These stuffed peppers with sausage are a family favorite. They are inspired by our sausage stuffed shells. We have received so much positive feedback about that recipe that we made the filling for these peppers the same. Serve these hearty stuffed peppers with your favorite salad, Mexican rice, or creamy mashed potatoes. For something lighter, see our vegetarian stuffed peppers with tomatoes and basil.
Key Ingredients
Bell Peppers: I love sweet bell peppers for this recipe. Green bell peppers are okay but not as sweet, so if you can find them, go for red, yellow, or orange. Sausage: My go-to is Italian bulk sausage, but fresh sausage links with casings removed are great, too. For an extra kick, use hot or spicy sausage. I used chicken sausage in the photos, but turkey or pork sausage is excellent. Tomatoes and Spinach: I use canned tomatoes and frozen spinach for convenience. Thaw and squeeze out any excess moisture from the spinach before adding it to the filling. I also add a few fresh cherry tomatoes (cut in half) on top, but this is optional. Ricotta and Mozzarella: I prefer whole milk ricotta and shredded mozzarella, but cottage cheese is a delicious substitute for ricotta.
How to Make Stuffed Peppers with Sausage
My stuffed peppers with sausage are simple and even easy to make in advance (see tips below the recipe). First, I cut the peppers in half and scoop out the seeds. Then, I roast them in the oven with olive oil, salt, and pepper until they soften a little. This step replaces blanching the peppers, which is a step often found in stuffed pepper recipes. While the peppers par-bake, you can prepare the filling. Brown the sausage in a skillet on the stovetop. When brown, stir in the garlic, spinach, and tomatoes. Cook until the liquid from the spinach and tomatoes has thickened, then stir in the ricotta cheese. Divide the sausage filling between the pepper halves, then top them with mozzarella cheese. Finally, bake for 20 minutes or until the cheese on the top melts and the peppers are soft. 1 teaspoon olive oil Salt and fresh ground black pepper 1 pound bulk Italian sausage like chicken, pork or turkey sausage 1 (10oz) bag frozen spinach, thawed 3 garlic cloves, minced, 1 tablespoon Pinch crushed red pepper flakes 1 (15oz) can diced tomatoes or 4 medium tomatoes, chopped 1/2 cup (113g) ricotta cheese, 4 ounces A handful of sliced cherry tomatoes, optional 1/4 cup (28g) shredded mozzarella cheese, 1 ounce A handful of fresh basil leaves, optional 2Place the pepper halves cut side down in one layer in a baking dish. Place the dish in the oven and heat the oven to 350°F (177°C). The peppers will par-bake as the oven heats up. 3Meanwhile, heat a wide skillet over medium-high heat. Add a teaspoon of olive oil and the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan. 4Stir in the garlic and red pepper flakes (if using) and cook for one minute. 5Add the tomatoes and the thawed and ringed-out spinach. Cook until heated through, and the liquid has reduced by half, about 2 minutes. 6Remove the pan from the heat and stir in the ricotta cheese. Taste for seasoning and adjust with salt and pepper if needed. 7When the peppers start to soften and release some juices (10 to 15 minutes), you can remove the baking dish with peppers from the oven. Flip the peppers, then divide the filling between them (about 1/2 cup of filling per pepper half). 8Top peppers with cherry tomatoes and mozzarella cheese, then bake until the cheese melts and the peppers are soft; about 20 minutes.
