Tag Archives: cirio

Italian Sausage Stuffed Peppers

A dinner of “stuffed peppers” often gets a bad rap.  My friends and family either love it…or hate it.  My guess on the nay-sayer’s is due to the peppers that I have devoured in my life have just been, well..bland.  Ground beef or turkey, rice, maybe some chopped veggies.  Did I mention they’re often dry too??  Well my Italian version is anything but!

The simple garlic, onion and tomato sauce (plus sneaking in that zucchini) keeps it from turning dry and I always choose the ‘hot’ Italian sausage for the slight extra kick!  Do you have kids?  Well still get the ‘hot’, trust me, it’s not that spicy, just flavor!  Last, but definitely not least, that layer of fresh mozzarella cheese puts the average pizza slice to shame!!

Now you can these eat on their own or perhaps with a side salad or even that dry rice, BUT..since we’re cooking with those Italian flavors, why not place your finished product atop perfectly al dente pasta!  Garlic bread too, perhaps?….

The Starting Lineup

  • 3-4 bell peppers, seeded and halved
  • 1 package Italian sausage, casing removed
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced and quartered
  • 14oz Italian finely chopped tomatoes (I prefer Cirio Italian with basil)
  • Mozzarella cheese slices (Fresh)
  • 2 tbsp olive oil
  • Salt and pepper 

Garnish/Side (optional)

  • Pasta noodles, cooked al dente
  • Reserved leftover sauce from the meat mixture
  • Chopped basil
  • Shredded parmesan

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Preheat your oven to 375 degrees while bringing the olive oil in a large skillet to medium heat,  *Spray a 9×13 oven proof baking dish with nonstick spray.

In your hot skillet, add in the sausage (out of its casing) and cook completely through while chopping up with the back of your spoon.  Once cooked, remove the sausage and drain all but 1 tbsp of the oil/grease.

Now add in the diced onion and sauté for 5 minutes, followed by the zucchini for 2 minutes and finally the garlic for 1 minute.  To the sautéed vegetables, pour in the finely chopped Italian tomatoes (careful for splatter!) and add the cooked sausage back in.

Your filling is done!  Spoon equal amounts into your halved and seeded bell peppers and place into the 9×13 baking dish.  Top each with a healthy amount of cheese.  PLEASE do not scrimp on this!  *If I purchased the larger package of mozzarella, I have been known to place a slice in the bottom of each pepper before I fill, followed by more on the top!  Yes!!

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Cover the baking dish and peppers with foil and pop in the preheated oven for 30-35 minutes.  Uncover and let the cheese bubble for another 5 minutes, remove from the oven and let rest.  *My husband loves his mozz topping to be on the browned side, so I will place our right under the broiler for mere 2-3 minutes.

If desired, while the peppers are in the oven, prepare the pasta noodle side and dress in any reserved sauce from the meat mixture.  *I make sure to keep those juices exactly for this reason!

Garnish your plate with a bit of extra chopped basil, perhaps grated parmesan, and you have certainly elevated those hum-drum stuffed peppers!!

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