Sausage and Peppers are one of my favorite combinations. I love ’em on a fresh grinder roll, in pasta, lasagna, and lately in this Sausage Stuffed Peppers recipe!

It costs approximately $10.93 to make these stuffed peppers. The recipe makes four servings, which are around $2.73 per serving. 

In addition to these Stuffed Peppers, some of my favorite sausage and pepper recipes include these Italian Sausage Burgers, Slow Cooker Sausage and Peppers, Sausage and Pepper Sloppy Joes, and Sausage and Peppers Pasta.

A close up picture of a finished sausage stuffed pepper garnished with fresh chopped basil.

I grew up in New England, where mom-and-pop Italian restaurants were on every corner. A lot of them were simple, no-frills, and served up good ol’ comfort food. One of my favorite dishes to order would be sausage and peppers. Today I’m sharing a twist on the classic in this Sausage & Peppers Stuffed Peppers Recipe.

Bell Peppers stuffed with sausage and other savory spices and melty cheese is a fabulous way to get more veggies into your diet that actually tastes delicious. The added bonus is that the edible bowl makes clean-up a cinch!

This recipe for Stuffed Peppers with sausage is a hearty, low-carb, filling, and satisfying dish that can be made year-round. 

The easy meal is perfect for busy weeknights. Stuffed Peppers are full of two types of Italian sausage, veggies, and flavors that everyone loves.

Cheese being pulled from the finished stuffed peppers with sausage.

Ingredients and Estimated Cost

Per Serving Cost: $2.73

Recipe Cost: $10.93

  • 4 large green bell peppers – $2.32
  • ½ pound spicy Italian pork sausage – $2.25
  • ½ pound sweet Italian pork sausage – $3.50
  • 1 large yellow onion – $0.62
  • 1 teaspoon dried oregano – $0.05
  • 14-ounce can diced tomatoes – $0.64
  • 1 cup mozzarella cheese – $1.30
  • 2 Tablespoons fresh basil – $0.25

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Sausage Stuffed Peppers

  1. First, preheat the oven to 400 degrees F. Then spray an 8×8-inch pan with cooking spray.
  2. Next, cut the peppers in half length-wise and remove the stem, seeds, and white membrane. Place the peppers in the prepared dish. 
  3. Then, brown the sausage in a large skillet. Drain of all but one teaspoon of the fat. 
  4. Add the onions and oregano to the pan and cook until softened. 
  5. Next, add the sausage, canned tomatoes, and ½ cup of mozzarella cheese to the skillet and stir together. 
  6. Spoon the sausage mixture into the bell peppers and cover with foil before placing the dish in the oven to bake for twenty-five minutes. 
  7. Finally, remove the foil, top with the remaining cheese, and bake for an additional five minutes. Let the dish set for five minutes before garnishing with fresh basil and serving. 

***For complete recipe instructions, see the recipe card below. 

A picture collage showing how to make this sausage stuffed peppers recipe.

Recipe Variations

  • Feel free to use your favorite type of bell peppers for this recipe (red, orange, yellow, etc).

Storage Tips

SERVE: Make this recipe for dinner in a snap; make stuffed peppers in the morning, and keep them in the refrigerator until you’re ready to bake them. You can leave these out for about 2 hours before they need to be covered and refrigerated. 

STORE: Cover and place the stuffed peppers in the refrigerator for 2-3 days.

FREEZE: It’s best to freeze the peppers before they are cooked. Once they are filled, cover the baking pan with two layers of plastic wrap and foil. Freeze for 3-4 months.

BAKE FROM FROZEN: You can bake these from frozen, just add 5-10 minutes to the initial bake time.

An overhead picture of the finished Peppers stuffed with sausage on a white platter.

Recipe FAQs

Should peppers be cooked before stuffing?

You do not need to cook the peppers before stuffing them. Because you are cooking the sausage mixture and then stuffing the peppers, you will cook them after they are stuffed. The flavors will meld together to create a deliciously easy meal.

Do stuffed peppers need to be covered when baking?

Yes, be sure to cover the peppers with tin foil while baking the peppers. You will remove the foil for the last five minutes of baking to allow the final topping of cheese to get nice and melted before serving the stuffed peppers. Covering the peppers while baking helps keep them from drying out during the cooking process.

Why are my stuffed peppers soggy?

If you overcook the peppers, they will become soggy and mushy. You want them softened and fork tender but not mushy and soggy. You may want to check your peppers before the twenty-five minutes is up for the recipe baking time, as each oven does vary slightly in how it cooks.

A close up picture of bell peppers stuffed with sauce cut into so you can see what the inside looks like.

More Pork Recipes

An overhead picture of the finned stuffed peppers with Italian sausage in a baking dish.
5 from 7 votes

Sausage Stuffed Peppers

Recipe Cost $ $10.93
Serving Cost $ $2.73
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
4 servings
Sausage and Peppers are one of my favorite combinations. I love 'em on a fresh grinder roll, in pasta, lasagna, and lately in this Sausage Stuffed Peppers recipe!


  • 8×8-inch baking dish
  • cutting board
  • chef's knife
  • nonstick skillet
  • wooden spoon


  • 4 large green bell peppers
  • ½ pound spicy Italian pork sausage
  • ½ pound sweet Italian pork sausage
  • 1 large yellow onion diced
  • 1 teaspoon dried oregano
  • 14 ounce can diced tomatoes undrained
  • 1 cup mozzarella cheese divided


  • 2 Tablespoons chopped fresh basil


  • Heat the oven to 400 degrees F. Spray an 8-inch x 8-inch pan (or any other 2-quart baking pan) with cooking spray.
  • Prepare the peppers by cutting them in half length-wise, and remove the stem, seeds, and white membrane. Nestle the peppers into your prepared baking dish; set aside.
  • Heat a large non-stick skillet over medium-high heat. Remove the sausage from its casings, and add it to your pan. Use the back of a wooden spoon to break the meat into chunks and cook, stirring, until browned.
  • Place the sausage onto a paper towel-lined plate, and drain off all but 1 teaspoon of the fat. Add the onions and oregano to the pan, and cook until softened and starting to brown, about 4-5 minutes.
  • Add the sausage back to the pan along with canned tomatoes, and ½ cup of mozzarella cheese.
  • Spoon the mixture into your prepared bell peppers. Cover with foil and bake for 25 minutes. Remove the foil, and top the bell peppers with the remaining ½ cup of mozzarella cheese. Bake for an extra 5 minutes.
  • Remove from oven and let sit for 5 minutes.
  • Garnish with fresh chopped basil and serve.


Serving: 2peppers | Calories: 538kcal | Carbohydrates: 16g | Protein: 25g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 1153mg | Potassium: 822mg | Fiber: 4g | Sugar: 8g | Vitamin A: 910IU | Vitamin C: 145.4mg | Calcium: 223mg | Iron: 3.2mg

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Recipe Rating


  1. This recipe is the easiest and best gravy recipe on here! I use hot sausage in mine and it turns out perfect every time! Thank you so much for sharing this with us 

    1. You’re so welcome, Anna! Thanks for letting me know you enjoyed this recipe, I always love hearing from readers!

  2. Sara Welch says:

    Enjoyed this for dinner last night and it was a hit all around the table! Easily, a new favorite recipe; loved every bite!

  3. Claudia Lamascolo says:

    Brilliant idea especially since sausage and peppers is my favorite sandwich, these are on my menu plan this week!

  4. These was so flavorful and so easy to make… my family loved them. Will for sure be making them again soon!

  5. These stuffed peppers look so delicious! What a great, simple idea for weekend supper.