Stuffed Peppers with Mild Italian Sausage

This is a crowd pleaser that can be served mild or hot. It can be served as an appetizer or a meal – you decide! If making the dish for more heat use hot sausage instead of the mild sausage and eliminate the step of removing the veins form the inside of the pepper. That is where the heat is contained.


9-10 Hungarian wax peppers
2 tablespoons of olive oil
2 cups of mild sausage (casing removed)
1 cup of parmesan cheese
1 – 28 oz. can of crushed tomatoes with Italian seasoning


Cut each pepper lengthwise. With a spoon remove all veins and seeds. Rinse with water to make sure all seeds are removed. Place all of the peepers in a large mixing bowl. Toss peppers with oil. Remove each pepper and place into a large baking dish – 9 inches by 13 inches. In a smaller mixing bowl combine sausage and parmesan cheese. Fill each pepper equally with sausage mixture. Bake in a preheated oven at 375 degrees for 20 minutes. Pour crushed tomatoes over peppers and bake for an additional 15 minutes. Remove from oven and serve family style or individually.

Suggested Beverage

Try Beringer Founder’s Estate Old Vine Zinfandel (California),  Bogle Vineyards Old Vine Zinfandel (California) or an Italian Peroni beer.

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