Inside Out Stuffed Peppers

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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. This is a real good one, my friends.

Cooked skillet stuffed peppers in a cast iron pan with two bowls in the background.

The Ingredients You’ll Need

Now, before we talk about the cooking process, let’s take a moment to go over the ingredients you’ll need to whip up these inside out stuffed peppers.

  • Ground sausage
  • Yellow onion
  • Minced garlic
  • Beef broth
  • Jasmine rice
  • Bell peppers
  • Diced tomatoes
  • Tomato paste
  • Worcestershire sauce
  • Italian seasoning
  • Paprika
  • Sea salt
  • Black pepper
  • Shredded mozzarella cheese
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A pan of inside out stuffed peppers covered in mozzarella cheese.

How to Make Inside Out Stuffed Peppers

  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.
  1. Next, stir in the Worcestershire sauce, Italian seasoning, paprika, sea salt, and black pepper. Make sure to mix the seasonings in well.
  2. 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.


If you don’t want soggy bell peppers, add them later in the cooking process. Instead of adding them in at the same time you add the broth, rice, and tomatoes, toss them after about 10 minutes (or halfway through simmering). This allows the bell peppers to cook enough to soften slightly while still retaining their crunch.

  1. 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.
  1. 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.
  • Be sure to check out the full ingredient list and recipe instructions below.
A pan of stuffed peppers topped with melted cheese and a spoon laying on the edge of the pan.

There’s So Much to Love

I think we can all agree that stuffed peppers are pure comfort food, and this “inside out” version is even better because it’s way easier. With the savory sausage, crisp bell peppers, tender rice, and ooey-gooey melted cheese, each bite is hearty and delicious.

In fact, the simplicity and versatility of this one-pan recipe will ensure you can get a homemade meal on the table any night of the week. And, it’s a real crowd-pleaser let me tell you.

A pan of stuffed pepper skillet with a spoon in the center.

Suggested Sides for Inside Out Stuffed Peppers

  • For a complete and balanced meal, consider pairing this dish with a refreshing side salad. A crisp garden salad with a zesty vinaigrette or a simple cucumber and tomato salad can complement the richness of the dish perfectly. A bowl of fresh berries also goes nicely with it.
  • If you’re craving something heartier, roasted vegetables or garlic bread make excellent choices.

Questions About This Recipe

Absolutely! You can easily swap out sausage for ground beef or turkey to suit your taste preferences or dietary restrictions. Just follow the same cooking instructions and adjust the salt as needed (beef or turkey may need a little extra seasoning compared to ground sausage).

Yes. But keep in mind that brown rice typically requires a longer cooking time and more liquid than white rice, so you may need to adjust the cooking time and add a bit more broth to ensure the rice cooks properly and absorbs all the flavors.

To add a spicy kick, you can incorporate a variety of hot ingredients such as diced jalapeños, crushed red pepper flakes, or even a dash of cayenne pepper.

Additionally, you can use spicy Italian sausage instead of regular sausage or enhance the heat by adding a few dashes of hot sauce or your favorite chili paste.

You could try shredded cheddar cheese for a sharper flavor, or Monterey Jack cheese for a milder, slightly tangy taste. In addition, you could also experiment with a blend of cheeses such as provolone, fontina, or pepper jack for a little extra heat.

Yes. After cooking the dish according to the instructions, allow it to cool completely before storing it in an airtight container in the refrigerator. When you’re ready to eat it, simply reheat it in the oven or on the stovetop until heated through.

You may need to add a splash of broth or water to moisten the rice if it has absorbed too much liquid during storage.

Making this dish ahead of time not only saves you time on busy weeknights, but also allows the flavors to meld together even more.

Inside out stuffed peppers in a cast iron pan with a serving spoon in the center.

And there you have it my friends – a flavorful and familiar dinner in one pan – steaming, savory, and utterly delicious inside out stuffed peppers. With its hearty ingredients and comforting flavors, this is sure to become one of your favorite dinners just like it has mine. As I like to say, dinner is done!

Stuffed pepper skillet with melted cheese on top and a spoon in the center.

Inside Out Stuffed Peppers

By: Kristine Underwood
These inside out stuffed peppers are a simplified version of classic stuffed peppers – it's all simmered to perfection in a single skillet. Topped with melted mozzarella cheese, this flavor-packed, comforting meal will be one you make on repeat.
5 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 people
Calories 444 kcal


  • 1 lb sausage
  • 1 yellow onion (chopped)
  • 2 tsp minced garlic (or 2 cloves of garlic minced)
  • 2 1/2 cups beef broth (or chicken broth)
  • 1 cup Jasmine rice
  • 2 bell peppers (any color, rough chopped)
  • 1 can diced tomatoes (14.5 ounces)
  • 2 TBS tomato paste
  • 2 TBS Worcestershire sauce
  • 2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup mozzarella cheese (shredded)


  • Heat a Dutch oven or large cast iron skillet over medium-high heat. When hot add the ground meat and onion. Cook for 10 minutes, breaking up the meat as it cooks. When meat is fully cooked and browned, drain off excess fat if there is any.
    1 lb sausage, 1 yellow onion
  • Add minced garlic and cook for another 1-2 minutes, until fragrant.
    2 tsp minced garlic
  • Stir in the Worcestershire sauce, Italian seasoning, paprika, salt and pepper and mix well.
    2 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp sea salt, 1/2 tsp black pepper, 2 TBS Worcestershire sauce
  • Add the beef broth, rice, *bell peppers (see notes), tomatoes, and tomato paste and stir to combine.
    2 1/2 cups beef broth, 1 cup Jasmine rice, 2 bell peppers, 1 can diced tomatoes, 2 TBS tomato paste
  • Increase heat to bring mixture to a boil while stirring, then reduce to medium-low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
  • Sprinkle the shredded mozzarella cheese over the top and allow it to melt. Garnish with chopped parsley or fresh herbs and enjoy.


*To avoid soggy bell peppers, add them later in the cooking process. Rather than adding them in at the same time you add the broth, rice, and tomatoes, incorporate them after about 10 minutes (or halfway through simmering).


Serving: 1 bowlCalories: 444kcalCarbohydrates: 34gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 69mgSodium: 1290mgPotassium: 635mgFiber: 3gSugar: 5gVitamin A: 1685IUVitamin C: 61mgCalcium: 164mgIron: 3mg
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Recipe Rating


  1. This was so incredibly easy to make and is bold and flavorful. We loved it, every last bite. This is a keeper recipe.5 stars

    1. Wooo! I’m so glad you enjoyed the dinner Terri. I appreciate the review so much! Happy cooking!

  2. I much prefer this over stuffing and baking the peppers – less fussy and tastes the same, lol! This recipe is fabulous – can’t wait to make it again!5 stars

    1. Me to Kimberly! It saves so much time and the end result is the same! Thanks so much, glad you enjoyed the skillet.

  3. Love this inside out version of stuffed peppers! It’s much easier to eat and just as delicious. Thanks for the recipe!5 stars

    1. You bet! I’m glad you enjoyed the recipe and I appreciate the 5 star review so much!

  4. Loved this! Turning classic stuffed peppers into a simple dinner is such a brilliant idea. I always shy away from making them because, who has the time? But this, this I can do!5 stars

  5. The peppers were perfectly cooked and this was a hit with my family. Will make agin!5 stars

    1. Excellent, Gianne! And thank you! I’m thrilled everyone loved the skillet.

  6. This was everything a gourmet meal should be and then some! Easy, hearty and delicious; definitely, a new favorite recipe!5 stars