Stuffed bell peppers are filled with a zesty ground beef, sausage, and rice filling, topped with cheese and baked until bubbly. Serve these with a fresh salad and some crusty bread (for sopping up any sauce).
Our Fave Easy Stuffed Peppers
Stuffed peppers can be prepared ahead of time and they reheat and freeze well. Stretch stuffed pepper filling with extra chopped veggies. If your peppers are small and you have leftover filling, fill zucchini or even wrap it up cabbage roll style! If you’d like them extra saucy, add extra marinara to the baking pan.
Ingredients for Stuffed Peppers
Meat—I use a combination of ground beef and Italian sausage. Feel free to use just one or the other (or sub in ground turkey). If you don’t use sausage, add some extra seasoning. Rice—This recipe calls for long-grain white rice. However, any type of rice or grain can be substituted, but you may need to adjust the liquid and cooking time slightly. Sauce—Use a jar of pasta sauce or homemade marinara sauce and spice it up with some seasoning. Bell Peppers—Use any sweet bell pepper. Red, orange, or yellow peppers are sweeter, while green bell peppers have a slightly sharper flavor. Cheese—Cheese is optional but I love it on stuffed peppers! Use shredded cheddar or mozzarella cheese.
Variations
These classic stuffed peppers can be changed by swapping the seasonings and sauces!
Replace Italian seasoning with taco seasoning and add a can of drained black beans. Garnish with cilantro. If you like a little heat, stir in some red pepper flakes.
How to Make Stuffed Peppers
I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions.
Make It a Freezer Meal
You can freeze stuffed pepper for future meals! To freeze, prepare as directed below and freeze in a 9×13-inch baking dish. Thaw the casserole in the fridge overnight and bake for 30-40 minutes or until heated through. Did you make these Easy Stuffed Peppers? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
