Italian Sausage & Cornbread Stuffed Peppers

Do yourself a favor and toss your recipe for traditional stuffed peppers.  You know the meat, tomato, rice, worcestershire sauce, cheddar cheese kind…ya. TOSS IT! And switch to red peppers will ya?  Green is so overrated.

After making these cornbread stuffed peppers with turkey italian sausage, my family never wants to go back to the original!  Like never ever ever, getting back together. WEEEE-E are never ever ever…

(Taylor Swift is well loved around here too)

italian stuffed peppers

Not going to lie, I personally appreciate the traditional version for it’s healthier aspects (if made with lean ground turkey), but this is too good to go back!  Not that this is horrible but I try to keep processed/packaged foods to a minimum and stovetop is not exempt unfortunately.  This is what I commonly refer to as a treat meal and living a blessed balanced life :).

OH, and these stuffed peppers come together super speedy in one pot on the stove before being tossed in the oven!  Nothing beats a super speedy prep and clean-up.  We have a winner folks.

Serve these up with a nice side salad and you’ve got a new family favorite, guaranteed! 

Italian Sausage & Cornbread Stuffed Peppers


  • 4 red peppers (or green, yellow, orange!)
  • 1 box cornbread stovetop stuffing
  • 1 TB butter or olive oil
  • 1 medium onion, chopped
  • 5 links italian turkey sausage (perdue brand is what I use)
  • 1 cup pepper jack cheese
  • 2 TB fresh parsley, chopped


  1. Slice peppers in half -top to bottom- and remove seeds
  2. Bring a large pot of water to boil and add the pepper halves. Cook for 5 minutes and remove to a paper towel lined plate to dry while preparing filling.
  3. In a large skillet heat butter or olive oil and add chopped onions. Cook for 5 minutes or until softened.
  4. Remove the casing from turkey sausage and add to skillet. Stir and break up the sausage as it cooks for about 5 minutes. Add 1 cup warm water and stuffing mix. Stir just to combine and cover with lid.
  5. Remove from heat and allow to stand about 5 minutes. Remove lid, add chopped parsley and stir to combine.
  6. Place pepper halves in 9x13 pan and generously fill each pepper packing the mixture in.
  7. Top with shredded pepper jack cheese.
  8. Bake at 350 covered for 20 minutes.
  9. Serve with a side salad and dinner is served!
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