Discover the ultimate Italian Stuffed Peppers recipe, which combines savory flavors and traditional Italian ingredients for a delicious culinary experience. These peppers stand out for their perfect blend of herbs, cheeses, and meats, making them a must-try dish for any Italian food enthusiast.

Late spring/early summer is the perfect time of year to delight your guests with colorful Italian stuffed peppers! Ours are made with mild Italian sausage and tons of classic Italian flavors and herbs, such as Italian seasoning, mozzarella, and parmesan cheese.

Classic stuffed peppers are made with white rice, but for this meal, we’re using orzo instead, as it’s an Italian pasta that really enriches the flavor profile of the dish. Fill out your table with Italian Dunkers, Peach Burrata Salad, Air Fryer Mozzarella Sticks, and a Classic Caesar Salad.

Ingredients

Bell peppers: Form the “bowl” of your dinner
Orzo: A filling pasta that perfectly suits this recipe
Italian sausage: We’re using mild Italian sausage, but you could use spicy if you prefer!
Onion: Sweet onions are our preference to balance the flavor profile
Garlic: Garlic is an important flavor in stuffed peppers– don’t skip it! Feel free to add as much as you like.
Tomato paste: This enhances the tomato flavor and adds a bit of earthiness to the filling.
Italian seasoning: Spices add a bit of herbaceousness, and make the filling more like a marinara.
Fennel: If you have a mortar and pestle, crush the fennel seeds before adding them to the skillet. If not, feel free to add them in whole.
Diced tomatoes: This adds a delicious texture and tomato flavor. Fire roasted diced tomatoes are my favorite, but any will work here!
Mozzarella: I’m using whole milk mozzarella because it melts creamier than part-skim but feel free to use what you have on hand.
Parmesan: Adds a delicious nuttiness and saltiness to the peppers.
Basil: Fresh basil enhances the Italian flavors and adds a bit of freshness.

Ingredient Swaps

Italian Sausage –> any other kind of ground meat will work in addition to a plant-based ground. Do note that Italian sausage has a lot more flavor than plain ground meats.

Orzo –> feel free to swap the cooked orzo out for around 3 cups of cooked white or brown rice.

Cheese –> feel free to sub for shredded cheddar or Colby Jack.

Serving Suggestions

Garnish these Italian stuffed peppers with Italian parsley and serve them as a main dish alongside a fresh salad or roasted vegetables for a complete meal. They also make a delightful appetizer or side dish for any Italian-inspired feast. Enjoy the flavors of Italy with every bite!

FAQ

Can I prepare baked ziti ahead of time?

Absolutely! Simply assemble the dish, cover tightly, and refrigerate unbaked ziti for up to 24 hours before baking.

Can I freeze leftovers?

Yes, portion leftovers into airtight containers and freeze for up to three months for a quick and satisfying meal later on.

Storage

Store cooled peppers in an airtight container in the fridge for up to 3-5 days. To reheat, simply place them in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Freezer Instructions

Let your stuffed peppers cool completely.
Then, tightly wrap each pepper with a piece of plastic wrap followed by a piece of tin foil.
Freeze for up to 3 months.

4.50 from 2 votes

Italian Stuffed Peppers

Italian stuffed peppers are an excellent balanced meal made with bell peppers, Italian sausage, orzo, and shredded cheese.

Prep:15

Cook:45

Total:1

Fat 28

Carbs 45

Protein 30

Yield:

Ingredients

6 large bell peppers
8 oz. orzo
1 lb. mild Italian sausage ground
1 small onion diced
3 cloves garlic minced
1 tablespoon tomato paste
2 teaspoons dried Italian seasoning
¾ teaspoon red pepper flakes
¼ teaspoon dried fennel seeds
½ cup reserved orzo cooking liquid
1 14.5-oz can diced tomatoes
1.5 cups shredded mozzarella cheese divided
½ cup grated parmesan cheese
Fresh basil for garnish

Instructions

Preheat your oven to 375F and grease a large baking dish lightly with olive oil spray.
Slice the stem end off of each bell pepper and remove the seeds and membrane. If the peppers don’t sit upright, remove a small portion of the base (but make sure not to cut the bottom all of the way off– you want the pepper to hold the filling). Place the peppers cut side up in the pan.
Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook it for two minutes less than al dente. Once cooked, reserve ½ cup of the orzo cooking water and drain the orzo. Rinse the orzo with cold water to stop the cooking and set aside.
Add the Italian sausage to a large skillet set over medium heat. Cook the sausage, breaking it up occasionally, for 7-8 minutes or until it is crisp and browned. Remove the sausage to a bowl with a slotted spoon.
Add the onion to the pan and cook it, stirring occasionally, for 4-5 minutes or until it is soft and beginning to brown. If the pan becomes too dry at any point, add a tablespoon of olive oil.
Once the onion is browned, add the garlic and cook for an additional minute.
Next add the tomato paste, Italian seasoning, red pepper flakes, and dried fennel seeds. Stir until the tomato paste coats the onion.
Add the reserved pasta water and stir. Deglaze the pan by scraping any browned bits from the bottom with a wooden spoon.
Next add the diced tomatoes to the skillet, along with the orzo and Italian sausage.
Remove from the heat and stir in 1 cup of mozzarella cheese. Taste and season with salt and pepper.
Divide the filling between the peppers and top each pepper with additional mozzarella and grated parmesan.
Bake for 25-30 minutes or until the peppers are tender and cheese is melted. Garnish with fresh basil and enjoy immediately.
Store any leftover peppers in an airtight container in the fridge for up to three days.