Name: Stuffed Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 85 min
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); 1 ¼ cups water; 1 tablespoon Worcestershire sauce; ½ cup long grain white rice (uncooked); ½ teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 ½ cups marinara sauce (divided); ½ cup shredded mozzarella cheese (or cheddar cheese, optional)

Stuffed Peppers

Holly’s Recipe Highlights: Stuffed Peppers

Flavor: Rich, savory, and comforting, every bite is packed with seasoned meat, tender rice, sweet bell peppers, and tangy marinara.

Why Make It: Cooking the rice right in the tomato mixture helps it soak up the sauce and keeps the filling flavorful.

Serving Suggestions: These peppers are a complete meal on their own, but they’re delicious served with a crisp green salad and warm garlic bread for soaking up the extra marinara sauce.

Total Time: 1 Hour 20 Minutes Servings: 6 Cooking Method: Oven Baked

Ingredient Notes

bell peppers , cheese , beef , marinara , water , tomatoes , rice , garlic , onion , worcestershire , and seasonings to make Stuffed Peppers with labels

Bell peppers: Any color works. Green peppers have a slightly sharper flavor, while red, yellow, and orange peppers are sweeter.

Meat: Lean ground beef makes the filling hearty without becoming greasy, while Italian sausage adds richness and plenty of flavor. Use mild, sweet, or hot Italian sausage depending on your preference, and be sure to drain any excess fat after browning the meat.

Long Grain White Rice: Uncooked long grain white rice simmers in the tomato mixture, absorbing all of the delicious flavors as it cooks. If using cooked rice instead, omit the water and simmer the filling just until everything is heated through and well combined. If using brown rice, make sure it is precooked.

Marinara Sauce: Choose a marinara sauce you enjoy, as it adds flavor to both the filling and the peppers while they bake. Since some sauces are saltier than others, taste the filling before adding any extra salt.

How to Make Stuffed Peppers

Cut and clean out the peppers, and then boil.

ingredients in a pan to make Stuffed Peppers filling

Cook the filling in a skillet.

Stuffed Peppers in a dish before cooking

Fill the peppers.

Bake (full recipe below).

For Softer Peppers: Boil or air fry them before filling. For tender-crisp peppers, skip that step.
Drain the Peppers: Draining them well after boiling prevents a watery dish.
Taste the Filling: Taste before stuffing because marinara sauce and sausage can vary in saltiness.
Do Not Pack Tightly: Use a spoon to gently press the filling into the peppers, but do not pack it too tightly.
Spooning the Sauce: Spoon from the bottom of the dish over the peppers before adding cheese for extra moisture and flavor.

Save Every Stuffed Pepper

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave, covered loosely, until heated through. For the oven, place peppers in a baking dish with a little marinara or water, cover with foil, and heat at 350°F until warm.

To Freeze: Assemble the peppers without baking and cool the filling completely first. Cover tightly and freeze. Thaw overnight in the refrigerator, then bake as directed, adding about 15 minutes if needed.