Stuffed Bell Peppers Recipe

Learn how to make the best stuffed bell peppers with this easy, family-friendly recipe! Featuring tender peppers filled with a hearty mix of ground beef, Italian sausage, rice, and cheddar cheese, this dish is perfect for weeknight dinners, meal prep, or freezing for later. Discover tips, substitutions, and FAQs to customize your stuffed peppers, plus serving ideas for a complete meal!

Ingredients

For the Peppers:

• 6 bell peppers of similar size
• 1–2 tablespoons olive oil

For the Filling:

• ¾ lb. ground beef
• ½ lb. ground Italian sausage (spicy or mild)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 ½ cups marinara sauce (such as Rao’s)
• ½ cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 1 ½ cups cooked rice
• 1 ½ cups shredded cheddar cheese

Instructions

1. Prepare the Peppers:
   • Preheat your oven to 350°F. Add 1 ½ cups of water to a 9×13-inch casserole dish.
   • Cut the tops off each bell pepper and remove the seeds and membranes.
   • Place the whole peppers top-side-down in the casserole dish. Cover with foil and bake for 20 minutes to steam them. Once done, discard the water from the dish and set the peppers aside.
2. Cook the Filling:
   • Heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, seasoning with salt and pepper. Cook for about 3 minutes, breaking it into crumbles.
   • Add the diced onion and cook for an additional 5 minutes, or until the meat is browned and fully cooked. Drain any excess grease. Reduce the heat to medium and stir in the minced garlic and Italian seasoning.
   • Mix in the tomato paste and brown sugar until combined. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook and reduce for 15 minutes, stirring occasionally, until most of the liquid has evaporated.
   • Stir in the cooked rice and heat through for 1–2 minutes. Remove from heat.
3. Assemble and Bake:
   • Fill each bell pepper with an even amount of the prepared filling. Arrange the stuffed peppers upright in the casserole dish.
   • Cover with foil and bake for 20 minutes. Remove the foil and top each pepper generously with shredded cheddar cheese. For any gaps around the edges of the peppers, push cheese into the spaces for extra flavor.
   • Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
4. Serve: Let the peppers rest for a few minutes before serving. Enjoy!

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Why You’ll Love This Recipe

• Hearty and Filling: A complete meal with protein, veggies, and rice in every bite.
• Family Favorite: This classic comfort food is loved by kids and adults alike.
• Customizable: Use your favorite spices, cheeses, or protein to make it your own.
• Make-Ahead Friendly: Perfect for meal prep and reheats beautifully.

Tips

• Choose Peppers Carefully: Pick peppers that are similar in size so they cook evenly.
• Pre-Cook Peppers: Steaming the peppers before stuffing ensures they’re tender.
• Control the Heat: Adjust the amount of hot sauce or use mild sausage for a kid-friendly version.
• Avoid Soggy Filling: Reduce the sauce until most of the liquid has evaporated for a perfectly textured filling.

Variations and Substitutions

• Protein Options: Substitute ground beef and sausage with ground turkey, chicken, or plant-based meat for a vegetarian version.
• Rice Alternatives: Use quinoa, couscous, or cauliflower rice for a unique twist.
• Cheese Swap: Try mozzarella, Monterey Jack, or a Mexican cheese blend instead of cheddar.
• Add Veggies: Mix in diced zucchini, mushrooms, or spinach for extra nutrients.

FAQs

Can I prepare this recipe in advance?
Yes! Assemble the stuffed peppers up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze stuffed peppers?
Absolutely! Freeze them before or after baking. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.

Serving Suggestions

• Serve alongside a fresh green salad or garlic bread for a complete meal.
• Pair with a glass of red wine like Merlot or Zinfandel to complement the rich flavors.
• Add a dollop of sour cream or sprinkle of fresh parsley for garnish.