This 30 Minute Stuffed Peppers Rice Skillet recipe is the perfect dinner for a busy weeknight. This easy dinner comes together in just 30 minutes and you can use Turkey Sausage to make it a healthy option. It’s cheesy, delicious and full of flavor- perfect for busy nights when the kids are back-to-school!
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You guys, I’m totally ashamed of myself. I’ve been sitting on this recipe since last Halloween and I’m just now getting around to posting it. I know, I totally suck but life happened (like back in March when I literally made life happen by birthing a baby). Either way, I’m really happy to finally be posting this because this Stuffed Peppers Rice Skillet is the perfect back-to-school, thirty minute meal for those busy weeknights.
Let’s step back to last Halloween. I was around 20ish weeks pregnant and perpetually hungry (I feel like the phrase “perpetually hungry” pretty much always applies to me, even when there are no babies inhabiting my womb, but I digress). We had stopped over to my parents house so that they could enjoy A in all her doggie-costume-cuteness and take her to a few neighbors houses to trick-or-treat.
My mom was working on making her delicious stuffed peppers. This point in the story is probably a good time for me to mention that I am not exactly a fan of peppers. I’ll eat them, of course. But they certainly aren’t my top choice of veggies to eat. So I had a very blase, unimpressed attitude about the whole thing. Then, as the filling was cooking, I got a whiff of the filling. Boom! Gone was the attitude as the hunger pangs began.
Eventually, she finished the filling and brought the pan over to the table near me while she prepped the peppers. Being that I’m her daughter and probably way too comfortable in her home (which was my home for so many years) I couldn’t help myself. I began picking at the filling. And just like that, it was game on!
The filling was SO delicious! Spicy Italian poultry sausage with rice and tomatoes. Mozzarella cheese, because shouldn’t everything include melty, stretchy cheese? (Yes.). It got to the point where my mom had to tell me to stop. A couple times. I’m pretty sure I would have eaten the entire pan had she not stopped me.
I knew I needed to make this for myself. But since peppers and I are so lukewarm about each other (it’s not me, Peppers, it’s you.) I knew I needed to ditch the whole bell-pepper-as-a-vessel scenario. And also because, laziness. So I did just that. Don’t get me wrong, there are still some chopped red peppers in the skillet. And that’s probably one of the things that impresses me the most about this dish, I actually love the addition of the peppers! Like, I wouldn’t make it without them! I’m officially a believer.
I also had such fun testing this recipe. It is so crazy quick and easy to make. It’s the perfect thirty minute week night meal! And it reheats beautifully, so leftovers are perfect to pack for lunches (if you have any leftovers!). I found myself super excited at the prospect of bringing the leftovers for lunch during the recipe-testing phase.
Other great weeknight meals are:
Yields 4-6 servings
This 30 Minute Stuffed Peppers Rice Skillet recipe is the perfect dinner for a busy weeknight. This easy dinner comes together in just 30 minutes and you can use Turkey Sausage to make it a healthy option. It's cheesy, delicious and full of flavor- perfect for busy nights when the kids are back-to-school!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 Tbsp. of olive oil, divided
- 1 lb. of spicy Italian sausage (I used spicy poultry Italian sausage to make it healthier)
- 1 cup of onion, diced
- 1 1/2 cups of red bell pepper, diced
- 3-4 pressed garlic cloves
- Salt and pepper, to taste
- 1 medium tomato, seeded and diced
- 1 8 oz. can of tomato sauce
- 14 oz. of water (use the sauce can, filled half way)
- 1 tsp. of Italian seasoning
- 3 Tbsp. of Romano cheese
- 2 cups of cooked rice
- 1 cup of mozzarella cheese
- Heat 1 Tbsp. of olive oil into your pan over medium high.
- Remove the sausage from it's casings and brown it. Drain and set it aside.
- Add the other Tbsp. of olive oil to the pan along with the onions, peppers, garlic and some salt and pepper to taste. Saute for about 6 minutes.
- Add the tomato, the sauce, 1/2 a can of water (use the can that the sauce was in), Italian seasoning, Romano cheese, rice and the meat into the pan. Saute for 5 more minutes, stirring periodically.
- Top with the mozzarella cheese and cover for a couple minutes until it's melted. Enjoy!
-Please note, you can make this as stuffed peppers as well. If you do it that way, you'll omit the chopped peppers in favor of stuffing 4 small-medium size red bell peppers (you can dice up the edible parts of the tops and throw those into the filling). When it's made as stuffed peppers, there will be plenty of extra filling- place that in the bottom of your pan around your peppers. You'll bake them at 350 for 30 minutes.
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