Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 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
Description
This recipe begins by coring bell peppers and cooking them briefly by boiling or air frying to soften them while maintaining structure. The filling is made by sautéing ground meats with diced onion and garlic, then simmering with diced tomatoes, water, Worcestershire sauce, uncooked long grain white rice, the chopped tops of the peppers, and Italian seasoning until rice is nearly tender. Marinara sauce is incorporated to enrich the mixture.
The filling is spooned into the prepared peppers, which are placed in a baking dish and covered or topped with additional marinara sauce. Baking at 350°F completes cooking and melds the flavors. Optionally, shredded mozzarella or cheddar cheese is sprinkled on top near the end for a melted topping. The result is a dish with soft, well-seasoned peppers and a hearty meat-rice filling.
Adjusting the preparation of peppers affects texture; skipping the boiling step results in firmer peppers. Variations may include adding diced vegetables like zucchini or mushrooms to the filling for more complexity. Using cooked rice requires no added water and a shorter simmer. Checking salt levels in marinara sauce beforehand helps balance seasoning.
Ingredients
- 6 medium bell pepper any color
- 8 ounces ground beef lean
- 8 ounces Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 14.5 ounces diced tomatoes with juice, 1 can, canned, petite
- 1 ¼ cups water
- 1 tablespoon Worcestershire sauce
- ½ cup long grain white rice uncooked
- ½ teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 2 ½ cups marinara sauce divided
- ½ cup mozzarella cheese or cheddar cheese, optional, shredded
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
- Use cooked rice if preferred, skipping added water and simmering filling only 5 minutes to heat through.
- For firmer peppers, omit boiling and bake as directed; boiling or air frying softens peppers more.
- Additional vegetables like diced zucchini or mushrooms can be mixed into the filling to increase volume and nutrition.
- Because marinara sauces vary in saltiness, taste and adjust seasoning before filling the peppers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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