Cheesy Homestyle Italian Stuffed Peppers
Prep time
Cook time
Total time
Make these Italian Stuffed Peppers for a cheesy, homestyle dinner that's full of veggies (and also gluten free).
  • 1 lb. package mild Italian sausage
  • ½ C chopped sweet onion
  • 1-2 medium zucchini, shredded
  • 1-2 cups cooked rice
  • 1 jar RAGÚ Homestyle Thick & Hearty Traditional Sauce
  • 2 C shredded mozzarella, divided
  • ½ C shredded Parmesan, divided
  • 4-6 large bell peppers (color of your choice)
  1. Preheat oven to 350.
  2. In a pot, cook rice according to package directions (or this recipe is PERFECT for using up leftover rice)!
  3. In a pan on the stove, brown the onions and sausage. Add in shredded zucchini.
  4. Stir in cooked rice to the mixture. Then add in 1 C mozzarella and about ¼ C Parmesan.
  5. Pour the jar of sauce over the mixture and stir.Let simmer while you prep the peppers.
  6. Wash, de-stem and de-seed, and cut the peppers in half lengthwise.
  7. Arrange pepper halves in a casserole dish.
  8. Fill peppers with Italian mixture.
  9. Top with remaining cheese and bake for 20 minutes (until peppers have softened some and cheese is bubbly/golden.
  10. Serve warm and enjoy!
*Use any bell peppers you'd like. We don't care for green, so prefer orange, yellow, or red.
Recipe by Mom Endeavors at