Stuffed bell peppers loaded with ground beef, Italian sausage, rice and topped with melty cheddar cheese. An all in one comforting and easy meal for any day of the week!
The Inspiration
Stuffed bell peppers are nostalgic for me as I I remember experimenting with them back in high school. This was when I first started getting into cooking, and I'm pretty sure the peppers were still crunchy when they came out of the oven. I've learned a lot since then to say the least.
Why You'll Love this Recipe
- It's an all in one meal. Loaded with protein, veggies, and carbs.
- It's highly customizable. You can easily change up the protein, rice, seasonings, and rice with other options.
- It can be prepped ahead of time and reheats well.
Ingredients for Stuffed Bell Peppers
- Bell peppers- I like using all the colors: green, red, orange, and yellow.
- Ground beef- lean ground beef is best since we'll be adding Italian sausage. Other options include turkey, lamb, or chicken.
- Italian sausage- the seasonings and fat in the Italian sausage really make the stuffed peppers extra hearty. I also love using my breakfast sausage for this recipe, which I always have on hand in the freezer.
- Yellow onion- white or red onions also work.
- Garlic- fresh is best. If you're in a pinch, you can use ¾ teaspoon of garlic powder.
- Italian seasoning- you can use a mixture of basil, oregano, rosemary, thyme, and marjoram.
- Red pepper flakes- give these stuffed peppers a hint of spice, without being spicy so the kids can still enjoy it!
- Brown sugar- balances the saltiness in the dish. White sugar works as well.
- Soy sauce- Adds umami and savoriness that compliments the tomato sauce. Fish sauce, tamari, or coconut aminos also work.
- Tomato paste- boosts the depth and thickness while adding a hint of sweetness to the sauce. It can be omitted if you don't have it readily available.
- Crushed tomatoes- marinara or jarred pasta sauce can be used as well.
- White rice- Soaks up the flavors and thickens the sauce. Brown rice, quinoa, cous cous, bulgur, or orzo can be substituted.
- Cheddar cheese- I love the sharp flavor of cheddar cheese but you can use your favorite melty cheese or whatever you have on hand. For example, mozzarella, provolone, pepper jack or gouda.
How to Make Stuffed Bell Peppers
- Prep the bell peppers.
- Brown the ground beef and sausage.
- Add in the onions, seasonings, and tomatoes. Simmer for a few minutes.
- Stir in the rice.
- Fill the peppers and bake.
- Top with cheese and bake until the cheese is melted.
Tasty Tips
- Leave the grease from the beef and sausage in the pan. Remember, fat equals flavor. The oil will seep into the peppers to keep them tender and prevent them from sticking to the pan.
- Use what you have on hand. This is one of those recipes where you can easily substitute the protein, grain, and cheese. It can be a great way to use up any leftover ingredients.
- Prep the stuffed peppers up to 2 days ahead of time. This is great for busy weeknights. Just bake them for an extra 10 minutes then top them with cheese.
FAQs
How do I store leftover stuffed peppers?
Store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
How do I reheat leftover stuffed peppers?
My favorite way is to reheat one serving in the microwave for 2-3 minutes. Be sure to slice the peppers and mix halfway through for even heating. Another option is to cover the peppers with foil and bake them in a 350°F oven for 15-20 minutes until heated through.
Can I prep stuffed peppers ahead of time?
Stuffed peppers can be prepped up to 2 days ahead of time and refrigerated. Add an extra 5-10 minutes of cooking time to ensure they are heated through then top with cheese.
Stuffed Bell Peppers with Beef and Italian Sausage
Stuffed bell peppers loaded with ground beef, Italian sausage, rice and topped with melty cheddar cheese. An all in one comforting and easy meal for any day of the week!
Ingredients
- 6 large mixed bell peppers see note
- 1 pound lean ground beef
- 1 pound ground Italian sausage or ground pork
- ½ yellow onion finely diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 28 ounces crushed tomatoes
- 1 cup cooked white rice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 400°F. Meanwhile, prep the peppers by slicing them lengthwise and removing the seeds and membranes. Place the peppers cut side up on a baking dish.
- In a large skillet on medium high heat, brown and crumble the beef and pork.
- Add in the onion and cook for a few minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes, brown sugar, soy sauce, tomato paste, and crushed tomatoes. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally or until the sauce is thickened.
- Stir in the rice, salt and pepper, and adjust the seasonings to taste.
- Fill each pepper with the filling then cover with foil and bake for 45 minutes.
- Remove the cover, top with cheese and bake for 5 minutes uncovered. The peppers should be tender and the cheese is melted.
Notes
- I prefer my peppers overstuffed. You may need more peppers if you prefer them less stuffed and depending on the size of the bell peppers.
- I prefer to keep the grease in the pan from the beef and pork for flavor but you can drain it if you'd like.
- Marinara sauce can be substituted for crushed tomatoes and tomato paste.
- Quinoa, cous cous, or orzo can be used instead of rice.
Nutrition Estimate
Serving: 6gCalories: 626kcalCarbohydrates: 33gProtein: 42gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 139mgSodium: 1539mgPotassium: 1290mgFiber: 7gSugar: 16gVitamin A: 5956IUVitamin C: 224mgCalcium: 359mgIron: 6mg
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