If you’re craving a hearty, comforting meal that feels like a warm hug, this Stuffed Bell Peppers with Savory Rice and Meat Filling Recipe is exactly what you need. Imagine tender bell peppers bursting with a rich, flavorful mixture of ground beef, Italian sausage, and perfectly seasoned rice, all baked to bubbling, cheesy perfection. This dish not only dazzles your taste buds with its delightful combination of textures and tastes but also brightens up your plate with vibrant colors, making every bite a celebration of home cooking done just right.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient shines while working in harmony. From the fresh crunch of bell peppers to the hearty mix of meats and the subtle herbs and spices, every component adds depth to the final dish.
- 6 medium bell peppers (any color): Choose a mix for a rainbow of flavors and eye-catching presentation.
- 8 ounces lean ground beef: Provides rich, savory depth and protein to the filling.
- 8 ounces Italian sausage: Brings seasoning and a juicy, slightly spicy kick to complement the beef.
- 1 small yellow onion (diced): Adds sweetness and aromatic earthiness when cooked.
- 2 cloves garlic (minced): Infuses the filling with its signature aromatic warmth.
- 1 (14.5 ounce) can canned petite diced tomatoes (with juice): Adds moisture and bright acidity to balance the richness.
- 1¼ cups water: Helps cook the rice evenly and meld flavors together.
- 1 tablespoon Worcestershire sauce: Deepens umami flavors and adds subtle complexity.
- ½ cup long grain white rice (uncooked): The perfect tender base that soaks up all the delicious flavors.
- ½ teaspoon Italian seasoning: Brings fragrant notes of herbs like oregano and basil.
- ¼ teaspoon salt: Enhances all other flavors without overpowering.
- ¼ teaspoon black pepper: Offers the perfect gentle heat for balance.
- 2½ cups marinara sauce (divided): A rich tomato sauce to coat the peppers and keep them moist.
- ½ cup shredded mozzarella cheese (optional): Melts gorgeously for that irresistible cheesy topping.
How to Make Stuffed Bell Peppers with Savory Rice and Meat Filling Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F to get everything heated just right. Grease a 9×13-inch casserole dish so the peppers won’t stick and the sauces bake beautifully.
Step 2: Ready the Bell Peppers
Cut off the tops of your peppers, then carefully discard the stems. Save the tops by chopping them finely—they add extra flavor to the filling later on. Then, core the peppers by removing the membranes and seeds inside to create the perfect vessel for stuffing.
Step 3: Pre-Cook the Peppers
Cooking the peppers before baking softens them just enough to ensure they finish tender without becoming mushy. Bring a large pot of water to a boil and cook your peppers for 5 minutes, then drain well. You can also use an air fryer at 400°F for 5 minutes if you want a slightly roasted touch!
Step 4: Cook the Meat and Vegetables
Heat a large skillet over medium-high heat and add ground beef, Italian sausage, diced onion, and minced garlic. Break apart the meat as it cooks until no pink remains. Drain off any excess fat so your filling won’t be greasy.
Step 5: Combine the Filling Ingredients
Into your skillet, add the diced tomatoes with their juices, water, Worcestershire sauce, uncooked rice, chopped pepper tops, Italian seasoning, salt, and black pepper. Give everything a good stir.
Step 6: Simmer Until Rice is Tender
Bring the mixture up to a boil, then reduce the heat to low and cover. Let it simmer gently for 15 to 20 minutes, stirring occasionally and adding more water if the rice looks dry. Once cooked, remove from heat and stir in half a cup of marinara sauce to add tang and richness. Taste the filling and adjust seasoning as needed.
Step 7: Assemble the Stuffed Bell Peppers
Spread 1½ cups of marinara sauce evenly at the bottom of your casserole dish. Stand the peppers cut-side up and stuff each with the rice and meat filling, dividing it evenly.
Step 8: Add More Sauce and Bake Covered
Spoon the remaining marinara sauce generously over the tops of the stuffed peppers. Cover the baking dish tightly with foil and bake for 35 minutes, letting the flavors meld and the peppers soften.
Step 9: Cheese it Up and Finish Baking
Carefully remove the foil. Spoon the sauce pooled at the bottom over the peppers, then sprinkle with shredded mozzarella if you’re using cheese. Bake uncovered for another 10 to 12 minutes until the cheese melts and the peppers are perfectly tender.
Step 10: Rest and Serve
Let your stuffed beauties rest for about 5 minutes before serving. This final pause helps the filling set slightly so it won’t spill out when you dig in.
How to Serve Stuffed Bell Peppers with Savory Rice and Meat Filling Recipe
Garnishes
Fresh garnishes like chopped parsley, basil leaves, or a sprinkle of Parmesan cheese elevate the dish with bursts of herbaceous brightness or an extra cheesy touch. A drizzle of olive oil or a dollop of sour cream can add a luscious creamy finish.
Side Dishes
Pair these stuffed peppers with crisp green salads or roasted vegetables to add contrast in texture and freshness. Garlic bread or warm crusty bread makes a wonderful accompaniment to soak up the savory marinara sauce.
Creative Ways to Present
For a festive dinner, arrange the stuffed peppers on a large platter with colorful garnishes and serve them family-style to encourage sharing. Or try individual plates drizzled with a little balsamic glaze for an elegant touch. You can also hollow out tomatoes or zucchinis and use the same filling for variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stuffed peppers tightly covered in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious!
Freezing
This recipe freezes beautifully. Place cooled stuffed peppers in airtight containers or freezer bags, separating layers with parchment paper. They keep well for up to 3 months. For best results, freeze before baking or after fully cooled post-baking.
Reheating
Reheat refrigerated or thawed stuffed peppers covered in a microwave for a few minutes until hot, or warm gently in a preheated oven at 350°F until heated through. Adding a splash of water or extra marinara sauce helps maintain moisture while reheating.
FAQs
Can I use different types of rice for the filling?
Absolutely! While long grain white rice is perfect here, you can use brown rice or even quinoa. Just remember that cooking times and liquid amounts may change slightly, so adjust accordingly.
What if I want a vegetarian version of this stuffed peppers recipe?
You can swap out the meat for a mix of sautéed mushrooms, lentils, or even cooked beans combined with the rice and veggies. Adding extra herbs and spices will keep those deep savory flavors intact.
Can I prepare the filling a day ahead?
Yes! The filling can be made a day in advance and stored in the refrigerator. Assemble and bake the stuffed peppers when you’re ready to enjoy a quick, fresh meal.
Is there a way to make this recipe spicier?
Definitely. Adding red pepper flakes, chopped jalapeños, or spicy Italian sausage can turn up the heat, giving a bold kick to the savory rice and meat filling.
How do I know when the stuffed peppers are fully cooked?
The peppers should be tender but still hold their shape. You can test by gently piercing with a fork—the filling should be hot and the rice fully cooked. The cheese on top should be melted and lightly golden if used.
Final Thoughts
This Stuffed Bell Peppers with Savory Rice and Meat Filling Recipe is one of those classic dishes that never fails to bring comfort and smiles to the table. It’s straightforward to make, bursting with flavor, and perfect for sharing with loved ones. I truly hope you try it soon and discover just how satisfying homemade stuffed peppers can be!
Print
Stuffed Bell Peppers with Savory Rice and Meat Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Description
This classic stuffed peppers recipe features bell peppers filled with a savory mixture of lean ground beef, Italian sausage, rice, and a flavorful tomato-based sauce, all baked to tender perfection and topped with melted cheese. It’s a hearty, comforting dish perfect for a family dinner.
Ingredients
Peppers
- 6 medium bell peppers (any color)
Filling
- 8 ounces lean ground beef
- 8 ounces Italian sausage
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 (14.5 ounce) can canned petite diced tomatoes (with juice)
- 1¼ cups water
- 1 tablespoon Worcestershire sauce
- ½ cup long grain white rice (uncooked)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- tops of the bell peppers (finely chopped, reserved from the cut-off tops)
Sauce and Topping
- 2½ cups marinara sauce (divided)
- ½ cup shredded mozzarella cheese (or cheddar cheese, optional)
Instructions
- Preheat and prepare: Preheat the oven to 350°F. Grease a 9×13-inch casserole dish to prevent sticking and facilitate easy cleanup.
- Prepare peppers: Cut off the tops of the bell peppers and discard the stems. Finely chop the tops and set aside for the filling sauce. Core each pepper by removing the membranes and seeds to create hollow vessels for the stuffing.
- Cook peppers: Bring a large pot of water to a boil. Blanch the peppers by cooking them in the boiling water for 5 minutes, then drain thoroughly. Alternatively, the peppers can be air fried at 400°F for 5 minutes to soften them slightly.
- Cook meat mixture: Heat a large skillet over medium-high heat. Add the ground beef, Italian sausage, diced onion, and minced garlic. Cook while breaking up the meat with a spoon until it is browned and no pink remains. Drain off excess fat for a leaner filling.
- Add remaining filling ingredients: To the cooked meat, add diced tomatoes with their juices, water, Worcestershire sauce, rice, the reserved chopped pepper tops, Italian seasoning, salt, and black pepper. Mix thoroughly to combine flavors.
- Simmer filling: Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 15 to 20 minutes. Add more water if necessary to ensure the rice cooks properly. Remove from heat and stir in half a cup of marinara sauce. Adjust seasoning with additional salt and pepper if desired.
- Assemble dish: Spread 1 ½ cups of marinara sauce evenly in the bottom of the prepared casserole dish. Arrange the blanched peppers, cut-side-up, in the dish. Fill each pepper evenly with the cooked rice and meat mixture. Spoon the remaining marinara sauce over the tops of the stuffed peppers.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 35 minutes, allowing the flavors to meld and the peppers to soften further.
- Bake uncovered with cheese: Carefully remove the foil, spoon the sauce from the bottom of the dish over the peppers, and sprinkle with shredded cheese if using. Bake uncovered for an additional 10 to 12 minutes or until the cheese is melted and bubbly and the peppers are tender.
- Rest and serve: Remove the dish from the oven and let the stuffed peppers rest for 5 minutes before serving to allow flavors to settle and for safe handling.
Notes
- You can substitute the Italian sausage with turkey sausage for a leaner option.
- Feel free to use any color bell peppers according to your preference or for a vibrant presentation.
- If you prefer a vegetarian version, omit the meat and use a plant-based sausage or beans instead.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce sodium, use low-sodium canned tomatoes and marinara sauce.
