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Italian sausage stuffed peppers topped with melted mozzarella and fresh basil in a baking dish

Italian Sausage Stuffed Peppers

Bell peppers filled with Italian sausage, rice, tomato sauce and mozzarella, then baked until tender and bubbly.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 peppers
Course: Main Course
Cuisine: Italian-American
Calories: 430
Ingredients Method Notes

Ingredients
  

Peppers
  • 6 large bell peppers any color, tops removed and seeded
Filling
  • 1 pound Italian sausage casings removed (450 g)
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 2 cups cooked rice (370 g)
  • 2 cups tomato sauce or marinara divided (480 ml)
  • 1 1/2 cups shredded mozzarella divided (150 g)
  • 1/4 cup grated Parmesan (25 g)
  • 2 tablespoons fresh basil chopped, for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Stand the prepared peppers in a 9x13-inch baking dish and bake 10 minutes. Pour out any liquid.
  2. Brown the sausage and onion in a large skillet over medium-high heat for 7 to 8 minutes. Drain excess fat.
  3. Add the garlic, Italian seasoning, salt, red pepper flakes and chopped pepper tops and cook 1 minute.
  4. Stir in the rice, 1 cup of tomato sauce and half the mozzarella.
  5. Fill the peppers and pour the remaining sauce around them. Cover with foil and bake 25 minutes.
  6. Uncover, top with remaining mozzarella and Parmesan and bake 10 to 15 minutes until bubbly and the filling reaches 160°F (71°C).
  7. Rest 5 minutes, garnish with basil and serve.

Notes

Make ahead: Assemble up to 24 hours ahead and add 10 minutes to the covered baking time.
Nutrition is an estimate per pepper and does not include sides.