Italian Sausage Stuffed Peppers

Italian Sausage Stuffed Peppers are the kind of dinner that feels a little extra, in the best way. You brown the sausage, build a rich, savory filling inspired by my keto pizza casserole, then bake it into tender peppers until the tops are golden and bubbly. No rice, no filler, just bold, pizza-style flavor packed into every bite.

Each step layers flavor in a way that makes this dish feel intentional and worth it. It’s cheesy, herby comfort food that looks impressive but uses simple, familiar ingredients.

This is the meal you make when you want dinner to feel like you planned it. Perfect for a slower weeknight, Sunday dinner, or leftovers that actually get eaten. Set the baking dish on the table and let everyone grab their own. It’s cozy, satisfying, and the kind of dinner that brings people in.

Why These Are Worth the Extra Step

This isn’t a 10-minute toss-it-together dinner and that’s exactly why it hits different. Here’s why you’ll love it:

• You’re using ingredients that already work. The filling builds off my viral keto pizza casserole, so you’re not buying a bunch of random extras or starting from scratch.
• You can choose your cooking lane. Oven for a classic bake, or air fryer when you want those tops extra golden a little faster.
• No rice, no filler. These stuffed peppers skip the rice and lean into a bold sausage-and-veggie filling instead. It’s hearty and cheesy without feeling heavy.

Ingredients You’ll Need

Here’s what goes into these Italian sausage stuffed peppers without rice. The exact amounts are in the recipe card below.

Italian Sausage Filling

• Italian Sausage (pork, hot or mild, casing removed): The main flavor driver. Removing the casing lets you brown it like ground meat so it mixes evenly into the filling. Hot adds spice; mild keeps it more family-friendly.
• Olive Oil: Helps the vegetables cook down properly and keeps the filling rich instead of dry.
• Yellow Onion, thinly sliced: Adds natural sweetness as it softens. Slice thin so it blends into the filling instead of staying chunky.
• Mushrooms (baby bella), sliced: Bring savory depth and a hearty texture. They also bulk up the filling, which works well since we’re skipping rice.
• Sea Salt, Black Pepper, Garlic Powder: Simple seasoning that enhances the sausage and vegetables without overpowering them.
• Tomato Basil Sauce (or your favorite marinara): Keeps the filling saucy and cohesive. Use one you already love, it shapes the overall flavor.
• Pizza Cheese, shredded: A mozzarella or Italian blend melts smoothly and gives you that golden, bubbly finish.

Bell Peppers

• Bell Peppers (red and green), halved lengthwise with seeds removed: Red peppers are slightly sweeter; green are more savory. Using both adds color and balance.
• Olive Oil, divided: A light coating helps the peppers roast instead of steam.
• Sea Salt, divided: Seasoning the peppers themselves keeps the final dish from tasting flat
• 24 Herb Seasoning or Italian Seasoning, divided: Adds that classic pizza-style flavor directly to the peppers so every bite tastes layered.

Pizza Toppings

• Pepperoni: Adds salty richness and lightly crisp edges once baked.
• Black Olives, sliced: Bring a briny contrast that cuts through the sausage and cheese.

How to Make Italian Sausage Stuffed Peppers

Roast the Peppers

Start by halving and cleaning out your bell peppers, then arrange them cut-side up in a baking dish. A drizzle of olive oil and a sprinkle of seasoning is all they need before heading into a hot oven. You’re looking for crisp-tender so that they’re softened, but still sturdy enough to hold that filling.

Brown & Sauté

While the peppers roast, brown the Italian sausage until it’s crumbled and cooked through. In the same pan, sauté the onions and mushrooms until tender and flavorful.

Build the Sauce

Stir everything together with the tomato basil sauce. Let it simmer briefly so the flavors blend into a rich, savory filling.

Stuff and Finish

Spoon the sausage mixture generously into each pepper half, then top with shredded cheese and your favorite pizza-style toppings. A final bake melts the cheese and lightly crisps the edges. Once bubbly and golden, they’re ready to serve.

Air Fryer Option

If you’ve made my Buffalo Chicken Stuffed Peppers, you already know how well the air fryer works here.

You can roast the pepper halves in the air fryer until just tender, then fill and return them to melt the cheese and crisp the toppings. It speeds up the process and gives you those golden, bubbly tops without heating the whole oven.

Little Tweaks That Make This Recipe Even Better

A few simple adjustments can make these stuffed peppers easier to prep and even better in flavor:

• Use a cheese that melts well: A packaged pizza blend keeps things simple. Low-moisture mozzarella gives you that classic stretch, an Italian blend adds more depth, and mild cheddar works if that’s what you have.
• Don’t over-roast the peppers the first time: You want them just tender before stuffing so they stay sturdy and don’t collapse once filled.
• Brown the sausage well: Let it develop some color instead of just cooking it through. Those browned bits add noticeable flavor. They also help flavor the vegetables and sauce.
• Use the air fryer strategically: Like in my buffalo chicken stuffed peppers, you can roast and finish them there to speed things up and get more browning on top.
• Customize the toppings: Keep it simple with just cheese, or layer on pepperoni and olives like pizza. It’s an easy way to change the vibe without changing the base recipe.
• Let them rest for a few minutes before serving: The filling firms up slightly, making them easier to plate and serve.

Make It Your Own

One of the best things about this recipe is how easy it is to adjust without starting over.

• Protein swaps: Ground beef, turkey, or chicken all work here. If you’re not using Italian sausage, just increase the seasoning slightly since sausage already brings built-in flavor.
• Veggie options: Not into mushrooms? Leave them out. You can bulk up the filling with chopped spinach, cauliflower rice pilaf, zucchini, or extra diced onion and bell pepper.
• Budget-friendly tip: Add more mushrooms to stretch the filling, or stir in a little cooked rice (if you’re not keeping it low-carb) to make the meat go further.
• Low-carb option: This version is made without rice, so it’s naturally lower in carbs. Just choose a marinara without added sugar and use cauliflower rice as an add-in.
• More flavor: A pinch of red pepper flakes, a sprinkle of Parmesan, or fresh basil at the end adds depth without extra work.

What to Serve With This

These Italian sausage stuffed peppers without rice are filling on their own, but adding a simple side makes dinner feel more complete. 

If you want to stretch the meal, create a stuffed pepper spread or feed a few more people, here are some easy favorites to serve alongside them.

• Almond Flour Garlic Parmesan Bread Bites
• Easy Air Fryer Green Beans
• Philly Cheesesteak Stuffed Peppers
• Bacon Wrapped Jalapeño Poppers
• Buffalo Chicken Stuffed Peppers

FAQs

Here are some commonly asked questions from people making Italian sausage stuffed peppers.

Storage & Reheating

• Store: Let the stuffed peppers cool completely, then place them in an airtight container in the refrigerator for up to 4 days. The flavors deepen a bit overnight, so leftovers are solid.
• Freeze: These freeze well. Store individually or in a freezer-safe container for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.
• Reheat: For the best texture, warm them in the oven or air fryer until heated through and the cheese is melty again. The microwave works for convenience, but the peppers will be softer and the cheese won’t re-brown.