Italian Sausage Stuffed Peppers have a tasty filling made with rice, diced tomatoes, Italian sausage and lots of seasonings. Topped with Italian cheese blend for even more flavor.

 
WHAT I LOVE ABOUT ITALIAN SAUSAGE STUFFED PEPPERS:

They are the perfect mix of protein, carbs, and veggies, plus some cheese and can be a meal in one. Sometimes I like to add a side salad and some Pepperoncini Garlic Bread.
Leftovers reheat well and will keep in an airtight container in the refrigerator for about 4 days.
Can be prepped ahead of time and popped in the oven 30 minutes before suppertime, making this a great recipe for busy weeknight meals.
Totally Customizable. Use ground beef or turkey instead of sausage. Use any kind of cheese. Instead of white rice, use cauliflower rice to make them low carb. Serve with hot sauce to make them spicier.
A great meal to make when bell peppers are in season and inexpensive. Red, green, yellow, or orange bell peppers can be used.  The price of red, yellow, and orange peppers really comes down towards the end of summer.

 

THE MAIN STEPS IN THIS RECIPE:

Cook the filling.
Cut the peppers open and remove seeds and ribs.
Stuff the peppers with filling.
Top with cheese.
Bake.

 

 
RECIPE TIPS:
The cooking time is a recommendation. Cook a little less if you want your peppers to still have some crunch. Cook longer if you like them to be completely soft.
I love the flavor of sweet Italian sausage combined with red pepper flakes and...