Spicy Sausage Stuffed Peppers with Orzo and Rice is a comforting and filling meal that takes the classic recipe up a level.

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The one thing I noticed about using what I have on hand in the pantry and refrigerator is they were well stocked. I really never gave it a thought if I had this or that on hand when making dinner (unless it was something new) until I went to grab ingredients for this stuffed peppers with spicy sausage recipe. I didn’t have one single can of tomatoes – not even a can of tomato sauce left! That NEVER happens.

My brain went into thinking mode and I went a bit old school and grated my fresh tomatoes using a box grater to get tomato puree for this recipe. We actually like this way better, tasted fresher.

I will admit this recipe is time consuming with all the prep work just to get it in the oven but it is well worth the time to make. Of course in my tips, I will give shortcuts so that you can make this a bit quicker if you wish.

Typically, stuffed peppers are whole when stuffed, I like to cut them in half lengthwise and then fill them. It makes for easier serving and eating. The “stuffing” for this stuffed pepper recipe makes more than enough to fill 6-8 pepper halves.

Pro tip: the filling for these stuffed peppers freezes well and can be thawed out to use at a later date.

This would be great recipe to make when peppers are abundant in the summer but it’s great anytime of the year. So, grab those peppers and fill ’em with this great stuffing.

Table of Contents

How to Make Spicy Sausage Stuffed Peppers with Orzo

This is not one of my usual quick, get-it-on-the-table or slow cooker recipes so there is a bit of prep to this dish. Like I mentioned, it was worth the time it took to get in the oven. If you’re short on time, you can make the filling the day before and refrigerate it. Just heat it up in a skillet on the stovetop while you are pre-roasting the peppers.

Grab a large skillet and brown one pound of spicy sausage, drain and set aside. Cover with aluminum foil to keep warm.

Pro-Tip: You can use any ground sausage you like, mild, sweet, spicy, or even turkey sausage. Ground beef is great as well, or use a combination of ground beef and sausage. Whatever you like or have.

Making the Tomato Puree

Grab a box grater and a large mixing bowl. Grate 6- 8 ripe Roma tomatoes on the large holed side of the grater. Discard the skins. You should have about 2 cups of tomatoes. Grate the 4 cloves of garlic, and one small onion into the bowl with the tomato puree and season with salt and pepper. Grate a small zucchini into the bowl, you only need 1/2 cup. Add 2 tablespoons FRESH chopped Thyme OR 1-2 teaspoons DRIED Thyme. Give it all a stir.

No fresh tomatoes? No problem – use 2 cans of diced tomatoes, drained – I like to use fire-roasted diced tomatoes.

Cooking the Orzo and Rice Mixture

In the large skillet you used for the sausage, heat three tablespoon butter and one tablespoon olive oil over medium heat. Add the 1/2 cup orzo and toast until golden and fragrant. You’ll know by the color and smell when it’s done.

Add half the tomato sauce and 1 cup long grain white rice (not minute rice) and stir for 1 to 2 minutes. Add 2 cups unsalted chicken stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes. Try hard not to check the rice too many times as each time you do, you lose valuable moisture and heat from the rice.

How to Pre-Cook Bell Peppers in the Oven

While the rice is simmering and doing its thing, it’s time to prep the bell peppers. Preheat your oven to 400 degrees. I used 6 medium bell peppers, red and green for this recipe. Any color bell pepper works and really any size. If your peppers are on the large side, the filling will fill 4 large peppers easily.

You only see one baking dish here with 3 whole peppers cut in half, I used 2 baking dishes and ended up with 12 halves.

Cut the bell peppers in half lengthwise and remove the seeds. Season with salt and pepper and drizzle with olive oil. Cut an X in the hull of each pepper. This helps the peppers to remain open and not curl.

Place the peppers cut-side down in a large casserole dish and roast for 20 minutes. Let cool slightly while the rice is finishing cooking.

Assembling the Stuffed Peppers with Sausage

Once the rice is done, add the sausage and 3/4 cup grated Parmesan cheese to the rice. Stir and heat a couple of minutes until the cheese is melted and the sausage is heated.

Spoon the filling into the peppers and top with the remaining tomato mixture.

Add the remaining 1/2 cup Parmesan cheese.

Bake the spicy sausage stuffed peppers with orzo until heated through and the tops are browned, about 30 – 45 minutes, depending on your oven.

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close up of stuffed pepper with spicy sausage

Spicy Sausage Stuffed Peppers with Orzo

Spicy Sausage Stuffed Peppers with Orzo and Rice is a comforting and filling meal that takes the classic recipe up a level.

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Ingredients

1 pound ground spicy sausage (use your favorite sausage, ground beef, or ground turkey)
6 - 8 ripe Roma tomatoes (or two cans diced fire-roasted tomatoes, drained)
1/2 cup grated zucchini
4 cloves garlic
1 small onion
2 tablespoons FRESH Thyme (or 1-2 teaspoons DRIED Thyme)
salt and pepper to taste
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup orzo
1 cup long grained white rice, uncooked
2 cups unsalted chicken stock (or chicken broth)
6 medium bell peppers (I used red and green)
2 tablespoons olive oil
salt and pepper to taste
1 1/2 cups grated Parmesan cheese