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Stuffed Bell Peppers

These stuffed bell peppers are hearty, vibrant, and filled with a delicious mixture of ground meats, rice, and spices, making them a comforting and satisfying meal for the whole family.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bell peppers The vibrant cups that hold the savory filling.
  • 2 tablespoons olive oil Adds richness and helps sauté the ingredients.
  • 1 pound ground beef Provides heartiness and protein to the dish.
  • 1 pound ground Italian sausage Infuses the filling with rich flavor.
  • 1 medium yellow onion Adds sweetness and depth to the filling.
  • 3 cloves garlic Brings aromatic flavor and enhances the overall taste.
  • 1 teaspoon salt Basic seasoning that elevates the dish.
  • 1 teaspoon pepper Basic seasoning that elevates the dish.
  • 1 tablespoon Italian seasoning A blend of herbs that complements the filling.
  • 2 tablespoons tomato paste Thickens the mixture and adds a savory kick.
  • 1 teaspoon brown sugar Balances acidity and enhances flavor depth.
  • 1 can (14.5 oz) diced tomatoes Contributes moisture and a fresh taste.
  • 1 cup marinara sauce Adds a robust tomato flavor and richness.
  • 1/2 cup chicken broth Enhances the filling’s moisture and depth.
  • 1 tablespoon Worcestershire sauce Provides a savory umami boost.
  • 1-2 teaspoons hot sauce Adds a spicy kick for flavor enthusiasts.
  • 1 cup cooked rice Helps bind the filling and adds texture.
  • 1 cup cheddar cheese Melts perfectly on top for a delicious finish.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Pour 1 1/2 cups of water into a 9x13-inch casserole dish.
  3. Cut the tops off each bell pepper and remove the seeds and membranes.
  4. Place the peppers top-side-down in the casserole dish and cover with foil. Bake for 20 minutes.
Cooking the Filling
  1. After 20 minutes, remove the water from the casserole dish and set the peppers aside.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add ground beef and sausage to the skillet, season with salt and pepper, and crumble as it cooks for 3 minutes.
  4. Mix in diced onions and cook for 5 minutes until the meat is browned and cooked through.
  5. Carefully drain any excess grease from the skillet.
  6. Reduce heat to medium and stir in garlic and Italian seasoning.
  7. Mix in tomato paste, brown sugar, diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce.
  8. Bring to a boil, then reduce heat and let simmer for 15 minutes until excess liquid is cooked off.
  9. Add cooked rice to the mixture, heating it through for 1-2 minutes.
Filling and Baking
  1. Evenly fill each pepper with the mixture and place them back in the casserole dish.
  2. Cover the dish and bake for 20 minutes.
  3. Remove the cover, sprinkle cheese on top, and bake for an additional 10 minutes until melted and tender.
  4. Enjoy your stuffed peppers warm!

Notes

For best results, avoid overcooking the peppers during the steaming process. Feel free to customize the filling with different ingredients or spices to suit your taste.