Roasted Bell Peppers Stuffed with Sausage and Cheddar

Roasted Bell Peppers Stuffed with Sausage and Cheddar is the perfect way to make use of your extra bell peppers! Stuffing these amazing veggies with cheese gives you a rich, creamy filling. Combine that with chunky bits of delicious sausage, and you pretty much have a whole meal wrapped up in a healthy package! This recipe is perfect for those early weeks of fall, when your peppers first start coming in. Enjoy!

Roasted Bell Peppers Stuffed with Sausage and Cheddar recipe

An image of Stacy Lyn Harris's Roasted Bell Peppers Stuffed with Sausage and Cheddar recipe, showing the bell peppers being stuffed with sausage and cheese

Roasted Bell Peppers Stuffed with Sausage and Cheddar

Roasted bell peppers combine with a rich, creamy cheese filling and chunky bits of sausage.
Course Appetizer, dinner, Side Dish
Cuisine American, Southern
Servings 4 people


  • 4 bell peppers
  • olive oil for drizzling and sautéing
  • freshly ground pepper
  • 2 ripe Roma tomatoes
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup 3-year old cheddar cheese
  • 6 ounces ground sausage
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt
  • red pepper flakes or tobacco (optional)
  • sour cream (optional)


  • Vertically cut each bell pepper in half. Remove the stems and membrane and scoop out the seeds. Drizzle olive oil on a cookie sheet lined with parchment paper and place the peppers flesh-side up. Give the peppers a little drizzle of olive oil and a good sprinkle of salt and pepper.
  • In a medium bowl, add both cheeses. Place 1/2 of the cheese over all of the halved peppers. Slice the tomatoes into 8 slices and put a slice in the cavity of each pepper. Cover each pepper with remaining cheddar cheese. Bake peppers until the peppers are almost done, about 30 minutes.
  • Meanwhile, in a skillet, drizzle olive oil and brown the ground sausage over medium-high heat until just browned, about 8 minutes.
  • When peppers are almost soft, remove them from the oven and divide the sausage among the peppers. Sprinkle the Parmesan cheese over the sausage and bake for about 8 to 10 minutes more, or until the cheese is slightly brown.
  • Remove from oven, add red pepper flakes or hot sauce and a dollop of sour cream if you desire and serve immediately.
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  1. Respectfully, Stacy: Speciality items, such as ‘3-year old Cheddar cheese’ or venison, are often uncommon/unavailable to your ordinary followers (non-hunters-gardeners, etc.). When such recipe ingredients are listed can a substitute be noted? (though in this case, I will simply double the Cheddar cheese). Also, when “frozen” can be exchanged for “fresh” in a recipe can that also be mentioned (i.e broccoli, etc.). Thank you for indulging me.

    1. Sure thing. I usually do try to at least give substitutions for the meats since we cook with a lot of venison. As far as the 3 year old cheddar, I do think using double cheddar is a great idea. I get mine at Costco and forget it may be hard to find. I’ll keep that in mind. Thanks. I wrote this post for the substitutions:

      1. Melody Gayle says:

        What is the oven temperature


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