Healthy Sausage in a Pepper

Sausage and peppers are frequent partners, but they haven't quite met like this before. Cooked bell peppers are filled and folded like a taco, for a gluten-free, super-satisfying (and low-calorie!) meal. Be sure to wrap in wax paper to help catch all the juices.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 medium yellow or red bell peppers

Kosher salt

2 tablespoons olive oil

2 Italian chicken sausage links, halved lengthwise

1/2 medium onion, thinly sliced

3/4 cup prepared marinara sauce

1/4 cup chopped fresh parsley


  1. Halve the peppers lengthwise, remove the stem and discard the seeds. Put in a large microwave-safe bowl and toss with a splash of water and a large pinch of salt. Cover with plastic wrap and cut a slit in the center to allow steam to escape using a paring knife. Microwave at 100 percent power until the peppers are soft and pliable, 5 to 7 minutes. Allow to cool completely.
  2. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat and add the sausages, cut-side down. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate.
  3. Lower the heat to medium, add the onion and remaining tablespoon of oil to the skillet and cook, stirring frequently, until soft and just starting to brown, about 5 minutes. Add the sausages back to the skillet and pour in the marinara and 1/4 cup water. Bring to a low simmer and cook until the sausages and sauce are warmed through and the sauce is slightly thickened, about 3 minutes. Remove from heat, stir in the parsley and set aside.
  4. Arrange the pepper halves on a work surface cut-side up. Put a chicken sausage half in a pepper half with some of the sauce and onions and fold up like a taco. Wrap halfway in wax paper. Repeat with the remaining ingredients to make 3 more tacos and serve immediately.
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