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Stuffed Peppers

IMG_3255Pinterest strikes again.  That site is dangerous I tell you.  My husband especially loves stuffed peppers.  I came across a recipe that used ground beef as well as sausage.  It sounded good.  And I made them with a few adaptations. The original recipe can be found here.

Sad story, the first time I started to make them, I discovered that the store had sold me some sausage that had expired last month!   The meat smelled “off” – as I started cooking it – my family appreciates that I quickly changed my menu for that day!!  The store were kind enough to give me my money back on that item, but made not apologies for selling it in the first place, nor did I feel that they cared if I ever bought another thing at their store, so I will not be buying my meat there again (EVER). Why is customer service so hard to find nowadays? I find plenty of customer dis-service.  Thanks for letting me rant!

Stuffed Peppers

Serves 6 adapted from


  • 1 package mild Italian sausage, casings removed and crumbled
  • 1 lb ground beef
  • 1 tsp salt
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 (14.5 oz) can diced tomatoes with basil and garlic
  • 2 cups shredded cheddar cheese, divided use
  • 2 Tbsp fresh parsley, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 large bell peppers (I like to use red or orange or yellow ones)
  • olive oil, to drizzle over the peppers before cooking


Heat the oven to 375 F.

In a large skillet, brown the sausage, ground beef, 1 teaspoon of salt, and onion over medium high heat.  Add the garlic the last few minutes of cooking.  Drain off any excess fat. Turn off the heat.

Add the cooked rice, 1/2 cup cheddar, diced tomatoes, parsley, remaining salt, and pepper.  Stir to combine.

Wash the peppers and split them lengthwise.  Remove the stem, seed and white ribs from the peppers.  Place the peppers in a casserole.  Fill the peppers with the meat filling until full.  Sprinkle the tops with the remaining cheese.  Drizzle the peppers with a little olive oil.  Cover the casserole with foil.  Bake in the oven for 40 minutes at 375 F.  Remove the foil and continue baking for 10-15 minutes until the cheese is melted and browned.  Cool for 10 minutes before serving.

This would also be great with heated up Queso if you wish.

Printable Recipe