Description
Learn how to make authentic Italian Stuffed Peppers with ground beef, sausage, rice, and melted cheese. This easy recipe includes make-ahead tips, variations, and step-by-step instructions for tender, flavorful peppers perfect for weeknight dinners.
Ingredients
Scale
For the Peppers:
- 6 large bell peppers (red, yellow, or orange work best)
- 2 tablespoons olive oil
For the Filling:
- 1 lb ground beef (80/20 blend)
- ½ lb Italian sausage, casings removed (sweet or hot)
- 1 cup cooked white rice (or brown rice)
- 1 small yellow onion, finely diced (about ¾ cup)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup marinara sauce, divided (plus extra for serving)
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Instructions
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- Preheat and prep the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers and remove all seeds and membranes, creating a hollow cavity for stuffing.
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- Par-cook the peppers: Bring a large pot of water to boil and blanch the peppers for 3-4 minutes until slightly softened, then drain and set aside (this prevents crunchy peppers after baking).
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- Cook the meat mixture: Heat a large skillet over medium-high heat and cook the ground beef and Italian sausage together, breaking it apart with a wooden spoon, until browned and no pink remains (about 7-8 minutes).
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- Sauté aromatics: Add the diced onion to the meat and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
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- Combine the filling: In a large mixing bowl, combine the cooked meat mixture, cooked rice, drained diced tomatoes, ½ cup marinara sauce, 1 cup mozzarella cheese, Parmesan cheese, basil, oregano, salt, pepper, and red pepper flakes if using.
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- Stuff the peppers: Drizzle olive oil in your 9×13-inch baking dish and arrange the peppers upright. Spoon the filling generously into each pepper, packing it down gently and mounding it slightly on top.
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- Add sauce and cover: Spoon the remaining ½ cup marinara sauce over the tops of the stuffed peppers, then cover the baking dish tightly with aluminum foil.
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- Bake: Place in the preheated oven and bake covered for 35 minutes until the peppers are tender and the filling is heated through.
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- Add cheese and finish: Remove foil, sprinkle the remaining ½ cup mozzarella cheese over the tops of the peppers, and return to the oven uncovered for 10 minutes until the cheese is melted and bubbly.
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- Rest and serve: Let the stuffed peppers rest for 5 minutes before serving with extra marinara sauce and fresh basil for garnish.
Notes
- Overstuffing the peppers: While it’s tempting to pack in as much filling as possible, overfilled peppers can topple over or spill during baking. Fill just to the rim.
- Using undercooked rice: Raw or undercooked rice in the filling won’t soften properly during baking. Always use fully cooked rice.
- Not draining the meat: Excess grease makes the filling oily and can create a greasy sauce in the bottom of your pan. Drain the cooked meat before mixing with other ingredients.
- Baking uncovered the entire time: This dries out the filling and makes the peppers leathery. Always cover for the majority of baking time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 485
- Sugar: 9g
- Sodium: 895mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 95mg