I have a confession: I live with a self-proclaimed stuffed pepper hater. Or, at least, I used to! My husband was convinced he disliked two things: eggplant and stuffed peppers. While I’m still working on the eggplant, I officially converted him with this recipe. The secret? It turns out he just dislikes the bitter taste of green peppers. By swapping them for sweet red, yellow, and orange peppers and loading them with all the savory, cheesy goodness of a supreme pizza, I created a dish he now requests constantly. This recipe isn’t just a weeknight dinner; it’s a certified picky-eater-converter!
Ingredients
• 1 pound / 450g Italian sausage, casings removed
• 1 cup / 240ml marinara sauce
• 4 large bell peppers (red, orange, yellow, or a combination)
• 1 cup / 112g shredded mozzarella cheese
• 16 slices pepperoni
• Italian seasoning, for sprinkling
• Grated Parmesan cheese, for garnish
Instructions
1. Brown the Sausage: In a medium skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess grease, then stir in the marinara sauce. Set the mixture aside.
2. Prep the Oven and Peppers: Preheat your oven to 375°F / 190°C. Slice the bell peppers in half lengthwise and remove the stems, seeds, and white membranes. Arrange the pepper halves, cut-side up, on a parchment-lined baking sheet.
3. Stuff and Top: Spoon the sausage and marinara mixture evenly into each pepper half. Top generously with shredded mozzarella, place two slices of pepperoni on each, and finish with a light sprinkle of Italian seasoning.
4. Bake to Perfection: Bake for 20-25 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly. Garnish with grated Parmesan cheese before serving hot.
Nutritional Information
• Serving Size: 2 pepper halves
• Calories: 485 kcal
• Protein: 32g
• Fat: 35g
• Carbohydrates: 14g
• Fiber: 4g
• Sodium: 1250mg
• (Disclaimer: is an estimate and may vary based on used.)
Pro Tips
• For softer, less crisp peppers, pre-bake the empty pepper halves for 10 minutes before filling and baking.
• Assemble the peppers completely (but don’t bake), then cover and refrigerate for up to 24 hours for a quick make-ahead meal. Just add 5-10 minutes to the baking time.
• Customize the filling by adding other pizza toppings like sautéed mushrooms, onions, or black olives to the sausage mixture.
• Use hot Italian sausage or add a pinch of red pepper flakes to the marinara sauce for a spicy kick.
FAQ
Q: What kind of peppers are best for this recipe
A: Sweet bell peppers like red, yellow, or orange are best for this recipe. They have a sweeter, less bitter flavor than green peppers, which perfectly complements the savory pizza toppings.
Q: Can I make these stuffed peppers ahead of time
A: Yes, this is a great make-ahead meal. You can assemble the peppers completely, then cover and refrigerate them for up to 24 hours before baking. Just add an extra 5-10 minutes to the total baking time.
Q: How do I get softer peppers
A: If you prefer your peppers to be softer and less crisp, simply pre-bake the empty, halved peppers for 10 minutes before adding the filling and baking as directed.
Q: Can I add other pizza toppings to the filling
A: Absolutely! Feel free to customize the filling with your favorite pizza toppings. Sautéed mushrooms, onions, or black olives are excellent additions to the sausage and marinara mixture.
