Cheesy Italian Stuffed Peppers Recipe + Video

Cheesy Italian Stuffed Peppers start with spicy Italian sausage, fire-roasted tomatoes, and orzo pasta. And it only gets better from there. An easy recipe that goes from prep to plate in 30 minutes makes this Italian stuffed peppers recipe a keeper!!

 

All that meat filling inside those sweet bell peppers is what earns this recipe a 5-star rating every time. It’s crazy to think that it’s a complete meal, all in one!

Using fresh bell peppers from the garden during the summer months is a really fun way to add flavor as well.

Just make sure that you load ’em up with plenty of filling for a hearty weeknight dinner. 

And while the recipe card below shows you exactly what you need to add so much flavor to this recipe, don’t forget that you can always add some of your other favorite ingredients as well.

I love changing what I add to the whole bell pepper, because it’s a simple way to make the recipe new and unique.

You can add a mix and match of cooked pork sausage, fresh mozzarella, white rice, cauliflower rice, parmesan cheese, garlic cloves, crushed tomatoes, marinara sauce, tomato paste, fresh parsley, red pepper flakes, brown rice, or any other options that you like. 

You can even change the meat mixture and add ground turkey, ground beef, ground pork, or ground chicken as well.

Any type of ground meat will work. You’ll love making these colorful Italian stuffed peppers each time with a fresh twist.

Just start by following the recipe card at the end of this post first, and then alter the recipe any great way that you want after that! 

Italian Stuffed Peppers

I have such fond memories of my childhood. 

Anytime food memories pop into my mind, I remember my mom being in the kitchen preparing the most amazing meals for us.

She was way ahead of her time with her creative simplicity (hmmm, maybe that is where it came from).

Every time I even look at a bell pepper, I remember a baking dish filled with Mom’s Italian stuffed peppers… green bell peppers overflowing with her special pepper mixture topped with tomato sauce.

Just the thought makes my mouth water!

Recipe Video

To see us make Italian sausage stuffed peppers from start to finish, watch the video in this post!

This recipe for stuffed peppers with Italian sausage is my tribute to her, and they’re sure to be on your table again and again!

If you’re looking for more rice alternative dishes, try my everyday orzo or this recipe for baked sausage, peppers, and onions with orzo!

Ingredient Notes and Substitutions

• Hot Italian Sausage – Here’s where most of the flavor comes from! 
  
  I love spicy foods, but if you don’t, you can use a milder sausage option for this Italian stuffed peppers recipe.
  
• Fire-Roasted Diced Tomatoes with Garlic – Another flavor-packed ingredient! Look for a 14.5-ounce can. 
  
  In a pinch, you could use regular diced tomatoes and then add some minced garlic to get a similar taste.
  
• Cheese – You need shredded Parmesan and mozzarella cheese for these ooey-gooey cheesy stuffed peppers with Italian sausage!
  
• Bell Peppers – Choose your favorite color! As you can see in the pictures, I like all three.
  
• Chicken Stock – I’m using reduced-sodium stock. Alternatively, you can use regular or even vegetable stock.

Helpful Tips to Make My Italian Stuffed Peppers Recipe

• Cleaning and cutting bell peppers.

To quickly clean and cut a bell pepper, cut off the top and bottom of the pepper, then slice it down the side and unfold it into a flat sheet.

Run your chef’s knife along the inside of the pepper to remove the membrane and seeds. Once it is cleaned, you can slice it evenly and chop it into bite-size pieces.

My mom taught me not to waste, so I go back and cut the stem out of the lid, then chop up the top and bottom into bite-size pieces.

• Pre-cook the peppers in the microwave.

For super tender results, it’s best to cook the bell peppers a bit before you assemble this Italian stuffed pepper recipe. 

Simply pop them in the microwave for about 10 minutes after you’ve cut and cleaned them.

This will soften them slightly and make the baking process a whole lot quicker!

• Add some extra sauce.

If you like your Italian sausage stuffed peppers on the saucy side, pour some tomato sauce or marinara on top before baking!

Storing and Reheating Leftover Italian Sausage Stuffed Peppers

Make sure to allow the Italian stuffed peppers to cool completely before placing them in an airtight container in the fridge. They will keep for up to 3-4 days.

You can reheat them in the oven at 350°F for 20-25 minutes, or you can microwave them in 1-minute bursts until they are warmed through.

Kitchen Tools You Will Need

• Skillet –  I have had this pan since 2006. 
  
  It is my go-to large skillet. It heats evenly and quickly, plus the stainless steel cleans up beautifully with a little baking soda so they still look brand new.
• Microwave-Safe Bowl – Not only does it make heating the bell peppers easier, but you can use it to quickly steam other vegetables too!

Italian Stuffed Pepper Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other 30 Minute Meal Recipe Links

Cheesy Italian Stuffed Peppers Recipe + Video

Donna Elick

Cheesy Italian Stuffed Peppers with savory sausage, fire-roasted tomatoes, and orzo pasta go from prep to plate in just 30 minutes!

5 stars from 3 reviews

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Tried this recipe?Please comment and review!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Italian

Method Oven

Servings 8

Ingredients

 

1x2x3x

• ▢ 16 ounces bulk hot Italian sausage
• ▢ 14.5 ounce can fire-roasted diced tomatoes with garlic
• ▢ 2 ounces shredded Parmesan cheese
• ▢ 8 ounces dried orzo pasta
• ▢ 2 tablespoons extra virgin olive oil, divided
• ▢ 2 cups reduced-sodium chicken stock
• ▢ 4 ounces shredded mozzarella cheese
• ▢ 8 bell peppers, whichever color you prefer
• ▢ 1/2 teaspoon kosher salt
• ▢ 8 basil leaves, chopped (optional garnish)

Instructions

 

• Preheat oven to 450°F.
• Warm 1 tablespoon of olive oil in a medium (10-inch) skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for 7-10 minutes until liquid is absorbed, stirring occasionally.
• Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave-safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave-safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and stand up (cut side up) in a 9”x9” baking dish.
• In the meantime, heat a medium skillet over medium-high heat. Add sausage to skillet and cook until browned.
• In the orzo pan; combine sausage, tomatoes, mozzarella, and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
• Bake for 7-10 minutes, until the top is lightly browned. Place tops on peppers and serve.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 32g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 866mg | Sugar: 7g | Fiber: 4g | Calcium: 199mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published May 2013, updated and republished August 2024

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