stuffed peppers It looks fancy, but it’s an easy, flavor-packed meal.
Tender peppers stuffed with tangy minced meat, sausage, rice and tomato filling. Top this stuffed pepper recipe with cheese and bake until bubbly.
Serve these with a fresh salad and crusty bread (to soak up the sauce).
easy family favorite
Everyone’s favorite recipe with lots of tangy green pepper filling! It takes a little time to make, but it’s easy to make.
- Fill with a mixture of saucy rice, beef and sausage. Alternative Any minced meat!
- can be prepared in advance, reheat and freeze good.
- Stretch the pepper stuffing with additional chopped vegetables. If your peppers are too small and you have leftover ingredients, you can stuff them with zucchini or roll them up like cabbage rolls.
- For an extra saucy flavor, add marinara to the baking sheet.
Ingredients for stuffed peppers
meat – I use a combination of lean ground meat and Italian sausage, but you can use either (or ground turkey if you prefer). Add seasoning if substituting for sausage.
Rice – I use long grain white rice, but sometimes switch to cauliflower rice. You may need to adjust the liquid slightly, but any rice or grain will work.
sauce – Use your favorite marinara or pasta sauce. Add some herbs (fresh if available) and onions. If you like it a little spicy, add chili flakes and mix.
green pepper – I use peppers most of the time, but you can use any pepper. If you prefer a sweeter taste, choose red, orange, or yellow peppers.
cheese – Cheese is optional, but I love topping stuffed peppers! Use shredded cheddar or mozzarella.
How to make stuffed peppers
Stuffing peppers is easy, but it takes a little time.
- brown flesh: brown meat, onions, garlic (according to the recipe below).
- Make rice: Add tomato sauce, rice, water and seasonings. Cook until rice is soft.
- Prepare the peppers. Prepare the peppers to soften by simmering or deep-frying them for a few minutes while the filling is cooking.
- Fill and Bake: Stuff the peppers with the pasta sauce, meat, and rice mixture. Top with cheese and bake until melted!
I usually cut my peppers across the top, but you can also cut them top-down to make smaller pieces (like this taco-stuffed pepper).
- Parboil the peppers for a few minutes or place them in a 400°F air fryer for 5 minutes before stuffing to soften.
- If you prefer sweet peppers, choose red, yellow, or orange peppers.
- If your peppers are small, you may need to add a few more. This stuffing is also great for portobello mushrooms.
- Any leftover ingredients can be mixed into a bowl of tomato soup or used as zucchini stuffing for another meal.
- These can be made in advance and frozen.
You don’t need to precook the peppers, but they will be very crispy if not precooked. It tastes better if it is cooked a little before stuffing.
Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover it with foil for the first 30-35 minutes so it doesn’t dry out. Remove the lid, add the cheese, and bake for the remaining 10 minutes until golden brown.
These are a full meal on their own, but I love eating them with crusty bread or homemade rolls to soak up the sauce in the bowl.
absolutely! I love stuffed peppers because they are not only delicious, but freeze beautifully. The filling is pre-cooked and can be frozen before or after baking. To reheat, thaw overnight in the refrigerator and cook for 30 to 40 minutes or until cooked through.
prep and leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This easy stuffed pepper recipe can be frozen before or after baking. To freeze stuffed peppers Prepare according to the directions below and freeze in a 9 x 13 inch baking dish. Thaw in the refrigerator overnight and bake for 30-40 minutes or until cooked through.
Once baked, leftovers can be frozen individually or in batches in a baking dish. To reheat, thaw overnight in the refrigerator and bake in a 350°F oven until thoroughly heated.
See more popular pepper recipes
Bell peppers are great to add to sauces, soups, and stews. Here are some of our favorite pepper recipes!
Have you made this easy stuffed pepper? Leave your rating and comments below.
easy stuffed peppers
Tender peppers are stuffed with spicy beef and tomato sauce rice filling and baked until golden brown.
-
Preheat oven to 350°F. Grease a 9×13 baking dish.
-
Cut off the tops of the peppers and set aside for the sauce. Remove and discard the seeds and membranes inside the peppers. Finely chop the top and set aside for the sauce.
-
Boil plenty of water in a pot and boil the peppers for about 5 minutes. Alternatively, air fry the peppers at 400°F for 5 minutes. When it boils, take it out and drain the water well.
-
Heat a large skillet over medium-high heat. Add lean ground meat, Italian sausage, chopped onion, and minced garlic. Brown over medium heat, crumbling with a spoon until no pink remains. Eliminate any fat.
-
To the diced tomatoes, add the juice, rice, water, diced pepper, Worcestershire sauce, and Italian seasoning. Season with salt and pepper.
-
Bring the mixture to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender, adding water as needed. Remove from heat, add 1/2 cup marinara sauce and mix.
-
Add 1 1/2 cups of marinara sauce to the bottom of the prepared pan. Add the peppers cut side up and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over the top.
-
Cover with foil and bake for 35 minutes.
-
Remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.
Additional vegetables such as diced zucchini or chopped mushrooms can also be added to the filling.
Stuffed peppers can be stored in the refrigerator with the lid on for up to 3 days. Reheat in oven until cooked through.
calorie: 385 | carbohydrates: 29g | protein: 18g | obesity: twenty oneg | saturated fat: 8g | cholesterol: 64mg | sodium: 922mg | potassium: 933mg | fiber: Fourg | sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | calcium: 137mg | iron: 3.7mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
course beef, dinner, main course
cooking American© SpendWithPennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and appreciated. Copying the full recipe or pasting it on social media is strictly prohibited. See my photo usage policy here.
