Stuffed Peppers
User Reviews
5.0
2,460 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
314 kcal
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Course
Main Course, Dinner
Stuffed Peppers
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These easy stuffed peppers are filled with savory sausage, beef, and rice, topped with cheese, and baked to tender perfection.
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Ingredients
- 6 medium bell peppers any color
- 8 ounces lean ground beef
- 8 ounces Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 14.5 ounces canned petite diced tomatoes with juice, 1 can
- 1 ¼ cups water
- 1 tablespoon Worcestershire sauce
- ½ cup long grain white rice uncooked
- ½ teaspoon Italian seasoning
- salt and black pepper to taste
- 2 ½ cups marinara sauce divided
- ½ cup shredded Mozzarella cheese or cheddar cheese, optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish.
- Cut off the tops of the bell peppers. Discard the stems, finely chop the tops, and set aside for the sauce. Core the peppers, discarding the membranes and seeds.
- To cook the peppers, bring a large pot of water to a boil. Cook the peppers for 5 minutes and then drain them well. Alternatively, air fry the peppers at 400°F for 5 minutes.
- For the filling, heat a large skillet over medium-high heat. Add the ground beef, Italian sausage, diced onion, and minced garlic. Cook, breaking it up with a spoon, until no pink remains. Drain the fat.
- Add diced tomatoes with their juices, water, Worcestershire sauce, rice, the diced pepper tops, Italian seasoning, and ¼ teaspoon each salt and black pepper.
- Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook until the rice is tender, about 15 to 20 minutes, adding more water if needed. Remove from the heat and stir in ½ cup of the marinara. Taste and season with more salt and pepper if desired.
- Place 1 ½ cups of marinara sauce in the bottom of the prepared baking dish. Add the peppers cut-side-up, and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over top.
- Cover tightly with foil, bake for 35 minutes.
- Carefully remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese if using and bake uncovered for an additional 10 to 12 minutes or until the peppers are tender and the cheese is fully melted.
- Rest for 5 minutes before serving.
Notes
- Rice: If using cooked rice, skip the water and simmer the rice in the sauce for about 5 minutes. Brown rice should be pre-cooked.
- Peppers: For firm to tender-crisp peppers, skip the boiling step and bake as directed. I prefer the texture when the peppers are softer. Peppers can also be pre-cooked by simmering, air frying, or baking for 15 minutes at 400°F.
- Seasoning: Marinara sauce can vary in salt levels and seasonings. Taste a bit of the filling
- Additional vegetables, such as diced zucchini or chopped mushrooms, can be added to the filling.
Nutrition Information
Show Details
Calories
314
(16%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
60mg
(20%)
Sodium
979mg
(41%)
Potassium
1039mg
(30%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
4384IU
(88%)
Vitamin C
168mg
(187%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314 | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 979mg | 41% |
| Potassium | 1039mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 4384IU | 88% |
| Vitamin C | 168mg | 187% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,460 reviews
Excellent
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