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Stuffed Peppers


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  • Stuffed Peppers
  • PREP TIME 30 minutes
  • COOK TIME 45 minutes
  • TOTAL TIME 1 hour 15 minutes
  • SERVINGS 6 servings
  • AUTHOR Holly
  • COURSE Main Course
  • CUISINE American
  • Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.
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  • Ingredients
  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion diced
  • 2 cloves garlic
  • 1 can small diced tomatoes 14 1/2 oz
  • 1/2 cup white rice uncooked
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce divided
  • 1/2 cup cheddar cheese shredded


Preparation time 15mins
Cooking time 90mins


Step 1

Preheat oven to 350°F.
Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.

Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

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