Italian Sausage Stuffed Peppers with Pesto Recipe
Hands down, this is the best sausage stuffed peppers recipe you’ll ever make. Sweet, tender bell peppers are packed with a rich filling of spicy Italian sausage, rice, two kinds of cheese, and pesto, then baked until perfectly tender. Serve these tasty peppers over a pool of marinara sauce for a cozy, satisfying main dish the whole family will love. Buon appetito!
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Post last updated September 10, 2026.
This fall I’m really craving all things cozy and nourishing (you may remember my homemade egg noodle soup from awhile back).
This has to do with cooking but its also a state of mind. As the world around us seems to get crazier everyday, I try to implement as much comfort as I can at home. It’s a practice. We’re practicing.
Today I want to share one of my favorite cozy recipes: the often shunned but truly delicious stuffed pepper.
Stuffed peppers sometimes get written off as bland or weirdly textured, but I promise you I’ve reworked this peppers recipe to guarantee tender peppers that aren’t falling apart or watery and a savory sausage filling with so much flavor.
And the best part? It’s all made with relatively simple ingredients and as few steps as possible.
In fact, I had a hard time stopping myself from eating the whole pan, they were that good.
I stuck the remaining peppers in individual servings in the freezer so I can pull them out for lunch in the weeks to come.
They’re perfect for meal prep. Did I mention I’m also practicing self care?
Why You Need To Make These Peppers
- Out of this world flavor.
- A straight-forward pepper recipe that doesn’t require any pre-cooking of the peppers.
- Genius cutting method that keeps the peppers from falling over.
- Perfect bell pepper texture—not to crunchy and not at all soggy or falling apart.
- Gluten free and easily keto adaptable (aka low carb) if you sub cauliflower rice.
Ingredients
- Olive Oil: I use California Ranch Extra Virgin Olive Oil because California olive oil tastes fresher to me, but any extra virgin olive oil will work.
- Yellow Onion & Garlic: These build the savory base of the filling, and you can swap in white onion or jarred minced garlic if needed.
- Kosher Salt & Freshly Ground Black Pepper: I always use Morton kosher salt, not Diamond Crystal, unless otherwise specified.
- Spicy Italian Sausage: This adds rich, savory flavor and heat, but mild Italian sausage, turkey sausage, chicken sausage, or plain pork sausage will also work; if you love this combination, try my one pot pasta with sausage and fresh tomatoes next.
- Fire-Roasted Crushed Tomatoes: These add moisture and deeper tomato flavor to the filling, and regular crushed tomatoes are an easy substitute.
- Fresh Oregano & Fresh Thyme: These herbs add fresh Italian flavor, but dried oregano and thyme work too if you use a little less.
- Long-Grain White Rice or Brown Rice: The rice absorbs the flavorful juices and makes the filling hearty, while cooked rice or cauliflower rice can be used instead; for meal prep, my crockpot brown rice is an easy way to make a batch ahead.
- Mozzarella: Although I’m not a huge fan of shredded cheese, I did use it for this recipe.
- Parmesan Cheese: Parmesan brings salty, nutty flavor to the filling, and Pecorino Romano works well in its place.
- Pesto sauce. Store-bought or homemade.
- Bell peppers. Use sweet peppers like red peppers or yellow or orange. Green peppers are too tart for this recipe.
- Fresh Basil or Parsley: These add a fresh finish to the rich filling, and you can use whichever one you have on hand.
How To Make This Recipe
step one
Sauté onions and garlic for the filling. Prep your ingredients and heat the oil in a large skillet over medium-high heat. Add onion and garlic and season well with salt and pepper.
step two
Brown sausage. Add the spicy Italian sausage and sauté, breaking the ground meat into small pieces with the back of a spoon as it cooks.
step three
Finish filling. Add tomatoes, herbs, and rice and simmer until all the liquid has been absorbed. Remove from heat, stir in cheese (set aside a small bowl of extra mozzarella for sprinkling over the top), and pesto sauce. Taste and see if you need to add more salt and pepper. Set aside while you prep the peppers.
TIP: The rice won’t be cooked at this point. It will finish cooking in the oven.
step four
Prep peppers. Cut each pepper in half vertically and remove the seeds and white ribs. See step-by-step instructions below.
step five
Stuff peppers. Spoon the sausage filling generously into each of the pepper halves.
step six
Bake. Place the stuffed peppers in a 9×13-inch baking dish or a baking dish that will hold them snug. Pour in enough water to reach about 1/4-inch up the sides of the peppers. Bake, uncovered (no foil needed) for 30 minutes. Remove from oven and sprinkle with remaining 1/2 cup of mozzarella cheese. Continue baking until cheese is browned and rice is cooked.
step seven
Enjoy! Remove from oven and place on a serving platter or divide them between individual plates. Drizzle the peppers with a little more olive oil and sprinkle with more parmesan cheese, red pepper flakes, and fresh basil leaves if you’d like.
Which Way Do You Cut Peppers?
To keep peppers from falling over and maximize the stuffing-to-pepper ratio, many chefs cut bell peppers in half vertically instead of removing the pepper tops and stuffing the whole peppers upright. Here’s how:
Slice the peppers in half vertically leaving the stem intact
Using a pairing knife, cut out the seeds and white ribs
Sausage Stuffed Peppers FAQ’s
Can I use a different type of protein? Yes! I encourage you to make these your own. Swap the sausage for the same amount of sweet Italian sausage, turkey sausage, chicken sausage, lean ground beef, ground turkey, or plain ground pork.
If you use something other than sausage, taste the filling before stuffing the peppers to see if it needs extra seasoning since seasoned sausage adds quite a bit of flavor.
Can I use cooked rice? Yes. Using leftover cooked rice is a great shortcut. Because the rice is already cooked, stir it into the sausage and tomato mixture near the end of the cooking process rather than simmering it from the beginning.
How do I store/reheat leftovers? Here are my best storage tips: Leftovers can go in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed through.
Are these healthy? They do have sausage and cheese which aren’t exactly good for you but the bell peppers are a great source of vitamins and antioxidants, and pesto sauce adds a dose of healthy fats from the olive oil and nuts.
How do I make these vegetarian? To make them vegetarian simply omit the sausage. For a vegan stuffing alternative, omit the sausage and substitute dairy-free cheese and pesto sauce. Trader Joe’s has a really good vegan pesto and almond-based shredded mozzarella. If you want a great homemade vegan pesto, try my vegan almond pesto.
Can I make these ahead? Absolutely! These are a great dinner party dish because you can prepare them (but not bake) up to a day in advance. They take about an hour to bake so you can put them in the oven a little bit before guest arrive.
What Is A Good Side Dish For Stuffed Peppers?
Making a nice tomato sauce to serve with the peppers is a beautiful touch. Try my homemade marinara sauce or use your favorite store-bought brand.
Other than that these really are a meal all by themselves. I would suggest a simple green salad, crusty bread, and a nice glass of wine to complete the meal.
As for the wine, I suggest a bold red wine to hold up to the peppers, a Cabernet Sauvignon or an Italian varietal like a Chianti would be lovely with these peppers.
If You Loved This Recipe, Try:
- Quick Shrimp in Tomato Sauce
- Italian Lentil Soup with Sausage
- California Chicken Salad with White Beans
- Bucatini with Vegan Bolognese
- Double Pork Pork Burger
- The Best Lemon-Broiled Cod
- Miso-Maple Roasted Beets and Carrots
Watch The Video
The Ultimate Cozy Meal
Bring a bit of comfort home and make a batch of these sausage stuffed peppers. I think you are going to love them. When you try the recipe, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Italian Sausage Stuffed Peppers with Pesto Recipe
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion small dice
- 2 garlic cloves minced
- kosher salt, to taste
- ground black pepper, to taste
- 3 links spicy Italian sausage (about 1/2 pound)
- 1 28-ounce can fire roasted crushed tomatoes
- 2 tablespoons finely chopped fresh oregano
- 2 teaspoons chopped thyme
- 1 cup dry long-grain white rice
- 1 1/2 cups shredded mozzarella, divided
- 1 cup shredded parmesan, plus more for serving
- 1/2 cup pesto sauce
- 4 medium bell peppers, red, orange, or yellow
- fresh basil leaves, for garnish
Instructions
- Heat the oven to 350°F. Heat 3 tablespoons olive oil in a large frying pan over medium-high heat until shimmering. Add 1 diced onion and 2 minced garlic cloves, then season with kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, until softened.
- Remove 3 spicy Italian sausage links (about 1/2 pound) from their casings and add them to the onions. Cook until browned, breaking the sausage into small pieces with the back of a spoon. Season again with kosher salt and freshly ground black pepper to taste.
- Add 1 (28-ounce) can fire-roasted crushed tomatoes, 2 tablespoons finely chopped oregano, 2 teaspoons chopped thyme, and 1 cup dry long-grain white rice (like Jasmine or Basmati). Reduce the heat to medium-low and simmer, stirring frequently to keep the rice from sticking, until a spoon leaves a mark on the bottom of the pan and the mixture doesn't immediately fall back in on itself. Remove from the heat.
- Stir 1 cup of the shredded mozzarella and 1 cup shredded Parmesan into the sausage and rice mixture, then stir in 1/2 cup pesto sauce. Taste—the rice will still be a little crunchy—and add more salt or pepper if needed. Set the filling aside while you prepare the peppers.
- Slice 4 medium red, orange, or yellow bell peppers in half vertically, keeping the stems intact. Remove the seeds and white ribs with a paring knife, tap out any remaining seeds, and arrange the pepper halves snugly in a 9 x 13-inch baking dish.
- Divide the sausage filling among the pepper halves, pressing it down gently to fill all the nooks and crannies. You may have a little filling left depending on the size of the peppers, but you should use almost all of it.
- Pour about 2 cups water, or enough to reach about 1/4 inch up the sides of the peppers, into the bottom of the baking dish.
- Bake uncovered for 30 minutes. Remove from the oven, sprinkle the peppers with the remaining 1/2 cup shredded mozzarella, and return to the oven for another 30–45 minutes, or until the rice and peppers are tender and the cheese is golden brown.
- Transfer the peppers to a serving dish, drizzle with additional olive oil if desired, and garnish with fresh basil leaves and additional Parmesan. Serve and enjoy!
Notes
- Make-ahead instructions: These are a great dinner party dish because you can prepare them through step 6 (but not bake) up to a day in advance. They take about an hour to bake so you can put them in the oven a little bit before guest arrive.
- Vegetarian variation: Remove the sausage to make a vegetarian variation of the peppers.
- How to serve: For a beautiful presentation, spoon a pool of marinara sauce on each plate and place the pepper on top. Drizzle the top of the pepper with olive oil and sprinkle with extra parmesan shavings and fresh basil leaves.
- Storage instructions: Leftovers can be kept in an airtight container for up to 5 days. Reheat until warmed through in the microwave or in a 350°F oven. Peppers can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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