Stuffed Peppers

Bright red bell peppers filled with a meat and rice mixture, topped with melted cheese and fresh parsley on a white platter.

5 from 2 votes

This recipe blends homemade marinara, Italian sausage, and ground beef, in tender roasted bell peppers for a cozy and delicious meal.

Prep Time1 10

Cook Time30

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: Stuffed Peppers, Winter

Servings: stuffed peppers

Calories: 749kcal

Author: Katie

Equipment

12-inch skillet
Wooden spoon or spatula
Measuring spoons
Measuring cups
9x13 baking dish
Aluminum foil
Ladle or spoon
Broiler (optional)

Ingredients

Marinara Sauce

2 tablespoons olive oil
½ onion (chopped)
2 garlic cloves (minced)
1 (28 ounce) can of crushed tomatoes
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder

Rice

2 tablespoons olive oil
¾ cup uncooked rice
½ teaspoon salt
½ teaspoon pepper
1 cup reduced-sodium chicken broth
½ cup canned diced tomatoes (do not drain)

Roasting Peppers

3 tablespoons olive oil
6 bell peppers
dash salt and pepper

Meat Mixture

¾ pound Italian sausage
½ pound ground beef
2 garlic cloves (minced)
½ teaspoon dried oregano
¾ teaspoon salt (divided)
½ teaspoon pepper (divided)
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese

Final Assembly

all components you made
¾ cup shredded mozzarella cheese (divided)
⅓ cup grated Parmesan cheese (divided)
2 tablespoons chopped parsley (optional for garnish)

Instructions

Make the marinara sauce. In a 10 or 12-inch skillet, heat 2 tablespoons of olive oil over medium-low heat. Then, add the chopped onion and cook for 5 minutes, stirring occasionally to prevent burning. Next, add minced garlic and cook for 1 more minute. Stir in crushed tomatoes, dried basil, oregano, garlic powder, salt, and pepper. Lower the heat and let the sauce simmer while you prepare the rice.
Cook the rice. In a separate 12-inch skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the uncooked rice and cook, stirring, for 2-3 minutes. Then, season with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken broth, diced tomatoes, and ½ cup marinara sauce. Stir to combine. Cover the skillet with a lid and simmer over low heat for 20 minutes. Lower the heat to the lowest setting and cook for 15 minutes. If the rice isn’t fully cooked after this time, add ¼ cup of broth and cook for a few more minutes until done.
Prep the peppers. While the rice cooks, prepare the bell peppers. Preheat the oven to 400°F. Cut the tops off the peppers and remove the core and thick membranes using a sharp knife. Then, brush the inside of each pepper with olive oil and sprinkle with ⅛ teaspoon each of salt and pepper. Place the peppers in a 9x13 pan, spacing them 1-2 inches apart. Roast the peppers for 20 minutes. Remove from the oven and let them cool.
Cook the meat. Lower the oven temperature to 350°F after the peppers have roasted. Heat 1 tablespoon of olive oil over medium heat in a cleaned skillet. Then, add the Italian sausage and ground beef, cooking until no longer pink. Next, add minced garlic, oregano, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Cook for another 1-2 minutes, then drain any excess grease.
Mix the filling. Once the rice is done, combine it with the cooked meat mixture and stir in 1 cup of the marinara sauce. Add ½ cup of shredded mozzarella and ¼ cup of grated Parmesan to the rice and meat mixture, stirring until everything is well incorporated.
Assemble the peppers. Carefully remove the roasted peppers from the pan. Then, spread 1 cup of marinara sauce evenly across the bottom of the 9x13 pan. Return the peppers to the pan, and generously fill each pepper with the rice and meat mixture. Once filled, spoon about 2 tablespoons of marinara sauce over each stuffed pepper. Cover the pan with foil and bake at 350°F for 20 minutes.
Add the cheese and broil. After 20 minutes, remove the foil and sprinkle 1 tablespoon of Parmesan and 2 tablespoons of mozzarella over each stuffed pepper. Then, return the pan to the oven and bake for 10 minutes or until the cheese is melted. For a slightly browned top, switch the oven to broil and cook for 1-2 minutes, keeping a close eye to avoid burning.
Serve. Garnish the stuffed peppers with chopped parsley if desired, and serve warm.

Notes

Choose bell peppers that are all the same size so they’ll cook at the same rate. If they keep falling over, just cut a small flat spot on their bottoms so they stand upright without cutting into the pepper itself.

Any color of bell pepper works fine. I mixed them up, but you can stick to one color or buy whatever’s cheapest.

After browning the sausage and beef, remember to eliminate any extra fat. This helps keep the filling from being too greasy and lets the good flavors stand out.

Give the filling a taste before you stuff the peppers. It should taste good on its own, so don’t hesitate to add more salt, pepper, or even some red pepper flakes for a kick if you’re into that.

For a cheese that melts well and turns golden, grate your own from a block rather than using the pre-grated stuff. The pre-grated kind often has stuff added to stop sticking together, which can mess with how it melts.

Don’t be shy about mixing up the filling! Swap the rice for quinoa, couscous, or cauliflower rice if you’re cutting carbs. Or make it vegetarian with lentils or black beans instead of meat.

To add a bit more flavor, keep some marinara sauce to the side and heat it. Pour it over the peppers just before you dig in for an extra juicy, tasty finish.

When baking, adding a little broth or water to the pan can help steam the peppers, ensuring they come out extra tender. This is especially helpful if you like a softer texture or use slightly under-roasted peppers.

Nutrition