Italian Baked Stuffed Peppers

Italian sausage, tomatoes, rice, and cheese - can't go wrong with this combination stuffed in a large pepper!
Course Dinner
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 -10 servings
Author Erin Brighton


  • 4 to 5 large peppers (any color)
  • 1 cup uncooked rice (makes about 2 cups prepared)
  • 1 small onion , chopped
  • 3 to 4 cloves garlic , chopped
  • 1 lb . Italian sausage , crumbled
  • 3 to 4 whole tomatoes , chopped
  • 1/2 cup marinara sauce or pizza sauce or tomato sauce
  • 1 cup shredded parmesan cheese
  • 1 cup shredded cheddar cheese (for the top)


  1. Parboil the peppers by coring them, cleaning out the seeds and then dropping them (whole or cut in half) into a large pot of boiling water for about 5 minutes. Let drain.
  2. Cook the rice. Set aside.
  3. Combine the Italian sausage, onions, and garlic in a heavy bottomed pan. Cook until the Italian sausage is cooked through.
  4. Add the chopped tomatoes and marinara sauce to the cooked Italian sausage and cook for about 10 minutes until the tomatoes break down. Stir well.
  5. Combine the cooked rice, parmesan cheese, and Italian sausage and tomatoes in one large pot.
  6. Lay the peppers evenly in a deep 9 x 12 casserole dish.
  7. Fill the peppers with Italian sausage.
  8. Top with shredded cheddar cheese.
  9. Cook for about 25 minutes at 350 degrees.