Italian Stuffed Peppers


October 1, 2013 by Sam

Did you know that bell peppers have significantly more Vitamin C than oranges? Yellow & orange peppers have more than green peppers, and red peppers have the most. If you’re in need of a Vitamin C boost, put down that glass of orange juice & give these stuffed peppers a try instead!

Stuffed peppers are one of my favorite dishes to make & eat. My recipe has evolved over time and this version is my absolute favorite! There’s so much flavor & seasonings in the Italian sausage that there isn’t a need to add any salt – not even in the tomato sauce.

This dish is fairly easy to create & is sure to impress!

Italian Stuffed Peppers

Italian Stuffed Peppers // Primal Noms

Serves: 5

5 bell peppers

1.5 lb. Italian sausage

3 garlic cloves, minced

3 tbs. chopped basil

1 red onion, diced

28 oz. tomato sauce

1/2 cup ricotta or cottage cheese

6 oz. fresh mozzarella, sliced

Pre-heat oven to 350 degrees.

Remove the stem, core & seeds from the bell peppers. Slice in half lengthwise.


Bring a large pot of water to a boil & carefully submerge the peppers. Cook in boiling water for 4 minutes. Drain the water and place the peppers open side up in an oven safe dish.

In a large skillet, cook the sausage over medium heat. Once the sausage is browned, add the garlic, basil & onions. Cook for 3 minutes.


Next, add the tomato sauce and turn the heat to medium-low. Let the sauce simmer for about 10 minutes.


In each bell pepper half, add a spoonful of the ricotta or cottage cheese then fill the pepper with the sausage sauce. Top with a slice of fresh mozzarella.


Bake for 20 minutes & broil for 2 minutes to give a golden crust to the mozzarella.



6 thoughts on “Italian Stuffed Peppers

  1. I`ve nominated you for the Very Inspiring Blogger award!

  2. Katie Watson says:

    Woohoo, thanks for the dinner inspiration!

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