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–+ servings
stuffed bell peppers close up in a pan after baking

Stuffed Peppers with Italian Sausage

Jenni Cole
The classic Italian stuffed peppers with a combo of lean ground beef and italian sausage, a savory tomato based sauce, and precooked rice. A hearty and comforting meal all inside a bell pepper.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Course Casseroles
Cuisine American
Servings 6

Ingredients
  

  • 6 large bell peppers- 2 red 2 orange, 2 yellow
  • Salt & pepper to taste
  • 1 tablespoon olive oil extra virgin
  • 1 oz can tomato sauce 14 ounces
  • ½ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup chopped shallots
  • 2 cloves garlic chopped
  • 2 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 1 lb lean ground beef
  • 2 sweet or spicy Italian sausages about ½ lb, casings removed
  • 1½ cups cooked white rice
  • 1 cup grated parmesan cheese
  • 1½ cups shredded mozzarella cheese or provolone divided
  • Parsley for garnish

Instructions
 

  • Preheat your oven to 375°F. Slice off the very top part of the peppers (about an inch) and set tops aside. Scoop out the membrane and seeds of peppers and sprinkle salt and pepper in the hollowed-out cavity.
  • Lightly brush the outside of the peppers and their tops with 1 tablespoon of olive oil and place them in a 9 x 13 baking dish.
  • Meanwhile, in a small bowl, mix a can of crushed tomatoes with beef broth, and Worcestershire and set aside.
  • Heat the remaining 1 tablespoon of olive oil in a skillet set to medium heat and add chopped shallots. Fry until translucent and soft. 
  • Add chopped garlic and oregano and stir until fragrant. Add tomato paste and stir until well incorporated.
  • Add ground beef and sausage breaking up large chunks so they are uniform in size. Fry until no longer pink in color.
  • Add 1 cup of the tomato mixture to the meat and let simmer until slightly thickened, about 5 minutes. 
  • Remove from heat and place the mixture in a large mixing bowl. Add rice and stir until well incorporated. 
  • Add 1 cup of grated parmesan and 1 cup of shredded mozzarella or provolone and adjust seasoning to your liking with salt and pepper
  • Spoon mixture into prepared bell peppers by pressing down. Fill to the top to create a dome shape.
  • Top each pepper with remaining tomato sauce and tightly cover baking dish with foil. Place baking dish on the middle rack of the oven and bake for 45 minutes.
  • Remove foil, sprinkle the peppers with remaining ½ cup of cheese and place back into oven, uncovered, and bake for an additional 5 minutes (or when cheese has turned a golden brown). Take the dish out of the oven and let sit for 5 minutes before serving. 

Notes

Be sure to read the full recipe post where we include all the tips and tricks for making these to perfection!
  • To make a lower carb recipe you can swap the cooked rice for cooked cauliflower rice.
  • For a colorful presentation you can bake these with the cap on your cooked peppers. 
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