Sausage, Mozzarella & Basil Stuffed Peppers

Did you make this recipe?
Leave a review »

Sausage, Mozzarella & Basil Stuffed Peppers


  • 6 bell peppers, tops cut off, core and seeds removed and discarded
  • 1½ pounds Italian sausage (sweet, mild or hot)
  • 1 medium onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups cooked white rice
  • 15-ounce can tomato sauce
  • 8 ounces mozzarella cheese, shredded (about 2 cups)
  • 3 tablespoons minced fresh basil
  • Salt and pepper, to taste
  • 14-ounce can beef broth


  1. Preheat oven to 350 degrees F.
  2. Fill a large stockpot with water and bring to a boil over a high heat. Add 1 tablespoon salt and the bell peppers. Cook until the peppers just begin to soften, 3 to 5 minutes, using a spoon to keep the peppers submerged in the water. Using tongs or a slotted spoon, remove peppers from the pot, drain off excess water, and set aside to cool.
  3. In a large skillet over medium-high heat, saute the sausage, onion and garlic together until the sausage is browned and no longer pink. Remove from the heat and stir in the rice, tomato sauce, cheese and basil. Season with salt and pepper.
  4. Place the peppers cut-side up in a baking dish large enough to hold them all (it will vary depending on the size of your peppers). Using a large spoon, divide the filling evenly amount the peppers. Drizzle a little of the beef broth evenly over top of the peppers, and then pour the rest into the bottom of the pan. Bake until heated through, 25 to 30 minutes. Serve immediately.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received Glad Freezerware and a stipend. All content and opinions are my own.


Between now and June 30th, everyone who shares freezer-friendly recipes and meal-planning tips on Glad’s Facebook page  is eligible to win great prizes. For more information, visit[/donotprint]