A spicy mix of Italian cheeses and meats with sauce and Italian bread! So good! My friends beg me to make these peppers. You may need more or less peppers, depending on their size. I grow my own and they are average size. They freeze well, too!

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Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
20
Yield:
20 peppers
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.

  • Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.

  • Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until bubbly and fragrant, at least 1 hour.

Cook's Note:

You can also make these peppers in a slow cooker.

Nutrition Facts

288 calories; protein 19.3g; carbohydrates 10.9g; fat 18.5g; cholesterol 82.3mg; sodium 742mg. Full Nutrition
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