This stuffed pepper recipe is easy to make. Perfect for meal prep, this recipe freezes and reheats well too!
Stuffed bell peppers are filled with a savory mix of beef, sausage, rice, and marinara. They’re baked with cheese until tender for a classic, cozy meal.
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Holly’s Recipe Highlights
- Flavor: Savory ground beef, tender veggies, and fluffy rice come together in a rich tomato sauce, all topped with golden, melty cheese.
- Budget Tip: Replace half of the meat with black or kidney beans. You can stretch the filling further by adding extra rice or veggies and filling some extra peppers.
- Prep Note: Depending on the size of your peppers, you might end up with extra filling. It’s great in zucchini boats or as a filling for portobello mushrooms.
- Prep Ahead/Freezer: These can be prepared 2 days ahead or prepared and frozen before baking (freezing instructions below).
Easy Ingredients and Add-Ins
- Bell Peppers: Choose any color of bell peppers. Green peppers are more earthy in flavor, while red, yellow, or orange peppers are a bit sweeter. Just cut the tops off and remove the seeds.
- Meat: Ground beef and Italian sausage add a lot of flavor. You can use just one, or any combination of ground meat, including ground turkey or chicken, ground pork, or turkey sausage.
- Rice: Use uncooked long-grain rice. If using cooked rice, simmer in the sauce for just 5 minutes.
- Sauce: Use a jar of pasta sauce, or control the flavors and try homemade marinara sauce.
- Cheese: Optional, but I love a cheesy topping! Try mozzarella or an Italian blend.
How to Make Stuffed Peppers
- Pre-cook the peppers and brown the meat mixture (recipe below).
- Add the remaining filling ingredients and cook until the rice is tender.
- Fill upright peppers with the meat and rice mixture. Sprinkle with cheese and bake until bubbly.
Save It for Later
- Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat peppers in the microwave, air fryer, or stovetop in a pan with a little water at the bottom on medium-low heat.
- To freeze, line the baking dish with parchment paper and assemble the peppers as directed without baking. Ensure the filling is cooled and cover tightly with plastic wrap. Thaw overnight in the refrigerator and bake as directed, adding 15 minutes to the baking time.
Savory Stuffed Pepper Recipes
Did you make these Stuffed Peppers? Leave a rating and comment below.
Ingredients
- 6 medium bell peppers any color
- 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
- 2½ cups marinara sauce divided
- ½ cup shredded mozzarella cheese or cheddar cheese, optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
- Cut off the tops of the bell peppers. Discard the stems, finely chop the tops, and set aside for the sauce. Core the peppers, discarding the membranes and seeds.
- To cook the peppers, bring a large pot of water to a boil. Cook the peppers for 5 minutes and then drain them well. Alternatively, air fry the peppers at 400°F for 5 minutes.
- For the filling, heat a large skillet over medium-high heat. Add the ground beef, Italian sausage, diced onion, and minced garlic. Cook, breaking it up with a spoon, until no pink remains. Drain the fat.
- Add diced tomatoes with their juices, water, Worcestershire sauce, rice, the diced pepper tops, Italian seasoning, and ¼ teaspoon each salt and black pepper.
- Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook until the rice is tender, about 15 to 20 minutes, adding more water if needed. Remove from the heat and stir in ½ cup of the marinara. Taste and season with more salt and pepper if desired.
- Place 1 ½ cups of marinara sauce in the bottom of the prepared baking dish. Add the peppers, cut-side-up, and divide the rice mixture evenly into the peppers. Spoon the remaining marinara sauce over the top.
- Cover tightly with foil, bake for 35 minutes.
- Carefully remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese (if using) and bake uncovered for an additional 10 to 12 minutes or until the peppers are tender and the cheese is fully melted.
- Rest for 5 minutes before serving.
Video
Notes
Rice: If using cooked rice, skip the water and simmer the rice in the sauce for about 5 minutes. Brown rice should be pre-cooked.
Peppers: For firm to tender-crisp peppers, skip the boiling step and bake as directed. I prefer the texture when the peppers are softer.
Seasoning: Marinara sauce can vary in salt levels and seasonings. Taste a bit of the filling and add salt to taste.
Additional vegetables, such as diced zucchini or chopped mushrooms, can be added to the filling.
Nutrition Information
Calories: 397 | Carbohydrates: 32g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 980mg | Potassium: 1023mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4384IU | Vitamin C: 168mg | Calcium: 123mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner, Entree, Main Course, Pork
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I just want simple recipes I don’t have much money but like to try different things
Hi Barbara, we hope you enjoy these recipes.
These are fantastic. The only changes I made were to use hot sausage instead of sweet and added a lil chipotle and cayenne powder (we like a kick), also a smidge of ground thyme, garlic and onion powders and chicken (yes, chicken) base.
Definitely not bland, dry or mushy. I really think cooking the rice with the meat/seasonings is worlds better than using precooked rice (not to mention easier). Thanks for a tasty dinner!
So happy you enjoyed it Adrienne! I love the spicy additions, that would be delicious.
GREAT recipe! This is my first time here and I made these tonight. Five stars!! Delicious!
So happy to hear that Sarah! Welcome.
Everything Looks Good And Simple!!!
Thanks Karen!
The best most flavorful stuffed pepper recipe around! I used fire roasted diced tomatoes and Bertolli Vineyard Marinara Sauce.
Oooo, that sounds delicious Camille!
What kind of rice cooks in 20 minutes? The rice I have takes at least 45 minutes to get tender.
Hi Lynnie! We love this recipe! You should definitely try it. The rice does cook up to be tender in those 15-20 mins but it does cook a bit more when you stuff it in the peppers and bake it in the oven.
I just found that out myself. It took me 45 minutes for my rice to cook.
Thumbs up from my family of 5. I did a ground chicken/Italian sausage mix, because my husband and children don’t eat beef. It turned out delicious! I did add a bit of salt and pepper, but that was it. Thanks for such a great recipe! It will be added to our rotation.
That is awesome to hear Jamie!
Do you chop…slice …or crush garlic ???
The garlic is minced or crushed. Enjoy Mary kay!
43 years old and this was my first time making stuffed peppers. Turned out fantastic! I followed recipe exactly so I could give a true review (hate reading reviews with so many changes it doesn’t even resemble original recipe). I think I added more garlic as my cloves were pretty small. And, hubby even loved them. And, they were even better the next day(reheated in oven). Cannot wait to try some more of your recipes. Thanks so much!
Yay! So happy to hear they were a hit with you and the hubby Cheryl.
I am making this tonight as it looks amazing. And, it seems pretty easy. However, recipe doesn’t say anything about adding marinara to the meat mixture. But, video clearly shows it being added to mixture before stuffing peppers. How much do I add and do I still add 1.5 to pan and one cup on top of peppers after stuffed. Or perhaps video shows a different recipe. Thanks.
Sorry for the confusion. Yes, I do add a little bit of the marinara (about ½ cup) to the meat mixture and the remaining on top.
Thanks. Didn’t get to make yesterday. But, starting them now. Really appreciate you posting your recipes for those of us that must follow recipes.
You’re welcome Cheryl, enjoy!!
Overall a good meal….but stuffing lacked flavor. I would salt and pepper next time. I rechecked the recipe just to make sure I didn’t goof up, but no salt or pepper were listed.p
Glad you enjoyed it Patty!
Thanks so much for what you do! I can’t wait to try this myself.
I hope you enjoy the peppers when you try them Ronald!
Amazingly tasty stuffed peppers. Family favourite
That’s awesome Jan! So happy to hear your family loved these.
1st time making stuffed peppers and omg can I just say this will be the one and only recipes I use for it. Phenomenal
Yay! That is wonderful to hear Amanda.
Recipes sound so yummy.
Thank you Cheryl!
I made this for my wife and she loved it. Other then using a pound of venison instead of the ground beef and sausage I didn’t change a thing. Thanks!
Venison sounds like a wonderful variation Dan! So glad your family enjoyed the peppers!
Loved it!
So happy to hear that Michelle!
I made these for a potluck dinner. I made by layering the meat and rice mixture, ricotta, parm cheese, mozzarella, sauce and repeat with final layer being mozzarella and sauce. I put them in a muffin pan with sauce on the bottom. These were so good that my friend’s children (who refuse to eat veggies) gobbled them down. Thanks for such a great recipe that even pleases the most difficult critics.
That sounds delicious Terry. Perfect way for them to get their veggies!
Love the easy affordable ideas!
Thanks Jean!
how do I get the recieps after I pin them
After you pin them to Pinterest, if you go to your pinterest board and click on the image, it should bring you right back to this page.
I made your cabbage soup and it turned out delicious and thick so I have so much left over I am going to do the peppers with the recipe you have here except mine will have the cabbage mixture in it, I put a photo of the soup on my Insta and tagged you in on it as I adore your stuffed cabbage rolls also , love your recipes Holly
kris.annecooking
Thank you so much Krisanne! I am thrilled that you loved the soup!
Can I get that cabbage soup thanks
You can find our cabbage roll soup recipe here Jamie! Enjoy!