Beef and Rice Stuffed Bell Peppers

Stuffed bell peppers are a versatile dish perfect for using leftover rice. This recipe offers flexibility—swap herbs, meats, or cheeses to suit your taste. Ground beef and pork sausage create a rich flavor, but feel free to experiment with turkey, lamb, or plant-based alternatives. 

Follow these detailed steps with Pizzello for tender peppers and a flavorful filling every time.

Ingredients

For the Peppers:

• 6 medium bell peppers (choose sturdy, flat-bottomed varieties like red, green, or yellow)

• 3 cups chunky tomato sauce
• ½ medium onion, thinly sliced
• 1 cup low-sodium beef broth (or vegetable broth for a lighter option)
• ¼ tsp red pepper flakes

For the Filling:

• 1 lb lean ground beef (85/15 works well)
• ½ lb ground pork sausage (or substitute with Italian sausage for extra flavor)
• 1½ cups cooked white or brown rice (day-old rice is ideal)
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh parsley (plus 1½ tsp for garnish)
• 4 garlic cloves, minced
• 2 tsp salt
• ½ tsp freshly ground black pepper

Step-by-Step Instructions

1. Prep the Oven and Peppers

• Preheat the oven to 375°F (190°C).
• Prepare the peppers: Slice off the tops ½ inch from the stem. Remove stems, seeds, and membranes. Trim a thin slice from the bottoms so they stand upright. Poke 3–4 small holes in each base to allow juices to drain.

2. Create the Base Sauce

• In baking dish, combine 2½ cups tomato sauce, sliced onions, beef broth, and red pepper flakes. Stir to blend.

3. Mix the Filling

• In a large bowl, combine ground beef, sausage, cooked rice, Parmesan, 2 tbsp tomato sauce, ¼ cup parsley, garlic, salt, and pepper. Use your hands or a spoon to mix until evenly combined.

4. Stuff the Peppers

• Stand peppers upright in the sauce-filled dish. Divide the meat mixture evenly among them, pressing gently to eliminate air pockets.
• Top each pepper with 1 tbsp tomato sauce. Place reserved pepper tops over the filling.

5. Bake to Delicious

• First bake (covered): Loosely cover the dish with parchment paper (to prevent acidic sauce from reacting with foil), then seal tightly with foil. Bake on the middle rack for 1 hour.
• Second bake (uncovered): Remove foil and parchment. Bake 20–30 minutes longer, until peppers are tender and the internal temperature of the filling reaches 160°F (71°C).

Tips for Success

• Meat Variations: Substitute beef with ground turkey, chicken, or lentils (for vegetarian). For smokiness, add ½ tsp paprika or cumin.
• Rice Tips: Use slightly undercooked rice to avoid mushiness. Quinoa or couscous work well as substitutes.
• Sauce Options: Stir 1 tsp balsamic vinegar into the tomato sauce for depth, or top peppers with marinara after baking.
• Make Ahead: Assemble peppers up to 24 hours ahead; cover and refrigerate. Add 10 minutes to baking time if chilled.

Serving Suggestions
Pair with garlic bread, a crisp green salad, or roasted vegetables. Leftovers keep refrigerated for 3 days or frozen for 1 month. Reheat in a 350°F (175°C) oven until warmed through.

This hearty dish balances savory meat, tender peppers, and aromatic herbs—ideal for weeknights or entertaining.