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Classic Stuffed Peppers
Stuffed peppers, but better! This recipe swaps out bitter greens for sweet, colorful bell peppers, packed with a hearty, flavorful filling. Easy to make and endlessly customizable, it's comfort food at its best. Serve with a side of warm bread or a crisp garden salad for a meal the whole family will love!
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Servings: 6
Calories: 318kcal
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Ingredients
Main Ingredients:
- 1 pound lean ground beef
- 8 ounces hot or mild Italian sausage casings removed
- 3 large red bell peppers halved and cored (orange & yellow are fine too)
Seasonings:
- 1 ½ teaspoons Kosher salt divided
- ½ teaspoon ground black pepper
- 2 teaspoons dried Italian seasoning divided
Vegetables:
- 1 medium yellow onion finely chopped
- 1 green bell pepper finely chopped
- 4 cloves garlic minced
Liquids:
- 3 tablespoons extra-virgin olive oil
- 2 (8-ounce) cans tomato sauce, divided
- 1 teaspoon Better Than Bouillon Chicken Base
Fillers and Toppings:
- 1 cup parboiled long-grain rice uncooked
- 6 slices fresh mozzarella cheese
Instructions
Prepare the Peppers
- Preheat the oven to 425°F and position the oven rack in the middle.
- Arrange the halved peppers, cut side up, in a baking dish.
- Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt.
- Roast for about 20 minutes, until edges are slightly browned and peppers are tender-crisp. Some liquid may collect in the bottom; this is normal.
Cook the Filling
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and green bell pepper, cooking until softened and translucent (about 3-4 minutes).
- Stir in the ground beef and Italian sausage. Cook until the meat is no longer pink and nearly done.
- Add the minced garlic and cook for an additional 30 seconds, ensuring it does not brown.
- Stir in 1 teaspoon of dried Italian seasoning and 1 can of tomato sauce. Increase heat to medium-high and bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 2-3 minutes until the meat is fully cooked.
- Add the uncooked rice and 2 cups of water, stir until well combined.
- Cover with a tight fitting lid and simmer on low for 20 minutes or until the rice is tender.
- Remove from heat.
- Taste and adjust the seasoning with additional salt and pepper, if necessary.
Prepare the Tomato Sauce
- In a medium bowl, whisk together the second can of tomato sauce, chicken base, and 1 teaspoon of dried Italian seasoning. Set aside.
Assemble the Dish
- Pour ¾ of the prepared tomato sauce mixture into the bottom of the baking dish.
- Place the roasted pepper halves on top of the sauce.
- Spoon the meat and rice filling evenly into each pepper half.
- Drizzle the remaining tomato sauce over the stuffed peppers.
- Top each pepper with a slice of mozzarella cheese.
Bake and Serve
- Return the dish to the oven and bake for an additional 20 minutes, until the filling is heated through and the cheese is melted and bubbly.
- Serve warm.
Notes
Substitutions
- Meat: Swap ground beef and sausage for ground turkey or chicken for a leaner option.
- Cheese: Substitute mozzarella with provolone, cheddar, or a plant-based cheese for a dairy-free alternative.
- Rice: Replace long-grain rice with cooked quinoa, cauliflower rice, or brown rice for variation.
- Follow the steps for preparing the filling and tomato sauce as directed.
- Place raw pepper halves in the slow cooker and fill with the prepared meat mixture.
- Pour the tomato sauce over the peppers and top with mozzarella slices.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the peppers are tender and the filling is heated through.
- Use the sauté function to cook the filling and prepare the tomato sauce as described.
- Add 1 cup of water or broth to the Instant Pot insert. Place a trivet inside and arrange the stuffed peppers on top.
- Lock the lid and cook on high pressure for 5 minutes. Perform a quick release.
- Carefully remove the peppers, add mozzarella slices, and broil in the oven for 3-5 minutes to melt and brown the cheese.
Nutrition
Serving: 1 stuffed pepper half | Calories: 318kcal | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1009mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2847IU | Vitamin C: 123mg | Calcium: 182mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.