There is something incredibly comforting and rewarding about making Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe. This dish brings together vibrant bell peppers packed with a luscious, meaty filling of ground beef and Italian sausage, perfectly balanced with fluffy rice and zesty marinara sauce. It is a feast for both the eyes and the palate, making it ideal for family dinners or sharing with friends. Once you try this recipe, you’ll understand why it’s a beloved classic that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is key to creating these delicious stuffed peppers. Each component plays a vital role in building the layers of flavor and textures—from the colorful bell peppers that make the dish pop visually, to the blend of meats and aromatic seasonings that create a rich filling.
- Bell Peppers (6 medium): Any color works, adding vibrant hues and a natural sweetness that balances the savory filling.
- Lean Ground Beef (8 ounces): Provides a hearty, rich base that’s tender yet substantial.
- Italian Sausage (8 ounces): Adds bold, herby flavor and a little extra fat for juiciness.
- Small Yellow Onion (diced): Brings mild sweetness and savoriness to the mixture.
- Garlic (2 cloves, minced): Offers a fragrant punch that enhances the overall taste.
- Canned Petite Diced Tomatoes (14.5 ounces with juice): Adds acidity and moisture, essential for a balanced sauce.
- Water (1¼ cups): Helps cook the rice perfectly inside the filling.
- Worcestershire Sauce (1 tablespoon): Introduces subtle umami and depth to the beef and sausage mix.
- Long Grain White Rice (½ cup uncooked): Provides texture and acts as a filler to make each bite satisfying.
- Italian Seasoning (½ teaspoon): Delivers classic herbal notes like oregano and basil.
- Salt and Black Pepper (¼ teaspoon each): Season perfectly to enhance all the flavors.
- Marinara Sauce (2½ cups, divided): The star that ties everything together with its tangy, tomatoey goodness.
- Mozzarella Cheese (½ cup shredded, optional): Adds a golden, bubbly cheesy finish that melts beautifully on top.
How to Make Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating the oven to 350°F and greasing a 9×13-inch casserole dish. This ensures that your stuffed peppers will bake evenly without sticking. It’s a small but crucial step to smooth preparation!
Step 2: Prep the Peppers
Carefully cut off the tops of the bell peppers, removing the stems. Finely chop these tops and set them aside because they will add extra flavor to your sauce later. Then, core the peppers by removing the membranes and seeds inside—this makes room for the tasty filling.
Step 3: Cook the Peppers Lightly
To soften the peppers just enough, boil them in a large pot of water for 5 minutes, then drain them thoroughly. If you prefer, you can also air fry the peppers at 400°F for 5 minutes, which helps retain more flavor and a slight crispness without making them mushy.
Step 4: Make the Savory Meat Filling
Heat a large skillet over medium-high heat and add the ground beef, Italian sausage, diced onion, and minced garlic. Cook everything together while breaking up the meat with a spoon until no pink remains. Drain any excess fat to keep the mixture from being greasy.
Step 5: Add Tomatoes, Rice, and Seasonings
Next, stir in the diced tomatoes with their juices, water, Worcestershire sauce, uncooked rice, the chopped tops of the peppers, Italian seasoning, salt, and black pepper. These ingredients combine to create a flavorful and well-seasoned filling.
Step 6: Simmer Until Rice is Tender
Bring the skillet mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15 to 20 minutes or until the rice is tender. If it looks too dry, add a splash more water. Finish by stirring in half a cup of marinara sauce to deepen the flavor, then taste and adjust seasoning.
Step 7: Assemble the Peppers in the Baking Dish
Spread 1 ½ cups of marinara sauce evenly on the bottom of the prepared casserole dish. Arrange the peppers cut-side up inside the dish, then stuff each pepper generously with the rice and meat filling. Spoon the remaining marinara sauce evenly over the top to keep everything moist during baking.
Step 8: Bake Covered
Cover the dish tightly with foil to trap moisture, and bake for 35 minutes. This allows the peppers to become tender while the flavors meld beautifully.
Step 9: Add Cheese and Finish Baking
Carefully remove the foil and spoon some of the sauce from the bottom of the dish over the peppers. Sprinkle the tops with shredded mozzarella cheese if you like a cheesy finish. Return to the oven uncovered for 10 to 12 more minutes until the peppers are perfectly tender and the cheese is melted and bubbly.
Step 10: Let Them Rest
Remove the dish from the oven and allow the stuffed peppers to rest for 5 minutes. This step helps the filling to settle, making them easier to serve and even more delicious to eat.
How to Serve Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe
Garnishes
Adding fresh garnishes can elevate your stuffed peppers in an instant. Sprinkle chopped fresh parsley or basil on top for a burst of color and freshness. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can add a lovely finishing touch depending on your flavor preference.
Side Dishes
These stuffed peppers shine best alongside simple, complementary sides. A crisp green salad with a vinaigrette provides bright contrast, while garlic bread or crusty baguette helps mop up the luscious marinara sauce. For a low-carb option, try steamed vegetables or a light sauté of zucchini and spinach.
Creative Ways to Present
For a crowd, consider plating the peppers upright on individual plates with swirls of extra marinara sauce around them and a sprinkle of cheese on top. You can also hollow out mini bell peppers for a bite-sized appetizer version. Serving these with rustic bowls of marinara sauce for dipping transforms the meal into an interactive, fun experience.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days. The flavors often deepen after resting overnight, making your next meal just as delightful as the first.
Freezing
This Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe freezes exceptionally well. Wrap each pepper individually or store them all in a freezer-safe dish, tightly covered. They will keep for up to 3 months without losing their delicious taste and texture.
Reheating
To reheat, thaw frozen peppers overnight in the refrigerator if possible. Warm them in a preheated oven at 350°F for 20 to 25 minutes, covered with foil to retain moisture. Alternatively, microwave on medium heat until heated through, though the oven helps maintain the texture best.
FAQs
Can I use different kinds of rice for the stuffing?
Absolutely! While long grain white rice is traditional in this recipe, you can substitute with brown rice, wild rice, or even quinoa. Just remember that cooking times will vary since different grains absorb liquid differently.
Is it possible to make this recipe vegetarian?
Yes! You can substitute the beef and Italian sausage for plant-based alternatives or hearty vegetables like mushrooms and lentils. Use vegetable broth instead of water and pick a marinara sauce without meat to keep the dish fully vegetarian.
How do I prevent the peppers from getting soggy?
Boiling or air frying the peppers briefly before stuffing helps soften them without making them mushy. Also, avoid overcooking by baking them just until tender and serve shortly after baking.
Can I prepare the stuffing ahead of time?
Definitely! Make the filling a day in advance and refrigerate it. When you’re ready, stuff the peppers and bake. This can save a lot of time on a busy day.
What’s the best way to serve leftovers?
Leftover stuffed peppers reheat beautifully and can be served as-is or chopped up and tossed into a salad or pasta for a quick meal with leftovers.
Final Thoughts
If you’re looking for a cozy, impressive meal to make any day special, the Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe is your answer. It’s rich in flavor, vibrant in color, and satisfying with every bite. Trust me, once you make this, it will become a staple in your recipe collection that friends and family will ask for again and again. So roll up your sleeves, gather your ingredients, and enjoy the magic of homemade stuffed peppers!
Print
Stuffed Peppers with Savory Beef, Italian Sausage, and Rice in Marinara Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 stuffed peppers
- Category: Main Dish
- Method: Baking
- Cuisine: American Italian
Description
Delicious and comforting stuffed bell peppers filled with a savory mixture of lean ground beef, Italian sausage, rice, and tomatoes, baked to perfection with marinara sauce and melted cheese on top.
Ingredients
Peppers
- 6 medium bell peppers (any color)
Filling
- 8 ounces lean ground beef
- 8 ounces Italian sausage
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can canned petite diced tomatoes (with juice)
- 1¼ cups water
- 1 tablespoon Worcestershire sauce
- ½ cup long grain white rice (uncooked)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Diced tops of the bell peppers (from cutting off the stems)
Sauce & Topping
- 2½ cups marinara sauce (divided)
- ½ cup shredded mozzarella cheese (or cheddar cheese, optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking.
- Prepare Bell Peppers: Cut off the tops of the bell peppers, discard the stems, finely chop the tops for the sauce, and core the peppers by removing membranes and seeds.
- Cook Peppers: Bring a large pot of water to boil and cook the peppers for 5 minutes, then drain well. Alternatively, you can air fry the peppers at 400°F for 5 minutes.
- Make the Filling: Heat a large skillet over medium-high heat. Add ground beef, Italian sausage, diced onion, and minced garlic. Cook while breaking up the meat until no pink remains. Drain excess fat.
- Add Filling Ingredients: To the cooked meat mixture, add diced tomatoes with juices, water, Worcestershire sauce, uncooked rice, diced pepper tops, Italian seasoning, salt, and black pepper.
- Simmer Filling: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer until rice is tender, about 15-20 minutes, adding more water if needed. Remove from heat and stir in ½ cup of marinara sauce. Adjust seasoning if necessary.
- Assemble Peppers: Spread 1 ½ cups of marinara sauce on the bottom of the prepared baking dish. Arrange the peppers, cut side up, and fill each with the rice mixture evenly. Spoon remaining marinara sauce over the stuffed peppers.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 35 minutes.
- Add Cheese and Finish Baking: Carefully remove foil, spoon some sauce from the bottom over the peppers, and sprinkle with shredded cheese if using. Bake uncovered for an additional 10-12 minutes until peppers are tender and cheese is melted.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute mozzarella cheese with cheddar or your preferred cheese.
- If you prefer a vegetarian version, substitute meat with plant-based protein or cooked lentils, and use vegetable broth instead of water.
- Make sure not to overcook the peppers during boiling or air frying to retain some bite.
- Adding extra water during simmering helps ensure the rice cooks fully without drying out.
- Leftovers can be refrigerated for up to 3 days and reheated.
