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Sausage Stuffed Peppers

Sweet peppers stuffed with sausage, veggies and cheese, topped with crunchy breadcrumbs
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: Canadian/American
Keyword: sausage stuffed peppers, stuffed peppers


  • 2 large sweet peppers or 3 medium, any colour
  • 1 lb Italian sausage meat mild or hot
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ½ onion
  • ½ medium eggplant or 1 small summer squash
  • ½ sweet pepper, opposite colour of main peppers
  • 4 medium mushrooms
  • ¼ cup diced hot peppers optional
  • salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 2-3 tsp bread crumbs
  • handful fresh chopped parsley


  • Preheat oven to 350°. Cut peppers in half and scoop out seeds and veins. Lay upright in baking dish, cover with foil and pre bake while oven is preheating, approximately 15 minutes.
  • Saute onion and garlic in olive oil at medium heat just until softened. Add diced pepper, hot pepper if using, chopped mushrooms, diced peeled eggplant or summer squash (no need to peel summer squash).
  • Once all vegetables are softened, spread to edge of pan and add sausage meat. Brown meat, breaking up chunks until almost cooked. Stir all filling ingredients together. Taste and season with salt and pepper if needed.
  • Stir shredded cheese and parsley into stuffing mixture.
  • Remove peppers from oven and pour out any liquid that has formed in the bottom of peppers. Add stuffing, pressing well into the bottom and heaping on top. Cover with same foil and bake 15 minutes.
  • Remove foil, add breadcrumbs and change oven setting to convection bake or roast. Cook another 15 minutes or until top is browning.