It’s not everyday I make absolutely delicious one pan dinners. Oh, wait, yes it is – it’s kinda my thing, haha! These simple inside out stuffed peppers take the idea of a classic stuffed pepper and simplify it into a one-pan meal – tada!

These inside out stuffed peppers are the perfect combination of simplicity, versatility, and deliciousness. With just one skillet, half an hour, and a handful of ingredients, you can whip up a warm and satisfying meal any night of the week. It’s so easy, I make it all the time. It’s part of our regular dinner rotation.

Ingredient Notes

• Ground sausage adds a rich, seasoned flavor right from the start, giving the dish more depth than plain ground beef, but you can use ground beef or even ground turkey if you prefer.
• Jasmine rice cooks up soft and slightly fluffy, soaking in all the flavors while keeping a nice texture and it cooks quickly. You can substitute another rice or grain variety, but you may need to adjust the liquid and the cooking time.
• Worcestershire Sauce. This rounds out the overall flavor, so don’t skip it.
• Shredded Mozzarella Cheese. Pre-shredded cheese doesn’t melt is smoothly as fresh grated cheese.

Step-By-Step Instructions

1. First, heat a Dutch oven or large cast iron skillet over medium-high heat. Once hot, add the ground sausage and chopped onion. Cook for approximately 10 minutes, breaking up the meat as it browns. If there’s excess fat, don’t forget to drain it off.
2. Then add the minced garlic and cook for an additional minute or two until it becomes fragrant.
3. Next, stir in the Worcestershire sauce, Italian seasoning, paprika, sea salt, and black pepper. Make sure to mix the seasonings in well.
4. Then add the beef broth, Jasmine rice, bell peppers (see the tip below), diced tomatoes, and tomato paste to the skillet and give it a good stir.
5. Bring the mixture to a boil, stirring as you go. Once it reaches a boil, reduce the heat to medium-low, cover the skillet, and let it simmer for 18-20 minutes. This allows the rice to become tender and absorb all of the flavor.
6. Lastly, sprinkle shredded mozzarella cheese over the top, letting it melt completely. Garnish with chopped parsley or your favorite fresh herbs for that extra touch of freshness and color.

Recipe Tips & Notes

• Brown the sausage first. Let it get a little crispy before breaking it up—this builds a deeper, richer flavor.
• Toast the rice briefly. Stir the rice into the pan for a minute before adding liquid—it adds a subtle nutty flavor and helps the grains stay separate.
• Stir occasionally, not constantly. Give it a stir now and then so the rice cooks evenly, but don’t overdo it or it can get mushy.
• Keep an eye on liquid. If the rice absorbs too much too quickly, add a splash more broth to keep everything soft and saucy.
• Let it sit for a few minutes off the heat so everything settles and thickens slightly.
• This is also a great recipe for meal prepping. Cook as directed and portion out as desired.

Storage & Reheating

Store leftover inside-out stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in short intervals, stirring occasionally. Add a splash of broth or water if it thickens too much.

Freeze in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently until warmed through.