the only Italian stuffed peppers you’ll ever need

You probably didn’t even realize you needed Italian stuffed peppers but I’m here to tell you, you do. Trust me, I wouldn’t steer you wrong.

You need these in your life. How else would you experience the most amazing Italian flavor fest, packaged ever so nicely in perfectly roasted pepper, topped with spicy breadcrumbs and basil-oregano pesto?

what is an Italian stuffed pepper?

So glad you asked! Think Italian spices like basil, garlic, and oregano. Add that to sweet (or hot) Italian sausage with sweet onions, baby spinach, and vine-ripened tomatoes and place it into a perfectly roasted pepper.

Ok, I could just stop there…
But I’m not gonna!

Let’s make these suckers a little more hearty, shall we? After all, traditional stuffed peppers add rice but that’s feeling a wee bit plain right now.

Instead, grab a loaf of a nice, hearty multi-grain bread (loaded with fiber) and toast it in the oven with olive oil and prosciutto. Then, transform it into spicy breadcrumbs.

This recipe’s getting there but it’s missing something. Often times stuffed peppers have melted cheese on top (which you could do if you prefer) but I’ve added a show-stopper that will knock this stuffed pepper recipe out of the park.

Basil, oregano pesto.
BOOM!

Don’t fret if all this sounds complicated or time consuming! I have some tricks to share!

Let’s get started.

tips for Italian stuffed peppers with sausage

I’m all about short-cuts. If I can save time, I’m in. Fortunately, this recipe has many opportunities to save time so you don’t have to make everything at once.

Make a little pesto here, make some breadcrumbs there, and before you know it, you have all your components and it’s just a matter of throwing them together.

Here are some tips:

• Make the breadcrumbs and/or pesto ahead of time and store in a sealed container in the fridge until it’s time to use them.
• Buy store bought pesto (gasp) versus making it. Hey, a mom’s gotta do what she’s gotta do so if you’re short on time, buy some at the store. You can add dried oregano to this if desired.
• Roast the peppers ahead of time and store them in the fridge. Once it’s time to use them, they’ll warm up nicely when you add the hot sausage filling and broil the breadcrumbs on top.

how to make Italian stuffed peppers

1. Prep your veggies and bread by cutting them up according to the recipe. Wash your herbs and take them off the stems.
2. Roast the peppers, bread, prosciutto (careful, cooking times vary). Put everything aside to cool when they’re finished.
3. Make stuffed pepper filling on the stove.
4. Use a food processor to process breadcrumbs. If you don’t have a food processor, just cut smaller pieces with a knife so they’re like croutons on the stuffed peppers.
5. Place the breadcrumbs in a bowl, wipe food processor (shhh, we’ll wash it later) and add your pesto ingredients. Process until smooth.
6. Assemble the peppers on a baking sheet. Fill each with the sausage mixture and top with breadcrumbs. Broil.
7. Top each with a generous spoonful of pesto and serve!

make it your way!

There are many ways you can tweak this recipe for your own dietary needs.

1. Breadcrumbs – I always choose a hearty multigrain with fiber to use however if you’re staying away from carbs, no problem. Simply make the peppers and pesto, hold the breadcrumbs. It will still be delicious, promise!
2. Dairy – If you’re staying away from dairy, use nutritional yeast instead of parmesan cheese when you make the pesto. No one will ever know.
3. Meat – If you’re not a sausage person, do not fear – substitute with ground beef, chicken sausage, ground turkey, or bison. If you don’t do meat, use portabella mushrooms!

looking for other cozy, fall recipes? Check these out:

• ribollita soup
• parmesan crusted chicken
• amazing chicken sausage pasta in easy tomato sauce
• make your own easy, scrumptious whole wheat thin crust pizza
• delicious gluten-free turkey bolognese

Lastly, if you make these Italian stuffed peppers with spicy breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment.

This recipe was inspired by Half baked harvest’s cauliflower and cheese with spicy breadcrumbs. If you haven’t check out her site, you need to. One of the most creative recipe developers ever!