Stuffed Peppers make an easy and delicious weeknight dinner. They’re quick to prepare and oven-roasted to perfection, with no pre-cooking of the peppers required.
Looking for more low carb recipes? Try these Zucchini Boats, Ground Turkey Stir Fry, and these Chicken Lettuce Wraps.
The Best Stuffed Peppers
If you’re unfamiliar with stuffed peppers, prepare for a flavorful delight! This dish features sweet peppers, hollowed and generously filled with a savory mix of ground beef, Italian sausage, rice, tomatoes, and seasonings. Roasted to perfection and smothered in cheese, these peppers are a delicious treat straight from the oven, arguably the best in town!
Quick Tip
If your peppers wobble, trim the bottom for stability or cut them in half lengthwise. Fill and bake as usual.
Ingredients In Stuffed Peppers
- Basmati Rice: Makes the filling thicker.
- Olive Oil: For cooking and adding flavor.
- Onion & Garlic: Give a strong, tasty smell and taste.
- Tomato Paste: Makes it more tomatoey.
- Ground Beef & Sausage: Make the filling meaty and tasty.
- Diced Tomatoes: Add a smoky, tangy taste.
- Seasonings (Oregano, Thyme, Italian Seasoning, Salt & Pepper): Make everything more flavorful.
- Beef Bouillon & Worcestershire Sauce: Add deep, rich flavors.
- Marinara Sauce: Adds tomato flavor and keeps it moist.
- Bell Peppers: Hold everything together and add a sweet crunch.
- Cheddar Cheese: Melts on top for a cheesy taste.
- Parsley: Used for decoration and a bit of fresh taste.
How To Make Stuffed Peppers
- Cook Rice: Rinse basmati rice, boil for 5 minutes, then drain.
- Make Filling: Sauté onion, garlic, and tomato paste in olive oil. Add ground beef and sausage; cook until brown. Mix in rice, tomatoes, seasonings, bouillon, Worcestershire sauce, and marinara.
- Prepare Peppers: Hollow out bell peppers, place in a dish, and fill with meat-rice mix.
- Bake: At 400°F for 35 minutes, add cheese, and bake until melted.
- Serve: Garnish with parsley.
FAQs
For this stuffed peppers recipe, there’s no need for blanching! The peppers cook to a perfect crisp-tender texture in the oven, easily cut with a table knife.
How Do You Keep Stuffed Peppers From Getting Soggy?
To ensure your stuffed peppers don’t get soggy, start by draining any excess fat from the meat. Then, reduce the liquid in the filling and use thicker sauces. While baking, avoid overcooking and allow steam to escape to keep the peppers crisp and flavorful.
More Easy Dinner Recipes:
Stuffed Peppers
Equipment
- Large pot
- Large pan
- Baking dish 9 x 13-inch
Ingredients
- 1/2 cup uncooked basmati rice
- 2 tablespoons olive oil plus more for drizzling
- 1-1/2 cups diced yellow onion 1 medium onion
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon tomato paste
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage mild or hot
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large beef bouillon cube see note 1
- 1 tablespoon Worcestershire sauce
- 1/2 cup marinara sauce I like Rao’s
- 6 large sweet bell peppers yellow, red, and orange; tops and cores removed
- 1-1/4 cup freshly shredded sharp Cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Place rice in a fine-mesh sieve and rinse in cold water for 2–3 minutes or until water runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once boiling, salt the water (a teaspoon or so). Drain rice through the sieve and add to the boiling water. Cook, stirring occasionally, 5 minutes (do not reduce temperature; it should be boiling). Drain rice and set aside.
- Preheat oven to 400°F. Heat oil in a large pan over medium heat. Once oil is shimmering, add onion and cook until soft, about 5–8 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute more. Add ground beef and Italian sausage and cook, breaking up meat with a wooden spoon until no longer pink, about 5–8 minutes. Drain any fat and return the pan to stovetop. Reduce heat to low.
- Stir in cooked and drained rice, undrained diced tomatoes, oregano, thyme, Italian seasoning, and salt and pepper (or to taste). Crumble in the bouillon cube and add Worcestershire sauce and marinara. Simmer 3–5 minutes, stirring occasionally until liquid has slightly reduced.
- Meanwhile, remove tops of the peppers and pull out the core and seeds. Place hollowed-out peppers (without their tops) in a 9x13-inch baking dish. Drizzle oil over peppers (about 1 tablespoon). Stuff peppers evenly with the filling; you should use all the filling among the 6 peppers. Cover peppers with their tops. Place in the oven 35 minutes, uncovered, or until peppers are crisp-tender. Remove from oven and remove the tops of the peppers (set aside). Divide cheese evenly among the top of the peppers. Return to oven for another 5–10 minutes or until cheese is nicely melted on top. Remove, garnish with fresh herbs if desired, and serve with the tops on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using quick cooking basmati or
regular basmati rice?
Regular!
This is one of my families favorite meals. I like it too because it’s easy to make. Great flavors and a happy family. What more can you ask for?
The best kind of peppers! Love the sausage and the ground beef in them!
Hearty & so tasty!! I don’t make these enough, but I need to. They always hit the spot!