Stuffed Peppers Recipe

Stuffed peppers are such a delicious comfort food, hot out of the oven and full of so much flavor in every bite! This recipe doesn’t call for steaming the raw peppers or precooking the meat filling before stuffing. Everything is cooked together in the oven, how easy is that? Serve with pasta sauce on the side and watch everyone devour these tasty peppers!

Notes:

Bell Peppers: Use any color bell peppers you like

Ground Beef / Ground Sausage: You can use all ground beef, but the mixture of beef and sausage is really nice in stuffed peppers

Rice: Cooked rice is needed in this recipe. Leftover rice works great to use up, no need to make fresh rice if you already have some in the refrigerator

Serve with pasta sauce on the side!

Stuffed Peppers

Ingredients

• 7-8 bell peppers, stems removed
• 1 cup shredded Mexican blend cheese or mild cheddar cheese

Filling

• 1 lb ground beef
• 1 lb ground sausage
• 2 cups cooked rice
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 can rotel
• 1 14.5 ounce can diced tomatoes
• 1/4 cup parmesan cheese
• 1 tsp garlic powder
• 1 tsp creole seasoning (like Tony Chachere)
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Instructions

• In a large bowl, mix together all the filling ingredients until well combined
• Remove stems on peppers and place in a casserole dish with a little oil on the bottom. Stuff peppers with meat filling until the filling is level with the top of peppers. Place cheese on top of the meat filling and cover casserole dish with aluminum foil
• Bake in a 350 degree preheated oven for 1 hour. Remove foil and bake for another 15 minutes until cheese is golden. Take out of oven and top with extra green onions

Stuffed Peppers Recipe

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Ingredients  

• 7-8 bell peppers, stems removed
• 1 cup shredded Mexican blend cheese or mild cheddar cheese

Filling

• 1 lb ground beef
• 1 lb ground sausage
• 2 cups cooked rice
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 can rotel
• 1 14.5 ounce can diced tomatoes
• 1/4 cup parmesan cheese
• 1 tsp garlic powder
• 1 tsp creole seasoning (like Tony Chachere)
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Method 

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• In a large bowl, mix together all the filling ingredients until well combined
• Remove stems on peppers and place in a casserole dish with a little oil on the bottom. Stuff peppers with meat filling until the filling is level with the top of peppers. Place cheese on top of the meat filling and cover casserole dish with aluminum foil
• Bake in a 350 degree preheated oven for 1 hour. Remove foil and bake for another 15 minutes until cheese is golden. Take out of oven and top with extra green onions

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