Best Stuffed Peppers Recipe
Last week, I was on the hunt for the BEST 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. They really are the BEST stuffed peppers ever. Don’t believe me? Keep reading!
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.
This stuffed peppers recipe was a huge hit with everyone in my family, and they even tasted delicious re-heated the day after!
If you’re looking for a lightened-up stuffed peppers recipe, I also recommend my yummy ground turkey stuffed peppers which are also delicious and quite simple to make!
I hope you love this stuffed peppers recipe as much as my family did — enjoy!
More Delicious Family Recipes
Best Stuffed Peppers Recipe
Savory beef and sausage stuffed peppers, topped with delicious melted cheddar cheese.
Ingredients
- 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
Instructions
- In a large skillet, brown sausage, beef, garlic, and onion in oil.
- Add the chopped parsley and cooked rice.
- Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).
- Season with salt and pepper.
- Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
- Chop scrap pepper tops and add to filling (optional, but I did it).
- Place peppers in baking dish and stuff until full.
- Drizzle peppers with olive oil.
- Cover with foil and bake at 375 degrees for 40 minutes.
- Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Dear Crissy,
Hi! I just wanted to let you know HOW MUCH WE LOVED YOUR PEPPERS! And now, today, I’m making a Double Batch because last time I did and the ones in the freezer were just as good, if not better than the first batch.
But their is only 1 substitution I made and that is instead of Ro-tel I used a can of diced tomatoes. I am a little intimidated by Ro-tel because of the spiciness. But they were absolutely FABULOUS!
THANK YOU for taking the time to SHARE your FAVORITES!
Sincerely,
Pam
Dear Crissy,
Thank you, Thank you, for the Absolutely Fabulous Yummy Stuffed Peppers Recipe! I used all Orange peppers because that’s what I had. But because I doubled the recipe and used 1 lb. of each meat instead of 1/2 lb. ea. I had a huge supply left over to roll into Meatballs!
Then I passed a dish along to my friend of the meatballs and kept one for us plus made a tiny Meatloaf too!
I only had 5 peppers so that is the reason for so… much extra.
To be honest I have NEVER had such INCREDIBLE RESPONSE FROM MY FAMILY as to the FLAVOR & AROMA of Dinner!
KEEP UP YOUR GOOD WORK!
Pam D.
pamandflowers@gmail.com
This looks delicious! I made something similar using cheese grits in the filing.