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
Scale
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.
