Cheesy Italian Stuffed Peppers start with cheesy Italian sausage, fire-roasted tomatoes, and orzo pasta. It only gets better from there. An easy recipe that goes from prep to plate in 30 minutes makes this one a keeper!
I have such fond memories of my childhood. Anytime food memories pop into my mind, I remember my mom being in the kitchen preparing the most amazing meals for us.
She was way ahead of her time with her creative simplicity (hmmm, maybe that is where it came from). My mom could prepare a delicious meal with 5 kids hanging on her and have it on the table at 6:00pm every night.
Cheesy Italian Stuffed Peppers
Every time I even look at a bell pepper I remember a baking dish filled with Mom’s stuffed peppers. Green bell peppers overflowing with her special pepper mixture topped with tomato sauce.
Just the thought makes my mouth water.
I haven’t made stuffed peppers in a long time, truth be told Chad (my husband) never liked bell peppers. Well, recently his ever-expanding palate saw the light.
Perhaps it was the bright red, orange and yellow peppers calling his name. As we do eat with our eyes first it is important (especially with picky eaters) that your food looks appetizing.
Sure enough, while I was working on the recipes for our cookbook (The Simple Kitchen – available for preorder) I caught Chad picking the peppers out of the skillet and eating them.
The red, orange and yellow peppers are so much sweeter. This has my mind reeling with ideas!
Cheesy Italian Stuffed Pepper that goes from prep to plate in only 30 minutes is sure to be on my table again and again! Don’t like rice, try my everyday orzo, or this Baked Sausage, Peppers and Onions with Orzo.
Helpful Tips to make Cheesy Italian Stuffed Peppers:
- To quickly clean and cut a bell pepper, cut off the top and bottom of the pepper, then slice it down the side and unfold it into a flat sheet. Run your chef’s knife along the inside of the pepper to remove the membrane and seeds. Once it is cleaned, you can slice it evenly and chop it into bite-size pieces. My mom taught me not to waste, so I go back and cut the stem out of the lid and chop up the top and bottom into bite-size pieces.
What you will need to make Cheesy Italian Stuffed Peppers:
- Skillet- I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.
With love from our simple kitchen to yours.
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Cheesy Italian Stuffed Peppers + Video
- 16 ounces bulk hot Italian sausage
- 14.5 ounce can fire-roasted diced tomatoes with garlic
- 2 ounces shredded Parmesan cheese
- 8 ounces dried orzo pasta
- 2 tablespoons extra virgin olive oil, divided
- 2 cups reduced-sodium chicken stock
- 4 ounces shredded mozzarella cheese
- 8 bell peppers, whichever color you prefer
- 1/2 teaspoon kosher salt
- 8 basil leaves, chopped (optional garnish)
- Preheat oven to 450°F.
- Warm 1 tablespoon of olive oil in a medium (10-inch) skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for 7-10 minutes until liquid is absorbed, stirring occasionally.
- Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave-safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave-safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and stand up (cut side up) in a 9”x9” baking dish.
- In the meantime, heat a medium skillet over medium-high heat. Add sausage to skillet and cook until browned.
- In the orzo pan; combine sausage, tomatoes, mozzarella, and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
- Bake for 7-10 minutes, until the top is lightly browned. Place tops on peppers and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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