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    Home » Dinner Recipes

    Super Hearty Stuffed Peppers

    BY: Ben Rayl PUBLISHED: 17 May, '13 UPDATED: 16 May, '21 14 Comments

    RecipePrintComments
    5 from 2 votes

    The filling in this easy to make hearty stuffed pepper recipe is perfectly zesty and flavorful.  The fresh basil adds such a brightness of flavor and helps pull it all together.   Make these for a special family dinner any night of the week.

    Stuffed peppers with meat recipe
    Stuffed peppers with meat recipe

    Super Hearty Stuffed Peppers

    The filling in this easy to make hearty stuffed pepper recipe is perfectly zesty and flavorful.  The fresh basil adds such a brightness of flavor and helps pull it all together.
    5 from 2 votes
    Print Pin Rate Save Saved! Share
    Course: Dinner, Lunch
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 8 Servings
    Calories: 624kcal
    Author: Ben Rayl

    Ingredients
     

    • 8 bell peppers - assorted colors
    • 2 tablespoon vegetable oil
    • 1 large onion - chopped
    • 3 cloves garlic - minced
    • 1 pound ground beef
    • 1 pound ground sausage
    • 2 cans tomatoes - 14 oz with juices diced
    • ¼ cup basil - fresh, shredded
    • 1 tablespoon oregano
    • 3 tablespoon worcestershire sauce
    • 1 cup water
    • 1 cup brown rice
    • 2 cups cheddar cheese - shredded and divided
    • ½ cup parmesan - shredded
    • salt and pepper - to taste

    Instructions

    • Preheat the oven to 375 F (190 C) and spray a casserole dish or jumbo muffin pan.
    • Remove the tops of each pepper (reserve the top) and scoop out the seeds and ribs using a spoon.  Chop up the pepper tops, and set aside.
    • Heat a large heavy bottomed skillet over medium low heat, and cook the onion and chopped pepper until soft, about 3 minutes, then add the garlic and cook for another minute or two.
    • Add the ground beef and the sausage and cook until browned, breaking it up with a wooden spoon as it cooks, then drain any excess grease.
    • Generously add salt and pepper and stir in the canned tomatoes, basil, oregano, Worcestershire, and water - stir well to combine.
    • Bring the mixture to a boil, then stir in the rice and reduce the heat to a simmer.  Cover and cook until the rice has softened and most of the liquid is absorbed - about 20 - 25 minutes.
    • Remove from heat and allow to cool slightly.
    • Mix the two cheeses together, then stir about two thirds of the cheese mixture into the meat.  Spoon the meat carefully into the prepared peppers and sprinkle the remaining cheese over the top.
    • Bake in the center of the oven for about 20 minutes, until the cheese is starting to brown and bubble and the pepper has shriveled and cooked.

    Nutrition

    Calories: 624kcal | Carbohydrates: 30g | Protein: 31g | Fat: 42g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 745mg | Potassium: 735mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4158IU | Vitamin C: 155mg | Calcium: 335mg | Iron: 4mg

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      Recipe Rating




    1. Rebecca

      January 21, 2018 at 5:58 am

      I went exactly by the recipe. The rice & bell peppers weren't done. I think next time I'll cook my rice separate & add it in like I normally do. And cook the bell peppers longer. Besides that it was really good.

      Reply
    2. Barb

      August 06, 2017 at 10:08 am

      Do you cook the green peppers at all before filling them with the meat mixture?

      Reply
    3. Shar

      July 06, 2017 at 6:04 pm

      I will use ground turkey and omit the sausage!

      Reply
    4. Vic

      July 05, 2017 at 11:35 pm

      5 stars
      There's no way brown rice will cook properly in 20-25 mins. I'm not surprised to read comments about rice not cooking. Brown rice takes at least 40 mins. I would pre-cook the rice or use white rice which would cook faster. Otherwise this recipe is killer!

      Reply
    5. curious

      April 18, 2015 at 8:16 pm

      Has anyone tried or thought of this? Using yellow or red bells stuffed with portabella mushrooms and possibly a slice of salmon..Just asking

      Reply
    6. Anonymous

      October 15, 2013 at 2:52 am

      How much basil? All it says is 1/4 fresh shredded.........

      Reply
    7. Kristen

      August 17, 2013 at 1:39 pm

      I would cook rice first next time or maybe you need a specific kind? Still love stuffed peppers so will try again...

      Reply
    8. Windermere FL & Orlando Real Estate - Homes for Sale

      August 02, 2013 at 3:17 am

      LOVE stuffed peppers! Will have to try this version out since I also LOVE cheddar cheese. Thanks for recipe!!

      Reply
    9. Anonymous

      July 20, 2013 at 5:10 am

      i wasnt able to get my rice to cook! left it on the stove for longer than recommended too! :/

      Reply
    10. TwangerStudios

      July 05, 2013 at 3:55 pm

      luv those flavors!

      Reply

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    Chef Ben Rayl

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