Stuffed Bell Peppers
User Reviews
5
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
6 Stuffed Peppers
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Calories
477 kcal
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Course
Main Course
Stuffed Bell Peppers
Description
Stuffed Bell Peppers are constructed by first softening bell peppers in the oven via steaming, which makes them pliable without losing their form. The filling mixes ground beef and sausage browned with onion and seasoned with garlic and Italian seasoning. Tomato paste, diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce create a rich, tangy sauce reduced gently to deepen flavor.
Incorporating cooked rice into the meat sauce adds texture and bulk, making the filling hearty. Once peppers are stuffed and baked, the cheese topping melts over the top creating a rich finish. Baking uncovered at the end melts the cheddar while softening the peppers fully.
This recipe creates a satisfying main course suitable for family dinners. The combination of spices and mild heat from hot sauce can be adjusted for taste. The dish can be prepared partly ahead and stored or frozen, making it versatile for meal prepping and leftovers.
Ingredients
- 6 bell pepper of roughly equal size
- 1-2 tablespoons olive oil
- ¾ lb. ground beef
- ½ lb. Italian sausage spicy or mild, ground
- 1 yellow onion diced, small
- 3 cloves garlic minced
- salt
- black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 14.5 oz. diced tomatoes undrained
- 1 ½ cups marinara sauce I love Rao’s
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1.5 cups rice cooked
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees. Add 1 ½ cups water to a 9x13-inch casserole dish. Cut the tops of each pepper and remove the seeds/membranes.
- Place the whole peppers top-side-down in the casserole dish. Cover with foil and bake for 20 minutes. Remove water from the casserole dish once finished and set the peppers aside.
- While the peppers steam, prepare the filling.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and sausage and season it with salt and pepper. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the meat is brown and cooked through. Drain grease. Reduce heat to medium and add garlic and Italian seasoning.
- Add the tomato paste and brown sugar and stir to combine. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce/concentrate for 15 minutes or until little excess liquid remains. Stir in the cooked rice and heat through for 1-2 minutes. Remove from heat.
- Fill each pepper with an even amount of filling and place in the casserole dish. Cover and bake for 20 minutes. Remove cover and top with cheese. (If there is any excess space around the edges of the pepper, I like to push cheese down into those spaces.) Bake for 10 more minutes, or until the cheese is melted and the peppers are tender. Serve!
Notes
- Use any combination of ground meats totaling about 1¼ lbs, such as beef, sausage, turkey, or pork.
- Adjust hot sauce for desired heat; add cayenne or spicy diced tomatoes for more kick.
- Tops of bell peppers can be chopped and added to the filling or saved for other use.
- Cauliflower rice can substitute regular rice for a lower-carb version.
- Stuff steamed peppers, then cover and refrigerate up to 2 days or freeze up to 3 months before baking.
- When baking from frozen, thaw thoroughly, then bake covered at 350°F for 45 minutes; remove cover, top with cheese, and bake 10 more minutes.
- Store leftovers airtight in refrigerator up to 3 days or freeze up to 3 months; reheat in microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Stuffed Peppers
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 1039mg | 43% |
| Potassium | 995mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4444IU | 89% |
| Vitamin C | 167mg | 186% |
| Calcium | 271mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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