Easy Stuffed Bell Peppers Recipe
After years of making my favorite stuffed pepper soup, I’m finally sharing my recipe for actual stuffed bell peppers. Stuffed Italian bell peppers with rice are a family favorite that everyone loves! Bell peppers are first par-baked in the oven while the ground beef, sausage, and rice filling is prepared on the stovetop. In just 20 minutes, the filling and peppers are both done and you can tackle the really fun part of this recipe — stuffing the peppers! I topped my rice-stuffed bell peppers with cheddar cheese and it becomes golden and bubbly and provides a nice ‘lid’ that secures the stuffing in place. Not to mention cheese makes any veggie-centric dinner more popular with my family! Assembling stuffed bell peppers is a little more labor intensive than my go-to 30-minute dinners, but the few minutes of extra effort is worth it! The peppers freeze like a dream and are great to have stashed away for busy weeknights, last-minute dinner guests, and quick lunches. If you’re looking for a hearty but healthier dinner idea that’s packed with veggies, can be assembled in advance, and reheats well the next day, make these sausage, rice, and beef stuffed bell peppers!
Ingredients for Classic Stuffed Bell Peppers
You don’t need any special ingredients to make these stuffed peppers! Here’s what you’ll want to have on hand: And if you have vegetables (zucchini, asparagus, mushrooms, carrots, yellow squash) or greens (kale, fresh spinach) in your produce drawer that need to be used, finely chop and toss them in the filling.
Bell peppers (any color you like – red pepper, orange bell peppers, or green are the most common!) Ground Italian sausage (sweet Italian or hot) Ground beef Onion Celery Garlic Worcestershire sauce Marinara sauce Beef broth Granulated sugar All-purpose seasoning Dried oregano Cooked rice (any type of rice) Grated Parmesan cheese Shredded cheddar cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Stuffed Bell Peppers with Ground Beef and Rice
To streamline the assembly process when making these Italian stuffed bell peppers, be sure to get the peppers into the oven first and then make the filling as they bake. By the time the peppers are done, the filling should also be complete and you can begin stuffing the peppers right away.
Partially Bake the Bell Peppers
Make the Stuffed Pepper Filling
Stuff and Bake the Bell Peppers
Make-Ahead Instructions
Bell peppers stuffed with rice, ground beef, and sausage are great for meal prepping and can be prepared partially or completely in advance. Once they’ve been stuffed with the sausage, beef, and rice filling, they need to bake for an additional 25 minutes (also covered). Lastly, remove the foil and broil the peppers for about 2 minutes to brown the cheese on top.
Just the filling: Can be cooked on the stovetop, allowed to cool, and then refrigerated for 3-4 days or frozen for up to 3 months. When ready to use, par-bake the bell peppers as instructed before stuffing. Fully assembled, but not baked: Par-bake the peppers, prepare the filling, stuff the peppers, and then refrigerate for 3-4 days or freeze for up to 3 months. When ready to serve, finish baking as instructed. Fully assembled and baked: Let the stuffed bell peppers cool before sealing in a zip-top bag or container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Stuffed Peppers Recipe Tips
Partially cook the bell peppers before stuffing. This ensures they’re entirely cooked by the time the filling is heated through. Technically you may skip par-baking the bell peppers, but know in advance that they’ll retain some crunch even after being filled and baked. Use a blend of ground beef and sausage. Using both kinds of meat adds so much texture and flavor to the bell pepper filling! If you only have one or the other on hand, then use what you have. Tip – You might want to add more herbs and spices if using just ground beef since Italian sausage is very well seasoned. Use any Italian sausage you like. I used mild sweet Italian sausage, but you may use hot if desired. To save time, use packets of pre-cooked ready rice or use leftover rice from last night’s dinner. You can use white rice, long-grain, brown rice, a rice pilaf, rice medley – whatever you have is fine. To control the saltiness of the dish, use low sodium beef broth and add more salt to taste to the filling.
Recipe Variations to Try
Switch out the protein. I used a mixture of ground Italian sausage and ground beef, but you can try using ground chicken or ground turkey, all ground beef or sausage, ground pork, etc. Use a different grain. I used cooked white rice, but brown rice, quinoa, orzo, etc. may all be used. Try adding other vegetables. But just don’t add too many veggies to the filling or else it will have too much liquid. But a couple handfuls of spinach or kale, some shredded zucchini, or even canned or frozen corn may be added. Use a different blend of cheeses. I love the combination of cheddar and Parmesan, but you can use pretty much any cheese or blend of cheeses you like. Monterey Jack or pepper Jack cheese are two good ones to top the peppers with since they melt really nicely. Replace the marinara sauce. You can use regular tomato sauce that’s been seasoned with Italian seasoning, salt, and pepper, or you can try using pizza sauce. Mexican Stuffed Peppers. Add a few shakes of red chili flakes or some chili powder to the filling mixture. Cumin is also a nice spice that pairs well. If you’re cranking up the heat a bit, I can’t resist a bit of cilantro also added in. If you like black beans, they’re also a good one to really bulk up and stretch the filling mixture.
More Easy Stuffed Recipes:
Stuffed Acorn Squash with Sausage — Stuffed with a mixture of Italian sausage, celery, apple, kale, and seasoned with sage, rosemary, and thyme. This is the perfect fall dinner or hearty side dish recipe that’s ready in under an hour! Healthy, easy, full of flavor and texture, and a very versatile recipe! Freezer: Baked stuffed bell peppers should be sealed in a zip-top freezer bag. They’ll last up to 3 months. The stuffing can also be frozen separately for up to 3 months. To Reheat: Heat individual portions for 30-second intervals in the microwave until warm. Or, bake at 350ºF for 10 to 15 minutes, or until warm. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Philly Cheesesteak Stuffed Shells — Comfort food coming in hot with these Philly cheesesteak stuffed pasta shells complete with ribeye steak, peppers, and onions. Ricotta, provolone, and Parmesan cheese lend a SUPER cheesy touch and everything is smothered in Alfredo sauce for next-level deliciousness! Buffalo Chicken Baked Potatoes – If you love the tang and heat of buffalo chicken wings, then you’re going to love these EASY twice baked potatoes! Chock full of shredded buffalo chicken, cheddar and mozzarella cheeses, cream cheese, and sour cream, I promise these are a COMFORT FOOD delight! Whether you make them as a main dish for a weeknight dinner, as a party appetizer, or as a game day snack, everyone LOVES them! Mexican Shrimp Stuffed Avocados — If you like ceviche, you’re going to LOVE these EASY avocados stuffed with a mixture of shrimp, tomatoes, cucumber, red onions, and more — plus some hot sauce for a touch of heat!! There’s a time-saving shortcut so these are ready in 15 minutes with no fuss! Taco-Stuffed Avocados — Like avocados? Then you are going to LOVE these taco STUFFED avocados with ground beef, CHEESE, and more!! EASY, ready in 15 minutes, a family favorite, and perfect for busy weeknights! Caprese Stuffed Chicken — Juicy chicken stuffed with sun-dried tomato pesto, gooey mozzarella cheese, and topped with fresh basil!! EASY, ready in 30 minutes, loaded with FLAVOR, and a family dinner favorite!
