Stuffed Peppers with Italian & Cheddar Cheese

Rose Mary Mogan


I created this recipe with peppers that my neighbor gave me. With the cool weather it was a perfect meal idea. I used ingredients from the pantry & fridge.

Although it did have minute maid rice in the meat, I still made some garlic Sour Cream Mashed Potatoes to go with it. I also drained the liquid from the peppers & made a slightly thickened gravy to top the potatoes, the meal was so comforting I could only eat half of a pepper because they were stuffed to the max. I had planned to freeze some, but didn't get around to it, because they were shared & enjoyed so much. Give Them a try.


★★★★★ 1 vote

35 Min
1 Hr 30 Min


  • 1 lb
    ground turkey
  • 2 1/2 lb
    ground round
  • 2 pkg
    beef with onion soup mix
  • 1 can(s)
    progresso tomato recipe starter 18 oz.
  • 1 1/2-2 c
    5 cheese italian blend cheese shreds
  • 3 large
    eggs, room temperature
  • 1 Tbsp
    dried basil
  • 2 tsp
    steak seasoning (like montreal)
  • 3 c
    bread crumbs (i used large hamburger buns)
  • 1 large
    onion, chopped
  • 2 c
    minute maid rice (uncooked)
  • 1 Tbsp
    garlic juice or good quality granulated garlic
  • 2 can(s)
    15 1/2 oz. diced tomatoes
  • 1 jar(s)
    favorite pasta sauce (24-32 oz.)
  • 3/4 c
    shredded cheddar cheese
  • 6 large
    bell peppers, seeded and cut in half

How to Make Stuffed Peppers with Italian & Cheddar Cheese


  1. Wash & remove seeds from peppers and cut in half, then place in micro safe bowl.
  2. Add 1/2 cup water then cover with saran wrap and microwave for about 5 minutes, just to partially cook peppers.
  3. Spray a 9X15 size dish with cooking spray, line the peppers in dish and set aside till needed.
  4. Add the ground beef and ground turkey to a large bowl.
  5. Add in the onion soup mix and recipe starter, and eggs & chopped onion.
  6. Then add in the 5 cheese Italian cheese blend, bread crumbs, and spices, then stir to blend together. DON'T FORGET to add in 1 can of the diced tomatoes undrained, mix till well blended together.
  7. Once meat mixture is blended together, shape into large balls of meat to fill cavitity of each pepper. Then top with pasta sauce, and add the remaining can of undrained diced tomatoes on top. Cover tightly with tight fitting lid or aluminum foil. Place in preheated 400 degree F. oven.
  8. Bake for about 1 hour and 20 minutes, remove cover and top with shredded cheddar cheese and bake for an additional 10 minutes until cheese melts. Remove from oven, allow to cool slightly.
  9. Serve with sides of your choice or as desired.

Printable Recipe Card

About Stuffed Peppers with Italian & Cheddar Cheese

Show 6 Comments & Reviews

7 Easy Prime Rib And Roast Beef Recipes

7 Easy Prime Rib and Roast Beef Recipes

Kitchen Crew @JustaPinch

There’s just something about having prime rib or roast beef for Christmas dinner. Many are intimidated to make these expensive cuts at home, but y’all - no joke, these recipes...

Prime Rib Roast Au Jus Perfect Every Time! No Fail Recipe

Prime Rib Roast Au Jus Perfect Every Time! No Fail

Kitchen Crew @JustaPinch

This no fail prime rib recipe is so easy and comes out perfect every time! Plus, with a side of au jus, this is an easy Christmas dinner anyone can...

Slow Cooker Recipes To Make Weeknight Cooking Easier

Slow Cooker Recipes to Make Weeknight Cooking Easier

Kitchen Crew

From the Instant Pot to an air fryer there are lots of kitchen gadgets to make cooking easier. A slow cooker is still one of my favorites, though. I love...