Looking for a hearty, flavorful dinner that’s quick to make? These Italian Sausage Stuffed Peppers combine savory Italian sausage, tender cauliflower (or regular) rice, melty mozzarella, and classic Italian seasonings for a satisfying meal that works for weeknights or casual entertaining.
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Why You’ll Love Italian Stuffed Peppers
- Fast and simple. Minimal prep and everyday ingredients make these stuffed peppers an easy go-to for busy evenings.
- Full of flavor. Italian sausage, garlic, onion, tomato sauce, and Italian seasoning create bold, comforting flavors in every bite.
- Customizable and nutritious. Use cauliflower rice to keep things low-carb and vegetable-forward, or swap in cooked regular rice if you prefer. The sausage provides satisfying protein while the peppers add color and nutrients.
Ingredients Needed to Make Italian Sausage Stuffed Peppers
Exact ingredient amounts are listed in the recipe card below.
- Bell peppers (red or any color you prefer)
- Olive oil
- Frozen cauliflower rice (or cooked regular rice)
- Garlic
- Yellow onion
- Ground Italian sausage
- Salt and pepper
- Italian seasoning
- Tomato sauce
- Mozzarella cheese
Choose firm, glossy peppers that can stand upright to hold the filling and roast evenly without collapsing.
How to Make Italian Sausage Stuffed Peppers with Cauliflower Rice — Quick Overview
This is a brief overview. For full details and exact measurements, see the recipe card below.
Start by roasting the prepared bell peppers in a baking dish. The filling is cooked separately, so the final bake mainly brings everything to the same temperature and melts the cheese—roast peppers to your preferred tenderness.
I used red bell peppers, which become sweeter when roasted, but any color will work. While the peppers roast, prepare the filling.
Cook, cool, and drain the cauliflower rice (or use cooked regular rice).
Step 1: Sauté garlic and onion in olive oil until fragrant, then add the cauliflower rice.
Step 2: Add ground Italian sausage plus salt, pepper, and Italian seasoning. Cook until the sausage is browned.
Step 3: Remove from heat and stir in tomato sauce and half the mozzarella until combined.
Step 4: Remove roasted peppers from the oven and fill them evenly with the sausage mixture.
Step 5: Top each pepper with the remaining mozzarella.
Step 6: Return to the oven until the cheese is melted and the filling is heated through.
For the best melty texture, shred mozzarella by hand; pre-shredded cheeses often contain anti-caking agents that affect melting.
Your Italian sausage stuffed peppers are ready to serve and enjoy.
Easy Ground Beef Recipes
- Keto chili — a hearty, crowd-pleasing bowl.
- Homemade keto meatballs — great for gatherings.
- Keto tacos — perfect for Taco Tuesday, especially with cheese taco shells.
- Keto taco casserole — simple, family-friendly, and satisfying.
- Keto cheeseburger casserole — ideal for game days or chilly nights.
- Easy hamburger casserole — flavorful and easy to repeat.
Nutrition Facts for This Italian Sausage-Stuffed Peppers Recipe
Per serving (recipe yields 5 servings):
- 494 calories
- 39 g fat
- 23 g protein
- 8 g net carbs
How To Store Italian Sausage Stuffed Peppers in the Refrigerator
Allow the peppers to cool completely, then place them in an airtight container in a single layer if possible to preserve shape. Stored this way, they will keep for up to 4 days in the refrigerator.
How To Store Italian Sausage Stuffed Peppers in the Freezer
To freeze, cool the stuffed peppers completely, wrap each one individually in plastic wrap or foil, and place them in a freezer-safe bag or container to prevent freezer burn. They can be frozen for up to 3 months and reheated when needed.
What Sides Pair Well With Sausage Stuffed Peppers
- Oven-roasted vegetables for a colorful, simple side.
- Roasted zucchini and squash or roasted carrots and broccoli for a quick, tasty accompaniment.
- Baked Brussels sprouts for a crunchy, savory contrast.
- Cauliflower mac and cheese when you want a rich, comforting side.
- Broccoli salad for a light, fresh option.
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Italian Sausage Stuffed Peppers
Ingredients
- 3 large red bell peppers destemmed, deseeded, and membrane removed
- 1 tbsp olive oil plus extra for baking
- 1 cup cauliflower rice cooked, cooled, and drained (or regular cooked rice)
- 2 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 lb ground Italian sausage
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 8 oz tomato sauce
- 1 1/2 cups shredded Mozzarella cheese divided
Instructions
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Preheat oven to 375°F (190°C).
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Rub the inside and outside of the peppers lightly with olive oil and place them upside down in a baking dish or on a sheet pan.
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Roast for 20–25 minutes, depending on how soft you like your peppers. Remove from oven and set aside while you prepare the filling.
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Sauté garlic and onion in olive oil until fragrant, then add the cauliflower rice and cook until excess moisture is removed.
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Add the Italian sausage, salt, pepper, and Italian seasoning. Cook until the sausage is browned.
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Remove the skillet from heat and stir in the tomato sauce and 3/4 cup of mozzarella.
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Flip the roasted peppers upright and stuff with the filling. Sprinkle the tops with the remaining 3/4 cup mozzarella.
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Return to the oven and bake 15–20 minutes, until cheese is melted and the filling is heated through.
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are estimated based on the ingredients and brands used. They are not guaranteed to be exact. If applicable, sugar alcohols have been removed from the total carb count.