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Sausage Stuffed Cubanelle Peppers

Sausage Stuffed Cubanelle Pepper

These are good, I mean really good.  Oh, and did I mention easy?!  Beyond easy.  Ooh ooh, and versatile!  Ok, I’ll stop now.  Just take a look at this deliciousness and try it for yourself.

Pick up some delicious peppers at the market.  I chose sweet cubanelle peppers this time.  But I have also used fresh banana peppers (sometimes I even grow them myself) or poblano peppers (also sweeter and mild with more of a Spanish flavor).  But you could go spicy and substitute a hot cubanelle or banana pepper, too.  It all depends on the heat you can handle.

Next you need sausage.  There is something about Italian sausage that just can’t compare to straight up ground beef.  It may be the pork, it may be the spices, it’s just…necessary.  Again, I choose sweet and mild but if you wanted a contrast, you could do mild peppers and spicy sausage or spicy peppers and mild sausage.  It is your game!  Choose wisely.  🙂

Sausage Stuffed Cubanelle Pepper - Before

And now you need some sauce and cheese.  That’s it!  You could make your own sauce or just keep it simple and use a store-bought jar.  My favorite is Mid’s meatless sauce.  I don’t know when I discovered Mid’s but I swear it was at Marc’s (a local very cheap grocery store), and I was hooked.  I really can’t use Ragu or Prego or anything else at this point.  Marc’s sells it as does my favorite grocery store, Heinen’s.  And they are a local company from Navarre, Ohio.

As far as cheese, really anything goes.  To keep it on the Italian side, I normally use mozzarella, but we are championing versatility, right?  How about poblano peppers, with Mexican 3-blend cheese shreds, and andouille sausage, WHOA!  That just came to me, right here, right now and I’m totally trying that next time.

Sausage Stuffed Cubanelle Pepper - After

But that’s it, folks.  Ratios are flexible and not a science – this is cooking, not baking after all, so have fun with it.  I usually buy 4 larger peppers, 1 lb sausage, 1 cup sauce, and 1 cup cheese and that’s a main meal for me and the hubby or an appetizer to share with 4 people.  Here’s the 411…


  • 4 large sweet cubanelle peppers
  • 1 lb sweet and mild Italian sausage, ground
  • 1 cup spaghetti sauce
  • 1 cup mozzarella cheese


  1.   Preheat oven to 350F.
  2.   Cut a horizontal slice right below the tops of the peppers but not all the way through.  Cut a vertical slice the length of the peppers but not all the way through.  Open and remove seeds and membranes.
  3.   Mix the sausage, half the cheese, and half the sauce.
  4.   Place peppers in a 13×9 pan.
  5.   Stuff the peppers (just use your hands, baby!), each with a quarter of the sausage mixture.
  6.   Pour the remaining sauce over the peppers.
  7.   Cover with foil and bake in the oven for 50 minutes.
  8.   Remove foil, sprinkle with remaining cheese, and bake another 10 minutes or until golden brown.

EAT!  MANGIA!  Enjoy.  🙂

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  • Kelly Glover

    Looks great! Mids is wonderful. It’s made right in the next town to my hometown.

    August 31, 2014 at 10:00 pm Reply
    • Hope

      I pretty much only use Mid’s these days! As good as homemade and easier. 🙂

      August 31, 2014 at 10:29 pm Reply
  • Kim

    never heard of Mid’s , but I’m in Ohio too so I’m going to seek it out 🙂 trying this tomorrow! sounds so yummy 🙂

    October 9, 2017 at 9:59 pm Reply
    • Hope

      That’s great! Let me know what you think.

      October 9, 2017 at 10:33 pm Reply
  • Renate

    How can I print recipe’s?

    August 26, 2018 at 3:37 pm Reply
    • Hope

      Hi there. You can use your browser’s File+Print function to print the full article, copy/paste a screenshot of the part you want into a Word document, or copy/paste the text of just the recipe into a Notebook file and print, etc. Thanks for the interest in this recipe! 🙂

      August 28, 2018 at 1:02 pm Reply
  • Peggy Mc

    FANTASTIC!!!!!!!!! Our cubano pepper plants must be on steroids, they are producing like mad. We LOVED this recipe. Only thing I changed was to add about a cup of cooked rice to the sausage mixture………….Going to brown the sausage before stuffing the excess peppers to freeze them for this winter. Thanks for a GREAT recipe.

    August 9, 2019 at 6:01 pm Reply
    • Hope

      Glad you liked it! This is one of my faves for summer or wintertime. And how perfect with your own home grown peppers! Thanks for reading. 🙂

      August 9, 2019 at 9:40 pm Reply
  • Debby

    Love the simplicity of this recipe! I also love Mids, it seems fresher and has a home made flavor. I also buy my cubanelle peppers at Marc’s – one of the few places I can find them through the winter months. Stay safe! 🙂

    May 7, 2020 at 8:48 pm Reply
    • Lori

      Me too!! Love marcs!

      May 25, 2021 at 2:02 pm Reply
  • Renate

    Can this be made in crockpot?

    December 7, 2020 at 10:48 am Reply
    • Hope

      You could try it, I’m not sure. I like the roasting and melting that an oven does on this one. 🙂

      December 8, 2021 at 5:51 pm Reply

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