These stuffed bell peppers are a classic comfort-food favorite. Fresh bell peppers are filled with a simple mixture of rice, tomato sauce, ground beef and Italian sausage, topped with mozzarella and baked until bubbly. Use red, green, yellow, or mixed-color peppers for a bright presentation. This easy dinner comes together quickly and is sure to be a hit with the family.
Easy Stuffed Peppers
Whether it’s your first time making stuffed peppers or you already love them, this straightforward recipe is both satisfying and adaptable. Ground beef and sausage are cooked and combined with rice, tomato sauce, and seasonings, then spooned into halved bell peppers and baked with cheese. The peppers bake into individual “cups,” making them easy to serve for a family meal or a small gathering.
These peppers are substantial on their own, but they also pair well with sides: try crusty bread for dipping, a simple green salad, or roasted vegetables.
1. Prepare
Preheat the oven to 400°F (200°C). Cook the rice according to package directions. Trim the stem end from each pepper to remove the top, then remove seeds and membranes and rinse. If needed, slice a thin piece from the bottom so each pepper will stand upright in the baking dish.
2. Parboil the Peppers
In a large pot, bring enough water to cover the peppers to a boil. Add the peppers and cook about 2 minutes, then drain and set aside.
In a large skillet, cook the ground beef and Italian sausage over medium-high heat, breaking the meat into small pieces, until browned and no longer pink. Drain any excess fat.
Return the browned meat to the skillet and stir in the cooked rice and a jar of spaghetti sauce or diced tomatoes, depending on your preference. Season with oregano, salt and pepper to taste. Simmer for about 5 minutes, until the sauce begins to thicken.
Arrange the peppers cut-side up in a flat-bottomed 9×13-inch baking dish. Spoon the meat-and-rice filling into each pepper, dividing the mixture evenly and mounding slightly if needed. Sprinkle shredded mozzarella over each stuffed pepper, then cover the dish tightly with foil.
6. Bake
Bake covered for 10 minutes, then remove the foil and bake another 10 minutes, or until the cheese is melted, bubbly and beginning to brown.
7. Serve
Garnish with chopped fresh parsley or basil and serve hot.
Variations
- Substitute ground chicken, turkey, or pork for the beef for a lighter version.
- Stir in black beans, corn, or extra diced tomatoes for added texture and flavor.
- Garnish with fresh basil instead of parsley for an herbal twist.
FAQ
What kind of rice is best for this recipe?
Long-grain white rice works well because it holds its texture and won’t become mushy. You can also use brown rice, wild rice, or leftover cooked rice from the fridge. If you use a different rice, adjust cooking time and liquid according to the package instructions.
Can I make these ahead of time and refrigerate or freeze them?
Yes. Assemble the stuffed peppers, cover them, and refrigerate for up to a day before baking. Add about 10 minutes to the covered bake time when cooking from chilled. Cooked stuffed peppers freeze well—freeze them in the baking dish or individually wrapped and reheat when needed.
What can I serve with stuffed bell peppers?
They pair nicely with potatoes, dinner rolls, a green salad, or simply on their own for a lighter meal. The peppers are hearty enough to serve as the main dish while still working well alongside simple sides.
Can I make these peppers spicy?
Absolutely. Add red pepper flakes, chili powder, or a diced jalapeño to the filling for heat. A squeeze of lime on finished peppers brightens the flavors. Stuffed peppers are very adaptable, so feel free to adjust spice and seasonings to suit your taste.
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Stuffed Peppers
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Ingredients
- 6 bell peppers
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 jar spaghetti sauce
- 1 cup rice
- 1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 400°F. Cook rice according to package directions. Trim and clean peppers, removing seeds and membranes. Slice a thin piece from the bottom if needed so peppers stand upright.
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Boil enough water in a large pot to cover the peppers. Add peppers and cook about 2 minutes; drain and set aside.
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In a large skillet, cook ground beef and Italian sausage until browned, breaking up the meat as it cooks. Drain excess grease.
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Stir cooked rice and spaghetti sauce into the meat, add oregano, and season with salt and pepper. Simmer about 5 minutes until the mixture thickens slightly.
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Arrange peppers cut-side up in a 9×13-inch baking dish. Fill each pepper with the meat mixture, top with shredded mozzarella, and cover tightly with foil.
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Bake covered 10 minutes, then uncover and bake an additional 10 minutes or until cheese is melted and bubbly.
Nutrition
We think this might be the best stuffed bell pepper recipe you’ll try—let us know how it turned out in the comments below!