I reimagined Italian Sausage Stuffed Peppers with a bright pasta sauce and simple pantry finds to create a surprising family-friendly recipe you’ll want to try.

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I never thought a weeknight dinner could feel like a little celebration until I made my Italian Sausage Stuffed Peppers. I love how the Italian sausage mixes with a bright jar of pasta sauce so every bite has that meaty tang and a saucy surprise, you never really know which bite will be the best.

Its bold but not fussy and somehow still screams family dinner, you know the kind everyone sneaks seconds of. I promise it’s the sort of recipe that makes people ask for the secret even when there isnt one.

Give it a try, you’ll see.

Ingredients

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Bell peppers bring crunch, vitamin C and fiber, bright sweet flavor and color.
Italian sausage gives rich protein and fat, adds savory spicy or sweet depth.
Cooked rice adds carbs, bulk and a soft texture that soaks up sauce.
Onion gives sweetness when cooked plus fiber and a mild aromatic bite.
Garlic packs pungent flavor, heart healthy compounds and a cozy savory kick.
Pasta sauce brings tomato acidity, lycopene antioxidants and herby Italian flavor.
Mozzarella melts creamy, gives calcium and protein, makes everything gooey and comfy.
Parmesan adds salty umami and nutty sharpness; small amounts pack big flavor.

Ingredient Quantities

4 large bell peppers (any color)

1 lb Italian sausage sweet or spicy, casings removed

1 cup cooked long grain rice (about 1/2 cup uncooked)

1 small onion, finely chopped

2 cloves garlic, minced

1 tbs olive oil

1 large egg

1 cup shredded mozzarella, divided

1/4 cup grated Parmesan

24 oz jar pasta sauce or marinara

1 tsp dried oregano

1 tsp dried basil

Salt and black pepper to taste

Fresh parsley or basil for garnish (optional)

How to Make this

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1. Preheat oven to 375°F. Cut the tops off 4 large bell peppers, remove seeds and ribs, rinse and set aside; trim a tiny bit off the bottoms if they wont stand upright.

2. Heat 1 Tbs olive oil in a large skillet over medium. Add 1 small finely chopped onion and cook until soft 3 to 4 minutes, add 2 minced garlic and cook 30 seconds.

3. Add 1 lb Italian sausage (casings removed) to the pan, break it up and brown until no pink remains, about 6 to 8 minutes; drain excess fat if theres a lot.

4. Stir in 1 cup cooked long grain rice, 1/4 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 large beaten egg, 1 tsp dried oregano, 1 tsp dried basil, salt and black pepper to taste. Cook 1 to 2 minutes more so everything binds; taste and adjust seasoning.

5. Spoon about 1/2 cup of the 24 oz jar pasta sauce into the bottom of a 9×13 baking dish so peppers dont stick. Stand the peppers upright in the dish.

6. Fill each pepper with the sausage and rice mixture, packing lightly but not smashing. Pour the remaining pasta sauce over and around the peppers so theyre nicely sauced.

7. Cover the dish tightly with foil and bake 30 to 35 minutes, until peppers are tender when pierced and filling is hot.

8. Remove foil, sprinkle the remaining 1/2 cup shredded mozzarella over the peppers, return to oven uncovered for 8 to 10 minutes until cheese is melted and bubbly and filling reaches about 165°F. Let rest 5 minutes before serving.

9. Quick tips: if you want extra soft peppers blanch them 4 to 5 minutes in boiling water first, use toothpicks to keep tops on if you saved them, leftover filling is great tossed with pasta or on pizza, and fresh parsley or basil on top adds a bright finish.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13-inch baking dish
3. Large skillet or frying pan
4. Mixing bowl
5. Wooden spoon or heatproof spatula
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Aluminum foil
10. Instant-read thermometer

FAQ

Italian Sausage Stuffed Peppers With Pasta Sauce Recipe Substitutions and Variations

Italian sausage: ground pork, or ground turkey seasoned with 1 tsp fennel seed and 1/2 tsp smoked paprika, spicy chorizo for a bolder flavor, or plant-based Italian-style crumbles for a vegetarian option
Cooked long grain rice: cooked quinoa (similar texture and more protein), cooked orzo or farro for a chewier bite, or cauliflower rice to keep it low carb
Egg (binder): 1/4 cup fresh breadcrumbs mixed with a little milk, 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 min), or 1/4 cup ricotta to add moisture and still bind
Mozzarella / Parmesan: swap mozzarella with provolone or fontina, use Pecorino Romano or Asiago instead of Parmesan, or pick vegan mozzarella and nutritional yeast for a dairy free version

Pro Tips

1) Dont overpack the peppers. Stuffing should be snug but not smashed — if you cram it tight the rice expands and makes the pepper burst or turn mushy. Pack lightly, leaving a tiny gap at the top for the cheese and sauce.

2) Use day old or slightly undercooked rice. Freshly made, steaming-hot rice makes the filling gummy. If you must use fresh rice, spread it on a tray to cool fast so it dries a bit before mixing.

3) Brown the sausage well and taste the filling before stuffing. Drain excess fat but save a tablespoon in the pan to bloom the herbs and garlic for extra flavor. Add salt and pepper only after tasting since the sausage and Parmesan already add saltiness.

4) Cover while baking so the peppers steam tender, then uncover at the end to brown the cheese. If you want them extra soft, blanch peppers 4 to 5 minutes first. Let the dish rest 5 minutes before serving so the filling firms up and wont spill out.

Italian Sausage Stuffed Peppers With Pasta Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I reimagined Italian Sausage Stuffed Peppers with a bright pasta sauce and simple pantry finds to create a surprising family-friendly recipe you'll want to try.

Servings

servings

Calories

707

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 9×13-inch baking dish
3. Large skillet or frying pan
4. Mixing bowl
5. Wooden spoon or heatproof spatula
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Aluminum foil
10. Instant-read thermometer

Ingredients

4 large bell peppers (any color)
1 lb Italian sausage sweet or spicy, casings removed
1 cup cooked long grain rice (about 1/2 cup uncooked)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbs olive oil
1 large egg
1 cup shredded mozzarella, divided
1/4 cup grated Parmesan
24 oz jar pasta sauce or marinara
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
Fresh parsley or basil for garnish (optional)

Directions

Preheat oven to 375°F. Cut the tops off 4 large bell peppers, remove seeds and ribs, rinse and set aside; trim a tiny bit off the bottoms if they wont stand upright.
Heat 1 Tbs olive oil in a large skillet over medium. Add 1 small finely chopped onion and cook until soft 3 to 4 minutes, add 2 minced garlic and cook 30 seconds.
Add 1 lb Italian sausage (casings removed) to the pan, break it up and brown until no pink remains, about 6 to 8 minutes; drain excess fat if theres a lot.
Stir in 1 cup cooked long grain rice, 1/4 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 large beaten egg, 1 tsp dried oregano, 1 tsp dried basil, salt and black pepper to taste. Cook 1 to 2 minutes more so everything binds; taste and adjust seasoning.
Spoon about 1/2 cup of the 24 oz jar pasta sauce into the bottom of a 9×13 baking dish so peppers dont stick. Stand the peppers upright in the dish.
Fill each pepper with the sausage and rice mixture, packing lightly but not smashing. Pour the remaining pasta sauce over and around the peppers so theyre nicely sauced.
Cover the dish tightly with foil and bake 30 to 35 minutes, until peppers are tender when pierced and filling is hot.
Remove foil, sprinkle the remaining 1/2 cup shredded mozzarella over the peppers, return to oven uncovered for 8 to 10 minutes until cheese is melted and bubbly and filling reaches about 165°F. Let rest 5 minutes before serving.
Quick tips: if you want extra soft peppers blanch them 4 to 5 minutes in boiling water first, use toothpicks to keep tops on if you saved them, leftover filling is great tossed with pasta or on pizza, and fresh parsley or basil on top adds a bright finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.