Italian stuffed peppers make a great meal or a delicious party appetizer. This recipe works with many different types of peppers for a dish you will love.
Italian Stuffed Peppers
If you are growing your own veggies or participating in a CSA like I am, then you'll probably find yourself with an abundance of peppers. Though they are wonderful raw, or cooked, in so many dishes, I decided to make Italian stuffed peppers, because they are one of my husband's favorite things.
Quite often when we go out to an Italian restaurant he orders stuffed banana peppers. Sometimes they're really hot, and sometimes not so hot. This batch, however, was made with my CSA basket, and they were sweet peppers.
First I blanched them in some salted boiling water.
You can stuff them with cooked, ground Italian sausage or any other ground protein. It could be pork, beef or tofu. Since the Italian sausage is already so flavorful, I did not add any additional spices. However, you could saute onions, garlic, and herbs, and add them to your stuffing.
Top with a good quality marinara sauce followed by a nice helping of cheese.
Variations for Italian Stuffed Peppers
- Use different types of peppers such as different colored bell peppers, carmen peppers, cherry peppers
- Change up the filling. Use ground beef, turkey or soy alternative
- Try different kinds of sauce, marinara, meat sauce, alfredo or something spicy
- Use different cheeses, provolone, mozzarella, fontina, cheddar or a blend
Serve with some crusty bread and a salad for a tasty meal and day of the week.
Italian Stuffed Peppers
- 1 pound Italian Sausage
- 6 small peppers
- 1 cup marinara sauce
- 2 cups Italian cheese blend
- Wash peppers. Cut off tops and slice in half lengthwise. Remove seeds and ribs.
- Place peppers in salted boiling water for 2 minutes.
- Remove pepper and dry on paper towels
- Cook sausage. Drain fat and set aside.
- Place a small amount of marinara sauce in the bottom of a glass baking dish.
- Fill each pepper with sausage and place in baking dish.
- Top with marinara and cheese.
- Bake at 350 degrees for 35 -40 or until cheese is browned.
- Remove from oven and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.