Stuffed peppers with mushrooms, zucchinis and Italian sausages

Author: Samuel Joubert - Le Coup de Grâce
Poivrons farcis aux champignons, courgettes et saucisses Italiennes
Preparation 15
Baking 40
Portions 4
Freezing No


  • 4 pepper of various colors, sliced in two on its lenght
  • Olive oil
  • 1 chopped leeks white
  • 2 finely chopped garlic cloves
  • 500 ml (2 cups) of finely chopped white mushrooms
  • 500 ml (2 tablespoons) of finely chopped zucchinis
  • 3 ml (1/2 teaspoon) of Italian spices
  • Flesh of 6 spicy Italian sausages
  • 125 ml (1/2 cup) of grated fresh parmesan cheese
  • 500 ml (2 cups) of cheddar cheese
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  • Preheat the oven at 400°F (205°C).
  • Lay peppers on a large baking sheet, sliced side on top, then spray a bit of olive oil. Salt and pepper and oven bake for 10 minutes.
  • Meanwhile, heat olive oil in a large pan at medium heat. Add leek and garlic and cook for 3-4 minutes while stirring often.
  • Add mushrooms, zucchinis, Italian spices and more olive oil then mix well. Salt and pepper then cook for 5 minutes. Add meat and cook for another 6-7 minutes or until cooked. Crumble meat.
  • Drain fat, add parmesan cheese and mix well everything. Remove from heat.
  • Remove peppers from oven and make 2 small incision at its base with a knife. This will allow fats to drain well!
  • Stuff pepper with this incredibly tasty mixture then cover with cheddar cheese. Oven bake for 10 minutes then set at broil until cheese browns well.

Chef's notes

What's great with this stuffed peppers with mushrooms, zucchinis and Italian sausages recipe is that there could be 1000 variations. You could add rice, quinoa or every other kind of vegetables you'd want!

It's also easy to make a vegetarian recipe, get inspired!