Ina Garten Stuffed Bell Peppers

I used to think stuffed peppers were mostly about the filling. I’d roast them, stuff them, and hope for the best—but something was always a little off. The cheese browned, the sausage was rich, and yet… the whole thing felt heavy and a little bland.

Here’s how I fixed it: I treated the peppers like the star they are. Pre-roasting, smart seasoning, and one tweak to the rice changed everything.

Why This Works So Well

Stuffed peppers often get lost in themselves—too much filling, not enough balance. Ina’s version pays attention to every layer. The sausage brings the depth, but the key is how everything else supports it:

• The rice cooks in the sauce—not separately—so it absorbs all the flavor, not just starch.
• Pre-roasting the peppers keeps them structured, not soggy.
• That final broil? It makes the mozzarella golden and just a bit crisp around the edges. Don’t skip it.

Tiny Details, Big Impact

• Bell peppers – Halved lengthwise, not topped. This gives a wider surface for browning and more even roasting. Red and yellow are sweeter, green is more bitter—go with your mood.
• Italian sausage – I use sweet, not spicy. It gives more contrast with the garlic and herbs. Crumble it well so it doesn’t clump in the filling.
• Yellow onion – Softer than white, a little sweeter. Essential for rounding out the sausage.
• Garlic (3 cloves) – No need to be shy. I grate mine on a microplane so it melts into the mix.
• Italian seasoning + garlic powder – Ina keeps it classic. I tried skipping the garlic powder once—regretted it. It lifts the whole dish.
• Marinara sauce – Use one you’d eat with a spoon. I like Rao’s if I’m not making my own.
• Uncooked white rice – It cooks directly in the filling. I once used pre-cooked rice and ended up with mush. Don’t.
• Chicken broth – Adds body and moisture. Water just doesn’t cut it here.
• Mozzarella – Ina would say “good mozzarella.” I use low-moisture, shredded—not fresh—so it browns instead of pooling.
• Fresh parsley (optional) – Adds color, sure. But it also cuts the richness right at the end.

Custom Tweaks I Tested

• Vegetarian – Swapped the sausage for sautéed mushrooms and lentils. Not identical, but genuinely satisfying.
• Dairy-free – Left off the cheese once and added seasoned breadcrumbs tossed in olive oil. Crunchy, golden, good.
• Spicy – I’ve stirred in a spoonful of Calabrian chili paste. Worked beautifully.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Peppers were soggy	Skipped pre-roasting	Roast them for 20 minutes before filling
Rice was underdone	Didn’t simmer long enough	Let it go full 20 minutes, covered
Cheese burned	Broiled too long	Just 2–3 minutes, and don’t walk away

How to Make Ina Garten’s Stuffed Bell Peppers

1. Prep your peppers. Halve them lengthwise, scoop out seeds, and lay them cut-side up in a baking dish. Drizzle with 1 Tbsp oil, season with salt and pepper, and roast at 350°F for 20 minutes.
2. Cook the filling. In a skillet, heat the other tablespoon of oil. Brown your sausage, then add onion and garlic. Cook until translucent.
3. Simmer. Stir in the rice, marinara, broth, seasoning, and garlic powder. Cover and simmer 20 minutes—rice should be just shy of done.
4. Assemble. Fluff the filling, taste for salt, and spoon it generously into the roasted peppers. Top with mozzarella.
5. Bake. Cover loosely with foil and bake for 15 minutes. Uncover, broil for 2–3 minutes until cheese is golden and bubbling.
6. Garnish. Add chopped parsley if you like a little color and brightness.

Notes From My Kitchen

• I spoon a little extra marinara around the base of the peppers before baking—it keeps them moist and gives you something to drag your fork through.
• Don’t overstuff. The filling should mound slightly but not overflow—it’ll expand slightly as it bakes.
• Leftover filling (if you have any) makes an excellent quick lunch with a fried egg on top.

Next-Day Tips

• Fridge: Keeps beautifully for 3 days in a sealed container.
• Freezer: Wrap individually and freeze for up to 3 months. I skip freezing the cheese—just re-top before reheating.
• Reheating: Oven is best (350°F for 10–15 minutes). Microwave works but softens the pepper more. Air fryer crisps the top nicely.

Quick Questions, Real Answers

Q: Can I make this ahead?
A: Yes—assemble them fully, refrigerate, and bake just before serving. You may need 5 extra minutes if baking from cold.

Q: What’s the best marinara to use?
A: Use your favorite jarred kind, but something with garlic and basil really shines here. Homemade? Even better.

Q: Can I use quinoa instead of rice?
A: I tested it once—yes, but reduce the broth to ½ cup and simmer a little less (15 minutes worked for me).

Try More Recipes:

• Ina Garten Shrimp Risotto Recipe
• Ina Garten Chicken Cordon Bleu
• Ina Garten Spinach Quiche