Sausage Stuffed Bell Peppers with an Italian Side Salad

Sausage Stuffed Bell Peppers with an Italian Side Salad 4.12/5 (17 votes)

I grew up eating stuffed bell peppers and for some reason it took me a long time to have an interest in preparing them for my family. But for some reason, the mood hit me and I’m sure glad it did. These really hit the spot. And, they’re versatile, which is nice. For instance, I chose to use Italian sausage, but you could easily use ground turkey or beef. Likewise, I chose orzo; but you could use jasmine or wild rice. Add in different textures like corn or lentils. I love the little bits of feta, but maybe next time I’ll mix in some parmesan or pecorino. And just like I did as a kid, my kids ate the insides and had to be forced to at least take a bite of the bell pepper.

Sausage Stuffed Bell Peppers



  • 3/4 cup orzo pasta
  • 1 pound bulk Italian sausage
  • 1 clove garlic, pressed or minced
  • 1/2 cup onion, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken stock
  • 1/4 cup tomato sauce
  • 1/4 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • 3 red bell pepper
  • 1/2 cup chicken stock
  • 1/2 cup mozzarella cheese, grated


  1. Preheat oven to 400.
  2. Cook orzo according to package directions, drain, and reserve.
  3. In a large skillet, brown sausage with onion and garlic.
  4. Stir in parsley, salt, pepper, 1/2 cup chicken stock, tomato sauce, and rice or orzo.
  5. Toss feta into the sausage mixture.
  6. Slice bell peppers length-wise. Remove stems and seeds and stuff with sausage mixture.
  7. Place in a baking dish, pour ½ cup chicken stock into the bottom of the dish.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil, sprinkle with mozzarella and continue to bake for about 10 minutes. Broil for a minute if not browned.

Nutritional Information

Serving Size 259g Calories 497 Fat 25 Carbs 43 Fiber 2.2 Protein 22.3.

Italian Vinaigrette Salad



  • 4 cups baby mixed greens
  • 1 roma tomato, sliced
  • Italian Vinaigrette (makes a double batch)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasonings
  • kosher salt, to taste
  • pepper, to taste


  1. Combine with a blender stick or whisk.
  2. Drizzle greens with vinaigrette, toss, and serve.

Nutritional Information

Serving Size 103g Calories 92 Fat 9 Carbs 3.6 Fiber 1 Protein 1.


KID NOTE: They loved the ‘stuffing’ and had to be encouraged to try the bell pepper.

VEGETARIAN TIP: Omit the sausage and add chopped mushrooms.

GLUTEN MODIFICATIONS: Use rice instead of orzo.


  1. tsmill52 says:

    My husband does not care for feta cheese. Any suggestions for an alternative?

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