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
Scale
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.
