Italian Stuffed Peppers

Italian Stuffed Peppers, made with RAGÚ® Homestyle Sauce, are a simple homestyle meal! As the pasta boils, prep the bell peppers and cook hot Italian sausages in a pan with a little bell pepper and fresh zucchini. When the pasta is ready, toss in RAGÚ® Homestyle Thick and Hearty Traditional Sauce, then layer it, the sausage and veggies into the bell peppers, top with mozzarella, and bake until golden brown. An easy, delicious weeknight dinner.

Plate of stuffed peppers and jar of sauce on the side

Italian stuffed peppers in dish with jar of sauce on the side

Ten years ago, I spent my 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.

Overhead view of empty bell pepper with ingredients on the side

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.

That was the beginning of an incredible summer.

Hand placing ingredients inside empty bell peppers

When I think about Cortona, I think about sweeping views of the valley. I think about my time spent making portraits for my advanced photo project. I think about our weekend trips, visiting small and large towns and experiencing culture, the Italian way of life and entirely too many art museums to name. I think about the friends I made. And I think about the food I ate.

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.

Green trees over looking mountain view

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.

My definition has changed over the years. Once upon a time, I happily spent hours in the kitchen making our meals.

Now, my cooking time is relegated to naps or our daughter’s mealtime, when she is safely seated in her high chair since she can’t cook with me yet. Though I sincerely look forward to the day when she and I can do this because I know it’s going to be incredible.

But for the time being, this quick cooking? It’s fine. More than fine. Because you can still make a delicious homestyle meal quickly that doesn’t lack in taste or the love put into it.

Bowl of stuffed peppers and jar of sauce on side

These Italian Stuffed 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 RAGÚ® Homestyle Thick and Hearty Traditional Sauce makes this possible.

RAGÚ® Homestyle Sauce, seasoned with a special blend of basil, fennel, oregano and black pepper, simmers for hours so we don’t have to slave over a hot stovetop. The Homestyle Thick and Hearty Traditional Sauce is thick and luxurious, and it coats the pasta in these stuffed peppers beautifully. And one of the best things about this sauce? There are no artificial flavors, colors or high fructose corn syrup to be found.

Basically, the RAGÚ® Homestyle Thick and Hearty Traditional Sauce is doing the heavy lifting. We’re just cooking 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!

Close up of stuffed pepper with jar of sauce and serving dish

As the pasta boils, we’ll cook the sausage, zucchini and the tops of the bell peppers together.

When the pasta is perfectly al dente, all we have to do is toss it in the RAGÚ® Homestyle Thick and Hearty Traditional Sauce, then divide the pasta and sausage mixture between the the bell peppers, top with mozzarella, and bake.

Voila! That’s it!

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

Italian Stuffed Peppers
Yield: 4 servings

Italian Stuffed Peppers

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

Italian Stuffed Peppers, made with RAGÚ® Homestyle Sauce, are a simple homestyle meal! As the pasta boils, prep the bell peppers and cook hot Italian sausages in a pan with a little bell pepper and fresh zucchini. When the pasta is ready, toss in RAGÚ® Homestyle Thick and Hearty Traditional Sauce, then layer it, the sausage and veggies into the bell peppers, top with mozzarella, and bake until golden brown. An easy, delicious weeknight dinner.

Ingredients

  • 4 green bell peppers
  • ½ lb. mini farfalle pasta
  • ½ jar RAGÚ® Homestyle Thick and Hearty Traditional 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 RAGÚ® Homestyle Thick and Hearty Traditional 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.

How much did you love this recipe?

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Fork pulling cheese and stuffing out of stuffed pepper

Have you ever been to Italy?

What is your definition of homestyle?

Which RAGÚ® Homestyle Sauce would your family adore?

Learn more about RAGÚ®‘s rich heritage and find featured recipes on their website.

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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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