This Stuffed Peppers recipe is bursting with color and flavor! Each bell pepper is filled with beef, sausage, rice, veggies, and cheese.
If you want to eat a more colorful variety of veggies, stuffed peppers are the perfect recipe to make! Plus, they’re fun to eat with each bell pepper working as individual bowls.
Everything You Need To Make Stuffed Peppers
Stuffed Peppers Ingredients
To make stuffed peppers, you’ll need fresh bell peppers as well as the ingredients for the stuffing. You can swap out ingredients or add more depending on what your family likes.
- Bell Peppers: We used a combination of colored bell peppers to make this recipe. You can use all one color or choose whatever is available. Even the mini sweet peppers will work, but you’ll need more than six, of course!
- Meat: This recipe uses both ground beef and ground sausage for the best flavor.
- Seasoning: We seasoned the meat with seasoned salt and coarse ground black pepper.
- Onion: We used diced red onions for the added color but go with your favorite onions or what you have on hand.
- Garlic: Minced garlic adds flavor to the filling. You can substitute the minced garlic with 1/4 teaspoon of garlic powder if you prefer.
- Diced Tomatoes: For the tomatoes, this recipe uses one can of Rotel diced tomatoes with green chilies. Do not drain the tomatoes because the liquid adds moisture to the filling.
- Rice: The filling includes cooked rice, so be sure to prepare that ahead of time. You can also choose cauliflower rice if you want even more veggies.
- Cheese: We chose shredded pepper jack cheese for the added flavor and spice. You can use other shredded cheese if you prefer.
- Cilantro: A little chopped cilantro on top of each stuffed pepper adds a pop of color and flavor.
How To Make Stuffed Peppers
This recipe has three main steps: roast the peppers, prepare the filling, and bake the stuffed peppers in the oven.
- Peppers: Start by preparing the peppers and placing them in the oven to roast while making the filling. This will ensure that the peppers are tender, and it gives them that delicious roasted flavor.
- Filling: Brown the ground beef and sausage with the seasonings. Then, saute the onions and diced peppers. Add the remaining ingredients and fill each roasted pepper.
- Bake: After topping each one with shredded cheese, bake them in the oven.
Stuffed Peppers Frequently Asked Questions
No, you do not have to cook the peppers before stuffing them, but we encourage you to do so! You can roast the peppers in the oven while preparing the filling for the best-stuffed peppers.
Stuffed peppers are often the main dish and can be served with soup, salad, and bread.
In this recipe, we use a combination of ground beef and sausage, spices, onions, garlic, seasoned tomatoes, and pepper jack cheese to make the most flavorful stuffed peppers.
Want more dinner recipes? Try these next:
These Chicken Lettuce Wraps are so flavorful! We used lettuce leaves as taco shells and filled them with sliced chicken, coconut rice, and thinly sliced veggies with peanut sauce on top.
Taco Casserole is the best way to make tacos for your family. Bake everything in one dish and serve it with your favorite toppings.
Garlic Herb Chicken Kabobs have bell peppers, onions, and zucchini. They are the perfect grilled meal.
This Pork Fried Cauliflower Rice recipe is a great way to use leftover pulled pork! And the cauliflower rice helps everyone get more veggies for dinner.
Stuffed Peppers
Ingredients
- 6 bell peppers
- ½ lb ground beef
- ½ lb ground sausage
- 1 teaspoon seasoned salt
- ½ teaspoon coarse ground black pepper
- ½ cup chopped onion
- 2 tablespoon olive oil
- 1 teaspoon minced garlic
- 10 oz can Rotel diced tomatoes with green chilies do not drain
- ½ cup pasta sauce
- 1 ½ cups cooked rice
- 2 cups shredded pepper jack cheese divided
- 2 tablespoon chopped cilantro
Instructions
- Preheat the oven to 450˚F. Cut the tops off of the bell peppers and set them aside for later use. Remove and discard the seeds and membranes from the bell peppers. Place the peppers on a baking sheet and roast for 22-24 minutes (while preparing the filling) turning halfway through.
- Remove and discard the stems from the pepper tops and dice the remaining tops to get 1/2 cup of diced peppers; set aside.
- Break up the ground beef and ground sausage in a large skillet. Sprinkle with seasoned salt and black pepper. Brown the meat and drain the grease. Remove the meat from the pan and set it aside. Wipe the skillet with a paper towel.
- Heat the olive oil in a skillet. Add diced onion and the 1/2 cup of diced pepper tops. Cook for about 3 minutes, stirring often. Add the minced garlic and cook for 1 minute while stirring.
- Add the browned ground beef and sausage, Rotel, pasta sauce, and cooked rice. Stir and cook until heated through.
- Remove from heat and stir in 1 1/2 cups of shredded pepper jack cheese.
- Remove the bell peppers from the oven and turn the heat down to 350˚F. Arrange the bell peppers in a greased baking dish.
- Fill the peppers with the meat and rice mixture. Top with 1/2 cup of shredded pepper jack cheese.
- Bake at 350˚F for 18-22 minutes, until the peppers are soft and the cheese is browned. Garnish with chopped cilantro.
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