Sausage and Feta Stuffed Peppers are cheese, creamy, and very tasty!
I first made this dish years ago, waaaaay before starting my blog and waaaaay before I actually measured things.
So recreating this dish took some serious recipe testing…but I finally nailed it!
I am not the biggest fan of green peppers, so I am using red and orange peppers.
Just use whatever color peppers you prefer.
These are 8 peppers that I cut the tops off and scooped out the seeds and most of the white parts.
Squeeze them into a 9×13 casserole dish.
Some were leaning over at first, but once I fit them all in they kind of stood each other upright.
Making the filling for Sausage and Feta Stuffed Peppers
For the filling begin with a large skillet over medium heat and cook a pound of Italian sausage.
Drain most of the grease once it’s cooked.
And add a diced onion, diced zucchini, kosher salt, pepper, and crushed red pepper flakes.
Let that cook for 8 to 10 minutes, stirring a few times throughout.
I am going to warn you…this next part gets kind of messy…although the end result is well worth it 🙂
Add in a pound of cooked orzo pasta, two blocks of cream cheese, 2 Tbsps Old Bay seasoning, 6 oz of crumbled feta cheese, and 4 cloves of minced garlic.
Mixing this all together and letting the cream cheese melt throughout takes a few minutes.
Just be patient, and know it will all come together…
And yes a few pieces of orzo may fly out of the skillet but that’s okay 😉
Filling and baking Sausage and Feta Stuffed Peppers
Fill the peppers with the sausage and cheese mixture.
I had some leftover filling that I packed up as leftovers just to enjoy by itself.
If you wanted to add 2 to 3 more peppers in a separate dish you could do that instead, but I wanted the leftovers.
The peppers will bake in a 375 degree oven for 30 minutes.
During the last 2 minutes of cooking, sprinkle some shredded mozzarella cheese over top of the Sausage and Feta Stuffed Peppers.
We had a friend stop over as these were baking and she was all like “What smells SOOOOOO amazing!!??”
They really did smell delicious and tasted even better!
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Sausage and Feta Stuffed Peppers
Sausage and Feta Stuffed Peppers have a creamy, cheesy filling with veggies and orzo pasta to fill bell peppers and baked in the oven!
- 1 pound ground Italian sausage (or chicken sausage)
- 1 onion diced
- 1 zucchini diced
- kosher salt, pepper, crushed red pepper flakes
- 4 cloves garlic minced
- 2 Tbsps Old Bay seasoning
- 1 pound orzo pasta cooked and drained
- 2 8 oz blocks cream cheese
- 6 oz crumbled feta cheese
- 8 bell peppers (any color you prefer)
- 1 cup shredded mozzarella cheese
Set a large skillet over medium heat and add the ground sausage. Cook 4 to 5 minutes, breaking it apart as it cooks. Drain most of the grease and return to the stove burner still over medium heat.
Add the diced onion, zucchini, kosher salt, pepper, and crushed red pepper flakes. Cook 8 to 10 minutes and add the garlic, Old Bay, orzo pasta, cream cheese, and feta cheese. Cook 5 to 6 more minutes, stirring occasionally to melt in the cream cheese so it's evenly mixed.
Cut the tops off of the bell peppers and scoop out the seeds. Place in a 9×13 casserole dish. Fill each bell pepper with the sausage filling.
Note: You will have some filling left over. We had ours as leftovers. You could add 2 to 3 more peppers if you prefer.
Bake in a 375 degree oven for 30 minutes. Top with mozzarella cheese during the last 2 minutes of cooking.
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