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Amazing stuffed peppers recipe

The Best Stuffed Peppers Recipe!

Last week, I was on the hunt for the perfect stuffed peppers recipe.

My main problem with most stuffed peppers recipes that I came across is that the peppers were usually swimming in red sauce, which is not really my cup of tea.

If you love beef, sausage, rice and cheese, you’ll love my amazing stuffed peppers recipe. Don’t believe me? Keep reading!

The BEST Stuffed Peppers Recipe Ever!

My amazing stuffed peppers recipes includes all of my personal favorite ingredients. In an effort to figure out whether I wanted to include ground beef or sausage, I finally decided… why not both?

Using both ground beef and sweet Italian sausage gave these peppers the best flavor.

Again, I didn’t want to drown my peppers in tomato sauce, but I did want some tomatoes in the recipe so I used a can of Mild Rotel. You could use original if you like a little extra heat.

The Best Stuffed Peppers Recipe!

This stuffed peppers recipe was a huge hit with everyone in my family, and they even tasted delicious re-heated the day after!

I hope you love this stuffed peppers recipe as much as my family did — enjoy!


Yield: 6 peppers

Amazing stuffed peppers

Savory beef and sausage stuffed peppers, topped with delicious melted cheddar cheese.


1/2 lb ground sausage (I used sweet Italian)
1/2 lb ground beef
6 Large peppers (I used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp chopped fresh parsley
1/2 Tsp salt
1/2 Tsp pepper
Olive oil


1. In a large skillet, brown sausage, beef, garlic, and onion in oil.
2. Add the chopped parsley and cooked rice.
3. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).
4. Season with salt and pepper.
5. Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
6. Chop scrap pepper tops and add to filling (optional, but I did it).
7. Place peppers in baking dish and stuff until full.
8. Drizzle peppers with olive oil.
9. Cover with foil and bake at 375 degrees for 40 minutes.
10. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.

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  1. October 25, 2012 @ 9:28 am

    Those look super yummy!

  2. October 25, 2012 @ 9:47 am

    Um, yum!!

  3. October 25, 2012 @ 10:03 am

    They sound absolutely delicious Crissy!

  4. October 25, 2012 @ 10:04 am

    These look sooo good!!

  5. October 25, 2012 @ 10:12 am

    I dont like a lot of sauce in mine either. I like rotel, spanish rice and a combination beef/pork with loads of cheddar on top. Okay, now I am hungry!

  6. October 25, 2012 @ 10:22 am

    I’m not a big fan of stuffed peppers, but these look absolutely delicious. Maybe I’ll give them another try!

  7. October 25, 2012 @ 10:26 am

    This really does look great! I love stuffed peppers but haven’t made them in a very long time. I’m feeling inspired now!

  8. October 25, 2012 @ 10:27 am

    It looks delicious! I will try this recipe soon. Thanks for sahring

  9. October 25, 2012 @ 10:33 am

    I’d love to try this, but I don’t think my family would join me. I admire your influence and introduction to diversifying the family plate! Some things I just can’t get away with!

  10. October 25, 2012 @ 10:47 am

    Those look amazingly good!

  11. October 25, 2012 @ 10:59 am
    Jackie Preas

    I’m going to make these…looks so good!!!Thanks for sharing :)

  12. October 25, 2012 @ 11:30 am
    Betty Baez

    oh my!!! you are going to make my hubby happy (wait a minute i am ;) when i make this) he’s been dying for me to make stuffed peppers but i havent made them for him because i dont like the saucy ones but this looks and sounds soo good!!! im going to make it next week for sure!

  13. October 26, 2012 @ 2:48 pm

    Those look yummy. I like red sauce but I dislike that some are so fancy I don’t think my kids will go near them. Pinned for later!

  14. October 31, 2012 @ 12:44 pm

    I made these this past weekend & I must say they are so good!

  15. November 30, 2012 @ 10:50 am
    Jessica Cummins

    Totally making these for dinner tonight!

  16. December 5, 2012 @ 1:39 pm
    Ashley N.

    I will be making this recipe tonight for dinner, they will love it!

  17. December 14, 2012 @ 11:24 pm
    Debra Barber

    I love stuffed bellpeppers and these look delicious!!

  18. December 27, 2012 @ 3:19 pm

    These look amazing! My husband loves stuffed peppers, so I will have to give these a try! :)

  19. January 9, 2013 @ 4:17 pm

    When are u sopose to add rotel in

    • October 16, 2013 @ 5:10 pm
      Victoria Cunningham

      In the recipe it says to add the Rotel after you add the parsley and with the 1/2 c of cheese. The recipe may have been edited since you asked your question. Recheck the recipe now. It is right in the instructions. Hope this helps even if the question was asked quite awhile ago. ;-)

  20. January 17, 2013 @ 5:21 pm

    when do you add Rotell?

    • October 16, 2013 @ 5:18 pm
      Victoria Cunningham

      Tim, I see that you asked your question quite awhile ago so the recipe may have been edited since then, but I just made these today and it says to add the Rotel with a 1/2 c. of the cheese and after you add the parsley and rice. Hope this will be helpful to new pinners or old if they can’t see where to add the Rotel.

  21. January 23, 2013 @ 11:08 am

    I made these last night and we loved them! I did make some personal adjustments to the recipe though:

    -Green Bell peppers were a lot cheaper than the red and yellow. They worked out just fine
    – We used 1/2 pound of spicy sausage and 1/2 pound of ground pork. We had it in our freezer. Use what you have! Plus my husband and I love things with tons of flavor so the spicy sausage gave it a bit of a kick.
    – I used 4 cloves of garlic instead of 1. We are garlic lovers! Use how much your family would like.
    -I added drained and rinsed black beans. It was awesome!
    -We used original Rotel for more flavor
    -Instead of mixing 1/2 cup of cheese into the stuffing, I used almost a cup. It works as a great binding agent and helps with easier stuffing. The I eyeballed how much cheese to put on top.

    The was all of my changes- but here are a good few things to note:
    -I added the Rotel after the Parlsey, before the cheese
    -Make sure you use a large skillet- it gets messy!
    -I greased the baking dish before putting the peppers into the oven for easy clean up.
    -1 cup of uncooked rice gives you more than 1 cup of cooked rice. You will only need a cup of cooked rice. I just gave the rest to our dog:)


  22. February 12, 2013 @ 7:14 pm

    1 can of Rotel is on the list of ingredients, but the recipe never says to add it to anything. I was wondering where that part comes in.

  23. February 17, 2013 @ 1:48 pm

    With all the comments who here made them? “Looks good, those look yummy, yumm”

  24. July 25, 2013 @ 4:54 pm

    I used your recipe to stuff some of the zillion zucchini we had in our garden..yummmmmmm,,,,,

  25. October 16, 2013 @ 5:22 pm
    Victoria Cunningham

    Making these right now! I didn’t change a thing. I will repost with how they turned out. My whole family is just hanging around waiting for them to be done. They smell awesome!

  26. October 16, 2013 @ 6:21 pm

    Made these tonight and they came out perfect! I didn’t change a thing made them just as the recipe stated. They were a hit with my whole family and my son who won’t touch vegetables even loved them! These will definitely be made again. Thanks for sharing!

  27. February 2, 2014 @ 9:32 pm

    Have you tried freezing these? Would you cook and freeze or freeze before cooking?

  28. March 12, 2014 @ 9:00 pm

    Made these a while ago & they were awesome. I added corn, black beans & ketchup, plus more seasonings. They were so yummy!

  29. August 3, 2014 @ 3:18 pm

    Made these one evening and WOW. I have never liked stuffed peppers but when we had so many beautiful ones from our garden this year I searched and found this one.
    A must for all to try and keep this recipe!!

  30. August 3, 2014 @ 10:24 pm

    I made these tonight! They were delicious! I think I would like the peppers cooked a little more. Maybe presteam them?

  31. August 6, 2014 @ 9:09 am

    Made these last night and the whole family loved them! Thanks for the easy, yet tasty recipe! My 3 year old loved helping me cook them ‘em for everyone!

  32. August 24, 2014 @ 9:52 am

    Can I use bread instead of rice?

  33. September 7, 2014 @ 3:50 pm

    Note to self: I substituted half a jar of spaghetti sauce for the Rotel tomatoes for my husband who won’t eat that and stuffed a potato for him since he does not like peppers. Also used 1 cup Pepperidge Farm Herb Crusted stuffing in place of the rice for my Dad who won’t eat that. Big hit!


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