These stuffed peppers seem fancy but they’re easy to make and jam-packed with flavor!

Stuffed bell peppers are filled with a zesty ground beef, sausage, and rice filling, topped with cheese and baked until bubbly. 

Serve these with a fresh salad and some crusty bread (for sopping up any sauce).

cheesy Easy Stuffed Pepper in the dish

Our Fave Easy Stuffed Peppers

  • Stuffed peppers can be prepared ahead of time and they reheat and freeze well.
  • Stretch stuffed pepper filling with extra chopped veggies.
  • If your peppers are small and you have leftover filling, fill zucchini or even wrap it up cabbage roll style!
  • If you’d like them extra saucy, add extra marinara to the baking pan.
Peppers , Rice , Cheese , Onion, Tomatoes , Garlic , Beef , Marinara , Sausage and seasonings to make Easy Stuffed Peppers with labels

Ingredients for Stuffed Peppers

  • Meat—I use a combination of ground beef and Italian sausage. Feel free to use just one or the other (or sub in ground turkey). If you don’t use sausage, add some extra seasoning.
  • Rice—This recipe calls for long-grain white rice. However, any type of rice or grain can be substituted, but you may need to adjust the liquid and cooking time slightly.
  • Sauce—Use a jar of pasta sauce or homemade marinara sauce and spice it up with some seasoning.
  • Bell Peppers—Use any sweet bell pepper. Red, orange, or yellow peppers are sweeter, while green bell peppers have a slightly sharper flavor.
  • Cheese—Cheese is optional but I love it on stuffed peppers! Use shredded cheddar or mozzarella cheese.

Variations

These classic stuffed peppers can be changed by swapping the seasonings and sauces!

  • Replace Italian seasoning with taco seasoning and add a can of drained black beans. Garnish with cilantro.
  • If you like a little heat, stir in some red pepper flakes.
Stuffed Pepper recipe ingredients in a pot

How to Make Stuffed Peppers

  1. Brown Meat: Brown meat, onion, and garlic (recipe below).
  2. Cook Rice: Add tomato sauce, rice, water, and seasonings. Cook until rice is tender.
  3. Prepare Peppers: While the filling is cooking, prepare the peppers by simmering or air frying for a few minutes to soften (otherwise, they won’t soften enough).
  4. Fill & Bake: Fill peppers with meat and rice mixture. Sprinkle with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions.

Stuffed Peppers in baking dish with tomato sauce

Holly’s Tips for Perfect Peppers

  • Pre-cook the peppers. Boil the peppers for a few minutes or add them to the air fryer at 400°F for 5 minutes to soften before stuffing.
  • Extra filling. If the peppers are small, you may need a few extra. This filling is also great in portobello mushrooms or added to tomato soup.
  • This stuffed pepper recipe can be prepared ahead and frozen.

Make It a Freezer Meal

You can freeze stuffed pepper for future meals!

To freeze, prepare as directed below and freeze in a 9×13-inch baking dish. Thaw the casserole in the fridge overnight and bake for 30-40 minutes or until heated through.

Stuffed Pepper being lifted out of baking dish

More Bell Pepper Recipes We Love

Bell peppers are great added to sauces, soups, stews and more!

Did you make these Easy Stuffed Peppers? Leave us a rating and a comment below!

Stuffed Pepper being lifted out of baking dish
4.98 from 810 votes↑ Click stars to rate now!
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Stuffed Peppers

These easy stuffed peppers are filled with sausage, beef, & rice for a delicous flavor packed meal.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
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Ingredients  

  • 6 bell peppers any color
  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can petite diced tomatoes 14 ½ ounces, with juice
  • ½ cup white rice uncooked
  • 1 ¼ cups water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • salt & pepper to taste
  • 2 ½ cups marinara sauce divided
  • ½ cup mozzarella or cheddar cheese shredded, optional

Instructions 

  • Preheat the oven to 350°F. Grease a 9×13 baking dish.
  • Cut off the tops of the bell peppers, reserving them for the sauce. Remove and discard the seeds and membranes inside the peppers. Finely chop the tops and set aside for the sauce.
  • Bring a large pot of water to a boil and cook the peppers for 5 minutes. Remove and drain well if simmering. Alternatively, air fry the peppers at 400°F for 5 minutes.
  • Heat a large skillet over medium-high heat. Add lean ground beef, Italian sausage, diced onion, and minced garlic. Brown, breaking up with a spoon, until no pink remains. Drain any fat.
  • Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce, and Italian seasoning. Season with salt and pepper.
  • Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook for 15 to 20 minutes or until rice is tender, adding more water if needed. Remove from the heat and stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in 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 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.

Video

Notes

If you want firmer/tender-crisp peppers, skip the boiling step and bake as directed. Peppers can be pre-cooked by simmering, air frying, or baked for 15 minutes at 400°F.
Additional vegetables, such as diced zucchini or chopped mushrooms, can be added to the filling.
Stuffed peppers can be kept covered in the fridge for up to 3 days. Reheat in the oven until heated through. 
4.98 from 810 votes

Nutrition Information

Calories: 385 | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 922mg | Potassium: 933mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | Calcium: 137mg | Iron: 3.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course
Cuisine American
taking Easy Stuffed Pepper out of the dish with a title
zesty Easy Stuffed Pepper in the dish with writing
Easy Stuffed Pepper with rice and tomato and a title
Easy Stuffed Pepper in the dish and taking a pepper out of the dish with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. great recipe for a stuffed meat pepper. my mom who is Italian had a stuffed breaded pepper recipe that taste like meat, but this was a very good one. I used meatloaf mix as it’s slightly less expensive and I use same for my meatball recipe. I also precooked rice. I used Goya yellow rice which added a little more flavor to the recipe. Will definitely make again.5 stars

  2. Tasty. I used 100% beef, added Italian spice, 1 raw egg & real garlic & used 8 oz tomato sauce since I was out of marinara sauce. I precooked my brown basmati rice with beef broth. But I’d rather mix all raw ingredients (except cooked rice) in a bowl then fill the raw peppers. It may take 1hr in the oven but the flavors meld & pepper flavor permeates the meat during cooking & overall time spent was about the same. And fewer steps & pots needed. I sprinkled shredded mozzarella on top once 160 temp was confirmed & baked another 5 min or put under broiler. Will make again.4 stars

  3. This recipe is the best! I have adequate it 3x and the sauce is always watery. I want to confirm that the recipe is supposed to be 1/2 cup rice to 1 1/2 cups water?5 stars

  4. I made this last night and it was simple, delicious, and beautiful! I did make a couple of substitutions due to what I had on hand, but I do that often as I’m not a big planner. I used ground turkey for my meat, but to amp up the flavor I used a can of petite diced tomatoes with green chilies into my rice (wild rice mixture) and yum was it flavorful!

    I’ll be making this again for sure; thank you.5 stars

  5. Outstanding! Finally a stuffed pepper recipe that works and tastes divine. I substituted 1 1/2 cooked brown rice for white rice. I also added a layer of shredded cheese inside the pepper.

    Thank You for this recipe!!!5 stars

  6. It’s a great recipe! I follow it mostly exactly as it is but I use beef or chicken broth instead of water! And I usually only use ground beef because it’s hard to find 1/2 lb of each! I enjoy all your recipes!4 stars

  7. Fantastic recipe! A great way to add vegetables to a meal. I used brown rice, so I increased the water to 1.5 cups and cooking time to 30 minutes.5 stars

  8. Thank you for this recipe!

    I have tried so many stuffed pepper recipes, and this one is the best!

    It’s just my husband and me, so I made three peppers and froze the rest of the filling for later.

    This will definitely be added to my “rotation”!5 stars

  9. Didn’t change a thing. Delicious!
    Took about and hour to prepare and 45 minutes to bake.
    The meat portion was watery and had to cook without the lid for about 15 minutes to reduce.5 stars

  10. made these just like as the recipe said , so good, so really good. I have looked for a recipe for awhile and this is the one.5 stars

  11. these were the best stuffed peppers I ever made! (even without the sausage, hubby’s a weiner in his old age! :D ) will be making them again, and again….5 stars

  12. This is a keeper. Made your marinara sauce, as well. Had a lot of banana peppers. Great air fryer tip to soften peppers. Laid banana peppers flat on sauce and followed the rest of your steps. So delicious. I also had microwavable rice which I cooked, and only added 1/2 c of water. Thank you!5 stars