Stuffed Bell Peppers with Rice

Stuffed Bell Peppers with Rice are a classic, wholesome dish that combines vibrant peppers with a hearty, savory filling of Carnaroli rice, sausage, zucchini, and cherry tomatoes. Baked until tender and slightly charred on top, these peppers are perfect for cozy family dinners, meal prepping, or even as a colorful centerpiece for a casual dinner party.

What Are Stuffed Bell Peppers with Rice?

Stuffed peppers are a staple across Mediterranean and American kitchens, typically featuring bell peppers filled with a savory mix of meat, rice, and vegetables. This version brings an Italian twist with Carnaroli rice, a creamy risotto-style grain, and a flavorful filling of sausage, zucchini, and cherry tomatoes. Oven-baked to perfection, the peppers become tender and slightly roasted, while the rice develops a golden, crispy top.

Why Everyone Will Love This Recipe

• Perfect balance of protein, grains, and vegetables in every bite
• A great way to use up leftover rice or extra veggies
• Kid-friendly, freezer-friendly, and naturally gluten-free
• Flavorful and satisfying without being heavy

Whether served hot or at room temperature, these stuffed peppers are guaranteed to be a crowd-pleaser.

Pro Tips for the Best Stuffed Bell Peppers

1. Use Carnaroli or Arborio rice for a soft, creamy interior that crisps on top.
2. Parboil the peppers for 5 minutes if you prefer softer skins.
3. Choose bell peppers with flat bottoms so they sit upright in the baking dish.
4. Let the filling cool slightly before stuffing to prevent steam buildup.
5. Add grated cheese on top if you want a cheesy crust.

Frequently Asked Questions

Can I make these vegetarian?

Yes! Simply omit the sausage and add sautéed mushrooms or cooked lentils for a protein boost.

What kind of rice can I substitute?

You can use Arborio, Basmati, or long-grain white rice, but Carnaroli offers the best texture for baked dishes.

Can I prep these in advance?

Definitely. You can assemble the peppers up to 24 hours in advance, refrigerate, and bake when ready.

Can I use other vegetables in the filling?

Yes! Try carrots, spinach, or eggplant based on what’s in season or your pantry.

Should the peppers be peeled after baking?

Not necessary, but if you prefer a smoother texture, the roasted skins peel off easily once cooled.

How to Freeze

Wrap each fully cooked pepper individually in foil or plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in a 375°F oven for 20–25 minutes.

How to Store

Let the peppers cool to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for about 15–20 minutes, or microwave individually until warm.

How To Make Stuffed Bell Peppers With Rice

Step 1

Step 1

Cook the rice:
Bring a pot of salted water to a boil. Add Carnaroli rice and cook until tender. Drain and set aside to cool.

Cook the rice:
Bring a pot of salted water to a boil. Add Carnaroli rice and cook until tender. Drain and set aside to cool.

Prepare the filling:
In a large pan, heat olive oil and sauté the chopped shallot. Add sausage and break it up with a spoon as it cooks.

Add vegetables:
Stir in the diced zucchini and halved cherry tomatoes. Cook until the zucchini is soft and the tomatoes begin to release their juices. Let the mixture cool.

Step 2

Step 2

Prepare the filling:
In a large pan, heat olive oil and sauté the chopped shallot. Add sausage and break it up with a spoon as it cooks.

Combine filling with rice:
Mix the sausage and vegetable mixture into the cooked rice. Stir until fully combined. Adjust salt if needed.

Step 3

Step 3

Add vegetables:
Stir in the diced zucchini and halved cherry tomatoes. Cook until the zucchini is soft and the tomatoes begin to release their juices. Let the mixture cool.

Prep the peppers:
Cut off the tops of the bell peppers and remove the seeds. Place them upright in a baking dish.

Step 4

Step 4

Combine filling with rice:
Mix the sausage and vegetable mixture into the cooked rice. Stir until fully combined. Adjust salt if needed.

Stuff and bake:
Fill each pepper with the rice mixture. Drizzle with olive oil. Bake in a preheated oven at 392°F (200°C) for 45 minutes, until the tops are crispy and the skins are slightly charred.

Step 5

Step 5

Prep the peppers:
Cut off the tops of the bell peppers and remove the seeds. Place them upright in a baking dish.

Serve:
Garnish with fresh parsley and serve warm or at room temperature.