Home > Dinner > Stuffed Peppers Stuffed Peppers December 15, 2019 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Stuffed Peppers make an easy and delicious weeknight dinner. They’re quick to prepare and oven-roasted to perfection, with no pre-cooking of the peppers required. Looking for more low carb recipes? Try these Zucchini Boats, Ground Turkey Stir Fry, and these Chicken Lettuce Wraps. The Best Stuffed Peppers If you’re unfamiliar with stuffed peppers, prepare for a flavorful delight! This dish features sweet peppers, hollowed and generously filled with a savory mix of ground beef, Italian sausage, rice, tomatoes, and seasonings. Roasted to perfection and smothered in cheese, these peppers are a delicious treat straight from the oven, arguably the best in town! QUICK TIPIf your peppers wobble, trim the bottom for stability or cut them in half lengthwise. Fill and bake as usual. Ingredients In Stuffed Peppers Basmati Rice: Makes the filling thicker. Olive Oil: For cooking and adding flavor. Onion & Garlic: Give a strong, tasty smell and taste. Tomato Paste: Makes it more tomatoey. Ground Beef & Sausage: Make the filling meaty and tasty. Diced Tomatoes: Add a smoky, tangy taste. Seasonings (Oregano, Thyme, Italian Seasoning, Salt & Pepper): Make everything more flavorful. Beef Bouillon & Worcestershire Sauce: Add deep, rich flavors. Marinara Sauce: Adds tomato flavor and keeps it moist. Bell Peppers: Hold everything together and add a sweet crunch. Cheddar Cheese: Melts on top for a cheesy taste. Parsley: Used for decoration and a bit of fresh taste. How To Make Stuffed Peppers Cook Rice: Rinse basmati rice, boil for 5 minutes, then drain. Make Filling: Sauté onion, garlic, and tomato paste in olive oil. Add ground beef and sausage; cook until brown. Mix in rice, tomatoes, seasonings, bouillon, Worcestershire sauce, and marinara. Prepare Peppers: Hollow out bell peppers, place in a dish, and fill with meat-rice mix. Bake: At 400°F for 35 minutes, add cheese, and bake until melted. Serve: Garnish with parsley. FAQs How Do You Soften Peppers? For this stuffed peppers recipe, there’s no need for blanching! The peppers cook to a perfect crisp-tender texture in the oven, easily cut with a table knife. Can You Freeze Stuffed Peppers? Absolutely! Cook and cool the peppers, then cover the pan with foil and wrap it in plastic wrap to prevent freezer burn. Properly frozen, they’ll last up to three months – perfect for making a double batch and enjoying later! How Do You Keep Stuffed Peppers From Getting Soggy? To ensure your stuffed peppers don’t get soggy, start by draining any excess fat from the meat. Then, reduce the liquid in the filling and use thicker sauces. While baking, avoid overcooking and allow steam to escape to keep the peppers crisp and flavorful. More Easy Dinner Recipes: Pasta Soup Sweet Potato Burrito Bowls Rotisserie Chicken Tacos Chicken Ramen Chicken Stir Fry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Stuffed Peppers 5 from 3 votes - Review this recipe These Stuffed Peppers are loaded with seasoned Italian sausage and ground beef, hearty cooked rice, fire-roasted tomatoes and marinara, and finished off with a good helping of freshly grated cheese. These peppers come together quickly and are roasted to perfection in the oven (no need to cook the peppers ahead of time!). SAVE TO RECIPE BOX Print Recipe Stuffed Peppers 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Stuffed Peppers are loaded with seasoned Italian sausage and ground beef, hearty cooked rice, fire-roasted tomatoes and marinara, and finished off with a good helping of freshly grated cheese. These peppers come together quickly and are roasted to perfection in the oven (no need to cook the peppers ahead of time!). Course Dinner Cuisine American Keyword stuffed peppers Prep Time 25 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 4 servings (6 stuffed peppers) Chelsea Lords Calories 479kcal Author Chelsea Lords Cost $6.81 Ingredients▢ 1/2 cup uncooked basmati rice▢ 2 tablespoons extra-virgin olive oil plus more for drizzling▢ 1 and 1/2 cups diced yellow onion (~1 medium onion)▢ 1 tablespoon minced garlic (~3 cloves)▢ 1 tablespoon tomato paste▢ 1/2 pound lean ground beef▢ 1/2 pound Italian sausage mild or hot ▢ 1 can (14.5 ounces) fire-roasted diced tomatoes▢ 1 teaspoon dried oregano▢ 1/4 teaspoon dried thyme▢ 1/2 teaspoon Italian seasoning▢ salt and pepper, to taste (I use 1/2 teaspoon of each)▢ 1 large beef bouillon cube Note 1▢ 1 tablespoon Worcestershire sauce▢ 1/2 cup marinara sauce (I like Raos)▢ 6 large sweet bell peppers (yellow, red, orange) tops and cores removed▢ 1 and 1/4 cup freshly grated sharp Cheddar cheese▢ freshly chopped parsley for garnishUS - Metric USMetric InstructionsCOOK RICE: Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water runs clear from the strainer. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so). Drain the rice through the sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Drain the rice and set aside. FILLING: Preheat the oven to 400 degrees F. Heat oil in a large skillet over medium heat. Once the oil is shimmering, add in the onion and cook until soft, about 5-8 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute more. Add ground beef and Italian sausage and cook, breaking up meat with a wooden spoon until no longer pink, about 5-8 minutes. Drain any fat and return the skillet to stovetop. Reduce heat to low.FILLING CONT.: Stir in cooked and drained rice, undrained diced tomatoes, oregano, thyme, Italian seasoning, and salt and pepper to taste. Crumble in the bouillon cube and add in the Worcestershire sauce and marinara. Stir and simmer for 3-5 minutes, stirring occasionally until liquid has slightly reduced.PEPPERS: Meanwhile, remove the tops of the peppers (we'll use them in a minute) and pull out the core and seeds. Place the hollowed-out peppers (without their tops) in a 9x13-inch pan. Drizzle oil over the peppers (about 1 tablespoon). Stuff the peppers evenly with the filling; you should use all the filling between the 6 peppers. Cover the peppers with the pepper tops. Place in the oven for 35 minutes, uncovered, or until peppers are crisp-tender. Remove from the oven and remove the tops of the peppers (set aside). Divide the grated cheese evenly among the top of the peppers. Return to the oven for another 5-10 minutes or until cheese is nicely melted on top. Remove, garnish with fresh herbs if desired, and serve with the tops on the side. Nutrition FactsServing: 4servings | Calories: 479kcal | Carbohydrates: 34g | Protein: 28.1g | Fat: 25.8g | Cholesterol: 82.2mg | Sodium: 991.6mg | Fiber: 7g | Sugar: 16.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This is one of my families favorite meals. I like it too because it’s easy to make. Great flavors and a happy family. What more can you ask for? Reply