Classic Stuffed Peppers

Holly’s Recipe Highlights: Stuffed Peppers
Ingredient Notes
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Stuffed Peppers are an easy, all-in-one dinner made with colorful bell peppers, a savory beef and sausage filling, and plenty of marinara sauce. They’re make-ahead friendly, freezer-friendly, and perfect for busy weeknights.

Holly’s Recipe Highlights: Stuffed Peppers

Flavor: Rich, savory, and comforting, every bite is packed with seasoned meat, tender rice, sweet bell peppers, and tangy marinara.
Why Make It: Cooking the rice right in the tomato mixture helps it soak up the sauce and keeps the filling flavorful.
Serving Suggestions: These peppers are a complete meal on their own, but they’re delicious served with a crisp green salad and warm garlic bread for soaking up the extra marinara sauce.

Total Time: 1 Hour 20 Minutes Servings: 6 Cooking Method: Oven Baked

Ingredient Notes

bell peppers , cheese , beef , marinara , water , tomatoes , rice , garlic , onion , worcestershire , and seasonings to make Stuffed Peppers with labels

Bell peppers: Any color works. Green peppers have a slightly sharper flavor, while red, yellow, and orange peppers are sweeter.
Meat: Lean ground beef makes the filling hearty without becoming greasy, while Italian sausage adds richness and plenty of flavor. Use mild, sweet, or hot Italian sausage depending on your preference, and be sure to drain any excess fat after browning the meat.
Long Grain White Rice: Uncooked long grain white rice simmers in the tomato mixture, absorbing all of the delicious flavors as it cooks. If using cooked rice instead, omit the water and simmer the filling just until everything is heated through and well combined. If using brown rice, make sure it is precooked.
Marinara Sauce: Choose a marinara sauce you enjoy, as it adds flavor to both the filling and the peppers while they bake. Since some sauces are saltier than others, taste the filling before adding any extra salt.

For Softer Peppers: Boil or air fry them before filling. For tender-crisp peppers, skip that step.
Drain the Peppers: Draining them well after boiling prevents a watery dish.
Taste the Filling: Taste before stuffing because marinara sauce and sausage can vary in saltiness.
Do Not Pack Tightly: Use a spoon to gently press the filling into the peppers, but do not pack it too tightly.
Spooning the Sauce: Spoon from the bottom of the dish over the peppers before adding cheese for extra moisture and flavor.

Save Every Stuffed Pepper

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave, covered loosely, until heated through. For the oven, place peppers in a baking dish with a little marinara or water, cover with foil, and heat at 350°F until warm.
To Freeze: Assemble the peppers without baking and cool the filling completely first. Cover tightly and freeze. Thaw overnight in the refrigerator, then bake as directed, adding about 15 minutes if needed.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 1 hour

Rest Time 5 minutes

Total Time 1 hour 25 minutes

Preheat the oven to 350°F. Grease a 9×13-inch casserole 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 into the peppers. Spoon the remaining marinara sauce over the 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.

Rice: If using cooked rice, skip the water and simmer the rice in the sauce for about 5 minutes. Brown rice should be pre-cooked. Peppers: For firm to tender-crisp peppers, skip the boiling step and bake as directed. I prefer the texture when the peppers are softer. Seasoning: Marinara sauce can vary in salt levels and seasonings. Taste a bit of the filling and add salt to taste. Additional vegetables, such as diced zucchini or chopped mushrooms, can be added to the filling. Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Main Course, Pork

Cuisine American, Italian

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