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Italian Stuffed Peppers

Updated Jun 22, 2021Published Jan 23, 2017 By Julia 18 CommentsThis post may contain affiliate links.

Summary:
Bell peppers are generously stuffed with sweet Italian sausage, white rice, sautéed onions, and garlic. They're baked in the oven alongside a slightly spicy tomato sauce with balsamic vinegar.
close up view of italian stuffed peppers

Italian Stuffed Peppers

5 from 11 votes
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Prep: 15 mins
Cook: 1 hr 15 mins
Yield: 4 servings

INGREDIENTS

  • 2 large green bell peppers, seeded and halved lengthwise
  • 1 pound sweet Italian sausage, casings removed (Note 1)
  • 5 cloves garlic, minced
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • chopped fresh chives, for garnish
  • finely grated asiago cheese, for garnish

Sauce:

  • 1 small onion, diced
  • 8-ounce can tomato sauce
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground cayenne
  • 1 tablespoon olive oil

Rice:

  • 1/2 cup uncooked white rice
  • 1 cup water

INSTRUCTIONS

  • Cook Rice: Combine rice and water in small saucepan. Bring to boil over high heat, then reduce to medium-low. Cover with lid and simmer until rice is cooked and liquid is absorbed, about 15 minutes. Set aside.
  • Make Sauce: Heat olive oil in pan over medium heat. Add diced onions and cook until softened, about 5 minutes. Transfer half of onions to small bowl; set aside. Add tomato sauce, balsamic vinegar, and cayenne to pan. Stir until combined, about 1 minute. Pour sauce into baking dish (Note 2).
  • Stuff Peppers: Mix raw sausage, garlic, salt, black pepper, and cayenne in large bowl until combined. Stir in reserved onions and cooked rice. Generously stuff four bell pepper halves with mixture.
  • Bake: Place stuffed pepper halves in baking dish over sauce. Cover baking dish with foil. Bake at 375 F for 45 minutes. Remove foil and continue baking until meat and peppers are cooked, about 10 minutes. Garnish with chives and asiago cheese, and serve (Note 3).

NUTRITION

Makes 4 Servings
Amount Per Serving (1 stuffed pepper half with sauce):
Calories 460 (46% from fat)  
Total Fat 24g 37%
   Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 1750mg 73%
Net Carb 39.5g  
Total Carb 42g 14%
   Dietary Fiber 2.5g 10%
   Sugars 7g  
Protein 20g  
Vitamin A 14% · Vitamin C 108% · Calcium 4% · Iron 16%

PHOTOS

close up view of italian stuffed peppers
overhead view of stuffed peppers in baking dish
italian stuffed peppers with tomato sauce in baking dish

NOTES & TIPS

(1) Sausage. Use raw sausage, which is not browned prior to stuffing. The sausage cooks in the oven along with the raw bell peppers.
(2) Baking Dish. Select a high-sided baking dish that is large enough to hold all four bell pepper halves but not so large such that the pepper halves tip over. I use a 2-quart oval baking dish that snugly holds the stuffed peppers together.
(3) Serving / Make Ahead. Serve hot as a main dish, alongside artichokes, mashed cauliflower, or Greek salad. To make ahead, prepare the sauce and stuffed peppers (without baking), and refrigerate them separately. About an hour before serving, preheat the oven and follow the last instruction step for baking.
(4) Adjusting Yield. This recipe can be doubled or tripled; all you need is a larger baking dish to accommodate all of the stuffed peppers.

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Filed Under: Mains: Pork, Per Serving: More Than 10g Net Carbs Tagged With: asiago, balsamic vinegar, bell pepper, cayenne, chives, garlic, more10ingredients, more60min, olive oil, onion, rice, sausage, tomato sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Rachel

Could this be made and stored in the freezer to be eaten later?

Vote Up2Vote Down  Reply
3 years ago
Sue

I froze stuffed Italian peppers, then all I need to do is make this simple savory sauce. It has worked out beautifully!

Vote Up1Vote Down  Reply
2 years ago
Lyn

I doubled this recipe, but rather than 2 lbs sausage I mixed in 1 lb ground chicken with 1 lb sausage and also mixed in a 14 oz can tomato sauce and a half cup of parmesan cheese in stuffing. It was enough to stuff 6 large peppers. Excellent!

Vote Up2Vote Down  Reply
3 years ago
hungry at all times

Super yummy. I used spicy sausage, and had to double the sauce because I only had a 15 oz can of tomatoes. After stuffing 3.5 peppers, I ended up with a lot of sausage mixture left over, so I just sauteed it up with my extra sauce as BONUS food!

Thank you for this recipe, it was great.

Vote Up1Vote Down  Reply
4 years ago
Chyann

Tried these tonight and definitely have a new favorite stuffed pepper recipe!! They are amazing and the sauce really is so so good.

Vote Up0Vote Down  Reply
11 months ago
Karen Nadeau

This is by far my favorite stuffed pepper recipe! Something about the balsamic vinegar in the sauce just adds so much flavor! I make this in my crock pot…makes it super easy! Cook on low for 4-6 hours and dinner is served! Thank you for this amazing recipe…I am making it AGAIN tonight 🙂

Vote Up0Vote Down  Reply
2 years ago
Bridgette

The sauce is absolutely amazing!

Vote Up0Vote Down  Reply
3 years ago
Karen

Do you brown the sausage first?

Vote Up0Vote Down  Reply
3 years ago
Julia

No, the sausage is not browned first.

Vote Up0Vote Down  Reply
3 years ago
Dawn

Delicious!!! I doubled the recipe and added fresh basil and herbs de provence (a spice blend) to the stuffing mix. I also used a can of stewed tomatoes in the sauce. I will definitely make this again. Thank you for sharing 🙂

Vote Up0Vote Down  Reply
4 years ago
June Cecol

These were incredible. One recipe where the entire family ate seconds! Made some for my neighbour and they wanted recipe too. Yum Yum Yum Thank you for sharing it

Vote Up0Vote Down  Reply
4 years ago
Laura

Yes. Loved it!

Vote Up0Vote Down  Reply
4 years ago
Laura

Absolutely delicious!

Vote Up0Vote Down  Reply
4 years ago
Jill Wanderer (www.jSquaredWandering.com)

I served this to my family, and they loved it including the 2 and 4 year olds. We have been looking for a great stuffed pepper recipe, and my husband says this is it!

Vote Up0Vote Down  Reply
4 years ago
Joe Sherman

How about doing this in skillet on bbq grill?

Vote Up0Vote Down  Reply
4 years ago
Julia

Hi Joe! I haven’t tried that before so I can’t comment on how it would turn out. If you give it a try, let me know!

Vote Up0Vote Down  Reply
4 years ago
Jasmin

Hi! Is cooking time the same if you brown the meat prior to stuffing? They are in the oven now! Smells heavenly!

Vote Up0Vote Down  Reply
6 years ago
Julia

Hi Jasmin, I would keep the cooking time the same. 🙂

Vote Up0Vote Down  Reply
6 years ago

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