Italian Stuffed Peppers

peppers recipe
Stuffed peppers in a glass pan

I was craving italian so desperately that I actually had a dream about some stuffed peppers. Just like my grandpa used to make! Here is my best healthy rendition, and YES it hit the spot.


If you are craving a little more of a mexican twist, head to these Easy Mexican Stuffed Peppers!


You can add in different vegetables, I love adding eggplant, sun dried tomatoes, leeks, and zucchini. Make this your own!



  • 4 bell peppers, de-stemmed and seeds removed

  • 1 small white onion

  • 1 handful fresh basil

  • 2-3 rosemary stems (use the leaves and discard stem!)

  • 1/2-1 cup organic chunky marinara sauce

  • 1 tbsp minced garlic

  • olive oil

  • 1 package microwavable quinoa/ rice

  • 4 links chicken or turkey sausage

  • mozzarella or goat cheese if you tolerate it! (add pine nuts and nutritional yeast if you do not)



1. Preheat the oven to 400.

2. Cut a circle around the stem of each bell pepper and pull out the stem. Remove seeds. Use a glass pyrex (8x8) and pour 1/3 cup water into the bottom. Place each pepper into the pyrex, like so!

3. In a skillet, heat olive oil over medium heat and add in chopped onion and garlic. Let simmer until fragrant. Add in chicken or turkey sausage, quinoa, herbs, and marinara. Let simmer together until combined.

4. Fill each pepper with mixture, add cheese, and bake for 30-40 minutes on the middle rack. Finish with some extra herbs.