Fashionable Foods

A Fresh Twist on Tradition

Sausage Stuffed Peppers

by 23 Comments

Sausage stuffed peppers are a simple, but flavorful take on a summer classic. I add shredded zucchini in for a veggie boost and use jarred tomato sauce along with leftover rice to keep these quick and easy!

Every year I end up with an abundance of bell peppers from the garden, but this year we have TONS. In fact, I think we planted less than we normally do and we have more than previous years!

I love to eat them raw as a snack, toss them in salads, sauté ’em for cheesesteaks and fajitas, and use them in soups or sauces. Stuffed peppers always seem to be a favorite when it comes to homegrown bell peppers, but I’ve never been a huge fan. Admittedly, I always found them bland and avoided making them.

Kyle happens to love stuffed peppers and is always asking for them. Traditional recipes use ground beef, but I started using hot Italian sausage instead. What a difference! The flavor the sausage brings is just what I needed to get on board the stuffed pepper train.

This recipe is quite simple. Brown up some sausage, toss in cooked rice, shredded zucchini (or any other veggie), and tomato sauce. Stuff inside the peppers and top with cheese. After that they just need to bake until the peppers soften, which takes around 45 minutes.

Although these can easily be a complete meal, I love serving mine topped with a fried egg. Such a good combo and it makes these perfect for breakfast, lunch, or dinner! They also freeze very well so I always make a double batch.

If you’re finding yourself with a bumper of bell peppers, I encourage you to give this recipe a shot. Especially if you’re like me and not typically a fan of traditional stuffed peppers. I think these will change your mind!

Print
Sausage Stuffed Peppers
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Sausage stuffed peppers are a simple, but flavorful take on a summer classic. I add shredded zucchini in for a veggie boost and use jarred tomato sauce along with leftover rice to keep these quick and easy!

Serves: 8 Peppers
Ingredients
  • 4 Green Bell Peppers*, or other colors
  • 1 Teaspoon Olive Oil
  • 8 Oz. Hot Sausage*, or your favorite variety
  • 1 ½ Cups Shredded Zucchini, squeezed of excess moisture and then measured*
  • 1 ½ Cups Leftover Cooked Rice
  • 1- ½ Cups Jarred Marinara Sauce, Rao’s is the BEST!
  • 1 ½ Cups Grated Mozzarella Cheese
  • ¼ – ½ Cup Chicken Broth
Instructions
  1. Preheat the oven to 400º.
  2. Halve the peppers and remove the ribs and seeds. Lay the peppers, cut-side up, in a baking pan. Set aside while you prepare the filling.
  3. Heat the oil in a large skillet over medium-high heat. Add in the sausage (squeeze it out of the casing) and begin breaking it up as it cooks. Cook the sausage for 2-3 minutes or until it’s golden brown and most of the pink is gone.
  4. Stir in the zucchini, then the rice and allow them to heat through for 1-2 minutes. Then, stir in the tomato sauce, starting with 1 cup and adding more if it needs it.
  5. Turn off the heat and using a spoon, fill up the pepper halves.
  6. Top the peppers evenly with the cheese and pour enough of the chicken broth to just coat the bottom of the pan. This prevents sticking and helps to steam the peppers.
  7. Cover the pan with foil and transfer into the preheated oven. Bake the peppers for 35-45 minutes, or until the peppers are tender.
  8. Remove the foil and cook for an additional 5 minutes or until the cheese is lightly brown and bubbly.
Recipe Notes

*4 peppers will yield you 8 halves, but depending on the size of your peppers you may need more or less. I used medium-sized peppers and 4 was plenty, but if your peppers are small you may need more.

 

*Squeeze the moisture from your shredded zucchini by placing it in a clean kitchen towel and squeeze!

Lovely comments

  1. I love bell peppers too, all of ’em! You are so right, girlfriend, they are a delicious addition to almost everything, especially when they are super fresh like the ones you have! AND I happen to seriously ADORE stuffed bell peppers! They make me think of my mother (she used to make them allll the time when I was young), and now it makes me think how I miss having her only a car drive away. Anyways, these stuffed peppers look SUPER tasty! Sausage, rice, tomato sauce AND mozzarella all shove into a beautiful bell! I LOVE it! I am TOTALLY going to make these and call my mother as I devour them 🙂 GREAT recipe, girlfriend! Cheers, my sweets! <3

    Reply

  5. I’ve also never been as much of a fan of stuffed peppers as everyone else seems to be, but I’m pretty sure I’d love anything that was stuffed with hot sausage! Especially since these were the stuffed peppers that turned you on to them 🙂 Love the beautiful photos!

    Reply

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