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Sausage and Mushroom Stuffed Bell Peppers

A black plate with Sausage and Mushroom Stuffed Bell Peppers

Sausage and Mushroom Stuffed Bell Peppers are a wholesome delight, offering a perfect blend of savory Italian sausage, earthy mushrooms, and the natural sweetness of bell peppers. Packed with protein from the sausage and the added goodness of quinoa or rice, these stuffed peppers provide a hearty and satisfying meal. The combination of mozzarella, crushed tomatoes, and aromatic herbs creates a symphony of flavors that is both comforting and nutritious. With a quick 20-minute prep and 30-minute cook time, this recipe is a convenient and delicious option for those seeking a balanced and flavorful dish. Each serving, at approximately 350-400 calories, makes for a satisfying and wholesome meal that brings together the goodness of vegetables, grains, and protein in a single, tasty package.

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Untitled design.png



Prep Time:

20 min

Cook Time:

30 min


  • 4 large bell peppers, halved and seeds removed

  • 1 pound (450g) Italian sausage, casings removed

  • 1 cup mushrooms, finely chopped

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup cooked quinoa or rice

  • 1 cup shredded mozzarella cheese

  • 1 can (14 ounces) crushed tomatoes

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and black pepper to taste

  • Olive oil for drizzling

  • Fresh parsley, chopped, for garnish




  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Bell Peppers: Cut the bell peppers in half lengthwise, removing seeds and membranes. Place the halves in a baking dish, cut side up.

  3. Brown Sausage: In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through. Remove excess fat if necessary.

  4. Sauté Vegetables: In the same skillet, sauté chopped mushrooms, onions, and minced garlic until softened and aromatic.

  5. Combine Ingredients: In a large mixing bowl, combine the cooked sausage, sautéed vegetables, cooked quinoa or rice, shredded mozzarella, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Mix well.

  6. Stuff Bell Peppers: Spoon the mixture into the halved bell peppers, pressing down to pack the filling.

  7. Drizzle and Bake: Drizzle olive oil over the stuffed peppers and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

  8. Garnish and Serve: Once done, garnish with chopped fresh parsley and serve hot.

  9. Optional: Broil for Cheese Melt (Optional): If desired, you can broil the stuffed peppers for an additional 2-3 minutes to melt and brown the cheese on top.

  10. Serve Hot: Serve the Sausage and Mushroom Stuffed Bell Peppers hot, offering a delicious and well-balanced meal in each savory bite.


We recommend cooking this dish in this Enameled Cast Iron Casserole With Lid.

Blue Enameled Cast Iron Casserole With Lid

A black plate with Sausage and Mushroom Stuffed Bell Peppers; there is a text easy dinner in the top right corner with the words Sausage and Mushroom Stuffed Bell Peppers below that
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