Stuffed Peppers with Beef, Sausage, Tomatoes and Rice

Have no idea for what to make for dinner? Just give these Stuffed Peppers with Beef, Sausage, Tomatoes and Rice a try. They are hearty and crave-worthy, making them an “irresistible” food of my family. We sometimes serve them for weekend gatherings of family and friends. Both kids and adults fall for them. My husbands also suggests me replace white rice with quinoa or cauliflower rice. It’s worth trying!

Bell peppers are cut off chopped, removed stems, then filled with delicious mix of ground beef, sausage, diced tomatoes with juice, and rice. They are then poured with marinara sauce over the top and baked until cooked through. Topped with shredded cheddar and baked until cheese is melted and bubbly, and peppers are tender. Easy, right? Any of you can make a great job with it. If your kids are available, let them involve in pepper-stuffing period. You guys will have a lot of fun together!

If you love stuffed peppers, you should never miss these more meals. They make your daily meals more appealing and your cooking time more enjoyable. I do it well with my family, and you will, too. Let’s get started!

Stuffed Peppers with Beef, Sausage, Tomatoes and Rice

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

10

minutes

Have no idea for what to make for dinner? Just give these Stuffed Peppers with Beef, Sausage, Tomatoes and Rice a try. They are hearty and crave-worthy, making them an “irresistible” food of my family. We sometimes serve them for weekend gatherings of family and friends. Both kids and adults fall for them.

Ingredients

• 6 bell peppers

• 1/2 lb lean ground beef

• 1/2 lb Italian sausage

• 1 can small diced tomatoes

• 1/2 cup white rice, uncooked

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon Italian seasoning

• 2 1/2 cups marinara sauce, divided

• 1/2 cup cheddar cheese, shredded

• 1 small onion, diced

• 2 cloves garlic

• 1 1/4 cup water

Directions

• Preheat oven to 350°F. Prepare a 9×13 pan.
• Cut tops off the peppers (reserve), remove seeds and membranes and discard. Chop tops to add to filling.
• Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
• Heat a large skillet over medium-high heat. Add ground beef, sausage, onion and garlic, cook until longer no pink. Drain any fat.
• Stir in diced tomatoes, along with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning. Mix well.
• Bring to a simmer, then reduce heat to low, cover and cook for 15-20 minutes; until rice is tender. Add more water, if needed. Stir in 1/2 cup marinara sauce.
• Pour 1 ½ cup marinara sauce in bottom pan. Spoon rice mixture over bell pepper halves. Spoon remaining marinara sauce over peppers.
• Cover with foil and bake in preheated oven for 35 minutes.
• Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake for more 10 minutes, until cheese is melted and peppers are tender.
• Remove, let cool for a few minutes and serve!