Italian Stuffed Peppers

Italian Stuffed Peppers

Ready in 1 hour

Stuffed green peppers made with and Italian taste.

"I love this dish. It is definitely on the top of my list. My fiance and I made this dish last night and really enjoyed the smells that were brewing in the kitchen. Once everything was done and ready to eat, we were truly satisfied with the first bite. We had paired the dish with tortellini and Prego sauce which balanced with the spicy Italian sausage. This was a great recipe and I thank you so much for it!!! I am very excited to make it again. "

- kellyannecabrieto

Top-ranked recipe named "Italian Stuffed Peppers"

4.4 avg, 64 review(s) 83% would make again


Are you making this? 
3 large green peppers; or yellow, red
1/2 pound Italian sausage; sweet or hot (use ground sausage or links. If you use links, rem
1/2 cup white or yellow onion; chopped
1 clove garlic; pressed
1 cup minute rice
1 cup chicken broth
1 can diced tomatoes; seasoned with basil, garlic and oregano
1 package fresh mozzarella; sliced into 6 pieces, or shredded

Original recipe makes 6



Preheat oven to 400 degrees. Grease a 13×9 inch casserole dish with nonstick cooking spray.

Fill a stockpot with water and bring to a boil.

Slice the tops off of the peppers, scoop out seeds. Cut peppers in half. Remove white membrane and discard. Put peppers in boiling water and cook for 10 minutes. Using tongs, remove peppers from water. Drain on clean kitchen towel.

Saute onion and sausage in a nonstick skillet over medium heat until onion is translucent and sausage is browned. Add garlic and cook for a few minutes. Drain on a paper towel lined plate. In the same skillet, bring broth to a boil, add rice, cover. Turn off heat. After 5 minutes, stir rice. Turn heat on medium, add sausage, onions, and garlic to rice. Pour in can of tomatoes, stir. Cook until all the liquid has been absorbed.

Place the peppers cut side up in casserole dish. Fill with rice mixture. Top with a slice of cheese.

Bake at 400 degrees for 20 minutes. Increase oven temperature to 450 degrees and bake for 10-15 minutes or until cheese is melted and turns a spotty brown. Remove from oven and cool for 10 minutes before serving.


Added on Award Medal
Verified by stevemur

photo by MichS220 MichS220

photo by BigDaddyThomas BigDaddyThomas

photo by schmoe111 schmoe111

I used sliced cheese for the tops that is why it is square but delicious anyway. photo by kpettit kpettit

photo by RaPaJa4 RaPaJa4

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Calories Per Serving: 303 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  " aphilbeck8 aphilbeck8

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " aphilbeck8 aphilbeck8

"A variation on this recipe  Like a little spice in your life? Try these! Stuff peppers (or poblano chilis!) with savory seasoned chicken, cheese, and a yummy cornbread stuffing for a treat that won't quit!" Firebyrd Firebyrd

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Reviews for Italian Stuffed Peppers All 64 reviews

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Love them
mckenzietyree 1 month ago
Very good recipe! Only boiled peppers for about 7 mins, and added some V-8 juice to the mixture. Turned out great!!
Mwbs2010 2 months ago
I love this recipe! I use Turkey Sweet Italian Sausage and add a little V-8 juice.
Scruffy82 2 months ago
Made this tonight and everyone loved it. I actually got 'thanked' by my kids. Although my 9 yr old didn't like the pepper itself, she ate all of the stuffing. My 4 yr old actually ate the pepper! Definitely a winner!
Holly88 3 months ago
No leftovers :) Delicious!
zcbmom03 5 months ago
Very tasty and easy to make! Used chicken Italian sausage and came out great!
Valerie411 5 months ago
I add the cheese between layers of the rice mixture and only do 20 min at 375 (burns otherwise). Phenomenal!
jacobblade700 6 months ago
Absolutely incredible! It takes a long time cooking, but it is worth every minute! Personal flair: I add a little cheese into the peppers as I fill them (between scoops), before chucking into the oven
jacobblade700 7 months ago
Simply the best stuffed pepper recipe I have ever had. Do not boil the peppers; bake them alone for about 15 minutes before stuffing them. They will be tender but not too soft. We added fresh basil along with some chopped mushrooms. Olives would be good too. Loved it!
jessicampierce 8 months ago
Made this again tonight and this is the best stuffed pepper recipe out there. I do use deer sausage, quinoa, fresh tomatoes and basil, and I forgot to grab chicken stock so a dash of worcestershire sauce. I also make sure to reduce all liquid in the mix and drain/dry the peppers really well. So good!
pwrpufgirlz 8 months ago
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