- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Serving: 6 - 8 servings
The filling in these easy to make hearty stuffed peppers 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.
Ingredients
- bell peppers - 8, assorted colors
- vegetable oil - 2 tbsp
- onion - 1 large, chopped
- garlic cloves - 3, minced
- beef - 1 pound (500 g), ground
- sausage - 1 pound (500 g), ground
- salt and pepper - use very generoulsy
- diced tomatoes - 2 14 oz (400 g) cans, with juices
- basil - 1/4 cup fresh, shredded
- oregano - 1 tbsp
- worcestershire sauce - 3 tbsp
- water - 1 cup
- brown rice - 1 cup or another hearty grain like barley or spelt
- cheddar cheese - 2 cups, shredded and divided
- parmesan - 1/2 cup, shredded
how to
- 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.
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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.
Do you cook the green peppers at all before filling them with the meat mixture?
I don’t but a lot of people blanch them fist in boiling water. Not longer than maybe 30 seconds I would say. I prefer my vegetables with a bit more texture so I just bake them as is.
I will use ground turkey and omit the sausage!
Fabulous
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!
Has anyone tried or thought of this? Using yellow or red bells stuffed with portabella mushrooms and possibly a slice of salmon..Just asking
How much basil? All it says is 1/4 fresh shredded………
1/4 CUP. Thanks so much for bringing that to my attention. 🙂
I would cook rice first next time or maybe you need a specific kind? Still love stuffed peppers so will try again…
LOVE stuffed peppers! Will have to try this version out since I also LOVE cheddar cheese. Thanks for recipe!!
i wasnt able to get my rice to cook! left it on the stove for longer than recommended too! :/
Rice cooker! get one 🙂
luv those flavors!