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Spicy Sausage and Rice Stuffed Peppers

Looking for a way to make your dinner time prep a little easier? With a little planning you can have these deliciously easy Spicy Sausage and Rice Stuffed Peppers on the table in minutes.

You can always make this recipe from start to finish in about 45 mins but let me tell you how I cut down on dinner time prep.

Cook your rice ahead of time. When I make rice earlier in the week for another meal, I always make extra. Leftover rice is perfect for this dish. If you chop an onion for another meal, go ahead and chop an extra and store in a plastic bag in your fridge. Chopped and ready to go!

My BIG tip…if you have extra time during the day or say like a Sunday afternoon; prepare the stuffed peppers, place in your casserole dish, and cover with foil but do not bake. Come home from work on Monday evening, preheat your oven and bake your Spicy Sausage and Rice Stuffed Peppers for 20 to 25 mins or until filling is heated through. The meal is on the table in no time and there was no prep at all for dinner.

Spicy Sausage and Rice Stuffed Peppers


  • 6 medium bell peppers
  • 1 pound hot sausage
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 (8 ounce can) tomato sauce
  • ¼ teaspoon oregano
  • 2 cups cooked Riceland Long Grain Rice
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste


Preheat oven to 375 degrees. Cut thin slice from stem end of each bell pepper to remove the top. Remove seeds and membranes; rinse peppers. Chop the edible part of pepper tops and set aside. Place peppers in a large pot and cover with water. Bring to a boil; reduce heat slightly and lightly boil for 6 mins. Remove peppers from water and drain. Brown sausage, chopped peppers, and onions in a large skillet until sausage is almost done. Add garlic and finish cooking. Stir in tomato sauce and oregano. Add cooked rice and shredded cheese; stir until well combined. Add salt and pepper to taste. Stuff the peppers loosely with the sausage and rice mixture and place in a 13 x 9 inch casserole dish. Bake the peppers for 10 to 15 minutes to warm through and melt the cheese. Eat and Enjoy.

One of my favorite things about this recipe…there are no raw ingredients going into the peppers so you can taste before you bake. Need a little more salt, add some. Taste. Not quite spicy enough, add a little crushed red pepper. Taste. Spice it up the way you like.

Something else I love to do, use leftover spaghetti sauce in place of the tomato sauce. It will give a little more flavor than plain old tomato sauce.

Go on and give your dinner time prep a break with these deliciously Spicy Sausage and Rice Stuffed Peppers.

Post and recipe by The Women Bloggers member Lacie Ring. Lacie blogs about simplifying her crazy busy life at Easy Peasy Pleasy. She is a wife, a mother, and a food and craft lover. Come learn more free ways to make everyday life easier with Lacie at Easy Peasy Pleasy.