19 Delicious Ground Sausage and Rice Culinary Creations

Unlock the secret to effortless, soul-satisfying meals with ground sausage and rice—a dynamic duo that transforms simple ingredients into weeknight wonders and cozy comfort food. Whether you’re craving a quick skillet dinner or a hearty family favorite, these 19 delicious recipes promise flavor-packed solutions for any occasion. Get ready to discover your new go-to dishes that will have everyone asking for seconds!

Savory Sausage and Rice Skillet

Got a hungry crew to feed in under 30 minutes? This savory sausage and rice skillet is your new weeknight hero—it’s hearty, flavorful, and comes together in just one pan for easy cleanup.

Ingredients

• 1 pound savory Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, freshly minced
• 1 cup long-grain white rice
• 2 cups rich chicken broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano, fragrant and crushed
• 2 tablespoons extra virgin olive oil
• Fresh parsley, chopped for garnish

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of savory Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook the sausage for 6–8 minutes, stirring occasionally, until browned and no pink remains.
4. Add 1 finely diced yellow onion and sauté for 4–5 minutes until softened and translucent.
5. Stir in 2 cloves of freshly minced garlic and cook for 1 minute until fragrant.
6. Tip: Toasting the rice before adding liquid gives it a nutty flavor and prevents mushiness.
7. Add 1 cup of long-grain white rice to the skillet, stirring constantly for 2 minutes until lightly toasted.
8. Pour in 2 cups of rich chicken broth and 1 can of undrained fire-roasted diced tomatoes.
9. Season with 1 teaspoon of smoked paprika and ½ teaspoon of dried oregano, stirring to combine.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
11. Tip: Resist lifting the lid during simmering to keep steam locked in for perfectly cooked rice.
12. Remove the skillet from heat and let it stand, covered, for 5 minutes to absorb residual moisture.
13. Fluff the rice and sausage mixture with a fork to separate grains.
14. Tip: For a fresh finish, stir in chopped parsley just before serving to brighten the dish.
15. Garnish with fresh chopped parsley and serve hot.

What you’ll love is how the rice soaks up all the savory sausage flavors while staying perfectly tender. The fire-roasted tomatoes add a subtle smokiness that pairs beautifully with the hearty sausage—try topping it with a fried egg for a next-level breakfast skillet twist.

Spicy Sausage and Rice Stuffed Peppers

Ugh, don’t you just love when a meal comes together with minimal effort but tastes like you spent hours in the kitchen? These stuffed peppers are exactly that kind of magic. You get spicy sausage, fluffy rice, and melty cheese all baked inside sweet bell peppers for a complete dinner that’s seriously satisfying.

Ingredients

– 4 large colorful bell peppers
– 1 lb spicy Italian sausage, casings removed
– 1 cup long-grain white rice, uncooked
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (15 oz) can crushed tomatoes with rich tomato flavor
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off all 4 bell peppers and remove the seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the spicy Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
6. Add the finely diced yellow onion and cook for 4 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Mix in the uncooked long-grain white rice, dried oregano, smoked paprika, and freshly ground black pepper.
9. Pour in the can of crushed tomatoes and stir everything together thoroughly.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender but still slightly firm.
11. Remove the skillet from heat and stir in 1/2 cup of the shredded mozzarella cheese and all of the grated Parmesan cheese.
12. Spoon the sausage and rice mixture evenly into the prepared bell peppers, packing it down gently.
13. Top each pepper with the remaining 1/2 cup of shredded mozzarella cheese.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 30 minutes until the peppers are tender when pierced with a fork.
16. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
17. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Very tender peppers give way to that spicy, cheesy rice filling that’s just bursting with flavor. The contrast between the sweet pepper shells and the savory interior makes every bite interesting. Try serving these with a simple green salad or some crusty bread to soak up any extra sauce—they’re fantastic for weeknight dinners but special enough for company too.

Cheesy Sausage and Rice Casserole

Picture this: you’re craving something cozy and satisfying, the kind of meal that fills your kitchen with amazing smells and your belly with pure comfort. This cheesy sausage and rice casserole is exactly that—a simple, one-dish wonder perfect for busy weeknights.

Ingredients

• 1 pound savory Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 cup long-grain white rice, uncooked
• 2 cups rich chicken broth
• 1 (10.5 oz) can creamy condensed cream of mushroom soup
• 1 cup sharp cheddar cheese, freshly shredded
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound of savory Italian sausage to the hot skillet, breaking it apart with a wooden spoon as it cooks.
4. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and no longer pink.
5. Add 1 finely diced medium yellow onion to the skillet and cook for 4-5 minutes until softened and translucent.
6. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until fragrant.
7. Sprinkle in 1 cup of uncooked long-grain white rice and stir to coat it with the pan drippings. Tip: Toasting the rice for a minute enhances its nutty flavor and helps it absorb liquid evenly.
8. Pour in 2 cups of rich chicken broth and 1 can of creamy condensed cream of mushroom soup, stirring to combine.
9. Add 1/2 cup of whole milk, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of freshly ground black pepper, stirring until the mixture is smooth.
10. Bring the mixture to a gentle simmer, then immediately remove it from the heat.
11. Transfer the entire mixture to your prepared 9×13-inch baking dish and spread it evenly. Tip: For a golden, crispy top, avoid pressing the mixture down too firmly.
12. Cover the dish tightly with aluminum foil and bake at 375°F for 35 minutes.
13. Remove the foil and sprinkle 1 cup of freshly shredded sharp cheddar cheese evenly over the top. Tip: Freshly shredded cheese melts more smoothly than pre-shredded because it lacks anti-caking agents.
14. Return the dish to the oven, uncovered, and bake for another 10-12 minutes until the cheese is bubbly and lightly golden.
15. Let the casserole rest for 5 minutes before serving to allow the rice to fully absorb any remaining liquid.

Coming out of the oven, this casserole has the most incredible creamy texture with perfectly tender rice and juicy sausage bites. The sharp cheddar creates beautiful golden pockets throughout, while the smoked paprika adds a subtle warmth. Try serving it with a crisp green salad or scooping it into bowls with a sprinkle of fresh parsley for a complete, comforting meal.

Hearty Sausage and Rice Soup

Just when you need something cozy and satisfying, this sausage and rice soup hits all the right notes. It’s the kind of meal that warms you up from the inside out, perfect for chilly evenings when you want comfort without much fuss. You’ll love how the flavors come together in one pot for an easy, hearty dinner.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound savory Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 2 crisp celery stalks, chopped
• 2 plump carrots, peeled and sliced
• 3 cloves fragrant garlic, minced
• 6 cups robust chicken broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 cup long-grain white rice, uncooked
• 2 cups fresh spinach leaves
• Salt and freshly cracked black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 pound of savory Italian sausage, breaking it up with a wooden spoon into small crumbles.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until browned and no pink remains.
4. Add 1 large finely diced yellow onion, 2 chopped crisp celery stalks, and 2 sliced plump carrots to the pot.
5. Sauté the vegetables for 5-7 minutes until the onion becomes translucent and the carrots begin to soften.
6. Stir in 3 minced cloves of fragrant garlic and cook for 1 minute until fragrant.
7. Pour in 6 cups of robust chicken broth and 1 can of undrained fire-roasted diced tomatoes.
8. Add 1 teaspoon of dried oregano and 1/2 teaspoon of smoked paprika, stirring to combine.
9. Bring the soup to a boil over high heat, then reduce to a simmer.
10. Stir in 1 cup of uncooked long-grain white rice.
11. Cover the pot and simmer for 18-20 minutes until the rice is tender and has absorbed some liquid.
12. Stir in 2 cups of fresh spinach leaves and cook for 2 minutes until wilted.
13. Season with salt and freshly cracked black pepper to taste.
14. Ladle the soup into bowls and top with freshly grated Parmesan cheese.

Comforting and substantial, this soup has a wonderful brothy base with tender rice and hearty sausage crumbles throughout. The spinach adds a fresh pop of color and nutrition, while the fire-roasted tomatoes bring subtle smokiness. Try serving it with crusty bread for dipping, or top with extra Parmesan and a sprinkle of red pepper flakes for a little heat.

Creamy Sausage and Rice Risotto

Kind of craving something cozy and comforting? This creamy sausage and rice risotto hits all the right notes—it’s rich, satisfying, and surprisingly simple to whip up on a busy weeknight. You’ll love how the flavors come together in one pot.

Ingredients

• 1 pound spicy Italian sausage, casings removed
• 1 cup Arborio rice
• 4 cups warm chicken broth
• 1 small yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons rich unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/4 cup heavy cream
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 pound of spicy Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until browned and no pink remains.
3. Add 1 small finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
5. Tip: Toasting the rice in the fat helps it absorb liquid better for a creamier texture.
6. Add 1 cup of Arborio rice to the pot and stir constantly for 2 minutes until the grains are lightly toasted and coated in oil.
7. Pour in 1/2 cup of dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
8. Tip: Keep your broth warm on a separate burner to maintain a steady cooking temperature.
9. Ladle in 1 cup of warm chicken broth, stirring continuously until the liquid is almost completely absorbed.
10. Repeat adding broth 1 cup at a time, stirring constantly, until the rice is tender but still slightly firm to the bite, about 20-25 minutes total.
11. Tip: Don’t rush the stirring—this releases the rice’s starches for that signature creamy consistency.
12. Remove the pot from heat and stir in 2 tablespoons of unsalted butter, 1/2 cup of grated Parmesan cheese, and 1/4 cup of heavy cream until fully incorporated.
13. Season with 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly cracked black pepper, adjusting if needed.
14. Garnish with 2 tablespoons of fresh chopped parsley before serving.

Every spoonful delivers creamy, savory goodness with a hint of spice from the sausage. The rice stays perfectly al dente while the Parmesan adds a salty depth. Try topping it with a fried egg for breakfast or serve alongside a crisp green salad to balance the richness.

Fiesta Sausage and Rice Bowl

Now, picture this: you’ve had one of those crazy busy days, and you’re craving something hearty and flavorful without spending hours in the kitchen. This fiesta sausage and rice bowl comes together in a flash and delivers big on taste. It’s the kind of meal that feels like a warm hug after a long day.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 cup long-grain white rice, rinsed until water runs clear
• 1 medium yellow onion, finely diced
• 1 red bell pepper, sliced into thin strips
• 2 cloves garlic, minced
• 1 ¾ cups rich chicken broth
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp freshly ground black pepper
• ¼ cup fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it apart with a wooden spoon into small crumbles.
3. Cook sausage for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Add 1 finely diced yellow onion and cook for 3-4 minutes until translucent.
5. Stir in 1 sliced red bell pepper and cook for 2 minutes until slightly softened.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Sprinkle in 1 tsp smoked paprika and ½ tsp freshly ground black pepper, stirring to coat everything evenly.
8. Add 1 cup rinsed long-grain white rice to the skillet, stirring constantly for 1 minute to toast lightly.
9. Pour in 1 ¾ cups rich chicken broth, scraping up any browned bits from the bottom of the pan.
10. Bring mixture to a boil, then immediately reduce heat to low and cover tightly.
11. Simmer for 18 minutes without peeking—this ensures the rice cooks evenly and absorbs all the liquid.
12. Remove from heat and let stand covered for 5 minutes to allow rice to finish steaming.
13. Fluff the rice mixture with a fork to separate grains.
14. Stir in ¼ cup roughly chopped fresh cilantro just before serving.
15. Serve immediately with lime wedges for squeezing over the top.

Done right, you’ll get perfectly fluffy rice with savory sausage crumbles and tender-crisp peppers in every bite. The smoked paprika adds a subtle warmth that plays beautifully against the fresh cilantro and bright lime juice. For a fun twist, serve it in individual bowls topped with a dollop of cool sour cream or some sliced avocado for extra creaminess.

Tangy Asian Sausage Fried Rice

Friendly reminder that your weeknight dinner game is about to get a major upgrade. You know that feeling when you open the fridge and see leftover rice staring back at you? This tangy Asian sausage fried rice transforms those humble ingredients into something seriously crave-worthy in under 30 minutes.

Ingredients

– 2 cups cold, day-old jasmine rice
– 8 ounces savory Asian-style pork sausage, casings removed
– 3 large farm-fresh eggs, lightly beaten
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 3 cloves aromatic garlic, minced
– 2 tablespoons rich toasted sesame oil
– 3 tablespoons premium soy sauce
– 2 tablespoons tangy rice vinegar
– 1 tablespoon sweet honey
– 2 thinly sliced crisp green onions
– 1 tablespoon fragrant fresh ginger, grated

Instructions

1. Heat 1 tablespoon of toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the crumbled Asian sausage and cook for 5-7 minutes, breaking it up with a spatula until browned and cooked through.
3. Push the sausage to one side of the skillet and pour the beaten eggs into the empty space.
4. Scramble the eggs for 1-2 minutes until softly set but still slightly wet.
5. Add the remaining tablespoon of sesame oil to the pan.
6. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
7. Add the frozen mixed vegetables and cook for 2 minutes until thawed and heated through.
8. Crumble the cold jasmine rice into the pan with your fingers to break up any clumps.
9. Cook the rice mixture for 3-4 minutes, stirring constantly until grains are separated and heated through.
10. Combine soy sauce, rice vinegar, and honey in a small bowl, then pour over the rice.
11. Toss everything together thoroughly and cook for 1 more minute to let the sauce coat everything evenly.
12. Remove from heat and stir in the sliced green onions.

Now you’ve got a bowl that’s pure comfort with the perfect balance of savory, sweet, and tangy. The rice grains stay beautifully separate while soaking up all those incredible flavors, and the sausage adds just the right amount of richness. Try topping it with a fried egg for extra decadence or wrapping it in crisp lettuce cups for a fun handheld version.

Zesty Sausage and Rice Paella

Just imagine coming home to a vibrant, one-pan meal that fills your kitchen with incredible aromas. This zesty sausage and rice paella brings Spanish sunshine right to your weeknight dinner table with minimal cleanup required.

Ingredients

• 2 tablespoons rich extra-virgin olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 ½ cups short-grain rice
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads
• 4 cups warm chicken broth
• 1 cup frozen peas
• ¼ cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat 2 tablespoons of rich extra-virgin olive oil in a large, wide pan over medium-high heat until shimmering.
2. Add 1 pound of spicy Italian sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
3. Stir in 1 large finely diced yellow onion and 1 thinly sliced red bell pepper, cooking for 5 minutes until softened and slightly caramelized.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Mix in 1 ½ cups of short-grain rice, 1 teaspoon of smoked paprika, and ½ teaspoon of saffron threads, stirring constantly for 2 minutes to toast the rice and bloom the spices.
6. Pour in 4 cups of warm chicken broth, scraping any browned bits from the bottom of the pan, and bring to a vigorous boil.
7. Reduce heat to low, cover the pan tightly, and simmer for 18-20 minutes without stirring to develop the coveted socarrat crust on the bottom.
8. Remove from heat and let rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
9. Fold in 1 cup of frozen peas and ¼ cup of chopped fresh parsley until evenly distributed throughout the paella.
10. Serve immediately with fresh lemon wedges for squeezing over the top.

So what makes this paella special? You’ll love the contrast between the crispy bottom layer and fluffy upper rice, all infused with smoky paprika and bright lemon. Try serving it family-style right in the pan for that authentic Spanish taverna feel, or pair it with a simple green salad for a complete meal that feels both comforting and exciting.

Comforting Sausage and Rice Stew

Haven’t we all craved that one cozy meal that just wraps you up like a warm hug? This sausage and rice stew is exactly that kind of comfort food. You’re going to love how simple it is to throw together on a busy weeknight.

Ingredients

• 1 lb savory Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 3 cloves aromatic garlic, minced
• 2 stalks crisp celery, chopped
• 2 plump carrots, peeled and sliced
• 1 ½ cups long-grain white rice
• 4 cups rich chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tbsp robust extra virgin olive oil
• 1 tsp fragrant dried oregano
• ½ tsp freshly cracked black pepper
• ¼ cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp robust extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb savory Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and crumbly.
3. Stir in 1 large yellow onion, 3 cloves aromatic garlic, 2 stalks crisp celery, and 2 plump carrots, cooking for 5 minutes until vegetables soften.
4. Add 1 ½ cups long-grain white rice to the pot, toasting for 2 minutes while stirring constantly to coat each grain with oil.
5. Pour in 4 cups rich chicken broth and 1 can fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
6. Stir in 1 tsp fragrant dried oregano and ½ tsp freshly cracked black pepper until well combined.
7. Bring the stew to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
8. Simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove from heat and let stand covered for 5 minutes to allow the rice to finish steaming.
10. Fold in ¼ cup fresh parsley just before serving to maintain its bright color and fresh flavor.

Mmm, that first spoonful reveals tender rice grains swimming in a savory tomato broth, with the sausage adding pockets of rich flavor throughout. The carrots and celery keep their slight crunch, giving each bite wonderful texture. Try topping it with a sprinkle of Parmesan cheese or serving it alongside crusty bread for dipping into every last drop of that delicious broth.

Herbed Sausage and Rice Pilaf

Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how this herbed sausage and rice pilaf comes together with minimal fuss, packing incredible flavor into every single bite. It’s the kind of cozy meal that feels both comforting and special.

Ingredients

– 1 lb savory Italian sausage, casings removed
– 1 cup long-grain white rice
– 2 cups rich chicken broth
– 1 medium yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 cup fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb savory Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks for 5-7 minutes until browned.
3. Stir in 1 finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
4. Add 2 minced garlic cloves and cook for 1 minute until golden and aromatic.
5. Mix in 1 cup long-grain white rice, stirring constantly for 2 minutes to toast the grains lightly.
6. Pour in 2 cups rich chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
7. Sprinkle in 1 tsp dried oregano and 1/2 tsp smoked paprika, stirring to combine evenly.
8. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet tightly.
9. Simmer for 18 minutes without lifting the lid to ensure perfect steam absorption.
10. Remove from heat and let stand covered for 5 minutes to allow the rice to finish steaming.
11. Fluff the pilaf with a fork, then stir in 1/4 cup fresh chopped parsley.
12. Season with salt and freshly ground black pepper to your preference.

Dig into this wonderfully textured pilaf where each fluffy rice grain absorbs the sausage’s savory goodness. The herbal notes from oregano and fresh parsley brighten every forkful, making it perfect alongside a crisp green salad or stuffed into roasted bell peppers for a creative twist.

Sausage and Rice Stuffed Bell Peppers

Craving something cozy that fills your kitchen with amazing aromas? These sausage and rice stuffed bell peppers are the perfect weeknight dinner solution that feels both comforting and impressive. You’ll love how the savory filling pairs with the sweet, tender peppers.

Ingredients

• 4 large, vibrant bell peppers (any color you love)
• 1 pound savory Italian sausage (casings removed)
• 1 cup fluffy long-grain white rice
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 cup rich marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried Italian seasoning
• ½ teaspoon coarse sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Bring a large pot of salted water to a rolling boil.
4. Carefully place the hollowed bell peppers in the boiling water and cook for 5 minutes until slightly softened.
5. Remove the peppers from the water and place them cut-side up in the prepared baking dish.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add the Italian sausage and cook for 6-8 minutes, breaking it up with a spoon until browned and crumbly.
8. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 1 minute until aromatic.
10. Add the uncooked rice, Italian seasoning, salt, and black pepper to the skillet.
11. Pour in the marinara sauce and 1 cup of water, stirring to combine everything evenly.
12. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
13. Spoon the sausage and rice mixture evenly into the prepared bell peppers, packing it down gently.
14. Sprinkle the shredded mozzarella cheese generously over the top of each stuffed pepper.
15. Cover the baking dish with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
17. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Fresh from the oven, these peppers offer the perfect contrast between the tender-crisp vegetable shell and the savory, cheesy filling. The Italian sausage brings a wonderful richness that pairs beautifully with the sweet bell peppers. For a complete meal, serve them alongside a simple green salad or crusty garlic bread to soak up any extra sauce.

Italian Sausage and Rice Bake

Now, picture this: it’s one of those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. This Italian sausage and rice bake comes together with minimal fuss but delivers maximum flavor. You’ll love how the aromas fill your kitchen while it bakes to perfection.

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 cup long-grain white rice, uncooked
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 ½ cups rich chicken broth
• 1 cup crushed tomatoes with their juices
• 1 teaspoon dried oregano, fragrant
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese, freshly grated
• 2 tablespoons chopped fresh parsley, for garnish
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound of sweet Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks.
4. Cook the sausage for 5-7 minutes until browned and no pink remains, stirring occasionally.
5. Add 1 finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
6. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
7. Tip: Don’t let the garlic burn—it turns bitter quickly, so keep the heat moderate.
8. Transfer the sausage mixture to your prepared baking dish, spreading it evenly.
9. Pour 1 cup of uncooked long-grain white rice over the sausage mixture in an even layer.
10. In a medium bowl, whisk together 1 ½ cups of rich chicken broth, 1 cup of crushed tomatoes, 1 teaspoon of fragrant dried oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper.
11. Pour the liquid mixture evenly over the rice and sausage in the baking dish.
12. Tip: Don’t stir the ingredients—this helps the rice cook evenly and absorb liquid properly.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 35 minutes.
14. Remove the baking dish from the oven and carefully take off the foil (watch for steam).
15. Sprinkle 1 cup of freshly grated mozzarella cheese evenly over the top.
16. Return the dish to the oven, uncovered, and bake for 10-12 minutes until the cheese is melted and bubbly with golden spots.
17. Tip: For extra browning on the cheese, switch to broil for the final 1-2 minutes, watching closely.
18. Remove from the oven and let rest for 5 minutes before serving.
19. Garnish with 2 tablespoons of chopped fresh parsley just before serving.

Hearty and satisfying, this bake emerges with perfectly tender rice that’s absorbed all the savory sausage flavors. The melted mozzarella forms a golden blanket over the tomato-infused grains, creating wonderful textural contrast. Serve it straight from the baking dish with a simple green salad for a complete meal that feels special but comes together effortlessly.

Southern Sausage and Rice Jambalaya

Feeling like you need some serious comfort food that’s packed with flavor? This Southern sausage and rice jambalaya is your answer. You’ll love how the spices mingle and the rice soaks up all that delicious goodness.

Ingredients

– 1 pound smoked andouille sausage, sliced into ½-inch rounds
– 1 large yellow onion, finely diced
– 1 green bell pepper, seeded and chopped
– 2 celery stalks, thinly sliced
– 3 garlic cloves, minced
– 1 tablespoon rich extra virgin olive oil
– 1 cup long-grain white rice, uncooked
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 cups rich chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– ¼ teaspoon cayenne pepper
– 2 fresh bay leaves
– 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 pound of sliced smoked andouille sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned and fragrant.
3. Stir in 1 large finely diced yellow onion, 1 chopped green bell pepper, and 2 thinly sliced celery stalks, and cook for 6-8 minutes until the vegetables have softened.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Tip: Toasting the rice before adding liquid helps it absorb flavors better and prevents mushiness.
6. Stir in 1 cup of uncooked long-grain white rice and cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
7. Pour in 1 can of undrained fire-roasted diced tomatoes, 2 cups of rich chicken broth, 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, ¼ teaspoon of cayenne pepper, and 2 fresh bay leaves.
8. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
9. Tip: Resist the urge to lift the lid during cooking—this ensures the rice steams properly and absorbs all the liquid.
10. After 20 minutes, remove the pot from heat and let it stand, covered, for 10 minutes to allow the rice to finish absorbing any remaining liquid.
11. Tip: Fluffing the rice with a fork instead of a spoon helps keep the grains separate and light.
12. Remove and discard the 2 fresh bay leaves, then stir in 2 tablespoons of chopped fresh parsley.
13. Season with salt if needed, though the sausage and broth often provide enough saltiness.

A perfect jambalaya should have tender, separate rice grains with just the right amount of bite. The andouille sausage gives it a smoky depth, while the holy trinity of onion, bell pepper, and celery adds fresh sweetness. Serve it straight from the pot with crusty bread for soaking up every last bit of that spicy tomato broth.

Greek Sausage and Rice Souvlaki

Venturing beyond the usual gyro? This Greek sausage and rice souvlaki brings all the Mediterranean flavors you love in one satisfying handheld meal. You’ll get juicy sausage, fluffy rice, and those classic herbs wrapped up in warm pita—perfect for a quick weeknight dinner or casual gathering with friends.

Ingredients

– 1 lb fresh Greek-style pork sausage, casings removed
– 1 cup long-grain white rice
– 2 cups rich chicken broth
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp smoked paprika
– 4 large, soft pita breads
– ½ cup creamy tzatziki sauce
– ¼ cup fresh parsley, chopped
– 1 medium lemon, cut into wedges

Instructions

1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the crumbled Greek-style pork sausage and cook for 6-8 minutes, breaking it up with a spatula, until browned and cooked through.
3. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
4. Add the remaining olive oil to the skillet and sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until golden and aromatic.
6. Add the long-grain white rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in the rich chicken broth, scraping any browned bits from the bottom of the skillet.
8. Sprinkle in the dried oregano and smoked paprika, then bring the mixture to a boil.
9. Reduce heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and has absorbed all the liquid.
10. Return the cooked sausage to the skillet and stir gently to combine with the rice mixture.
11. Warm the soft pita breads in a dry skillet over medium heat for 30-45 seconds per side until pliable and lightly toasted.
12. Spoon the sausage and rice mixture onto the center of each warmed pita.
13. Drizzle with creamy tzatziki sauce and sprinkle with fresh chopped parsley.
14. Serve immediately with lemon wedges for squeezing over the top.
Even the first bite delivers that perfect contrast—fluffy rice against juicy sausage with a bright zing from the lemon. The creamy tzatziki cools everything down while the warm pita holds it all together beautifully. Try serving these open-faced with a simple Greek salad on the side for a complete Mediterranean feast.

Mexican Sausage and Rice Enchiladas

Aren’t you craving something cozy and satisfying that comes together without too much fuss? These Mexican sausage and rice enchiladas are your new weeknight hero, packed with flavor and guaranteed to please the whole family. You’ll love how the spicy sausage and fluffy rice mingle in that rich, saucy blanket.

Ingredients

• 1 pound spicy ground pork sausage
• 1 cup long-grain white rice
• 2 cups rich chicken broth
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 (10-ounce) can zesty red enchilada sauce
• 8 soft flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
3. Add 1 pound of spicy ground pork sausage and cook for 6-8 minutes, breaking it up with a spoon until it’s browned and crumbly.
4. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
5. Add the finely diced yellow onion to the skillet and sauté for 4-5 minutes until it becomes translucent and fragrant.
6. Stir in the minced fresh garlic and cook for 1 minute until it’s golden and aromatic.
7. Tip: Toasting the rice before cooking helps it absorb flavors better and prevents mushiness.
8. Add 1 cup of long-grain white rice to the skillet and cook for 2 minutes, stirring constantly until the grains are lightly toasted.
9. Pour in 2 cups of rich chicken broth and bring the mixture to a boil.
10. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and has absorbed all the liquid.
11. Remove the skillet from the heat and let it stand covered for 5 minutes to allow the rice to steam and fluff up.
12. Stir the cooked sausage and 1/2 teaspoon of kosher salt into the rice mixture.
13. Spread 1/2 cup of the zesty red enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
14. Spoon about 1/2 cup of the sausage and rice filling onto each soft flour tortilla.
15. Sprinkle 2 tablespoons of shredded Monterey Jack cheese over the filling on each tortilla.
16. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
17. Tip: Arranging the enchiladas snugly in the dish helps them hold their shape while baking.
18. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
19. Sprinkle the remaining shredded Monterey Jack cheese over the sauce.
20. Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
21. Remove the foil and bake for another 5-7 minutes until the cheese is bubbly and lightly golden around the edges.
22. Tip: Letting the enchiladas rest for 5 minutes before serving makes them easier to slice and serve neatly.
23. Garnish with freshly chopped cilantro and a sprinkle of freshly ground black pepper before serving.

Get ready for enchiladas that are wonderfully hearty with a perfect balance of spicy sausage and fluffy rice. The tortillas become tender while the cheesy top gets irresistibly golden and bubbly. Try serving them with a crisp green salad or a dollop of cool sour cream to contrast the rich, zesty flavors.

Crunchy Sausage and Rice Spring Rolls

Tired of the same old appetizers? These crunchy sausage and rice spring rolls are about to become your new go-to party favorite. They’re surprisingly easy to make and pack a flavor punch that’ll have everyone asking for the recipe.

Ingredients

– 8 ounces ground pork sausage
– 1 cup cooked jasmine rice
– 1/2 cup finely chopped carrots
– 1/4 cup thinly sliced green onions
– 2 tablespoons soy sauce
– 1 teaspoon minced fresh garlic
– 1/2 teaspoon grated fresh ginger
– 12 spring roll wrappers
– 1 large egg, beaten
– 4 cups vegetable oil for frying

Instructions

1. Heat a large skillet over medium-high heat and cook the ground pork sausage for 5-7 minutes, breaking it into small crumbles with a wooden spoon until fully browned.
2. Add the finely chopped carrots to the skillet and cook for 3 minutes until slightly softened.
3. Stir in the minced fresh garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4. Mix in the cooked jasmine rice and thinly sliced green onions, stirring to combine evenly.
5. Pour in the soy sauce and cook for 2 more minutes, then remove from heat and let cool completely.
6. Lay one spring roll wrapper on a clean surface with a corner pointing toward you.
7. Place 2 tablespoons of the cooled filling in the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the side corners tightly.
9. Brush the top corner with beaten egg and roll up firmly to seal.
10. Repeat with remaining wrappers and filling, keeping completed rolls covered with a damp towel.
11. Heat vegetable oil in a deep pot to 350°F, using a thermometer to ensure accurate temperature.
12. Fry 3-4 spring rolls at a time for 3-4 minutes, turning occasionally until golden brown and crispy.
13. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.

Every bite delivers that satisfying crunch followed by the savory sausage and fluffy rice inside. Try serving them with a sweet chili dipping sauce or pack them cold for a next-day lunch—they’re just as delicious at room temperature.

Sausage and Rice Stuffed Zucchini Boats

Now that zucchini season is in full swing, you’re probably looking for creative ways to use up that garden bounty. These sausage and rice stuffed zucchini boats are the perfect solution—they’re hearty, flavorful, and surprisingly simple to make. You’ll love how the savory filling pairs with the tender zucchini shells.

Ingredients

• 4 medium-sized firm zucchini
• 1 lb sweet Italian sausage, casings removed
• 1 cup cooked long-grain white rice
• 1/2 cup finely diced sweet yellow onion
• 2 cloves fresh garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp rich extra virgin olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp coarse kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving about 1/4-inch thick shells.
3. Chop the scooped zucchini flesh into small pieces and set aside.
4. Brush the zucchini boats lightly with 1 tablespoon of olive oil and sprinkle with salt and pepper.
5. Heat the remaining olive oil in a large skillet over medium-high heat.
6. Add the sweet Italian sausage and break it up with a wooden spoon, cooking for 5-7 minutes until browned.
7. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 minute until aromatic.
9. Mix in the chopped zucchini flesh and cook for 4-5 minutes until softened.
10. Remove the skillet from heat and stir in the cooked rice, Italian seasoning, and half of the parsley.
11. Season the mixture with salt and pepper, then let it cool slightly for 5 minutes.
12. Spoon the sausage and rice filling evenly into the zucchini boats, packing it down gently.
13. Sprinkle the mozzarella and Parmesan cheeses generously over the top of each boat.
14. Bake for 20-25 minutes until the zucchini is tender when pierced with a fork and the cheese is golden and bubbly.
15. Remove from oven and let rest for 5 minutes before serving.
16. Garnish with the remaining fresh parsley.

Absolutely delicious! The zucchini becomes wonderfully tender while still holding its shape, creating the perfect vessel for that savory sausage and rice filling. That golden, bubbly cheese topping adds a lovely textural contrast to the soft interior. Try serving these with a simple green salad for a complete meal that’s sure to become a new family favorite.

Sausage and Rice Breakfast Hash

Oh, you know those mornings when you want something hearty but don’t want to spend forever in the kitchen? This sausage and rice breakfast hash comes together quickly and fills your kitchen with the most incredible savory aroma. It’s the kind of meal that makes everyone wander into the kitchen asking what smells so good.

Ingredients

• 1 pound bulk breakfast sausage with savory herbs
• 2 cups cold, day-old cooked long-grain white rice
• 1 large yellow onion, finely diced
• 1 red bell pepper, chopped into vibrant ½-inch pieces
• 3 cloves fresh garlic, minced
• 4 large farm-fresh eggs
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon smoked paprika with warm, earthy notes
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon flaky sea salt for finishing
• 2 tablespoons fresh chopped parsley with bright green color

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of bulk breakfast sausage with savory herbs, breaking it apart with a wooden spoon into small crumbles.
3. Cook the sausage for 5-7 minutes until browned and cooked through, stirring occasionally to ensure even browning.
4. Add 1 large finely diced yellow onion and 1 red bell pepper chopped into vibrant ½-inch pieces to the skillet.
5. Sauté the vegetables with the sausage for 4-5 minutes until the onion becomes translucent and the pepper softens.
6. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add 2 cups of cold, day-old cooked long-grain white rice to the skillet, spreading it evenly across the bottom.
8. Press the rice mixture down with your spatula and cook undisturbed for 3-4 minutes to create a crispy bottom layer.
9. Sprinkle 1 teaspoon of smoked paprika with warm, earthy notes and ½ teaspoon of freshly cracked black pepper over the hash.
10. Stir everything together thoroughly and create 4 small wells in the hash mixture with the back of a spoon.
11. Crack 4 large farm-fresh eggs directly into the wells you created in the hash.
12. Cover the skillet and cook for 4-5 minutes until the egg whites are fully set but yolks remain slightly runny.
13. Remove the skillet from heat and sprinkle with ¼ teaspoon of flaky sea salt for finishing and 2 tablespoons of fresh chopped parsley with bright green color.

The crispy rice contrasts beautifully with the tender sausage and vegetables, while the runny egg yolks create a rich sauce that ties everything together. Try serving it straight from the skillet with hot sauce for an extra kick, or top with avocado slices for creaminess. It’s one of those dishes that somehow tastes even better the next day, if you’re lucky enough to have leftovers.

Conclusion

Ultimately, these 19 ground sausage and rice recipes prove how versatile and satisfying this classic combo can be. We hope you’ve found some new family favorites to try! Don’t forget to leave a comment with your top pick and share this roundup on Pinterest so others can discover these delicious ideas too.