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Stuffed Bell Peppers with Beef and Italian Sausage

Jenny
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!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 626 kcal

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
Keyword beef, peppers, pork
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