Easy Stuffed Bell Peppers
A satisfying and versatile dinner option, these Stuffed Bell Peppers combine tender roasted peppers with a savory meat-and-rice filling, topped with melty cheddar cheese. Ideal for weeknight meals, special gatherings, or make-ahead lunches, this dish is as wholesome as it is comforting.
Equipment
- 1 Casserole Dish (9x13-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 9x13-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.