Smokehouse Sausage and Cheddar-Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with smoky house-made sausage and sharp cheddar cheese, baked until bubbly and golden for a hearty BBQ-inspired appetizer or main dish. This american-inspired bbq & smoked ready in about 60 minutes pairs (mixed colors) large bell peppers, smoked sausage, casing removed, yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Slice tops off 4 large bell peppers and remove seeds and membranes, creating hollow shells. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
  3. Step 3: Add 1 lb smoked sausage (casing removed) to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes until browned and cooked through. Stir in 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt, mixing well. Remove from heat.
  4. Step 4: Stir 1 cup shredded sharp cheddar cheese into the sausage mixture until evenly combined. Stuff each bell pepper evenly with the sausage and cheese filling, pressing gently to pack.
  5. Step 5: Place the stuffed peppers upright in a baking dish and sprinkle remaining 1/2 cup shredded cheddar cheese on top of each. Bake for 25-30 minutes until peppers are tender and cheese is melted and golden.
  6. Step 6: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Smokehouse Sausage and Cheddar-Stuffed Peppers take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smokehouse Sausage and Cheddar-Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, finely diced from drying out.

Can I substitute ingredients in Smokehouse Sausage and Cheddar-Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smokehouse Sausage and Cheddar-Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smokehouse Sausage and Cheddar-Stuffed Peppers?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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