Sausage Stuffed Green Peppers
Submitted by happyzhangbo
Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
55 minSkip the rice and let Italian sausage be the star: browned, crumbled meat mixed with melted mozzarella and fragrant oregano fills tender bell pepper halves.
Marinara sauce pools around the peppers as they bake, keeping everything moist and flavorful.
This is faster, simpler, and more satisfying than traditional stuffed peppers.
Kitchen Tips
- Remove casings: Squeeze sausage out of casings so it crumbles easily; links don’t work here
- Drain well: Pour off excess fat after browning to prevent greasy filling
- Arrange carefully: Place peppers cut-side up in dish so filling doesn’t spill out
- Cover while baking: Foil traps steam to soften peppers; uncover last 5 minutes for slight browning if desired
Variations
- Use ground beef or turkey instead of Italian sausage
- Mix cooked rice or quinoa into filling for heartier version
- Top with grated Parmesan in last 5 minutes of baking for golden crust
Ingredients
Directions
Heat the oil in a 10-inch skillet over medium-high heat.
Add the sausage and cook until it’s well browned, stirring often.
Add the onion and oregano and cook until the onion is tender.
Pour off any fat.
Stir in the cheese.
Arrange the peppers in a 13×9×2-inch baking dish .
Spoon the sausage mixture into the peppers.
Pour the sauce over the filled peppers.
Cover the dish.
Bake at 400℉ (200℃) for 40 minutes or until the peppers are tender
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