Easy Stuffed Bell Peppers

There’s something incredibly comforting about a warm dish of Easy Stuffed Bell Peppers. I still remember the first time I tasted them at my grandmother’s kitchen table. The aroma of roasted peppers filled the air, mingling with her secret blend of spices that made everything come alive. It was a summer evening, and we gathered around to savor the simple yet delicious meal. Each bell pepper was bursting with juicy filling, and my family couldn’t get enough. Every bite was a reminder of love, laughter, and the joys of home-cooked meals. Now, every time I make Easy Stuffed Bell Peppers, I feel that connection to my roots and share that warmth with my loved ones.

What’s In This Easy Stuffed Bell Peppers

When it comes to making Easy Stuffed Bell Peppers, the ingredients play a crucial role in creating a delightful dish. Each component complements the others, resulting in a deliciously satisfying meal. The star of this dish is the bell peppers, which cradle the flavorful filling, keeping everything juicy and tender. The ground sausage and ground beef provide a hearty base, while the blend of spices and cheeses elevates the flavor profile to perfection.

• 6 large bell peppers, any color, with tops cut off and seeds removed: These vibrant vegetables are not only beautiful but also provide a sweet crunch that complements the savory filling.
• 1 pound ground Italian sausage: Adds a wonderful depth of flavor. You can choose sweet or hot, depending on your preference.
• 1 pound 90% lean ground beef: This lean meat gives the filling a hearty texture while keeping it healthy.
• 1 small white or yellow onion, diced small: Onions bring sweetness and depth to the dish, adding aromatic goodness.
• 1 celery rib, diced small: A hint of crunch and additional flavor can be found in this key ingredient.
• 3 to 4 cloves garlic, finely minced: Garlic provides an essential punch of flavor. It’s aromatic and makes everything taste better!
• 1 ½ cups marinara sauce: This adds a beautiful tomato flavor and moisture to the filling.
• 1 cup reduced sodium beef broth: Broth adds richness and helps to keep the filling juicy.
• 1 teaspoon Worcestershire sauce: Adds a savory depth to the dish.
• 1 teaspoon salt, or to taste: Essential for enhancing all flavors.
• ½ teaspoon freshly ground black pepper, or to taste: Adds a hint of spice.
• 1 tablespoon granulated sugar, optional but recommended for flavor balance: This balances the acidity of the tomatoes.
• 1 teaspoon all-purpose seasoning, or poultry seasoning or seasoning blend: A great way to add complexity to the flavors.
• ½ teaspoon dried oregano: Oregano gives a well-known Italian flavor that’s perfect for stuffed peppers.
• 1 ½ cups cooked rice: A wonderful filler for the peppers, lending texture and additional flavor.
• ½ cup Parmesan cheese, finely grated: Adds a salty, nutty flavor to the filling.
• 1 cup shredded cheddar cheese, divided: This cheese is great for melting and adds a creamy richness.

Cooking Instructions for Easy Stuffed Bell Peppers

Cooking Easy Stuffed Bell Peppers is a rewarding experience, and I can’t wait for you to try it! The process is simple and straightforward, making it perfect for both novice and experienced cooks. Follow these detailed steps, and you’ll have a delicious meal in no time.

1. Preheat your oven to 350 degrees Fahrenheit. This temperature is perfect for baking the peppers until they are soft and tender.

2. Prepare your bell peppers by removing the tops and seeds. Use a paring knife to carefully slice off the tops and scoop out any seeds and white membranes inside. If you can’t get them all out, don’t worry; just make sure the majority is removed.

3. Season the insides of each pepper lightly with a pinch of salt and pepper, if desired. This will help enhance the flavor of the Easy Stuffed Bell Peppers.

4. In a 9×13-inch baking dish, place the peppers cut side down. This will help them cook evenly and absorb the flavors from the filling.

5. Add 1 cup of water to the dish. This moisture will help steam the peppers while baking.

6. Cover the dish with foil and bake in the preheated oven for 20 minutes. This step, known as par-baking, softens the peppers.

7. While the peppers are baking, prepare the filling in a large skillet. Start by adding the ground sausage and ground beef to the skillet. Cook over medium-high heat for about 5 minutes, crumbling the meat and stirring frequently until it’s nearly done.

8. Add the diced onion and celery to the skillet and continue cooking for about 4 minutes until the vegetables are soft and translucent. Stir frequently to avoid burning.

9. Once the vegetables are soft, add the minced garlic and cook for an additional minute until fragrant.

10. Next, stir in the marinara sauce, beef broth, Worcestershire sauce, salt, pepper, optional sugar, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes, stirring occasionally.

11. The goal is to achieve a juicy filling that isn’t overly soupy. Remove the skillet from the heat and stir in the cooked rice and Parmesan cheese until well combined.

12. Carefully remove the peppers from the oven and discard the water. Lightly spray the baking dish with cooking spray to prevent sticking.

13. Stuff each pepper with the filling, filling them about three-quarters full. Place the peppers in the baking dish with the cut side facing up.

14. Cover the peppers again with the foil and bake, this time uncovered, for about 25 minutes. Do not add water at this stage.

15. After 25 minutes, remove the baking dish from the oven and peel back the foil.

16. Evenly top each pepper with the shredded cheddar cheese. Place the stuffed peppers under the broiler for about 2 minutes or until the cheese is golden brown and bubbling. Watch closely to avoid burning!

17. Once done, carefully remove them from the oven and serve immediately. Enjoy your delicious Easy Stuffed Bell Peppers!

Tips and Variations

Cooking Easy Stuffed Bell Peppers can be a fun experience, especially when you incorporate these tips and variations! Here’s how you can elevate your dish:

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven to maintain texture.
• Freezing: You can freeze stuffed peppers before or after baking. Just make sure they are wrapped tightly to prevent freezer burn.
• Pairing: Serve with a side salad or garlic bread for a complete meal. A light vinaigrette complements the flavors wonderfully.
• Veggie Lovers: Experiment with adding chopped vegetables to the filling for added nutrition and flavor. Spinach or mushrooms work great!
• Cheese Variations: Feel free to mix different cheeses like mozzarella or gouda for a unique twist.
• Spice it Up: For a spicier kick, add red pepper flakes or diced jalapeños to the meat mixture.

Serving Suggestions

When it comes to serving Easy Stuffed Bell Peppers, the presentation is just as important as the flavor. Here are some ideas to enhance your meal:

• Side Dishes: Pair with a fresh garden salad or sautéed vegetables for a balanced meal. Roasted potatoes also make a hearty addition.
• Occasions: These stuffed peppers are perfect for family dinners, potlucks, or even holiday meals. They are crowd-pleasers!
• Meal Prep: Prepare a batch ahead of time for quick and easy lunches throughout the week. Just reheat and enjoy!
• Garnishing: Top with fresh herbs like parsley or basil just before serving for a burst of color and flavor.
• Serving Temperature: Serve piping hot to enjoy the melted cheese and warm filling.

FAQ

Conclusion

Easy Stuffed Bell Peppers are more than just a meal; they encapsulate the warmth of home-cooked comfort food that brings family together. The combination of flavors and textures creates a dish that’s not only satisfying but also customizable. I encourage you to give this recipe a try—whether it’s for a cozy family dinner or a gathering with friends, it’s bound to be a hit!

Easy Stuffed Bell Peppers

The ultimate comfort food, Easy Stuffed Bell Peppers are a delicious blend of savory meats, aromatic spices, and melted cheese, all nestled within tender bell peppers. This easy weeknight dinner is sure to please the whole family. Make it tonight and enjoy!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 27 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces large bell peppers any color, with tops cut off and seeds removed
• 1 pound ground Italian sausage I use sweet Italian, you can use hot if desired
• 1 pound ground beef 90% lean
• 1 small white or yellow onion diced small
• 1 rib celery diced small
• 3 to 4 cloves garlic finely minced
• 1.5 cups marinara sauce
• 1 cup reduced sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt or to taste
• 0.5 teaspoon freshly ground black pepper or to taste
• 1 tablespoon granulated sugar optional but recommended for flavor balance
• 1 teaspoon all-purpose seasoning or poultry seasoning or seasoning blend
• 0.5 teaspoon dried oregano
• 1.5 cups cooked rice
• 0.5 cup Parmesan cheese finely grated
• 1 cup shredded cheddar cheese divided; I use white cheddar, any cheddar is fine

Equipment

• Large Skillet
• 19×13-inch baking pan

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. This temperature is perfect for baking the peppers until they are soft and tender.
2. Prepare your bell peppers by removing the tops and seeds. Use a paring knife to carefully slice off the tops and scoop out any seeds and white membranes inside. If you can’t get them all out, don’t worry; just make sure the majority is removed.
3. Season the insides of each pepper lightly with a pinch of salt and pepper, if desired. This will help enhance the flavor of the Easy Stuffed Bell Peppers.
4. In a 9×13-inch baking dish, place the peppers cut side down. This will help them cook evenly and absorb the flavors from the filling.
5. Add 1 cup of water to the dish. This moisture will help steam the peppers while baking.
6. Cover the dish with foil and bake in the preheated oven for 20 minutes. This step, known as par-baking, softens the peppers.
7. While the peppers are baking, prepare the filling in a large skillet. Start by adding the ground sausage and ground beef to the skillet. Cook over medium-high heat for about 5 minutes, crumbling the meat and stirring frequently until it’s nearly done.
8. Add the diced onion and celery to the skillet and continue cooking for about 4 minutes until the vegetables are soft and translucent. Stir frequently to avoid burning.
9. Once the vegetables are soft, add the minced garlic and cook for an additional minute until fragrant.
10. Next, stir in the marinara sauce, beef broth, Worcestershire sauce, salt, pepper, optional sugar, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes, stirring occasionally.
11. The goal is to achieve a juicy filling that isn't overly soupy. Remove the skillet from the heat and stir in the cooked rice and Parmesan cheese until well combined.
12. Carefully remove the peppers from the oven and discard the water. Lightly spray the baking dish with cooking spray to prevent sticking.
13. Stuff each pepper with the filling, filling them about three-quarters full. Place the peppers in the baking dish with the cut side facing up.
14. Cover the peppers again with the foil and bake, this time uncovered, for about 25 minutes. Do not add water at this stage.
15. After 25 minutes, remove the baking dish from the oven and peel back the foil.
16. Evenly top each pepper with the shredded cheddar cheese. Place the stuffed peppers under the broiler for about 2 minutes or until the cheese is golden brown and bubbling. Watch closely to avoid burning!
17. Once done, carefully remove them from the oven and serve immediately. Enjoy your delicious Easy Stuffed Bell Peppers!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven to maintain texture.
• Freezing: You can freeze stuffed peppers before or after baking. Just make sure they are wrapped tightly to prevent freezer burn.
• Pairing: Serve with a fresh garden salad or garlic bread for a complete meal. A light vinaigrette complements the flavors wonderfully.
• Veggie Lovers: Experiment with adding chopped vegetables to the filling for added nutrition and flavor. Spinach or mushrooms work great!
• Cheese Variations: Feel free to mix different cheeses like mozzarella or gouda for a unique twist.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.