These Stuffed Bell Peppers are a winning combination of flavor, nutrition, and everyday practicality.
Packed with a protein-rich filling of ground beef and sausage, they’re hearty enough to satisfy, yet balanced by the lightness of roasted bell peppers.
Easy Stuffed Bell Peppers
Equipment
- 1 Casserole Dish (9×13-inch) – for baking and steaming peppers
- 1 Large Skillet – for browning meat and simmering sauce
- 1 Chef’s Knife – for chopping vegetables and slicing pepper tops
- 1 Cutting Board – for prepping ingredients
- 1 Mixing Spoon or Spatula – for stirring and assembling filling
- Aluminum Foil – for covering peppers while baking
Ingredients
- 6 medium bell peppers any color, similar in size
- 1 –2 tablespoons olive oil
- ¾ pound ground beef
- ½ pound ground Italian sausage mild or spicy
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian herb seasoning
- 2 tablespoons tomato paste
- 1 tablespoon light brown sugar
- 1 can 14.5 oz diced tomatoes, with juice
- 1½ cups marinara sauce use your favorite
- ½ cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional, for flavor depth
- 1½ cups cooked white or brown rice
- 1½ cups shredded cheddar cheese
Instructions
- Prep the Bell Peppers: Preheat your oven to 350°F (175°C). Pour about 1½ cups of water into a 9×13-inch baking dish. Slice off the tops of the bell peppers and remove the seeds and inner membranes. Place them cut-side-down into the water in the baking dish. Cover tightly with foil and bake for 20 minutes to soften.
- Cook the Meat Filling: While the peppers steam, heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage. Season with salt and pepper. Cook for 3–4 minutes, breaking up the meat as it browns. Add the diced onion and continue cooking for another 5 minutes until the meat is fully cooked and onions are softened. Drain any excess fat.
- Build Flavor with Seasoning and Sauce: Reduce the heat to medium. Stir in the minced garlic and Italian seasoning. Cook for 30 seconds until fragrant. Mix in tomato paste and brown sugar, allowing them to caramelize slightly. Pour in the diced tomatoes (with juices), marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Stir well to combine.
- Simmer and Add Rice: Bring the sauce to a gentle boil, then reduce the heat to low and simmer uncovered for about 15 minutes. This helps the sauce thicken and concentrate in flavor. Once reduced, fold in the cooked rice and let it warm through for 1–2 minutes. Turn off the heat.
- Stuff the Peppers: Remove the peppers from the oven and carefully pour out the water from the baking dish.Turn the peppers upright. Spoon the meat and rice mixture evenly into each pepper, filling them generously. Return them to the baking dish.
- Bake and Finish with Cheese: Cover the dish with foil again and bake for 20 minutes. Remove the foil, top each pepper with shredded cheddar, and bake uncovered for 10 more minutes until the cheese is bubbly and melted. If there's space between the pepper and the dish, tuck some cheese around the edges for extra flavor pockets.
Notes
- Make It Ahead: Assemble the stuffed peppers and refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely before baking.
- Customizable Proteins: Use any mix of ground meat you prefer—beef, turkey, pork, or even a plant-based crumble.
- Spice Level Tip: The hot sauce enhances flavor but won’t make it spicy. To heat things up, add cayenne or use pepper jack or habanero cheese.
- Low-Carb Option: Sub cauliflower rice in place of regular rice to make it keto-friendly.
- Extra Veggies: Chop the tops of the peppers and sauté them with the onions to avoid waste and add texture.
The inclusion of cooked rice adds fiber, while tomatoes and marinara bring antioxidants and a subtle tang.
A modest amount of cheddar cheese makes it indulgent without being overly heavy.
Nutritionally, each pepper offers around 28g of protein and 5g of fiber, making it a satiating option that supports muscle repair and digestive health.
While not strictly low-carb, it’s easy to adapt with cauliflower rice for a keto-friendly version.
The filling is flavorful but customizable—perfect for using pantry staples or making-ahead for quick dinners.
This recipe fits seamlessly into weeknight cooking or meal prep routines and freezes exceptionally well.
In short: it’s comfort food with a healthy twist and zero fuss.
Must-Have Tools for Perfect Results
Casserole Baking Dish
Essential for baking and steaming the peppers evenly. This dish retains heat beautifully and transitions from oven to table effortlessly, making it perfect for all your baked meals.
Large Skillet or Saute Pan
Used to brown the meats and build flavor with the aromatics and sauces. A heavy-bottomed skillet ensures even cooking and is invaluable for everything from searing proteins to simmering sauces.
Chef’s Knife
Perfect for slicing off pepper tops, dicing onions, and mincing garlic with precision. A sharp, sturdy chef’s knife improves prep speed and safety, making it a foundational tool in any kitchen.
Cutting Board (Non-slip)
Provides a stable, hygienic surface for prepping vegetables and meats. A durable cutting board protects your counters and speeds up chopping tasks without mess or slips.
Mixing Spoon or Silicone Spatula
Used to stir fillings without scratching your cookware. Heat-resistant spatulas are gentle on non-stick surfaces and perfect for folding ingredients or transferring filling smoothly.
Chef’s Secrets for Best Results
Achieving perfect stuffed bell peppers is all about balance—flavor, texture, and cooking time.
One pro tip is to par-bake the bell peppers before stuffing them.
Steaming them cut-side-down in a bit of water softens the flesh just enough to ensure they’re tender after baking, without becoming soggy.
Browning the meat thoroughly before adding other ingredients enhances depth, and letting the sauce simmer helps concentrate the flavors and eliminate excess moisture.
Be generous with seasoning; the bell peppers mellow out the filling’s richness, so bold flavors are essential. If you like a crispier cheese topping, broil the peppers for the last 2 minutes.
Lastly, for consistency and even baking, choose bell peppers that are similar in size and have flat bottoms so they stand upright in the baking dish.
Serving Suggestions and Pairing Ideas
These stuffed peppers make a complete, satisfying meal on their own, but you can elevate your dinner table with a few simple additions.
Serve them alongside a fresh green salad tossed with lemon vinaigrette for a refreshing contrast to the warm, cheesy filling.
Garlic bread or crusty rolls are great for soaking up any sauce left in the dish. For a low-carb plate, pair the peppers with sautéed greens like spinach or kale.
If you’re entertaining, serve the peppers on a platter with a drizzle of extra marinara and a sprinkle of fresh herbs for a colorful, impressive presentation.
Storage Tips and Reheating Advice
Stuffed bell peppers are ideal for leftovers and meal prepping.
Once fully cooked and cooled, transfer them to an airtight container and refrigerate for up to 3 days.
To freeze, wrap each pepper individually in plastic wrap or foil, then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator and reheat in a covered dish at 350°F for 15–20 minutes or until hot throughout.
For a quicker option, microwave on medium heat for 2–3 minutes per pepper, but cover them to retain moisture.
Frequently Asked Questions Answered
1. Can I make this recipe vegetarian?
Absolutely! Replace the ground meats with a plant-based alternative like lentils, quinoa, or meatless crumbles. You can also boost flavor with extra veggies like mushrooms, zucchini, or corn.
2. What kind of rice works best?
Any cooked rice will work—white, brown, jasmine, or even wild rice. For a low-carb version, cauliflower rice is a great substitute and holds up well in the filling.
3. Can I use different cheeses?
Yes! Cheddar melts beautifully, but mozzarella, Monterey Jack, or a spicy pepper jack are delicious alternatives. Mix and match for your preferred flavor and meltiness.
4. Do I need to pre-cook the peppers?
Pre-cooking (or steaming) the peppers helps them soften and shortens the final baking time. It also ensures they’re tender without being mushy. Don’t skip this step for best results.
5. How can I make them spicier?
To add more heat, use spicy Italian sausage, add diced jalapeños or red pepper flakes to the filling, or use hot cheese like habanero cheddar. A splash of extra hot sauce also does the trick.
