Alfredo Sausage Stuffed Peppers – Creamy, Cheesy, and Comforting

When you think of stuffed peppers, you might imagine the classic version — filled with rice, tomato sauce, and beef. But this twist? Oh, it’s something else entirely. Alfredo Sausage Stuffed Peppers are rich, savory, and luxuriously creamy — everything you love about comforting pasta, tucked neatly inside tender roasted bell peppers.

It’s the kind of dish that surprises everyone at the table. The sweetness of the roasted peppers plays beautifully against the creamy Alfredo, the smoky sausage adds heartiness, and that bubbly layer of melted cheese on top seals the deal.

This recipe was born one evening when I had leftover Alfredo sauce and half a box of pasta in the fridge. I glanced at a few bell peppers on the counter, and the idea hit — why not stuff them with something creamy instead of tomato-based? One bite later, I knew this one was a keeper.

Now, it’s a family favorite — the kind of recipe you make when you want a comforting, restaurant-quality dinner that still feels easy and down-to-earth.

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Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (any color)
• 1/2 pound Italian sausage (mild or spicy)
• 2 cups cooked small pasta (like rotini, penne, or shells)
• 1 1/2 cups Alfredo sauce (homemade or store-bought)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley (for garnish)

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Instructions:

1. Preheat and prep the peppers:
   Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil, sprinkle with salt, and place them in a baking dish. Roast for 10 minutes to soften slightly, then set aside.
2. Cook the sausage filling:
   In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart as it cooks. Drain excess grease if necessary. Add minced garlic and cook for 1 minute until fragrant.
3. Mix the filling:
   In a large bowl, combine cooked pasta, sausage, Alfredo sauce, Parmesan, half of the mozzarella, Italian seasoning, and a pinch of red pepper flakes. Stir until everything is evenly coated and creamy. Taste and adjust seasoning with salt and black pepper.
4. Stuff the peppers:
   Spoon the creamy sausage mixture into each roasted pepper, filling to the top. Sprinkle the remaining mozzarella cheese over each one.
5. Bake:
   Return the stuffed peppers to the oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
6. Serve:
   Remove from oven and let cool slightly. Garnish with chopped parsley and a drizzle of warm Alfredo sauce if desired.

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Tips & Tricks

• Pre-roast your peppers: This ensures they’re perfectly tender — not crunchy.
• Make it spicy: Use hot Italian sausage and add a dash of cayenne for a kick.
• Extra saucy: Drizzle leftover Alfredo sauce over the baked peppers before serving.
• Meal prep friendly: These reheat beautifully, making them great for weekday lunches.

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Variations

• Chicken Alfredo Stuffed Peppers: Swap the sausage for shredded rotisserie chicken.
• Keto version: Skip the pasta and add cauliflower rice or extra cheese for a low-carb twist.
• Spinach Alfredo Peppers: Stir in a handful of fresh spinach for added color and nutrition.
• Bacon Alfredo Peppers: Add crisp bacon bits for smoky flavor.

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Serving Suggestions

Serve your Alfredo Sausage Stuffed Peppers with a side of garlic bread or a crisp Caesar salad. They also pair beautifully with roasted vegetables or a light soup. For a full Italian-inspired meal, end with a slice of tiramisu or a scoop of gelato.

These peppers are hearty enough for dinner yet elegant enough for entertaining — the creamy filling and melted cheese make them look straight out of a restaurant kitchen.

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Storage Information

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place peppers in an oven-safe dish, cover with foil, and warm at 350°F for about 15 minutes. You can also freeze the stuffed peppers before baking — just thaw overnight and bake fresh when ready to serve.

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FAQ

Can I make this ahead of time?
Yes! Assemble the stuffed peppers up to a day ahead, cover tightly, and refrigerate. Bake right before serving.

What’s the best sausage to use?
Italian sausage adds great flavor, but you can use turkey sausage, chicken sausage, or even chorizo for variation.

Can I use jarred Alfredo sauce?
Absolutely — choose a high-quality one or make your own if you prefer homemade flavor.

Do the peppers get too soft?
Pre-roasting gives them just the right texture — tender but not mushy.

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History / Fun Facts

Stuffed peppers have been a beloved comfort food across many cultures for generations — from Mediterranean dolmas to classic American stuffed bell peppers. This Alfredo-style version gives the traditional recipe a creamy Italian twist, inspired by the beloved pasta dish that originated in Rome.

Combining rich Alfredo sauce with savory sausage and tender peppers creates a dish that’s hearty yet refined — the best of both worlds. It’s modern comfort food that feels both familiar and exciting, perfect for cozy dinners or sharing with friends.

Once you try this creamy take on stuffed peppers, you might never go back to the tomato-sauce version again.