Italian Stuffed Peppers with Pasta and Sausage

Italian Stuffed Peppers with Pasta and Sausage are an easy weeknight meal. These stuffed green bell peppers are bursting with perfectly cooked pasta, vegetables, sausage, tomato sauce and more. Topped with mozzarella cheese and baked until golden brown, this stuffed pepper recipe is excellent for any evening!

Four cheese-covered baked bell peppers in a casserole dish

Ten years ago, I spent a summer in Italy.

I took art classes in Cortona, a small town that is well known for its role in in Under the Tuscan Sun.

So if you’ve read the book or seen the movie? You know my town.

I left the States with two suitcases, a ton of film, photo paper and a sense of adventure, even though I had no idea what to expect.

Upon landing in Rome, I used my shaky Italian to purchase a simple tomato and mozzarella sandwich, then I unexpectedly ran into some classmates while waiting for our connecting flight to Naples.

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    That was the beginning of an incredible summer.

    When I think about Cortona, I think about sweeping views of the valley, as shown below. I think of my time spent making portraits for my photo project, as well as our weekend trips to large and small towns throughout the country. And I can’t help but think about the friends I made there and the food I ate, too.

    We were fed family-style meals in the basement of Ristorante Tonino every weeknight. We were never told what was on the menu… and it was the most wonderful and decadent food I’ve ever eaten. I’m not one who likes to learn what she’s eating as she eats it, but this added to the charm of living in Italy.

    Every evening, we gathered with bread and Italian-made wine, then our meal started with a pasta course before the entree was brought out from the kitchen. And a lot of the time, that entree was pork.

    I brought home a newfound love for Italian cuisine, as well as a love for fresh ingredients and making dishes from the heart. Simply put, homestyle.

    Green trees over looking mountain view

    Why I love this recipe:

    These Italian Stuffed Bell Peppers are the epitome of homestyle. Their flavors remind me of Cortona, though we never ate pasta stuffed into peppers.

    They’re a quick, tasty meal that bursting with fresh flavors.

    And the hearty pasta sauce makes this possible, doing the heavy lifting for us.

    Then we just cook up a few additional ingredients to throw into our peppers to make this meal in a flash.

    We’re talkin’ less than 50 minutes, folks. And most of it is hands-off time. Win!

    More easy dinner recipes to try: Chicken Pesto Pasta | Italian Chicken Meatloaf | Slow Cooker Red Beans and Rice | Baked Gnocchi with Chicken | Ground Beef Tacos

    Ingredients to make stuffed bell peppers in bowls and casserole dishes before putting together

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Green bell peppers — you could use a different color of bell pepper, if desired. Do not get mini peppers. Bigger ones will work better for this recipe.
    • Mini farfalle pasta — or another mini pasta noodle that will easily fit inside the peppers.
    • Homestyle pasta sauce — you can make homemade pasta sauce (like this Easy Marinara Sauce) or you could
    • Hot Italian sausage — you may use sweet mild Italian sausage if you don’t like a bit of heat with your food. Personally, I think the spice of the pepper works perfectly here.
    • Zucchini — or yellow squash, if zucchini is unavailable.
    • Shredded mozzarella cheese — you can shred your own or use the pre-shredded variety from the grocery store. You can also use some parmesan cheese, too!
    • Salt and pepper — season this to taste!
    A spoon scoops saucy pasta into bell peppers

    How to make Stuffed Bell Peppers

    Preheat the oven to 350°F. Spray a large, deep baking dish with nonstick baking spray, and set aside.

    Boil the water for the pasta. Place a large saucepan on the stovetop to boil. Season generously with salt. When the salted water comes to a boil, add the pasta, and cook to the box’s instructions.

    Drain the pasta and set aside.

    Transfer the pasta back to its pot, and toss with the tomato sauce.

    Prepare the bell peppers. Cut the tops off the peppers. Core, and clean the insides. Season with salt and pepper.

    Slice the pepper around the discarded stems into bite-sized pieces. These pieces of the green bell pepper will be cooked instead of tossed out with the stems!

    Place the hollowed out and seasoned peppers into the prepared baking dish, and set aside.

    Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the three Italian sausage links, turning occasionally to brown all the sides.

    While the sausage cooks, add the zucchini and the bite-sized pieces of bell pepper, and cook until soft.

    When the sausage is browned on all sides, remove from the pan and slice into bite-sized pieces.

    Layer the saucy pasta, sausage and vegetables into the prepared green bell peppers. Sprinkle the tops generously with mozzarella cheese.

    Bake for 30 minutes, or until the cheese is bubbly and golden brown.

    Enjoy immediately!

    A stuffed bell peppers on a plate covered in cheese in front of a casserole dish with more bell peppers

    Quick tips and tricks to the best pasta stuffed bell peppers:

    • Meal prep it! This dish will keep well for a few days. Make everything and stuff the bell peppers, then transfer to the fridge. Bake whenever you’re ready.
    • Vary up the flavors. Use your favorite pasta sauce. Swap hot Italian sausage links for mild Italian sausage.
    • Double or triple the recipe for a dinner party. Since these can be made in advance and are fun to eat, serving them to friends is a great idea!
    Fork pulling cheese and stuffing out of stuffed pepper

    What to serve alongside these stuffed peppers:

    Here’s how you can make this dish at home:

    Fork pulling cheese and stuffing out of stuffed pepper
    Yield: 4 servings

    Italian Stuffed Peppers

    Prep Time: 10 minutes
    Cook Time: 37 minutes
    Total Time: 47 minutes

    Italian Stuffed Peppers with Pasta and Sausage are an easy weeknight meal. These stuffed green bell peppers are bursting with perfectly cooked pasta, vegetables, sausage, tomato sauce and more. Topped with mozzarella cheese and baked until golden brown, this stuffed pepper recipe is excellent for any evening!

    Ingredients

    • 4 green bell peppers
    • ½ lb. mini farfalle pasta
    • 12 oz. homestyle pasta sauce
    • 3 hot Italian sausage links
    • 1 zucchini, halved and sliced
    • 1 cup mozzarella cheese
    • Salt and pepper, to taste

    Instructions

    1. Preheat the oven to 350°F. Spray a large, deep baking dish with nonstick baking spray, and set aside.
    2. Put a large saucepan on the stovetop to boil. Season with salt.
    3. When the water comes to a boil, add the pasta, and cook to the box's instructions.
    4. Drain the pasta and set aside. Toss the pasta in tomato sauce.
    5. Cut the tops off the bell peppers. Core them, and clean the insides. Season with salt and pepper. Slice the pepper around the discarded stems into bite-sized pieces. (These pieces of the green bell pepper will be cooked instead of tossed out with the stems!)
    6. Place the hollowed out and seasoned peppers into the prepared baking dish, and set aside.
    7. Heat a large nonstick skillet over medium-high heat.
    8. When the skillet is hot, add the three Italian sausage links, turning occasionally to brown all the sides.
    9. While the sausage cooks, add the zucchini and the bite-sized pieces of bell pepper, and cook until soft.
    10. When the sausage is browned on all sides, slice into bite-sized pieces.
    11. Layer the sauced pasta, sausage and vegetables into the prepared green bell peppers. Top with mozzarella cheese.
    12. Bake for 30 minutes, or until the cheese is bubbly and golden brown.
    13. Enjoy immediately!

    Notes

    Recipe can easily be doubled.

    This recipe can be made in advance. Make everything and assemble the peppers, then slide the almost finished product into the refrigerator. Pop into the oven and make for an additional 10-15 minutes, and enjoy when ready!

    Nutrition Information:

    Yield:

    4 stuffed peppers

    Serving Size:

    1 stuffed pepper

    Amount Per Serving: Calories: 432Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 55mgSodium: 888mgCarbohydrates: 33gFiber: 4gSugar: 9gProtein: 23g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    9 Comments

    1. I am so jealous of your summer in Italy. I love Italian style stuffed peppers, but have never thought to use pasta instead of rice. Duh! They look great!

    2. I love stuffed bell peppers but pasta stuffed into bell pepper sounds just way to yummy! Can’t wait to make this!! 🙂

    3. Sounds like you had quite the summer in Italy! The first time I visited Italy totally opened my mind to the wide variety of Italian food!

    4. Those stuffed peppers sound delish! And oh, how do I miss Italy. I grew up in Germany within a few hours’ drive to Italy and I regularly get homesick for the country, culture and FOOD.

    5. Your summer in Italy sounds incredible and the idea of stuffing bell peppers with pasta has me swooning!

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