Looking for a dinner that’s hearty, flavorful, and super easy to make? This Italian Sausage Stuffed Peppers are packed with savory sausage, tender cauliflower rice (or regular rice), melty cheese, and all the Italian spices you love. It’s perfect for a quick weeknight meal or to impress guests!
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Why you’ll love Italian stuffed peppers
- Effortlessly delicious. You can make these in no time with minimal preparation and simple ingredients. It’s perfect for those nights when you want something homemade but don’t want to spend hours in the kitchen.
- Packed with flavour. The combination of savory sausage, creamy cheese and aromatic Italian herbs provides delicious taste in every bite.
- Healthy and satisfying. Using cauliflower rice instead of traditional rice makes this dish vegetarian-heavy, while the protein-packed sausage filling will leave you feeling full and satisfied without the guilt. (Not a fan of cauliflower rice? No problem! You can use regular cooked rice.)
Ingredients needed to make Italian sausage stuffed peppers
The ingredient amounts for this keto dinner recipe can be found on the recipe card at the end of the post.
- Red bell pepper (or bell pepper of any color)
- Olive oil
- Frozen cauliflower rice (you can also use cooked plain rice)
- Garlic
- Yellow onion
- Ground Italian sausage
- Salt and pepper
- Italian herbs
- Tomato sauce
- Mozzarella cheese
✨ Choose firm, shiny peppers that can stand upright on their own. They hold the filling better and roast evenly without collapsing.
How to Make Stuffed Peppers with Italian Sausage and Cauliflower Rice {Quick Overview}
This is just a brief overview of some steps involved in making the stuffed peppers. For the detailed recipe, including the exact measurements used in each step, scroll to the recipe card at the end of the post.
To start, prepare peppers by roasting them in a baking dish. Keep in mind that the filling will be fully cooked when you add it to the peppers – the final baking step with the pepper filling is really just to bring everything to a consistent temperature – so make sure you roast them to your desired softness.
✨ I used red bell pepper, but you can feel free to use any color bell pepper you like. Note that red peppers are sweetest when roasted, followed by orange, yellow and then green. Some people like sweet stuffed roasted peppers; others don’t, so do what makes you happy! đŸ™‚
While the peppers are roasting, you can start making the filling.
Cook, cool and drain the frozen cauliflower rice.
✨ Not a fan of cauliflower rice? You can use cooked plain rice in this step.
Photo 1: Fry the garlic and onion in olive oil until fragrant, then stir in the cauliflower rice.
Photo 2: Add the ground Italian sausage, along with the salt, pepper and Italian herbs. Cook, stirring occasionally, until the sausage is nicely browned and fragrant.
Photo 3: Remove the skillet from the heat and stir in the tomato sauce and half of the mozzarella cheese until well mixed and melted.
Photo 4: When your peppers are ready, remove them from the oven.
Photo 5: Fill the peppers evenly with the filling.
Photo 6: Top each pepper with mozzarella cheese. Return to the oven until the peppers and filling are at the desired temperature and the cheese is completely melted.
✨ For that special extra gooey melted cheese look, shred your mozzarella cheese by hand. Pre-sliced ​​cheese contains anti-caking agents that make melting more difficult.
Your Italian Sausage Stuffed Peppers are ready to serve and enjoy!
Easy minced meat recipes
Nutrition facts for this easy recipe for Italian sausage stuffed peppers
Per serving (5 total servings):
- 494 calories
- 39g fat
- 23g protein
- 8g net carbohydrates
How to Store Italian Sausage Stuffed Peppers in the Refrigerator
To store your Italian sausage stuffed peppers, make sure they have cooled completely before placing them in an airtight container. If possible, arrange them in a single layer to maintain their shape and freshness. They stay delicious in the refrigerator and you can enjoy them for up to 4 days!
How to Store Italian Sausage Stuffed Peppers in the Freezer
To freeze your stuffed peppers, let them cool completely and then wrap them individually in plastic wrap or aluminum foil. Place the wrapped peppers in a freezer bag or container to prevent freezer burn. They can be stored in the freezer for up to 3 months and easily reheated for a delicious meal anytime!
What sides go well with sausage stuffed peppers?
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- 3 large red pepper destemmed, pitted and membrane removed
- 1 tbsp olive oil plus extra for baking
- 1 cup cauliflower rice cooked, cooled and drained (or plain boiled rice)
- 2 clove garlic minced meat
- 1 small yellow onion chopped
- 1 pound ground Italian sausage
- 1 teaspoon salty
- 1/2 teaspoon pepper
- 1 tbsp Italian herbs
- 8 oz can tomato sauce
- 1 1/2 cups grated mozzarella cheese divided
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Preheat the oven to 375 F.
Lightly rub the inside and outside of the peppers with olive oil and place them upside down in an oven dish or on a baking sheet.
Roast for 20-25 minutes, depending on how soft you like your stuffed peppers. (These should be removed from the oven and set aside when done, but continue with the filling steps while they are roasting.)
Fry the garlic and onion in olive oil until they start to become fragrant and then add the cauliflower rice. Mix and cook until all excess moisture is removed from the cauliflower rice.
Add Italian sausage, salt, pepper and Italian seasoning to the skillet, mix and cook until the sausage is browned.
Remove the skillet from the heat and stir in the tomato sauce and 3/4 cup mozzarella cheese.
Turn the roasted peppers over and fill them with the filling mixture. Sprinkle the tops with the remaining 3/4 cup mozzarella cheese.
Return to the oven and bake for 15-20 minutes until the cheese is melted and the filling is heated through.
Nutrition facts
Italian Sausage Stuffed Peppers
Quantity per serving
Calories 494
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated fat 15 g94%
Polyunsaturated fat 4g
Monounsaturated fat 17 g
Cholesterol 95 mg32%
Sodium 1569 mg68%
Potassium 734 mg21%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Egg white 23g46%
Vitamin A 3523IE70%
Vitamin C 148 mg179%
Calcium 229mg23%
Iron 3mg17%
*Percent Daily Values ​​are based on a 2,000 calorie diet.
Nutritional disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy cannot be guaranteed. If applicable, sugar alcohols have already been removed from the total carbohydrate count.
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