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best stuffed peppers recipe
4.52 from 143 ratings

Best Stuffed Peppers Recipe

Savory beef and sausage stuffed peppers, topped with delicious melted cheese.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Crissy Page

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

I use Mild Rotel, as I find it is full of flavor but not too spicy for my family. If you love spicy dishes, try Original Rotel or even Hot Rotel.

Nutrition

Serving: 1pepper | Calories: 540kcal | Carbohydrates: 40g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 710mg | Fiber: 5g | Sugar: 10g