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 Tip
If 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
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.
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:
Stuffed Peppers
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 garnish
Instructions
- COOK 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using quick cooking basmati or
regular basmati rice?
Regular!
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?
The best kind of peppers! Love the sausage and the ground beef in them!
Hearty & so tasty!! I don’t make these enough, but I need to. They always hit the spot!