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Stuffed Bell Peppers

Delicious stuffed bell peppers filled with a hearty mixture of meats, spices, and cheese, perfect for a comforting weeknight dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the peppers
  • 6 pieces bell peppers Choose firm and fresh peppers
  • 1.5 cups water For baking the peppers
For the filling
  • 1 tablespoon olive oil Used for sautéing
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 14.5 ounces diced tomatoes
  • 1 cup marinara sauce
  • 1/2 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 cup cooked rice
  • 1 cup cheddar cheese, shredded

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Add 1.5 cups of water to a 9x13-inch casserole dish.
  3. Cut the tops off each bell pepper and remove the seeds and membranes.
  4. Place the whole peppers top-side-down into the casserole dish with water.
  5. Cover with foil and bake for 20 minutes to soften them slightly.
  6. Remove the casserole from the oven and drain the water, keeping the peppers set aside.
Cooking
  1. Add olive oil to a skillet and warm it over medium-high heat.
  2. Add ground beef and Italian sausage, season with salt and pepper, and cook for 3 minutes.
  3. Add diced onions and continue cooking for an additional 5 minutes, or until the meat is browned.
  4. Drain any excess grease from the cooked meat mixture.
  5. Reduce heat to medium, add minced garlic and Italian seasoning, and stir well.
  6. Stir in tomato paste and brown sugar, mixing to combine evenly.
  7. Add diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce.
  8. Bring to a boil, then reduce to a simmer for 15 minutes.
  9. Mix in cooked rice, warming the mixture for an additional 1-2 minutes.
Assembly and Baking
  1. Evenly distribute the filling into each prepared bell pepper and place back in the casserole dish.
  2. Cover with foil and bake the stuffed peppers for 20 minutes.
  3. Remove the foil, sprinkle cheese over each pepper, and push it into any gaps.
  4. Bake uncovered for another 10 minutes, or until the cheese is melted and the peppers are tender.
  5. Serve the stuffed peppers hot.

Notes

For best results, choose fresh peppers. Feel free to customize the heat level by adjusting the hot sauce.