You’ve done it! You have found the Best Stuffed Peppers Recipe around, if I do say so myself! I created this recipe because I’m not a fan of traditional stuffed peppers that are swimming in tomato sauce. My easy Rotel stuffed peppers are made using a savory mixture of ground beef and sweet .Italian sausage, along with rice, garlic, onion, and green chiles. This easy stuffed peppers recipe is absolutely bursting with flavor, and of course, plenty of melty cheese on top! The best part? This is an easy recipe that your whole family will LOVE!
Why You’ll Love This Recipe
My Best Stuffed Peppers recipe is a family staple dish that never gets old. Are they Mexican stuffed peppers? Italian stuffed peppers? Well, they may be a bit confused, because they have a flavor profile that combines hints of both Italian and Mexican cuisines!
These easy stuffed peppers are filling, nutritious, and can be tailored to what you have in your fridge or pantry. Whether you’re a fan of Italian sausage, prefer lean ground beef, or even want a vegetarian option, stuffed peppers are accommodating to all tastes.
How to The Make Best Stuffed Peppers
Making the Best Stuffed Peppers Recipe requires a few simple ingredients and a some easy steps to bring everything together. Here’s what you’ll need and how to put it all together to make a delicious meal.
Ingredients
- 2 tbsp olive oil, divided
- 1/2 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 6 large bell peppers (red, yellow, orange bell peppers, or green peppers)
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 cups cooked white rice (I use one 8.5 oz. bag of 90-second rice, microwaved)
- 1 4oz. can diced green chiles
- 1 can Mild Ro-tel (Use Original or Hot if you like spice)
- 2 cups Mexican blend shredded cheese
- 2 tbsp chopped cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
Step-by-Step Instructions
Step One: Prepare the peppers by cutting off the tops of the peppers and removing the seeds and membranes. Optionally, dice the pepper tops (avoiding the stem) for later use in the filling.
Pre-cook the peppers in a large pot of boiling water for 4-5 minutes to soften them slightly, then drain and set aside on paper towels. Note, you can use any color of peppers. Sometimes I use all green bell peppers, and sometimes I use a colorful mix.
Step Two: Preheat the oven to 375 F. In a large skillet over medium heat, brown the sausage, ground beef, minced garlic, and diced onion along with the diced pepper tops in one tablespoon of olive oil until the meats are well cooked. I love the addition of the Italian sausage to bring the Italian seasoning profile to the mix. You can use sweet or mild Italian sausage. I like the sweet!
Step Three: To the skillet, add the cooked white rice, salt, and pepper, stirring well to combine all the ingredients. Mix in the Rotel and half a cup of shredded cheese until everything is evenly combined.
Step Four: Trim the bottoms of the peppers so they sit flat in your baking dish. Brush the exterior of each pepper with the remaining tablespoon of olive oil.
Step Five: Fill each pepper with the meat and rice mixture, place them in a baking dish, and cover them tightly with foil. Bake at 375 degrees F for 40 minutes.
Step Six: After baking, remove the foil, top each pepper with the remaining shredded cheese, and return to the oven, uncovered, for an additional 5-10 minutes or until the cheese is melted to your preference.
Step Seven: Garnish the pepper recipe with fresh cilantro before serving.
Substitutions and Variations
Stuffed bell peppers are a great recipe because they are SO incredibly flexible! Here are some ideas for substitutions and variations:
- Meat: You can really mix it up with your meat mixture. Try ground turkey, ground chicken, or even shredded rotisserie chicken! To make this dish vegetarian, you can bump up the amount of rice and add beans and additional chopped bell peppers.
- Cooked Rice: Substitute brown rice or a mix of rice and black beans for a different texture and added fiber. I use a 90-second microwave bag to save time, but you can also prepare your own rice if you’d like.
- Cheese: Feel free to experiment with different types of cheese like mozzarella cheese, parmesan cheese, or cheddar.
- Garlic Powder: If you don’t have any fresh garlic on hand, substitute with garlic powder.
- Make it Spicy: My whole family is fairly sensitive to spice, so, I use Mild Rotel. If you love to spice things up, you can use Original or Hot Rotel to give your bell peppers recipe a little kick!
Best Tips
- Even Cooking: For even cooking, ensure that the filling is not packed too tightly inside the peppers.
- Serving: Serve with a side of sour cream or a drizzle of lime juice for an extra flavor boost.
- Reheating: When reheating leftovers, adding a little bit of chicken broth can keep the peppers moist.
- Prep Ahead: You can prepare these peppers a day ahead and keep them refrigerated until you’re ready to bake.
How to Store Best Stuffed Peppers
Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days. They can also be frozen for up to a month. To reheat, simply bake in the oven at 350 degrees F until they are heated through.
Frequently Asked Questions
Can I make stuffed peppers in a slow cooker?
Yes, you can make stuffed peppers in a slow cooker. Prepare the peppers as usual and place them in the cooker. Cook on low for about 4-6 hours, topping with cheese toward the end of cooking time just to melt.
What can I do with leftover filling?
Leftover filling can be used the next day as a great taco filling or served over a salad for a quick and easy meal.
How do I make vegetarian stuffed peppers?
Substitute the meat with a mixture of quinoa, additional beans, and vegetables. Adjust seasonings as needed to compensate for the lack of meat.
Stuffed peppers are a great way to deliver a hearty and delicious meal with minimal fuss. This recipe provides a basic framework, but the beauty of stuffed peppers lies in how easily they can be adapted to whatever ingredients you have on hand. Enjoy your meal prep or weeknight dinner with this comforting classic!
Can I double this recipe for a larger group?
Absolutely! This recipe can easily be doubled. Just you will need two baking dishes to accommodate all the peppers. The cooking time may increase slightly, so keep an eye on the oven until the peppers are cooked through and the cheese is bubbly.
Is it possible to prepare stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and keep them covered in the refrigerator. When you’re ready to cook them, just add a few extra minutes to the baking time since they will be cold from the fridge.
What’s the best way to serve stuffed peppers?
Stuffed peppers are a great complete meal on their own. Alternatively, they can be served with a side salad for a light, balanced meal.
I know that claiming I have the best stuffed peppers recipe is a pretty big boast! I will say that this is the best recipe that my family has found, and I will keep these in my dinner rotation forever. They are just that yummy. The next time you’re looking for a delicious recipe to feed your family, I hope you’ll give this dish a try!
More Delicious Dishes
Best Stuffed Peppers Recipe
Ingredients
- 2 tbsp olive oil divided
- 1/2 lb ground sausage sweet Italian
- 1/2 lb ground beef lean
- 6 large bell peppers I used red, yellow and orange but green is fine too
- 2 cloves garlic minced
- 1 small onion finely diced
- 1 8.5 oz. package white rice 90-second bag, or about 2 cups cooked rice
- 1 4 oz. can green chiles diced
- 1 can Mild Rotel (Original or Hot if you like it spicy)
- 2 cups shredded cheese Mexican blend
- 2 tbsp cilantro chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cut tops off peppers and scoop out the inside. I discard the tops, but you are welcome to chop them and add to the filling.
- Pre-cook your peppers to soften. In large pot, fill peppers with water (to prevent floating), and fill pot around peppers with water until peppers are fully covered. Bring water to a boil, the lower heat and simmer 4-5 minutes. Using slotted spoon, transfer peppers to 1-2 paper-towel lined plates to drain and cool.
- Preheat oven to 375 F.
- In a large skillet, brown sausage, beef, garlic, and onion, (and diced pepper-tops if you have them) in 1 tablespoon of olive oil. Drain excess oil.
- Add the cooked rice (use 90-second package of microwave rice or make your own, about 2 cups), salt, and pepper, Ro-tel with juice, and 1/2 cup of cheese.
- Trim the bottom of peppers so they sit flat in your dish. Brush the exterior of each pepper with 1 tablespoon of olive oil.
- Place peppers in baking dish and stuff until full.
- Cover the dish 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 5-10 minutes, or until cheese is melted to your liking. Garnish with fresh cilantro.
Notes
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I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
Can you make these ahead of time and freeze them I know not to put the cheese but I was wanting to make them but cook them another time
Hi Rachel. I haven’t tried this, but, it should work. If you give it a whirl let me know! :)
I wouldn’t change a thing! They turned out amazing and were so easy to make!
I have been searching for just the best receipe for stuffed peppers and I found it! YEA! !
Making it today so I will let you know .
BEST STUFFED PEPPERS EVER! THANKS
This has become our favorite recipe for stuffed peppers, I made a double portion and also added some of my home made sauce from our home grown tomatoes and peppers. Everyone loved them !
Thank you. Thank you! Thank you!! My wife and I LOVE stuffed peppers but I always thought the way she made them came out a bit too dry. I went searching and found this recipe and it sounded good. I have made this a couple times and still cant believe how GREAT they turn out. I add a little extra cheese (who doesn’t love extra cheese right?) but that was the only change I made. THANK YOU!
Crissy I am a almost 60 year old woman who has always disliked stuffed peppers. My mother used to make them ( green stuffed) and I just could not eat them I would try a little bit but just could not eat it . My husband, who considers this a comfort food, has been asking me to make them for a very long time. I just change the subject. I never thought of using red or yellow peppers. I made them tonight using your recipe and my husband went wild. He absolutely loved them and so did I! Thank you so much for sharing this recipe! It is definitely a keeper and I cannot wait to make the “turkey Chili!”
My family all love stuffed peppers…mainly the filling. About a month ago, I experimented with just putting everything (like you used) in a large skillet, including the peppers, diced. First I browned the meat and onion, I added 1/2 cup water, 1 tsp. Worcestershire sauce and left the rice raw, covered the pan and simmered for 20 minutes (or until the rice is cooked). Stir in the cheese and serve. Yummy!
We all like casseroles and this dish is kind of like that.
Using Judy Hendrickson’s recipe, add an extra 1/2 cup of water for a total of 1 cup, and be sure to cover the pan so the rice will cook.
I originally found this recipe on Pinterest, and I can attest that they are absolutely the BEST stuffed peppers I have ever made or eaten! This recipe is so easy, and the flavor is divine! I have given it to many of my friends, and they all say how good they are. There is only one thing that I changed, however, to make them better for me. I use the whole 2 cups of grated cheese, but I put most of it in the meat mixture and less on top. That’s the only thing I changed. Thanks!
I cut the tops off my peppers, clean them out and put them in boiling, salted water for 4 minutes. This way they don’t have to cook as long in the oven and mine aren’t wrinkly like yours.