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EASY STUFFED BELL PEPPERS

EASY STUFFED BELL PEPPERS

Easy stuffed bell peppers are a versatile, nutritious dish that combines seasoned fillings with the crunch of bell peppers, offering endless variations. Whether you’re looking for a hearty meat-filled version or a light vegetarian option, this dish satisfies both taste buds and health goals.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 5

Ingredients
  

  • ▢ 6 bell peppers approximately the same 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 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 Rao’s is a favorite
  • ▢ ½ cup chicken broth
  • ▢ 1 teaspoon Worcestershire sauce
  • ▢ 1 teaspoon hot sauce
  • ▢ 1 ½ cups cooked rice
  • ▢ 1 ½ cups shredded cheddar cheese

Instructions
 

  • Preheat the oven to 350°F. Add 1 ½ cups of water to a 9x13-inch casserole dish. Cut the tops off each bell pepper and remove the seeds and membranes. Place the whole peppers, top-side down, in the casserole dish. Cover with foil and bake for 20 minutes. Once done, discard the water from the casserole dish and set the peppers aside.
  • While the peppers are steaming, prepare the filling. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and sausage, seasoning with salt and pepper. Cook and crumble the meat for about 3 minutes. Add the diced onions and cook for an additional 5 minutes, or until the meat is browned and cooked through. Drain the excess grease. Lower the heat to medium, then add the garlic and Italian seasoning.
  • Stir in the tomato paste and brown sugar until combined. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce to a simmer. Allow it to bubble gently for 15 minutes, or until most of the liquid has reduced. Stir in the cooked rice and heat through for 1-2 minutes. Remove the skillet from the heat.
  • Stuff each bell pepper with an even amount of the filling and place them back in the casserole dish. Cover and bake for 20 minutes. Afterward, remove the cover and sprinkle the cheese on top (if there’s extra space around the edges of the peppers, you can gently press cheese into those areas). Return to the oven and bake for another 10 minutes, or until the cheese is melted and the peppers are tender. Serve and enjoy!

Notes

Pro Tips: (For more pro tips, check the blog post above!)
You can mix and match any combination of meats to total 1 ¼ lbs. Ground beef, sausage, turkey, and pork all work wonderfully.
The hot sauce acts as a flavor enhancer and won't make the dish too spicy. I used Frank's Hot Sauce.
If you'd like to add some heat, feel free to increase the amount of hot sauce, sprinkle in a pinch of cayenne pepper, and swap regular diced tomatoes with diced tomatoes that have green chilies. You can also use Hot Habanero cheese instead of regular cheddar for an extra kick.
The tops of the peppers can be diced and mixed into the meat mixture when you add the garlic, or you can save them for another dish!
To make this dish keto-friendly, simply substitute cauliflower rice for regular rice.
Make-Ahead Method:
Steam the peppers and prepare the filling as instructed. Stuff each pepper.
Cover and refrigerate for up to 2 days or freeze for up to 3 months.
When freezing, let the peppers thaw completely before baking.
To bake from a cold state, cover and bake at 350°F for 45 minutes. Remove the cover, add the cheese, and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
To reheat, use a microwave or bake in a covered casserole dish at 350°F for 15-20 minutes.