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Easy Stuffed Bell Peppers

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!
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Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
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.