Stuffed Italian Peppers with Parmesan Cream


Meat sauce makes for a moist, tasty filling in this simple stuffed pepper recipe, complete with Italian sausage and Parmesan cream.

Stuffed Italian Peppers with Parmesan Cream

Minutes to Prep 20

Total Minutes 55

Serves 6

Difficulty 4



PREHEAT oven to 375° F.

COOK Italian sausage in skillet, breaking up while cooking. Remove most of the fat from the skillet.

ADD meat sauce to sausage and combine.

CUT peppers in half and remove stems, ribs and seeds. Spread alfredo sauce in bottom of 9” x 13” baking pan and place peppers on top. Fill each pepper with the sausage mixture.

DRIZZLE olive oil over peppers; sprinkle with Parmesan and mozzarella cheeses. Cover with aluminum foil.

BAKE for 20 minutes; remove cover and bake an additional 15 minutes.

Cook’s Tip: Substitute a variety of cheeses (Asiago, Romano, smoked mozzarella); add ground beef; add mushrooms, zucchini or spinach.