Sausage and Peppers are one of my favorite combinations. I love ’em on a fresh grinder roll, in pasta, lasagna, and lately in this stuffed peppers recipe!
I grew up in New England where mom & 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.
Cook’s Note for Sausage & Peppers Stuffed Peppers Recipe:
- Feel free to use your favorite type of bell peppers for this recipe (red, orange, yellow, etc).
- 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.
Sausage and Peppers Stuffed Peppers Recipe
Sausage and Peppers Stuffed Peppers Recipe - and easy to make recipe for sausage and peppers lovers!
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Servings: 4 servings
Calories: 538kcal
Ingredients
- 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
GARNISH:
- 2 Tablespoons chopped fresh basil
Instructions
- 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; cut in half length-wise, 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 to your pan. Use the back of a wooden spoon to break the meat apart into chunks and cook, stirring frequently, 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.
Nutrition
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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Do you love Sausage and Peppers as I do? Then check out my other recipes!
Quick & Easy Sausage & Peppers Sloppy Joes
Anna says
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
Jillian says
You’re so welcome, Anna! Thanks for letting me know you enjoyed this recipe, I always love hearing from readers!