Easy Italian Stuffed Peppers with Sausage and Mozzarella

Looking for a quick easy meal? These Italian stuffed peppers with sausage and mozzarella are for you. These are hearty, cheesy, and flavorful, making them perfect for a quick weeknight meal. This is a simple recipe with a simple stuffing.

I purchased some Italian green peppers, also known as cubanelle, at the farmer’s market. These were long, and firm, and beautiful. Wait, we’re talking about peppers! Get your mind out of the gutter!

Italian green peppers a.k.a. Cubanelle peppers

Anyhoo…

This is a great meal and it’s so simple to throw together. And, there aren’t a lot of ingredients involved.

You can use sweet Italian sausages or hot ones. If you use hot sausages, you won’t need to add crushed red pepper. If using sweet, add a little to give it some zing. 

How to make Italian stuffed peppers with sausage

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The amounts listed here are simply guidelines. You can use as much as you like. I’m not fussy so why should you be?

After you stuff the peppers, place them on a baking dish, drizzle with some olive oil, and bake for 40 minutes. Then top with some simple sauce and grated Parmesan. Bake for an additional 15 minutes and you are done.

Wasn’t that easy?

You’ll have some leftover sauce. Use it on pizza or pasta or freeze it and use when you make this again. Because you will.

Italian Stuffed Peppers with Sausage and Mozzarella

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Looking for a quick easy meal? These Italian stuffed peppers with sausage and mozzarella are for you. These are hearty, cheesy, and flavorful, making them perfect for a quick weeknight meal. This is a simple recipe with a simple stuffing.

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 Peppers

Author: Natalie Gregory

Equipment Used

9x13 baking dish

Large Bowl

Video

Ingredients

• 6 Italian green peppers - cubanelle
• 1 ½ pounds (675 g) Italian sausage - either sweet or hot, casings removed
• 8 ounces (227 g) shredded mozzarella
• ½ teaspoon crushed red pepper optional, don't use if using hot sausage
• ½ cup (56 g) plain breadcrumbs
• ¼ cup (60 ml) milk
• extra virgin olive oil for drizzling
• 1 cup No Cook Tomato Sauce recipe follows
• Grated Parmesan for topping

No Cook Tomato Sauce

• 1 (28 ounce) (793 g) can of ground peeled tomatoes
• 1 teaspoon kosher salt or to taste
• 1 teaspoon granulated garlic powder
• 1 teaspoon sugar
• ½ teaspoon dried oregano
• ½ teaspoon pepper
• 2 tablespoons extra virgin olive oil

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Instructions

• Preheat oven 400℉.
• Mix the ingredients for the No Cook Tomato Sauce together in a bowl and set aside. The sauce will cook when the peppers are baking.
• Slice off the tops of the peppers. Using a sharp knife, make a slit down the side of the pepper but don’t slice it all the way through. We want the pepper to remain intact. Scoop out the seeds and discard.
• In a large bowl, combine sausage with mozzarella, crushed red pepper, breadcrumbs, and milk. Stuff the peppers with the sausage mixture, dividing the mixture evenly, and set them in a baking dish. Drizzle with extra virgin oil.
• Bake for about 40 minutes. Top with a cup or so of the tomato sauce. I spread a little on the peppers, but you can add the remainder to the baking dish if you like. Sprinkle with Parmesan - use as much as you like - and bake for an additional 15 - 20 minutes. They should be golden with the sausage cooked through.

Notes

This recipe can easily be halved or doubled. There's a lot of forgiveness in preparing the stuffing. I simply spread a little sauce on top of the peppers but you can add the remainder of the sauce into the pan. The juices from the peppers and stuffing will mix with the sauce. You can also use as much Parmesan as you like and/or top with additional mozzarella, if desired.

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Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

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