Italian Sausage-Stuffed Bell Peppers with NY Pizza Olive Oil Blend

Roasted bell peppers cradle a savory filling of Italian sausage, rice, tomato, onion, garlic, and bubbling cheese for a cozy dinner that feels both familiar and special. New York Pizza Infused Olive Oil Blend brings basil, oregano, garlic, and thyme into the skillet so the whole dish leans into that classic pizza-parlor flavor without needing a crust. It’s an easy, satisfying meal for family dinner, casual guests, or any night you want big flavor with simple prep.

Garden Infuzions

Italian Sausage-Stuffed Bell Peppers with NY Pizza Olive Oil Blend

Tender bell peppers are filled with Italian sausage, rice, tomatoes, and melty cheese, then finished with New York Pizza Infused Olive Oil Blend for a bold, pizza-shop style dinner.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 medium bell peppers any color
• 1 pound Italian sausage casings removed if needed
• 2 tablespoons New York Pizza Infused Olive Oil Blend divided
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 1 can 14.5 ounces diced tomatoes, drained
• 1 cup shredded mozzarella cheese plus 1/2 cup for topping
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon tomato paste
• 1/2 cup marinara sauce plus more for serving

Equipment

• 1 9x13-inch baking dish For arranging the peppers
• 1 Large skillet For browning the sausage and building the filling
• 1 Large pot For blanching the peppers
• 1 Cutting board For prepping peppers and aromatics
• 1 Chef’s knife For slicing and dicing
• 1 mixing spoon For stirring the filling

Method

 

Instructions

1. Preheat the oven to 400°F. Lightly oil a 9x13-inch baking dish with a little of the New York Pizza Infused Olive Oil Blend.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and arrange the peppers cut-side up in the baking dish.
3. Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes, then drain well and set aside.
4. Heat 1 tablespoon of the New York Pizza Infused Olive Oil Blend in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
5. Add the onion and cook for 3 to 4 minutes, then stir in the garlic, oregano, basil, salt, and black pepper. Cook for 30 seconds more.
6. Stir in the cooked rice, drained tomatoes, marinara sauce, tomato paste, mozzarella, Parmesan, and parsley until evenly combined.
7. Spoon the filling into the peppers and mound it slightly on top. Sprinkle the remaining mozzarella over each pepper.
8. Bake for 20 to 25 minutes, until the peppers are tender and the cheese is melted and lightly browned.
9. Drizzle the remaining 1 tablespoon New York Pizza Infused Olive Oil Blend over the peppers before serving.
10. Serve warm with extra marinara on the side if desired.

Notes

Blanching the peppers is optional but helps them soften and fit the filling more neatly. If your peppers are small, you may have a little extra filling. Bake it in a small ramekin alongside the peppers. The recipe tastes best when the filling is seasoned before it goes into the peppers, so give it a quick taste and adjust salt if needed.

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Recipe Tips

Choose peppers with flat bottoms so they stay upright while baking. If needed, slice a very thin piece from the base without cutting into the pepper walls.

Cook the rice ahead of time so it cools slightly before mixing. That keeps the filling easy to stir together and helps it hold its shape inside the peppers.

For the best flavor, brown the sausage well before adding the tomatoes and rice. Those browned bits add extra depth to the filling.

Serving Suggestions

Serve these stuffed peppers with a simple green salad, garlic bread, or roasted broccoli. A spoonful of extra marinara on the side makes them feel even more pizza-inspired.

They also pair nicely with a glass of sparkling water with lemon or a crisp iced tea when you want a relaxed weeknight dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven until hot through, or warm individual portions in the microwave.

For longer storage, cool the peppers completely, wrap each one tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Variations

Use mild, sweet, or hot Italian sausage depending on your preference. You can also swap in ground turkey sausage for a lighter flavor profile.

For a more pizza-forward finish, add sliced pepperoni to the filling or sprinkle a little extra mozzarella over the top during the last few minutes of baking.

If you want more vegetable texture, stir in finely chopped mushrooms or spinach before filling the peppers.

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