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Savory Stuffed Bell Peppers #Recipe

Dear Creatives,  Nothing says fall like savory meals that are colorful & healthy!  Also two words come to mind, comfort foods! I tend to cook more now that the air is cooled down & I can heat up my kitchen. Fall is my favorite time of year, when I heat up the heart of my home the kitchen, test out new recipes or break out old ones & then get to share them with you. Today I thought I would share a recipe or two for stuffed bell peppers. You know those lovely peppers full of flavor, a little sweet, a lot of savory & plentiful this time of year.

Of  course there are a few more recipes I would love to try for stuffed bell peppers & I will share them at the bottom of this post for you too. I have made stuffed bell peppers many times without a recipe & thought I would share my version with you also.

Savory Stuffed Bell Peppers

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: 4

Savory Stuffed Bell Peppers

Optional spice it up by adding 1 Polano Chili washed & chopped


  • Cooked Rice (1-2cups at most depends on size of bell peppers)
  • Mozzarella Cheese or shredded mozzarella cheese
  • 3-4 Bell Peppers (Can be green or red)
  • 1 small can sliced or diced tomato s approx.16oz
  • Sweet Italian Sausage (small package min. 3) or Substitute with Vegetarian meat or zucchini
  • 1 package mushrooms ( wash & slice)
  • 1 onion
  • 1-2 cloves garlic
  • 1-poblano chili pepper (*optional)
  • Italian Herbs
  • Salt & Pepper


  1. 1. Pre cook rice & set aside or use left over rice
  2. 2. Cook Sausage all the way through, cool & cut up
  3. 3. Saute onion, mushroom, garlic *optional poblano chili pepper then add in sliced can tomato s & toss into same pan as sausage was cooked in
  4. 4. Wash & cut off tops, then clean out seeds...of middle of each bell pepper. Dry off.
  5. 5. Set bell peppers to side & take all other cooked ingredients & place into bowl stir gently until mixed (add 1-2 tsp. Italian seasoning & salt/pepper to taste while mixing)
  6. 6. Spoon mixture into each bell pepper until completely full
  7. 7. sprinkle shredded mozzarella cheese on top
  8. 8. place into tin foil lined baking pan & bake
  9. 9. check half way through cooking & foil so peppers don't dry out, make sure to leave space or tent so cheese doesn't stick to top of foil when uncovering.
  10. Bake at 350-375* depending if your oven runs hot until heated throughout approximately 45min-1 hour

To check out other great recipes we’ve tried visit my: Recipe Page

Johns Stuffed Bell Pepper Recipe

Stuffed Peppers with Turkey

Tex Mex- Chicken & Barley Stuffed Peppers

Cheese-stuffed peppers a la chili relleno

What is one of your favorite quick & easy fall dinner recipes?

Enjoy the December issue of Eating Well magazine (digital). No strings attached. You’ll never receive a bill. This free issue is yours, compliments of It’s a food magazine with high journalistic standards, impeccable nutrition credentials and has one of the most respected recipe-development teams ever assembled. Dear Creatives grab it while its still available! 



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  1. says

    those peppers look just so delicious! I have not made them in many years….thanks for your recipe.
    hope mine look that good!!
    i am your newest follower..pls follow back if you can.

    • Fawn says

      Hi Katherine, I miss having peppers from the garden. This year it was so hot & dry that our garden didn’t do well at all. Only herbs under the trees. Thanks for your visit!

    • Fawn says

      Hi Jennifer, Thanks for stopping in & taking the time to comment. I love savory dishes & on occasion a sweet dessert. I can’t wait to visit your blog, as I think this is the 1st we have met. Have a great weekend!

    • Fawn says

      I hope you like how I made mine if you try it. Thanks for stopping by & the follow. I’ll be over soon.