Italian Sausage Stuffed Sweet Italian Frying Peppers

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When it comes to rustic Italian cooking, few dishes capture the essence of simplicity and comfort like stuffed peppers. In this version, we use sweet Italian frying peppers (often called Cubanelle or Italian long hots, depending on the region) and fill them generously with a flavorful sausage mixture. The combination of tender peppers, savory sausage, aromatic herbs, and melted cheese creates a dish that’s hearty yet elegant. Perfect for a family dinner or to bring a touch of old-world charm to your table, this recipe is deeply rooted in Italian-American tradition.

Ingredients

  • 8–10 sweet Italian frying peppers (Cubanelle or similar)

  • 1 pound sweet Italian sausage (casings removed)

  • 1 cup breadcrumbs (preferably Italian seasoned)

  • 1/2 cup grated Parmesan or Pecorino Romano cheese

  • 1/2 cup shredded mozzarella cheese

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped

  • 2 large eggs, lightly beaten

  • 1/4 teaspoon red pepper flakes (optional, for heat)

  • 2 tablespoons olive oil

  • 1 can (15 oz) tomato sauce or crushed tomatoes

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the peppers

Start by washing the peppers thoroughly. Using a small sharp knife, carefully cut a slit lengthwise down each pepper, being careful not to slice all the way through. Gently remove the seeds and membranes, but try to keep the pepper intact so it can hold the stuffing. Set them aside on a towel to dry.

Step 2: Make the sausage filling

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the garlic and cook for an additional 1–2 minutes until fragrant. Next, add the sausage meat, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 8–10 minutes. Drain any excess fat.

Transfer the cooked sausage mixture to a large bowl. Add breadcrumbs, Parmesan cheese, mozzarella, parsley, red pepper flakes, and the beaten eggs. Season lightly with salt and pepper, then mix everything thoroughly until it forms a cohesive filling. The mixture should be moist but not overly wet.

Step 3: Stuff the peppers

Using a small spoon, carefully stuff each pepper with the sausage mixture, pressing gently to fill all the way to the tip without tearing the pepper. Do not overpack, as the filling will expand slightly while cooking. Once stuffed, arrange the peppers in a baking dish in a single layer.

Step 4: Prepare the tomato sauce

In the same skillet used for the sausage, heat the remaining olive oil. Add the tomato sauce, oregano, basil, and a pinch of salt and pepper. Simmer gently for 10–15 minutes to allow the flavors to meld. Pour the sauce evenly over the stuffed peppers in the baking dish.

Step 5: Bake

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the peppers are tender and the filling is fully cooked. The sauce should bubble gently, and the peppers will take on a soft, roasted texture.

Step 6: Serve

Once baked, allow the peppers to rest for 5 minutes before serving. Spoon some of the tomato sauce over the top and garnish with additional parsley or grated Parmesan if desired. Serve hot with crusty bread, a simple green salad, or even over pasta for a complete meal.

Tips and Variations

  1. Spicy Option: Use hot Italian sausage or add more red pepper flakes if you like a little kick.

  2. Cheese Lovers: Mix in ricotta cheese to the filling for a creamier texture.

  3. Breadcrumb Swap: For a lighter version, use panko breadcrumbs or even cooked rice instead of traditional breadcrumbs.

  4. Make Ahead: Stuff the peppers a day in advance, refrigerate, and then bake when ready.

  5. Vegetarian Version: Replace sausage with a mixture of sautéed mushrooms, spinach, and ricotta.

Why This Dish Works

This recipe is the perfect marriage of flavors and textures. The peppers themselves bring a sweet, mild taste that complements the savory richness of the sausage. The breadcrumb mixture helps bind the filling while adding substance, and the Parmesan and mozzarella provide both sharpness and gooeyness. Baking the peppers in a light tomato sauce ensures they stay moist, while also giving you a built-in side dish to mop up with bread or toss with pasta.

Stuffed peppers like these are classic Italian comfort food—versatile, satisfying, and deeply flavorful. They can be served as a main course or as part of an antipasto spread at family gatherings. Whether you enjoy them fresh from the oven or reheated the next day, these Italian Sausage Stuffed Sweet Italian Frying Peppers will make you feel like you’re sitting at Nonna’s table, enjoying the warmth of a home-cooked meal.

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