sauce or even water.
- Quinoa: Make sure the quinoa is cooked prior to using it for the filling. You can use your preferred quinoa or even white rice, brown rice, basmati rice, or even wild rice — all cooked when added to the filling.
- Cheese: We're only topping the stuffed peppers with cheese so you want it to be good quality. Some great options for this recipe are white cheddar, mozzarella, or pepper jack.
How To Make Stuffed Peppers
The process to making stuffed peppers is easy and straight forward. Here's an overview of the process with the more detailed recipe below.
- Cut the Peppers: This part is the most difficult. You want to slice off the top of the peppers and then pull out the insides (veins and seeds.)
- Bake the Peppers: While you make the filling you want to pre-bake the peppers. By doing this, it allows the peppers to cook slightly so they will be tender after they bake with the filling.
- Make the Filling: Combine all the filling ingredients into a large skillet. You want to cook the sausage until it's fully cooked through and all the vegetables are soft.
- Stuff the Peppers: Scoop the filling evenly into the bell peppers, filling them all the way to the top.
- Bake the Peppers: Bake the peppers for about 35 minutes covered in aluminum foil. Then, remove from the oven, top with cheese and bake for an additional 3-5 minutes until the cheese is melted.
I've made these sausage stuffed peppers at least dozen times in the last few months. It's a satisfying, flavorful and comforting dish that your whole family will love!
Sausage & Quinoa Stuffed Peppers
- 6 large bell peppers (any color)
- 1 pound uncooked Italian sausage
- 1/2 cup chopped yellow onion
- 1/2 cup chopped mushrooms
- 2 teaspoons minced garlic
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chicken broth
- 2 and 1/2 cups cooked quinoa
- 3/4 cup shredded cheese
- Prep the Pepers: Cut about 1/4 inch off the top of the peppers. Remove the core and seeds using your hands. Place the peppers in a 11x7 or 9x13 baking dish, depending on the size of the peppers. You want the peppers somewhat snug in the baking dish. Cover the peppers tightly with aluminum foil. Preheat the oven to 375°F. When the oven is preheated, bake the peppers for 10 minutes while you make the filling. Remove from the oven and set aside.
- Make the Filling: To a large skillet over medium heat, add the sausage, onions, mushrooms, garlic, parsley, Italian seasoning, dried oregano, salt and pepper. Cook and break up the sausage with a wooden spoon until the sausage is cooked through, about 8-10 minutes. Stir in the chicken broth. Cook for about 2 minutes. Then, remove from the heat and stir in the quinoa.
- Spoon the filling evenly into each peppers, filling all the way to the top. Cover the peppers tightly with aluminum foil and bake for 35 minutes. Remove from the oven, add the cheese on top of each pepper. Bake for 5 minutes, uncovered. Remove from the oven and sprinkle with additional parsley, if desired.
- Use tongs to carefully remove the peppers from the baking dish. Leftovers keep well in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: The peppers can be prepped up to 3 days in advance. Store them in an airtight back in the refrigerator. The filling can be prepped up to 3 days in advance. The baked peppers can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave.
- Sausage: Use your favorite! You can also use chicken sausage or turkey sausage. If the sausage is pre-cooked, cook the vegetables first, then add in the sausage.
- Chicken Broth: I find that using chicken broth adds the best flavor, but in a pinch you can use tomato sauce or water.
- Cheese: You can use either shredded cheese or sliced cheese for topping the peppers.