Uncle Larry Adventures

Italian Classics · Campania

More italian vegetable recipes

Peperoni Ripieni di Salsiccia

Italian sausage-stuffed bell peppers baked until the peppers slump and the tops brown — sausage, rice, tomato and pecorino inside.

Peperoni Ripieni di Salsiccia

Sausage-stuffed peppers, Larry's other favorite

Roasted Italian vegetable side dishes on rustic plates

The short version

Italian sausage-stuffed bell peppers baked until the peppers slump and the tops brown — sausage, rice, tomato and pecorino inside.

Prep
20 min
Cook
55 min
Total
1 hr 15 min
Serves
6 servings

Ingredients

  • 6 red and yellow bell peppers, tops cut off and seeded
  • 1 lb (450 g) Italian sausage, casings removed
  • 1½ cups cooked rice
  • 1 cup passata
  • ¾ cup grated Pecorino Romano
  • Handful of basil, torn

Instructions

  1. 01

    Brown the sausage. Crumbled, in a dry pan, until well colored. Keep the fat.

  2. 02

    Make the filling. Sausage, rice, half the passata, pecorino and basil, mixed loosely.

  3. 03

    Stuff. Fill the peppers three-quarters full — the filling swells.

  4. 04

    Roast. Stand them in a dish with the remaining passata and a splash of water. 375°F / 190°C, covered 35 minutes, uncovered 20 more.

Larry’s rule: Cut a sliver off the bottom of each pepper so it stands up, but do not cut through — a leaking pepper dries out.

Nutrition (estimated, per serving)

Serving
1 serving (about 310 g)
Calories
472 calories
Protein
26 g
Carbs
30 g
Fat
28 g
Saturated fat
11 g
Fibre
4 g
Sugar
6 g
Sodium
1009 mg
Cholesterol
81 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/peperoni-ripieni-di-salsiccia).

Before you cook

What to know about Peperoni Ripieni di Salsiccia

What it is

Peperoni Ripieni di Salsiccia is a vegetables recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 6 servings in 1 hr 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: brown the sausage, then make the filling, then stuff. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 red and yellow bell peppers, tops cut off and seeded — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 lb (450 g) Italian sausage, casings removed — builds the savory foundation and carries flavor through the dish.
  • 1½ cups cooked rice — provides the recipe's main structure, so its cooking time and texture matter.
  • 1 cup passata — supports the dish's balance, texture and regional character.

Smart substitutions

Parmigiano-Reggiano is milder than Pecorino Romano. It can replace part of the pecorino, but the dish will be less sharp and salty.

Make ahead and leftovers

Most of the preparation can be done ahead. Reheat gently or serve at room temperature when appropriate.

What to serve with it

  • Serve warm or at room temperature as a contorno.
  • Use beside grilled meat, seafood or a pasta course.

Questions Larry gets asked

How long does peperoni ripieni di salsiccia take to make?
About 1 hr 15 min start to finish — roughly 20 min of prep and 55 min of cooking. That yields 6 servings.
What do you need to make peperoni ripieni di salsiccia?
6 ingredients, starting with 6 red and yellow bell peppers, tops cut off and seeded, 1 lb (450 g) Italian sausage, casings removed, 1½ cups cooked rice. The full list with quantities is on this page.
How do you start peperoni ripieni di salsiccia?
Brown the sausage: Crumbled, in a dry pan, until well colored. Keep the fat.
How do you know when peperoni ripieni di salsiccia is done?
Roast. Stand them in a dish with the remaining passata and a splash of water. 375°F / 190°C, covered 35 minutes, uncovered 20 more.
What is the most common mistake with peperoni ripieni di salsiccia?
Cut a sliver off the bottom of each pepper so it stands up, but do not cut through — a leaking pepper dries out.
Can you make peperoni ripieni di salsiccia ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

Is sausage and peppers keto-friendly?

Yes, without the roll. A serving of one sausage link with peppers and onions is about 8 grams of net carbs — the peppers account for most of it. Skip the bread, go light on onion, and it drops to around 5 grams.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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