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Italian Stuffed Peppers

Italian Stuffed Peppers

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Servings 4


  • 4 rainbow bell peppers red, orange, or yellow
  • 2 Tablespoons extra virgin olive oil
  • 2 sweet Italian sausage links
  • ½ Vidalia onion chopped
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves minced
  • ¼ teaspoon ground black pepper
  • 1 cup cooked white rice
  • 1 14.5- ounce can fire roasted diced tomatoes with juice
  • cups shredded Italian 5 Cheese Blend divided


  • Preheat oven to 350 degrees Fahrenheit. Take out a 9x13 baking dish and set aside.
  • Slice peppers lengthwise down the middle and remove the seeds and ribs. Arrange in baking dish, cut side up.
  • Heat the olive oil in a frying pan over medium to medium-high heat.
  • Remove the sausage casings and cook with the onions and red pepper flakes until the sausage crumbles are browned. Add the garlic and cook for 1 additional minute. Remove from heat. Season with ground black pepper.
  • In a large mixing bowl, stir together the sausage mixture, white rice, diced tomatoes (do not drain them!), and ½ cup of the cheese.
  • Fill the pepper halves with this mixture--it's okay if it heaps a bit.
  • Bake uncovered for 30 minutes.
  • Sprinkle the remaining 1 cup shredded cheese over the tops of the peppers and bake uncovered for another 5 minutes.
  • Serve immediately.


These reheat well for lunch the next day, too!