These stuffed bell peppers are a comfort food classic. Fresh bell peppers are filled with an easy-to-make mixture of rice, tomato sauce and ground beef and sausage. Cover them with cheese and bake until bubbly, and dinner is ready!This easy dinner recipe is sure to become a hit in your family! You can use red peppers, green bell peppers, yellow peppers, or other types of colorful and delicious peppers! Add the rice mixture, and you’re in for a treat. This classic recipe is the best way to get a head start on a hearty dinner!If you’re looking for an easy way to add this to your regular rotation, this stuffed peppers recipe makes it simple to do!
Easy Stuffed Peppers
I love it when dinner comes together fast and easy! Whether this is your first time making stuffed peppers, or they are an old favorite, you’ll love this simple, tasty recipe. Beef, sausage, rice, and veggies come together in individual bell pepper “cups,” perfect for serving the family or a crowd! Just prep and bake.
Although these peppers are a meal in themselves, you can serve them with a variety of sides. Try crusty bread along with olive oil for dipping.
1. Prepare
Preheat the oven to 400° and cook the rice according to the package instructions. Next, Cut the top of the peppers on the stem end to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. p
2. Parboil the Peppers
In a large pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
Add the beef and sausage to a large skillet and cook, breaking it up with a wooden spoon, until it is well browned and no longer pink. Drain excess grease.
Return the beef to the skillet and stir in the cooked rice and diced tomatoes. Add the oregano, then salt and pepper to taste. Simmer until the sauce begins to thicken, about 5 minutes.
Arrange the peppers in a flat-bottomed 9×13 baking dish, cut sides up. Spoon the filling into the peppers, dividing evenly and mounding slightly if necessary. Top with cheese, then cover the dish tightly with foil.
6. Bake
Bake 10 minutes covered and then uncover and bake about 10 minutes more, or until the cheese is bubbly and starting to brown.
7. Serve
Sprinkle with fresh parsley to garnish, and serve hot.
Variations
- Try ground chicken, turkey, or even pork instead of the ground beef
- Add black beans, corn, or a can of diced tomatoes to kick things up a notch!
- Garnish with fresh basil instead of parsley
FAQ
What kind of rice is best for this recipe?
Long grain white rice cooks well in this recipe and won’t turn to mush. You can also use wild rice or even rice that you make in the Instant Pot. I’ve even used leftover rice as well.
Can I make these ahead of time and refrigerate or freeze them?
You can make this stuffed bell pepper recipe a day ahead of cooking. Assemble, cover, and refrigerate. When you’re ready to cook them, add 10 minutes to the bake time. Cooked stuffed bell peppers can be frozen in the baking dish or wrapped individually and frozen to reheat later.
What can I serve with stuffed bell peppers?
Serve with potatoes, bread, a salad, or on their own for a light but filling dinner. I will point out that I think that this is a complete meal, but it’s a side dish option as well.
Can I make these peppers spicy?
You bet! You can add red pepper flakes or chili powder to these peppers, or even add the extra spice to your leftover peppers as well. Adding in heat to your own pepper is a great way to add a great taste. I also like to add some lime juice to my pepper halves to really enhance the flavor and taste. This is why I love making pepper recipes – because they’re so easy to change and still taste great the next day!
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Stuffed Peppers
Ingredients
- 6 bell peppers
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 jar spaghetti sauce
- 1 cup rice
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 400° and cook the rice according to the package instructions. Next, Cut the top of the peppers on the stem end to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. p
- In a large pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- Add the beef and sausage to a large skillet and cook, breaking it up with a wooden spoon, until it is well browned and no longer pink. Drain excess grease.
- Return the beef to the skillet and stir in the cooked rice and diced tomatoes. Add the oregano, then salt and pepper to taste. Simmer until the sauce begins to thicken, about 5 minutes.
- Arrange the peppers in a flat-bottomed 9×13 baking dish, cut sides up. Spoon the filling into the peppers, dividing evenly and mounding slightly if necessary. Top with cheese, then cover the dish tightly with foil.
- Bake 10 minutes covered and then uncover and bake about 10 minutes more, or until the cheese is bubbly and starting to brown.
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