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If you are looking for a quick spin on a classic Stuffed Peppers recipe, you just found your next easy weeknight dinner. Stuffed with Italian sausage, creamy boursin cheese, rice, each bite bursts with so much flavour.
Bell peppers are the perfect vessels for a variety of fillings, from hearty grains like rice and quinoa to ground beef and sausage. They are versatile, whether you want to prepare them Italian-style, Mexican-style, or a mash up of ingredients you have kicking around your fridge.
Stuffed Peppers recipe at a glance
Flavourful: the Italian sausage and creamy boursin add so much flavour to this recipe.
Versatile: fillings can be tailored to dietary preferences and dependent on what you have on hand.
Choose your cooking method: bake in the oven or simply air-fry.
Kid friendly: because my young boys love this recipe, I am hoping your kids will love it too.
Ready in under 45 minutes: making it perfect for busy weeknights.
Stuffed Peppers hot tips
- If you want a softer bell pepper, you can bake them for 20 minutes on their own before stuffing them.
- Allow the peppers to cool for at least 10-15 minutes before serving to help keep their shape and settle.
Ingredients + Substitutions
Here is a quick overview of the ingredients you’ll need to make my Stuffed Peppers. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Ground Italian sausage: you can substitute for ground beef or chicken. Because sausage has a lot of fat, it adds a great depth of flavour. So, if you are using ground beef or chicken, you’ll need to add some olive oil when frying.
- Rice: you can substitute for quinoa or simply leave out entirely.
- Zucchini: if you don’t have zucchini on hand, use the veggies you like. A few favs are: onions, mushrooms, peppers, and broccoli.
- Spices: use your favourites here. I love using garlic powder, onion powder and paprika.
- Cream: substitute for regular milk or coconut/almond milk.
Storing, reheating & freezing
Have leftovers? Lucky you. Add them to an airtight glass container and keep in the fridge for up to 4 days.
To reheat: simply add the stuffed peppers to a frying pan, add a splash of water, cover with a lid, and set to medium/high heat. This will allow your peppers to steam and heat throughout without having to add any oil. Alternatively you can add your leftovers to the microwave and heat for 30 to 45 seconds.
Looking to freeze this recipe? Assemble steps 1-9 (just before you bake). Cover with plastic wrap, then foil, and freeze the entire baking tray for up to 3 months. When you’re ready to bake, you can either take them out of the freezer the night before and bake them according to the recipe instructions, or bake from frozen.
Did you like this recipe?
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Looking for more easy weeknight recipes?
Because you liked this recipe, chances are you’ll love more I have on the blog. I will share a few other easy dinners down below:
- Spicy Shrimp Scampi
- Big Mac Salad
- Marry Me Chicken Pasta
- Broccoli Cheddar Soup
- Unstuffed Creamy Rose Sausage Shells
- Bang Bang Chicken
- Beef & Broccoli
- Chicken & Rice Soup
- Minute Steak
- Creamy Lemon & Spinach Tortellini
Stuffed Peppers with Sausage and Boursin
Ingredients
- 5 bell peppers, tops and cores removed
- 375 grams Italian sausage, ground
- 1 cup uncooked white rice
- 1 large zucchini, shredded, water removed
- 1 boursin cheese (150 grams)
- 1/3 cup milk or cream
- 1 cup shredded mozzarella
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- salt to taste if needed
Instructions
- Preheat your oven to 400 °F.
- Begin by preparing your rice, and once it's finished cooking, set aside until ready to use.
- To a large frying pan, add the ground Italian sausage and begin to fry on medium heat.
- While the sausage cooks, shred your zucchini using a box grater.Once shredded, squeeze any excess moisture out of the zucchini.
- Add the zucchini to the sausage and let fry for 2-3 minutes, allowing it to soften.
- Add the garlic powder, onion powder, paprika and black pepper.
- Add the cooked rice, boursin, cream, and mix until combined.
- Taste to see if you want to add any salt.Remove from the heat.
- Remove the tops and cores of the peppers and place cut side up in a 9 x 13 baking dish.Sammy's tip: If you want a softer bell pepper, you can bake the peppers for 15 minutes on their own before stuffing them.
- Spoon the mixture into each bell pepper, top with shredded cheese, cover with foil and bake for 25-35 minutes, or until peppers are softened.
- Uncover and bake for an additional 10 minutes until the cheese is bubbly.
- Allow the peppers to cool for at least 10-15 minutes before serving to help keep their shape and settle.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
In the ingredients it says uncooked white rice but in the directions it says cooked rice? So which is it? Thanks, Karen
Hi Karen, in the first couple steps it does say to cook the rice and set aside until ready to use 🙂 Hope this helps.