Sally Starin's Italian Sausage-Stuffed Mini Bell Pepper

Total Time:
50 min
20 min
Inactive Prep:
30 min
8 appetizer-sized servings or 4 servings as a main course


  • 2 tablespoons extra-virgin olive oil
  • 12 mini bell peppers (see Cook's Note)
  • 1 pound raw, sweet Italian sausage (either in bulk or as links, see Cook's Note)
  • 1/2 cup finely grated Parmesan
  • 1 large egg, beaten
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded mozzarella


Preheat oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil and set aside.

Slice the peppers in half lengthwise and carefully remove the seeds, keeping the stems intact.

Mix the sausage, Parmesan, egg, a pinch of salt and a few grinds of black pepper together in a medium bowl until thoroughly combined. Stuff each pepper with the sausage mixture, lightly packing it in and mounding it if needed. Place the stuffed peppers on the prepared baking sheet and sprinkle each with some mozzarella. Bake until the peppers are soft and the mozzarella is lightly browned, about 30 minutes. Serve on a warmed platter.


Mini bell peppers can be found in packages of 12 to 20 peppers in the produce section of most grocery stores.

If your market doesn't carry bulk raw Italian sausage meat, purchase uncooked Italian sausage links, snip a hole in the casing at one end, and squeeze out the sausage meat.


A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.