Go Back

Stuffed Bell Peppers

A family favorite, stuffed bell peppers are filled with a savory mixture of ground beef, Italian sausage, rice, and spices, baked to perfection for a deliciously comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 pieces bell peppers Any color you prefer
For the Filling
  • 1 tablespoon olive oil For cooking the meat and vegetables
  • 1 pound ground beef Provides hearty protein
  • 1/2 pound ground Italian sausage Adds flavor; choose spicy or mild
  • 1 medium yellow onion Chopped for flavor
  • 2 cloves garlic Minced for aromatic flavor
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste
  • 1 tablespoon Italian seasoning For added taste
  • 2 tablespoons tomato paste Helps bind the filling
  • 1 tablespoon brown sugar Balances acidity
  • 14.5 ounces diced tomatoes Adds moisture
  • 1/2 cup marinara sauce For richness
  • 1/4 cup chicken broth Provides moisture
  • 2 teaspoons Worcestershire sauce For umami flavor
  • 2 dashes hot sauce Optional for heat
  • 1 cup cooked rice Acts as a binder
  • 1 cup cheddar cheese For topping, grated

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Add 1 1/2 cups of water to a 9x13-inch casserole dish.
  3. Cut the tops off each bell pepper and remove the seeds and membranes.
  4. Place the whole peppers top-side-down in the casserole dish and cover with foil.
  5. Bake the peppers for 20 minutes.
  6. Once finished, remove water from the casserole dish and set the peppers aside.
Cooking the Filling
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and Italian sausage, seasoning with salt and pepper. Cook and crumble for 3 minutes.
  3. Add the chopped onion and cook for another 5 minutes, until the meat is browned and cooked through.
  4. Drain the grease from the skillet.
  5. Reduce heat to medium and add minced garlic and Italian seasoning.
  6. Stir in the tomato paste and brown sugar.
  7. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce.
  8. Bring the mixture to a boil, then reduce to a simmer for 15 minutes until slightly thickened.
  9. Stir in the cooked rice and heat through for 1-2 minutes.
Assembling the Dish
  1. Remove from heat and fill each bell pepper with the filling.
  2. Place the filled peppers back into the casserole dish and cover.
  3. Bake for 20 minutes.
  4. Remove cover and top with grated cheddar cheese.
  5. Bake for an additional 10 minutes, or until cheese is melted and the peppers are tender.
  6. Serve and enjoy your delicious stuffed bell peppers!

Notes

Choose firm peppers for optimal cooking. You can mix different cheeses for added flavor. Make sure the rice is fully cooked before adding it to the filling.