With just four main ingredients and no prep work required, this Italian sausage stuffed peppers recipe is as easy as it gets! Made without rice, it’s a hearty, high-protein stuffed pepper recipe packed with savory, cheesy flavor!
Lately, I've been feeling a tad burnt out with cooking, so I’ve made it my mission to create some insanely easy recipes. And by insanely easy, I mean minimal ingredients and little to no chopping!
From these 4-ingredient Italian sausage stuffed peppers to 4-ingredient teriyaki beef bowls and 4-ingredient BBQ chicken flatbread pizza, I've been perfecting the art of seriously simple, flavor-packed recipes!
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Why you'll love this recipe
- Just 4 main ingredients - Thanks to Italian sausage already having tons of flavor, we don't need to add any extra spices, sweeteners, or salt to this recipe.
- High in protein - I've been on a meat and veggie kick lately, so I chose to skip the typical addition of rice. I promise you won't miss it!
- Minimal hands-on cooking time - The Italian sausage cooks within 10 minutes, and it barely takes any time at all to stuff the peppers. It's truly an ideal last-minute dinner idea!
Key Ingredient Notes
- Bell peppers - Look for large, fresh bell peppers that haven't started to wrinkle or soften. Cut the peppers in half from top to bottom, and don't remove the green stems.
- Italian sausage - I used pork sausage because I think it has the best flavor, but ground turkey sausage or chicken sausage will work as well. (Grab a second package of pork sausage and make this sausage broccoli pasta recipe!)
- Cream cheese - Use a block of cream cheese, not the spreadable or whipped varieties sold in tubs.
- Mozzarella cheese - You'll want to use low-moisture mozzarella. The kind that melts well!
*See the recipe card below for a detailed list of ingredients and measurements.
How to make Italian sausage stuffed peppers
Recipe rundown
- Cook the sausage.
- Combine the sausage and cream cheese.
- Stuff the bell peppers.
- Top with mozzarella cheese.
- Bake.
Step-by-step instructions
Step 1: Preheat your oven to 375°F, slice the peppers in half length-wise, and soften your cream cheese.
Step 2: Cook the ground Italian sausage in a large skillet over medium heat. Break it up into crumbles and cook through.
Step 3: Combine the softened cream cheese and cooked sausage in a medium-sized mixing bowl.
Step 4: Carefully scoop the sausage mixture into the bell peppers. Divide it up evenly between the cut peppers.
Step 5: Sprinkle the tops with shredded mozzarella cheese.
Step 6: Cover the pan tightly with aluminum foil, place it in the oven, and bake for 25-30 minutes, or until the peppers have softened and the cheese has melted. Then, dig in!
Baking tip!
Add a splash of water to the casserole dish, just enough to coat the bottom, before baking the peppers. As they cook, the water creates steam, which helps to soften the peppers at a faster rate.
What to serve with Italian sausage stuffed peppers
I like to serve these no-rice stuffed peppers with a side salad or roasted potatoes. You can't go wrong with these side dish options either:
Expert tips
- Don't remove the green stems when slicing your bell peppers. They help the peppers hold their shape and keep the sausage stuffing neatly inside.
- Carefully remove the seeds and ribs from the cut peppers before stuffing them with the sausage mixture.
- Drain the fat from the sausage pan before mixing the Italian sausage into the cream cheese. You don't want to mix in any of that extra grease!
Storage notes
These Italian sausage stuffed peppers store incredibly well, making them perfect for meal prep! Simply refrigerate them in an airtight container for 3-4 days. When you're ready to eat, just reheat in the microwave for a minute or two.
Frequently asked questions
If you like a softer bite, then pre-cooking (either by blanching, roasting, or microwaving) might be the way to go. However, since this recipe includes a splash of water in the bottom of the dish, the bell peppers cook through easily without needing to be pre-cooked.
If your stuffed peppers are soggy, then you've probably overcooked them or added too much water to the bottom of your dish.
It depends on what you're stuffing your peppers with. Since this stuffed pepper recipe doesn't include rice, I like to serve them with a starchy side dish such as potatoes, garlic basmati rice, or fresh dinner rolls.
Other recipes to consider
If you tried this Italian Sausage Stuffed Pepper Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Italian Sausage Stuffed Peppers (without rice)
With just four main ingredients and no prep work required, this Italian sausage stuffed peppers recipe is as easy as it gets! Made without rice, it’s a hearty, high-protein stuffed pepper recipe packed with savory, cheesy flavor!
- Prep Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 3-6 servings 1x
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 large bell peppers
- 1 tablespoon oil
- 1 pound ground Italian sausage
- 4 ounces cream cheese (½ of a brick)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F and let your cream cheese come to room temperature. You can let it sit on your counter for about 30 minutes or transfer it to a microwave-safe bowl and microwave on high for about 30 seconds.
- Slice open the bell peppers length-wise without removing the green stems. Carefully clean out the ribs and seeds.
- Place the peppers cut side up in a casserole dish.
- Heat the oil in a large skillet over medium heat. Once warm, add your ground Italian sausage and cook through. Break the sausage into crumbles as it's cooking.
- Transfer the cooked sausage to a medium-sized mixing bowl and add the softened cream cheese. Mix until thoroughly combined.
- Stuff the sausage and cream cheese mixture into the peppers.
- Top each pepper with a sprinkle of shredded mozzarella cheese.
- Add about ⅛ cup of water to the bottom of the casserole dish. Just enough to coat the bottom of the dish. Steam from the water will help soften the peppers while they bake in the oven.
- Cover the dish tightly with aluminum foil, transfer it to your preheated oven, and bake for 25-30 minutes.
- Serve immediately and enjoy!
Notes
- Italian sausage is already packed with seasoning and salt, so there's no need to add more to the recipe. However, feel free to add extra herbs and spices if you think your sausage needs it.
- Don't remove the green stems when slicing your bell peppers. They help the peppers hold their shape and keep the sausage stuffing neatly inside.
- Drain the fat from the sausage pan before mixing the Italian sausage into the cream cheese. You don't want to mix in any of that extra grease!
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙
- Calories: 400
- Sugar: 4.4 g
- Sodium: 755.7 mg
- Fat: 32.8 g
- Carbohydrates: 7.1 g
- Fiber: 2.1 g
- Protein: 18.7 g
- Cholesterol: 80 mg
Katie says
Such an easy and delicious recipe. My family loved it!