Description
These Stuffed Bell Peppers feature a deliciously savory filling of ground beef, Italian sausage, rice, and a rich tomato sauce, all baked until tender and topped with melted cheddar cheese. This comforting dish is perfect for a hearty family meal and showcases classic Italian-American flavors with a spicy twist.
Ingredients
Scale
Bell Peppers
- 6 bell peppers (of roughly equal size)
- 1 ½ cups water
Meat and Filling
- 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
Tomato Mixture
- 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
Other Ingredients
- 1.5 cups cooked rice
- 1 ½ cups cheddar cheese (shredded)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 350°F (175°C). Add 1 ½ cups of water to a 9×13-inch casserole dish. Cut the tops off each bell pepper and carefully remove the seeds and membranes from inside.
- Steam Peppers: Place the whole peppers topside down in the casserole dish with the water. Cover the dish tightly with foil and bake for 20 minutes to soften the peppers. Remove the casserole from the oven, discard the water, and set the peppers aside.
- Cook Meats: While the peppers are steaming, heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, seasoning with salt and pepper. Cook and crumble the meats for about 3 minutes until starting to brown.
- Add Aromatics: Add diced onions to the skillet and cook for an additional 5 minutes or until meat is fully browned and onions are softened. Drain excess grease from the pan. Lower the heat to medium, then stir in minced garlic and Italian seasoning, cooking briefly to release the aromas.
- Create Tomato Sauce Base: Stir in tomato paste and brown sugar until combined. Add diced tomatoes with their juice, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring mixture to a boil, then reduce heat and simmer gently for 15 minutes until the sauce thickens and reduces slightly.
- Mix in Rice: Stir cooked rice into the sauce mixture and heat through for 1 to 2 minutes. Remove skillet from heat.
- Stuff Peppers and Bake: Spoon the filling evenly into each pre-steamed bell pepper. Place the stuffed peppers upright back into the casserole dish. Cover with foil and bake for 20 minutes.
- Add Cheese and Final Bake: Remove the foil and sprinkle shredded cheddar cheese on top of each pepper, pressing cheese down into any gaps. Return to the oven uncovered and bake for another 10 minutes or until the cheese is melted and bubbly and the peppers are tender.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your hearty, flavorful stuffed bell peppers!
Notes
- Use a mix of spicy and mild Italian sausage or choose according to your preferred heat level.
- Rao’s marinara sauce is recommended for its authentic flavor but any good quality marinara will work.
- For a vegetarian version, substitute the meats with cooked lentils or plant-based sausage alternatives.
- If preferred, you can cook the rice in chicken broth for extra flavor.
- These stuffed peppers can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed bell peppers, ground beef, Italian sausage, baked peppers, stuffed peppers recipe, comfort food, dinner recipe
