Italian Sausage Stuffed Sweet Italian Frying Peppers

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Here’s a detailed recipe for Italian Sausage Stuffed Sweet Italian Frying Peppers — a rustic, flavorful dish that’s perfect as an antipasto, side, or even a hearty main when paired with bread and salad.

🫑 Italian Sausage Stuffed Sweet Italian Frying Peppers

Ingredients

  • 8–10 sweet Italian frying peppers (such as Cubanelle or long Italian peppers)

  • 1 lb (450g) sweet Italian sausage (casings removed)

  • 1 cup fresh breadcrumbs (preferably from Italian bread)

  • ½ cup grated Pecorino Romano or Parmigiano-Reggiano

  • 2 cloves garlic, finely minced

  • ¼ cup fresh parsley, chopped

  • 1 large egg, lightly beaten

  • 2 tbsp extra virgin olive oil

  • ½ tsp crushed red pepper flakes (optional, for heat)

  • Salt and freshly ground black pepper, to taste

  • 1 cup marinara sauce (homemade or good-quality jarred)

Instructions

  1. Prepare the peppers

    • Wash the peppers and cut a slit lengthwise along one side.

    • Carefully remove seeds and membranes, keeping stems intact for presentation.

    • Pat dry with a paper towel.

  2. Make the stuffing

    • In a large bowl, combine sausage, breadcrumbs, cheese, garlic, parsley, egg, and red pepper flakes.

    • Mix gently with your hands until well combined.

  3. Stuff the peppers

    • Fill each pepper with the sausage mixture, pressing lightly to pack.

    • Don’t overfill—leave a little room so the filling doesn’t burst out during cooking.

  4. Sear the peppers

    • Heat olive oil in a large skillet over medium heat.

    • Add the stuffed peppers and sear on all sides until lightly golden, about 5–7 minutes.

  5. Bake with sauce

    • Preheat oven to 375°F (190°C).

    • Spread marinara sauce in the bottom of a baking dish.

    • Arrange peppers on top and spoon a little sauce over them.

    • Cover with foil and bake for 25–30 minutes, until peppers are tender and sausage is cooked through.

  6. Serve

    • Garnish with extra parsley and grated cheese.

    • Serve hot with crusty bread to soak up the sauce.

🍷 Pairing Suggestions

  • A glass of Chianti or Montepulciano d’Abruzzo balances the richness.

  • As a side, try a simple arugula salad with lemon vinaigrette.

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