These easy Spicy Stuffed Peppers are incredibly simple to put together and will be one of your family’s favorite dishes ever put on the table!  These baked bell peppers can easily be made more or less spicy and customized for your family!  Ready to dig in?

Easy Stuffed Bell Peppers:

Do you have a favorite recipe that someone makes for you every once in a while, maybe your moms homemade spaghetti and meatballs, or grandmas dinner rolls, and it just brings you to a happy place?  These same recipes are usually sacred and heavily asked for.  No one knows their ingredients, and no will ever will.

These spicy stuffed bell peppers are that ‘food’ for me.  Up until now, I had no idea how my friend made them, what his special magical tricks and ingredients were, or even when he was ever going to make them. They would sort of just show up in front of me every blue moon or so.

Until now…  Now I am sharing his secrets as to how he makes the best stuffed bell peppers in the world.  Not only do I have them written down as my fav meal, now my parents ask for them too.  Once you get your paws on these bad boys, you’ll be asking for more too!

Stuffed Bell Pepper Pairings:

We like to pair our stuffed peppers with Fluffy Instant Pot Quinoa, Jasmine Rice, or Brown Rice. 

We’ve even partnered it with Instant Pot Basmati Rice and it was delicious!  You may be wondering… isn’t this a little rice heavy??? 

We don’t think so!

So without further ado, I give you Easy Spicy Stuffed Bell Peppers….

Stuffed Pepper Ingredients:

• medium bell peppers
• spicy ground pork sausage, spicy chicken or turkey sausage works great too!
• chopped yellow onion
• minced garlic
• cooked rice, white or brown
• cracked pepper
• green onion, chopped
• parsley, chopped
• gluten-free creole seasoning
• parmesan cheese, grated

Easy Stuffed Pepper Directions:

After preparing the bell peppers, they’re slipped them in a metal baking dish with a pool of water on the bottom and let bake.

Meanwhile, we prepared “the stuffing” which consisted of cooking the rice and spicy sausage and adding the spices all together.

After taking the bell peppers out of the oven, we stuffed each pepper to the brim with all the stuffing and then baked it a second time, but this time their is cheese involved….and it’s on top and turns golden brown.  

It is seriously that easy and it is seriously that good!

1. Preheat your oven to 400*F. Cut off the top of each bel pepper and chop enough of the top up into pieces to make up 1/2 cup. Set aside the diced peppers.
2. In a square baking dish, add 1/2 inch of water to the bottom and then add the bell peppers. Place this in the oven to bake (this helps turn the peppers into a tender crispy pepper versus and crispy-crispy pepper!) while you are preparing the sausage/rice mix.
3. Brown the sausage in a large skillet until cooked thoroughly. Add the onions and diced bell pepper just before the sausage is fully cooked and allow to cook until the veggies start to soften. Add in the minced garlic and cook for 1 minute. Mix in the rice well and then add in the pepper and creole seasoning.
4. Remove from heat and add the green onion and mix. Place the rice mixture evenly into the four bell peppers. Top with the cheese and garnish with a bit of extra creole seasoning. Bake for 25-30 minutes or until the cheesy tops turn golden brown. Enjoy!

Recipe Pro Tips:

My biggest pro tip is to buy the bell peppers that have 4 lobes on the bottom of the pepper versus the bell peppers that have just 3 lobes or bumps/bulges).

Just like a chair with four legs is better balanced than a chair with three legs, the 4-lobed bell pepper will have an easier time standing upright than it’s 3-lobed counterpart will during the baking process.

How to Store Leftovers:

Make sure that the leftover peppers have cooled down to room temperature before attempting to store them away in your fridge.

Once cooled down adequately, place the cooked bell peppers in an airtight food-safe container in the fridge for 2-3 days.

To reheat your leftover refrigerated peppers, simply place your reheats in a microwave-safe dish or plate with a loose-fitting lid to help protect your microwave from splatter.

Then cook your food on high power for 60-90 seconds.

The timing depends on your microwave, the amount you are reheating at one time, and how hot you like your leftovers!

This post was originally published on June 29, 2015 and last updated on May 3, 2020.