How To Make Sausage-Stuffed Peppers By Rachael

Ingredients

• 4 pieces Bell Peppers (assorted colors, tops cut off, seeded, keep cut side up)
• 2 tablespoons Olive Oil (extra virgin, for drizzling)
• 12 ounces Sweet Italian Sausage (removed from casing, crumbled)
• 1 medium Purple Onion (diced)
• 1 piece Fresh Chili Pepper (red or green, diced)
• 2 cloves Garlic (grated)
• 1/4 cup Semi‑Dried Tomatoes (chopped; can use sun‑dried tomatoes reconstituted)
• 10 ounces Frozen Spinach (thawed and excess liquid squeezed out)
• 1/2 cup Ricotta Cheese (full‑fat, preferably fresh)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/2 cup Mozzarella Cheese (shredded)
• 5 leaves Fresh Basil (torn for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the peppers.

   Time: PT5M

   Temperature: 400°F

2. Par‑Cook Peppers

   Drizzle the bell peppers with olive oil, season with salt and pepper, place cut side up on a baking sheet, and bake for 10–12 minutes until they just begin to soften.

   Time: PT12M

   Temperature: 400°F

3. Brown Sausage

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the crumbled sausage and cook, stirring occasionally, until lightly browned but not crispy, about 5 minutes.

   Time: PT5M

4. Sweat Aromatics

   Add the diced onion, chili pepper, and grated garlic to the skillet. Cook, stirring, until the onion is just tender, about 5 minutes.

   Time: PT5M

5. Cool Sausage Mixture

   Transfer the sausage‑onion mixture to a mixing bowl and let it sit until it reaches room temperature, roughly 5 minutes.

   Time: PT5M

6. Prepare Filling

   To the cooled mixture add ricotta, grated Parmesan, chopped semi‑dried tomatoes, and the squeezed frozen spinach. Stir gently until evenly combined.

   Time: PT3M

7. Stuff Peppers

   Using a spatula, spoon the filling into each pepper, packing it into the corners and up to the top.

   Time: PT5M

8. Add Cheese Topping

   Sprinkle shredded mozzarella evenly over the tops of the stuffed peppers.

   Time: PT1M

9. Final Bake

   Reduce oven temperature to 350°F (175°C) and bake the peppers for 15 minutes, or until the cheese is melted and the filling is hot throughout.

   Time: PT15M

   Temperature: 350°F

10. Garnish and Serve

    Remove the peppers from the oven, garnish with torn fresh basil leaves, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

20g

Fat

18g

Fiber

5g

Ingredient Substitutions

• Instead of Bell Peppers: Poblano peppers, Mini sweet peppers
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Sweet Italian Sausage: Hot Italian sausage, Chorizo, Plant‑based sausage
• Instead of Purple Onion: Yellow onion, White onion
• Instead of Fresh Chili Pepper: Jalapeño, Serrano pepper
• Instead of Garlic: Garlic paste
• Instead of Semi‑Dried Tomatoes: Sun‑dried tomatoes, Sun‑dried tomatoes in oil (drained)
• Instead of Frozen Spinach: Fresh spinach (cooked and drained)
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Fresh Basil: Italian parsley

Equipment Needed

• Oven
• Baking Sheet
• Skillet
• Mixing Bowl
• Spatula
• Colander
• Knife
• Cutting Board
• Cheese Grater
• Measuring Cups

Critical Steps — Do Not Skip

• Par‑cooking the peppers so they stay firm but tender.
• Lightly browning the sausage without over‑drying.
• Squeezing excess water from thawed spinach to keep the filling moist but not soggy.
• Cooling the sausage mixture before adding cheese to prevent curdling.

Chef Tips from the Video

• Use a mix of sweet and hot Italian sausage for a balanced flavor.
• Add a pinch of red pepper flakes to the filling for extra heat.
• For extra freshness, stir in a tablespoon of lemon zest with the cheese mixture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap each pepper tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the stuffed peppers up to the mozzarella topping and refrigerate for up to 24 hours before baking.
• Freeze unbaked stuffed peppers wrapped in foil; bake from frozen, adding 5‑7 extra minutes.

Frequently Asked Questions