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GET IT NOWItalian Sausage Stuffed Peppers Are Always a Hit at My House
If you’ve been around here a hot minute, you know I’ve got lots of stuffed pepper recipes here on Wholesome Yum. These Italian stuffed peppers are the latest combination I threw together, changing up the protein from my usual and using the cozy flavors I love most. Here’s why this one deserves a spot on your healthy dinner rotation:
- Savory, cheesy goodness – These remind me of the lasagna stuffed peppers I’ve made for years, except there’s no ricotta layer and it’s juicy Italian sausage instead of beef. You still get all the melty, cheesy flavor, but just a little simpler and even faster to make. And they make my whole kitchen smell amazing as they bake!
- Quick to make and meal prep friendly – My sausage stuffed peppers take just about half an hour of hands-on time. I often prep the filling or stuff the peppers in advance, so it’s effortless to pop them in the oven at dinnertime. They also work as a freezer meal!
- A win for picky eaters – Even my youngest, who normally avoids bell peppers, asked for seconds.
I actually first made these Italian stuffed peppers over a year ago, on a whim, and wasn’t sure about posting them since I have so many other stuffed pepper recipes already. But I’ve had them on repeat since, and they’re easier than most, so I decided they are worth sharing. Make them with me and you’ll see why they’ve been a hit at my house!
Ingredients & Substitutions
Here I explain the best ingredients for my Italian stuffed peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Bell Peppers – I try to pick ones that are close in size, so they bake at the same rate and are easier to fill evenly.
- Ground Italian Sausage – I have so many stuffed pepper recipes with ground beef or turkey, but for Italian stuffed peppers, I decided ground Italian sausage tasted the best. Feel free to use other types of meat, but you might want to bump up the seasoning.
- Aromatics – Onions and garlic for flavor! If you’re in a rush, 2 teaspoons of the jarred kind will work. I’ve tested both and the fresh version always wins on taste.
- Canned Tomatoes – I use diced tomatoes as the base of the sauce. Feel free to use fire-roasted tomatoes for more depth, diced tomatoes with green chilies for a kick, tomato sauce for a smoother texture, or marinara sauce for extra flavor.
- Cheeses – I used a mix of shredded mozzarella and parmesan for that gooey, cheesy topping. Sometimes I switch it up with Pecorino Romano or whatever cheese needs using up in the fridge.
- Olive Oil – This is just for sautéing the vegetables. Avocado oil works, too.
- Seasonings – You don’t need a lot because ground sausage is already seasoned, but I always add Italian seasoning and a pinch of crushed red pepper flakes. I don’t make mine super spicy (my kids eat it!), but you can always sprinkle on more if you like a little kick. If you use plain ground meat, at a minimum I recommend adding 1/2 tablespoon of sea salt and 1/2 teaspoon of black pepper.
How To Make Italian Stuffed Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the peppers. Preheat the oven. Slice off the tops, scoop out the seeds and ribs, and stand them upright in a baking dish.
- Sauté the aromatics. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and starting to brown. Stir in the garlic and cook just until fragrant.
- Cook the meat sauce. Add the ground sausage to the pan, crank the heat to medium-high, and cook until browned, breaking it up as you go. Stir in the diced tomatoes, Italian seasoning, and red pepper flakes. Simmer until any extra liquid cooks away.
- Assemble the sausage stuffed peppers. Spoon in half the meat mixture, add a layer of both cheeses, then repeat. I like ending with mozzarella for that melty top.
- Bake until bubbly. Cover the Italian stuffed bell peppers loosely with foil and bake until tender. Uncover toward the end for a golden brown finish. Sometimes I need to place the pan under the broiler for a couple of minutes to get nice browning. I usually finish with a sprinkle of fresh parsley for garnish.
My Tips & Fixes
- If any peppers keep tipping over, slice a thin layer off the bottom to level them. It helps them bake evenly without toppling. Just don’t cut too deep or the filling may leak out.
- I brown the sausage in a cast iron skillet over higher heat to cook off extra moisture. It adds those crispy, flavorful bits that make the stuffing so good. If you prefer a softer texture, just drain the fat once it’s cooked through.
- For a heartier filling, add rice. When I tested this version, I reduced the sausage to 1 pound and stirred in 1 cup of cooked brown rice during step 6 below. (White rice or even riced cauliflower works, too.) Personally, I prefer the no-rice version, but when we had guests over, they all went for the rice ones.
- For a lightened up filling, add veggies. This is similar to above, but replace 1/2 pound of sausage with a cup of chickpeas or sauteed vegetables. I just did that this week to use up some extras I had in the fridge.
- How do I keep stuffed peppers from getting soggy? I cook off extra moisture from the sausage so the filling stays thick, and avoid cutting through the pepper bottoms to prevent leaking.
- Be sure to tent the foil, so it doesn’t touch the cheese. This prevents it from sticking to the melted cheese while baking. Besides, I don’t like foil touching my food when possible.
- Why are my stuffed peppers not getting soft? They might just need more time in the oven. I cover my sausage stuffed peppers with foil at first to steam, then uncover to finish cooking and brown the tops.
- The perfect amount of filling can vary, and that’s okay! The first 2 times I made these Italian stuffed peppers, I actually had extra stuffing that didn’t fit inside them and had to finish with a spoon — which was so delicious. But then the last time, when I took these pictures, my peppers were larger and the filling didn’t quite make it to the top. I wouldn’t worry about it too much, they are tasty regardless!
- For smaller servings, cut the peppers in half lengthwise instead. You’ll get 12 servings that way instead of 6, but in this case I recommend increasing the amount of sausage to 2 pounds.
Italian Stuffed Peppers
My Italian stuffed peppers are packed with flavorful Italian sausage, juicy tomatoes, and two types of melty cheese. So easy to make!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C).
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Chop off the tops of the peppers and scoop out the seeds and ribs. Stand them up in a large baking dish. If any of the peppers don’t stand upright, slice a tiny layer off the bottom, but be careful not to make a hole. Set aside.
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Heat the olive oil in a 12-inch skillet over medium heat. Add the diced onion and saute for 5-7 minutes, until translucent and starting to brown.
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Add the garlic and saute for about 1 minute, until fragrant.
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Add the ground sausage. Increase the heat to medium-high. Cook, breaking apart with a wooden spoon, for 8-10 minutes, until browned and cooked through.
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Add the diced tomatoes, Italian seasoning, and crushed red pepper flakes, if using. Simmer for about 2 minutes, until there is no extra liquid. Remove from the heat.
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Fill the peppers halfway with the meat sauce. Sprinkle each pepper with 1 tablespoon of Parmesan cheese, followed by 2 tablespoons of mozzarella cheese. Repeat the layers of meat sauce, Parmesan, and finally mozzarella.
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Tent aluminum foil over the peppers in the baking dish. (Make sure that the foil is not touching the cheese, so it doesn’t stick while baking.) Bake Italian stuffed peppers for 30 minutes.
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Remove the foil and bake for 10 more minutes, until the cheese is golden brown. For extra browning if needed, place under the broiler for 1-2 minutes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed pepper
- Tips: Check out my tips & fixes above to to help your peppers stand up without falling over, get the right texture, prevent issues, and variations to make them heartier, lighter, or smaller servings.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. They reheat quite well.
- Meal prep: Stuff the peppers, cover the dish, and refrigerate for up to 2-3 days.
- Reheat: I usually reheat them in the oven at 350 degrees F until warm, but the microwave works, too.
- Freeze: You can freeze Italian stuffed peppers for up to 3 months. If you do it before baking, I recommend pre-baking them unfilled for 5-10 minutes first, which preserves their texture better than freezing them totally raw.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Italian Stuffed Peppers
Complete Your Meal
I usually serve these Italian stuffed peppers on their own, as they are quite filling as-is. When we’re extra hungry or having guests over, I start the meal with my Italian-inspired Caprese salad, artichoke salad, or roasted tomato soup.
Feel free to add a side of rice or air fryer potatoes for something more hearty. Personally, I’d rather save the room for my cherry crisp topped with almond milk ice cream after dinner!
6 Comments
Janet
0This was a hit with my fiancé! I used hot Italian sausage, and skipped the crushed red pepper flakes. It was the perfect level of heat. I used a mix of green (which were bigger), red, yellow, and orange peppers. Next time, I’ll use the petite cut tomatoes. The regular diced canned tomatoes were too big. And, I’ll use part skim mozzarella. All I had was fresh and it was way too soft for this recipe. Of course, he wasn’t aware of all that. All he knows is that it tasted great! LOL He loved it!
Wholesome Yum D
0That’s fantastic, Janet! I love that your fiancé enjoyed it so much, even without noticing all the tweaks you made behind the scenes. That’s a win in my book!
Cheryl M
0I prepared this for freezing as you suggested. These will be cooked soon for our Saturday college football tailgate party.
Maya | Wholesome Yum
0That’s great, Cheryl! Hope you have a great party and everyone loves the peppers.
Lu-Ann Tucker
0The peppers are delicious. I sometimes make them with ground beef and chop cauliflower fine to mimic rice. They really make a delicious meal with a mixed salad. thank you for the recipe!
Wholesome Yum D
0Thanks, Lu-Ann! I love hearing that you made the peppers your own with ground beef and finely chopped cauliflower to mimic rice, such a smart twist. Pairing them with a mixed salad sounds like a perfect meal.