Italian Stuffed Peppers

Stuffed peppers are a beloved comfort food, but this Italian-inspired version takes the concept to a whole new level. With tender Cubanelle or Anaheim peppers as the vessel, the dish captures the essence of rustic Italian cooking—simple ingredients layered with bold, satisfying flavors.

The savory sausage, sautéed onion, and garlic create a rich base, while marinara and fresh basil add brightness and depth. Combined with rice and mozzarella, the filling becomes hearty yet balanced, offering a creamy, slightly spicy bite in every forkful.

These stuffed peppers are more than just a meal—they’re a showcase of tradition, comfort, and versatility. Whether served for a casual family dinner or a special gathering, their aroma and flavor will draw people to the table, making this recipe a timeless favorite that feels both homestyle and elevated.

Why People Will Love Italian Stuffed Peppers (Cubanelle and Anaheim):

Balanced layers of flavor – The sweetness of Cubanelle or Anaheim peppers pairs beautifully with the savory richness of Italian sausage, while garlic, onion, and basil create a harmony of earthy and aromatic notes.

Comfort food with sophistication – It carries the heartwarming essence of classic stuffed peppers but elevates it with marinara, mozzarella, and fresh herbs for an Italian-inspired flair.

Perfectly satisfying texture – The tender peppers give way to a creamy, cheesy, and slightly spicy filling, offering a balance of softness, melt-in-your-mouth richness, and just the right bite.

Customizable to any taste – From adjusting the heat level with cayenne to swapping in different grains or plant-based proteins, this dish easily adapts to dietary needs and flavor preferences.

A dish that feels both homestyle and special – Simple enough for a weeknight dinner yet impressive enough for guests, these stuffed peppers deliver comfort and elegance in one dish.

Key Ingredient:

Cubanelle or Anaheim peppers – Mild, sweet, and thin-skinned, these peppers are perfect for stuffing, softening beautifully while still holding their shape in the oven.

Italian pork sausage – Rich and savory, it forms the heart of the filling, seasoned with spices that bring depth and a satisfying, meaty flavor.

Onion and garlic – Aromatic essentials that infuse the filling with warmth, sweetness, and a classic Italian backbone of flavor.

Marinara sauce and stock – These provide moisture, tang, and a slow-simmered richness that ties all elements of the filling together.

Pre-cooked rice and mozzarella – The rice gives body and structure to the filling, while melted mozzarella binds everything into a creamy, comforting bite.

Fresh basil and cayenne pepper – Basil adds a garden-fresh brightness, while cayenne brings a subtle kick that elevates the entire dish without overwhelming it.

Expert Tips:

Pre-roast or parboil peppers for tenderness – If you prefer very soft peppers, roast them for 5–7 minutes at 400°F or briefly parboil before stuffing. This gives them a silkier texture and ensures even cooking.

Use a potato masher for sausage – While browning sausage, a potato masher (instead of a spoon) breaks it into fine crumbles, allowing the filling to be more evenly distributed inside the peppers.

Let the filling simmer and thicken – Don’t rush the sauce stage. Simmering marinara, stock, onion, garlic, and sausage together for several minutes deepens the flavor and reduces excess liquid, preventing soggy peppers.

Pack the filling firmly, but not too tight – Overstuffing can cause peppers to split while baking, but leaving them too loose creates gaps. Press the filling just enough for a compact bite without bursting the pepper walls.

Bake covered, then uncover for finishing – Covering with foil allows the peppers to steam and soften. Removing it at the end gives the cheese topping and edges a chance to brown for added flavor and visual appeal.

Rest before serving – Let the peppers sit for 5–10 minutes after baking. This helps the filling set, making them easier to serve without spilling, while also concentrating the flavors.

Italian Stuffed Peppers (Cubanelle and Anaheim)

Ingredients:

4 cubanelle peppers topped & seeded

1 pound ground Italian pork sausage see notes

1 small yellow onion diced

4 garlic cloves minced or grated

1¼ cups marinara sauce or crushed tomatoes

1 cup vegetable or chicken stock divided

¼ cup chopped fresh basil

1 cup pre-cooked rice see notes

¼ cup grated mozzarella cheese

¼ teaspoon cayenne pepper

salt to taste

Instructions:

Step 1:

Preheat the oven to 400°F.

Prepare a baking dish by lightly spraying with oil. Set aside.

Step 2:

Place sausage in a large skillet over medium-high heat.

Using a wooden spoon or potato masher (my favorite tool for this task), break up the sausage and allow it to start browning.

Step 3:

Add the chopped onion to the pan and cook until the sausage is no longer pink and the onion begins to soften, about 4-6 minutes.

Stir in grated or minced garlic and cook for another minute.

Step 4:

Add marinara sauce (or crushed tomatoes) and ¾ cup vegetable or chicken stock; stir to combine.

Bring to a bubble and allow to simmer for about 5 minutes or until the liquid has reduced and thickened a bit.

Step 5:

Stir in rice until fully combined.

Mix in mozzarella cheese and cayenne pepper.

Taste and season with salt if needed.

Step 6:

Using a small cookie scoop or a spoon, fill each pepper to the top.

You may have extra filling depending on the size of your peppers. See notes in post for other uses.

Step 7:

Place each pepper carefully on its side in prepared baking dish.

Pour remaining ¼ cup stock in the dish — this will help steam and soften the peppers as they cook.

Homemade Taco Dorados Sinaloa

Unstuffed Cabbage Rolls

Chicken Bacon Gnocchi Soup

Cover tightly with foil and bake for 40-45 minutes or until peppers are tender.

Important Notes When Making Italian Stuffed Peppers (Cubanelle and Anaheim):

Pepper choice matters – Cubanelle and Anaheim peppers are ideal because of their mild flavor and thinner skins, but you can substitute bell peppers for a sweeter option or poblano peppers for a smokier edge.

Pre-cooked rice is essential – Always use rice that’s already cooked, otherwise the filling will release excess starch and liquid, leading to a mushy texture inside the peppers.

Balance moisture carefully – The filling should be thick and cohesive before stuffing. Too much liquid from the sauce or stock will cause soggy peppers, while too little will make the filling dry.

Season progressively – Taste the sausage and sauce mixture before adding rice and cheese. Adjust salt and spices at this stage, since the flavors concentrate further during baking.

Filling versatility – Any extra filling doesn’t need to go to waste. It can be used as a topping for baked potatoes, stirred into pasta, or even stuffed into mushrooms for a creative side dish.

Baking environment is key – Adding a bit of stock to the baking dish before covering with foil creates gentle steam that softens the peppers while keeping the filling moist and flavorful.

How To Enjoy Italian Stuffed Peppers (Cubanelle and Anaheim) After Cooking:

Let Them Rest Before Serving

Once baked, allow the peppers to rest for 5–10 minutes in the pan. This helps the filling set and makes slicing or serving cleaner and easier.

During this time, the steam inside the peppers redistributes moisture, giving you a more balanced texture.

Serving Suggestions

Main course centerpiece – Serve one whole pepper per person, plated with a drizzle of the pan juices or a spoonful of extra marinara on top.

Side pairings – These peppers shine when paired with a fresh green salad, roasted vegetables, or a simple loaf of crusty bread to soak up the sauce.

Family-style platter – Arrange peppers on a large dish, garnish with chopped basil or parsley, and let guests serve themselves for a warm, communal feel.

Finishing Touches

Add a final sprinkle of freshly grated Parmesan or Pecorino Romano right before serving for extra savoriness.

Garnish with fresh basil or chives for brightness and color contrast.

Beverage Pairings

Wine lovers – A medium-bodied red like Chianti, Montepulciano, or Sangiovese complements the sausage and tomato base.

Non-alcoholic option – Sparkling water with a slice of lemon or a light iced tea balances the richness of the dish.

Enjoying Leftovers

Stuffed peppers reheat beautifully. Warm them gently in the oven at 325°F, covered with foil to prevent drying out.

For a next-day twist, chop up leftover peppers and filling to stir into pasta, fold into omelets, or spoon over baked potatoes for a new meal.

Nutrition Information:

For Italian Stuffed Peppers (Cubanelle and Anaheim):

Frequently Asked Questions:

Can I use a different type of sausage in this recipe?

Yes, you can use any ground sausage of your choice, such as turkey sausage, chicken sausage, or a plant-based alternative for a vegetarian version.

Adjust the seasonings as needed.

What can I substitute for cayenne pepper if I prefer less heat?

If you prefer less heat, you can substitute cayenne pepper with paprika or omit it altogether.

Adjust the spice level to your taste preference.

Can I prepare the filling in advance for a quicker meal preparation?

Certainly! You can prepare the filling in advance and store it in the refrigerator until ready to stuff the peppers.

This can save time when you’re ready to assemble and bake the dish.

What are some other uses for the extra filling mentioned in the notes?

The extra filling can be used in various ways, such as topping baked potatoes, filling tacos, or mixing into pasta.

Get creative and use it as a versatile component in other dishes.

Can I freeze these stuffed peppers for later consumption?

Yes, you can freeze the stuffed peppers before baking.

Prepare the peppers up to the point of baking, wrap them tightly in plastic wrap or aluminum foil, and freeze.

When ready to enjoy, bake them directly from frozen, adding a bit of extra time to ensure they are thoroughly heated.

Can I use a different type of rice in this recipe?

Yes, you can use different types of rice such as brown rice, quinoa, or cauliflower rice for a lower-carb option.

Adjust the cooking time and liquid requirements accordingly.

How do I store leftover stuffed peppers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.

To reheat, use the microwave or oven until heated through.

Can I make this recipe vegetarian or vegan?

Certainly! For a vegetarian version, you can substitute the ground Italian pork sausage with plant-based sausage or crumbled tofu.

Ensure any cheese used is plant-based for a vegan option.

What should I do if my peppers are too large or too small?

If your peppers are too large, adjust the filling quantity or cut them in half to create smaller portions.

Conversely, if they are too small, consider using more peppers or reducing the filling quantity.

How can I enhance the flavor of the filling?

To enhance the flavor of the filling, consider adding herbs such as oregano, thyme, or parsley.

You can also experiment with spices like paprika or red pepper flakes for additional depth and heat.