Stuffed Peppers with Italian Sausage

Stuffed Peppers with Italian Sausage

"Italian sausage and chili powder spice up this classic dish."
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1 h 20 m servings 467 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a Dutch oven or soup kettle over medium-high heat. Add sausage and onions, breaking up sausage with a spatula. Cook until the sausage loses its raw color and the onions soften, about 10 to 12 minutes. Add soup, sauce, chili and garlic powders, Italian seasoning, water and rice. Bring to a boil and stir frequently. Reduce heat to low, cover and cook until rice is tender and mixture is thick enough to be spooned into peppers, about 25 to 30 minutes. Stir in 3/4 cup of the Parmesan cheese and season with salt and pepper to taste.
  2. Meanwhile, bring 1 gallon of water and 2 tablespoons of salt to a boil and preheat oven to 375 degrees F (190 degrees C). Working 4 at a time, add peppers to the water; simmer until crisp-tender, about 5 to 7 minutes. Set them upright on a baking sheet.
  3. When rice is ready, spoon a portion into each pepper, filling each. Top with remaining cheese. Bake in preheated oven until peppers are fully cooked and filling is heated through, about 30 minutes. Serve.


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My husband, who is by far the hardest to please food critic in the world LOVED it. He even mentioned it again about an hour after dinner (unheard of!) Awesome!

I have hated stuffed peppers since I was a kid, but I wanted to try this and I am so glad I did. Great recipe. I used chipoptle chili power and it was a little too spicy for the kids, but they...

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