Name: Stuffed Bell Peppers with Savory Meat, Rice, and Cheddar Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Italian-American
Ingredients: 6 bell peppers (of roughly equal size); 1 ½ cups water; 1-2 tablespoons olive oil; ¾ lb. ground beef; ½ lb. ground Italian sausage (spicy or mild); 1 small yellow onion (diced); 3 cloves garlic (minced); Salt and pepper to taste; 1 teaspoon Italian seasoning; 2 tablespoons tomato paste; 1 tablespoon brown sugar; 14.5 oz. diced tomatoes (undrained); 1 ½ cups marinara sauce (I love Rao’s); ½ cup chicken broth; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 1.5 cups cooked rice; 1 ½ cups cheddar cheese (shredded)

Introduction

Stuffed bell peppers are a classic comfort food that combines savory meat, flavorful tomato sauce, and cheesy goodness all baked inside tender peppers. This recipe offers a hearty and delicious meal perfect for family dinners or meal prepping. With a savory blend of ground beef, Italian sausage, and spices, these peppers never disappoint.

The image shows several stuffed green bell peppers standing upright on a white marbled surface, each filled to the top with a mix of ground meat, small red tomato pieces, and melted yellow cheese that glistens with a slight oily shine. The cheese covers the filling in a smooth, slightly bubbly layer with some browned spots, and chopped green herbs are sprinkled on top for a fresh contrast. The peppers have a firm, glossy outer skin with slight wrinkles, and the filling spills slightly over the edges, creating a rich, juicy appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bell peppers (of roughly equal size)

1-2 tablespoons olive oil

¾ lb. ground beef

½ lb. ground Italian sausage (spicy or mild)

1 small yellow onion (diced)

3 cloves garlic (minced)

Salt and pepper

1 teaspoon Italian seasoning

2 tablespoons tomato paste

1 tablespoon brown sugar

14.5 oz. diced tomatoes (undrained)

1 ½ cups marinara sauce (such as Rao’s)

½ cup chicken broth

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1.5 cups cooked rice

1 ½ cups cheddar cheese (shredded)

Instructions

Step 1: Preheat the oven to 350°F. Pour 1 ½ cups water into a 9×13-inch casserole dish. Cut the tops off each bell pepper and remove the seeds and membranes.

Step 2: Place the peppers upright, top-side-down, in the casserole dish. Cover with foil and bake for 20 minutes. Remove the water from the dish and set the peppers aside.

Step 3: While the peppers bake, prepare the filling. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sausage, season with salt and pepper, and cook, crumbling the meat, for about 3 minutes.

Step 4: Add diced onions to the meat and cook for 5 more minutes until the meat is browned and cooked through. Drain the grease, then reduce heat to medium, adding minced garlic and Italian seasoning. Stir to combine.

Step 5: Mix in tomato paste and brown sugar. Add diced tomatoes with juice, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring mixture to a boil, then lower heat to simmer. Allow to reduce gently for about 15 minutes until sauce thickens. Stir in cooked rice and heat through for 1-2 minutes, then remove from heat.

Step 6: Fill each pre-baked pepper with the meat and rice mixture, then place them back in the casserole dish. Cover and bake for 20 minutes. Remove the cover and sprinkle shredded cheddar cheese evenly on top, pushing it into any gaps around the filling if needed. Bake uncovered for 10 more minutes until cheese melts and peppers are tender. Serve warm.

Tips & Variations

Use a mix of bell pepper colors for a vibrant presentation and slightly different flavor notes.

For a vegetarian version, substitute the meat with cooked lentils or a plant-based ground meat alternative.

Add chopped fresh herbs like basil or parsley on top before serving for extra freshness.

If you prefer less heat, omit the hot sauce, or add extra for more spice.

Use leftover cooked rice or quinoa to save time when preparing the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot. Stuffed peppers can also be frozen before or after baking; thaw overnight in the fridge and reheat thoroughly before serving.

FAQs

Can I prepare the peppers ahead of time?

Yes, you can assemble the stuffed peppers a day in advance and refrigerate them. When ready to eat, bake as directed, adding a few extra minutes if baking from cold.

What can I use instead of ground sausage?

You can substitute ground pork, turkey, or chicken for the Italian sausage. Adjust seasoning to maintain flavor, adding Italian herbs and some spice if desired.