Fire up the grill for these colorful stuffed peppers loaded with chicken sausage, rice, cheese, and herbs. Easy, fun, and perfect for groups.

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Chicken Sausage Stuffed Peppers

Name: Chicken Sausage Stuffed Peppers
Prep time: 15
Cook time: 25
Total time: 40
Yield: 1
Ingredients: red peppers, halved lengthwise and seeds removed; green pepper, halved lengthwise and seeds removed; yellow pepper, halved lengthwise and seeds removed; extra virgin olive oil; kosher salt; ground black pepper; package Classic Roasted Chicken Sausage, 1/4- to 3/8-inch diced; cooked white rice (fresh or leftover); shredded mozzarella; chopped oven-roasted or sundried tomatoes; roughly chopped Castelvetrano olives; toasted sliced almonds; green onions (green parts only) finely sliced; lemon juice; extra virgin olive oil; smoked paprika; zaatar; Dash Garlic & Herb seasoning; kosher salt; lemon pepper seasoning; feta; shredded mint leaves

Prep Time: 15 min | Cook Time: 25 min | Servings: 1

When you’re hosting a BBQ, it’s best not to overdo it on the grill… but you still want to keep a flex or two up your sleeve. These grilled stuffed peppers are just that flex: they’re colorful, eye-catching, and packed with flavor. Yet they’re also deceptively simple to make, offering an easy way for you to deliver a show-stopping BBQ dish without breaking a sweat.

Classic Roasted Chicken Sausage, fluffy rice, gooey cheese, and fresh herbs combine to create a hearty filling that’s tucked inside sweet bell peppers and cooked until tender and lightly charred. Mix it up, stuff the peppers, then let let the fire do the work. The result is a savory, satisfying dinner served in its own edible bowl.

Pro tip: This recipe also works beautifully in the oven with a few minor adjustments.

See Recipe

Colorful stuffed peppers filled with sausage, cheese, and rice fresh off the grill and plated with a package of The Sausage Project's Classic Roasted Chicken Sausage.

Colorful stuffed peppers filled with sausage, cheese, and rice fresh off the grill.

SERVING MULTIPLIER:

Ingredients

Peppers

2 large red peppers, halved lengthwise and seeds removed

2 large green pepper, halved lengthwise and seeds removed

2 large yellow pepper, halved lengthwise and seeds removed

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

Filling

1 package Classic Roasted Chicken Sausage, 1/4- to 3/8-inch diced

2 cups cooked white rice (fresh or leftover)

1 cup shredded mozzarella

¼ cup chopped oven-roasted or sundried tomatoes

¼ cup roughly chopped Castelvetrano olives

¼ cup toasted sliced almonds

2 green onions (green parts only) finely sliced

3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

1 teaspoon zaatar

1 teaspoon Dash Garlic & Herb seasoning

1 ¼ teaspoon kosher salt

½ teaspoon lemon pepper seasoning

Garnish

⅓ cup feta

2 teaspoons shredded mint leaves

Instructions

Prep Time: 15 min | Cook Time: 25 min | Servings: 1

Cook your peppers: Preheat a grill to medium-high (400°F to 450°F). Rub your peppers all over with olive oil and season with salt and pepper. Place them, cut side up, on a rimmed sheet pan.

Stuff the peppers: In a bowl, combine all filling ingredients until evenly mixed. Fill each pepper half so the filling is slightly mounded—about ½ cup per pepper.

Grill, baby, grill: Place peppers over direct heat until skins begin to blacken in spots, about 5 minutes. Transfer to indirect heat, close the lid, and cook until softened, about 20 minutes. Garnish with crumbled feta and shredded mint leaves, then serve hot.