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+ servings
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.
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.