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Mains · Easy

Sausage-Stuffed Mini Peppers and Zucchini

Sweet mini peppers and zucchini boats filled with herbed Italian sausage, breadcrumbs, and Parmesan, baked until golden and bubbling.

By Hannah Reyes · Tested twice in our kitchen

  • Prep25 min
  • Cook30 min
  • Total55 min
  • Serves6
  • Calories430
Sausage-Stuffed Mini Peppers and Zucchini
Sausage-Stuffed Mini Peppers and Zucchini — photographed in the Recipe Palate studio kitchen.

About this recipe

Stuffed vegetables are a smart way to turn a pound of sausage into dinner for six. Mini peppers turn sweet and tender in the oven, and zucchini boats soak up the savory juices from the filling.

Serve them as a main with a salad, or set them out as a party appetizer — they are just as good warm or at room temperature.

Why this recipe works

  • Browning the sausage first renders fat and deepens flavor.
  • Breadcrumbs and egg bind the filling so it does not fall out.
  • Mini peppers cook quickly and stay firm enough to pick up.

What you’ll need

  • 1 lb bulk Italian sausage
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan, plus more for topping
  • + 8 more ingredients and 6 numbered steps

Variations

  • Use ground turkey with extra herbs for a lighter version.
  • Add chopped sun-dried tomatoes or olives to the filling.
  • Top with mozzarella for the last 5 minutes.

How to serve

Serve over a spoonful of warm marinara or with a crisp green salad and crusty bread.

Storage and reheating

Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.

Frequently asked questions

How long does Sausage-Stuffed Mini Peppers and Zucchini take to make?

About 55 minutes in total — 25 minutes of prep and 30 minutes of cooking. The recipe serves 6.

Is this recipe difficult?

We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.

Can I double the recipe?

Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.

Can I make it ahead?

Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.

Mains · 55 min · serves 6

Sausage-Stuffed Mini Peppers and Zucchini

  • Prep25 min
  • Cook30 min
  • Serves6
  • Calories430

Ingredients 0/13

Instructions

  1. Heat the oven to 400°F. Brown the sausage in a skillet over medium-high heat, breaking it up, about 7 minutes. Add the onion and garlic and cook 3 minutes more. Cool slightly.
  2. Scoop the seeds from the zucchini halves with a spoon to make boats, leaving a 1/4-inch wall. Cut each half crosswise into 2–3 pieces.
  3. Stir the panko, Parmesan, egg, parsley, oregano, and red pepper flakes into the sausage mixture.
  4. Arrange the peppers and zucchini cut side up on an oiled baking sheet. Brush with olive oil and season lightly with salt and pepper.
  5. Fill each vegetable with the sausage mixture, mounding slightly. Sprinkle with extra Parmesan.
  6. Bake 25–30 minutes until the vegetables are tender and the tops are golden. Serve warm.

Tips for success

  • Choose peppers of similar size so they cook evenly.
  • Do not overfill the zucchini or the filling will spill as it bakes.
  • Line the pan with parchment for easy cleanup.

About 430 calories per serving. Nutrition is an estimate. Recipe by Hannah Reyes for Recipe Palate · recipepalate.com

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