Stuffed Peppers

Francine Lizotte


This recipe isn't your grandma's or your mom's. It's much more tasty & colorful... a comfort food everyone will enjoy!


☆☆☆☆☆ 0 votes

8 peppers
25 Min
1 Hr 20 Min


  • 2 1/2 c
    marinara sauce
  • 8 large
    mixed color bell peppers, top cut off, ribs removed and seeded
  • 1 Tbsp
    vegetable oil
  • 1 1/2 c
    white onions, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1 tsp
    ground himalayan sea salt, or to taste and divided
  • 6 large
    cloves garlic, pressed
  • 1 lb
    (500 g) lean ground beef
  • 1/2 lb
    hot italian sausage
  • 1 can(s)
    (14 oz.) fire roasted diced tomatoes
  • 2 1/4 c
    cooked long rice such as basmati
  • 1 3/4 c
    parmigiano-reggiano cheese, grated and divided
  • 1 1/2 Tbsp
    basil leaves, chopped
  • 1 Tbsp
    oregano leaves, chopped
  • 1 Tbsp
    chopped italian parsley, plus more for garnish
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3/4 c
    mozzarella cheese, grated
  • 1 tsp
    mild paprika, or as needed

How to Make Stuffed Peppers


  1. In a 9 X 13 baking dish, spread marinara sauce; set aside.
  2. Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
  3. In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
  4. Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
  5. Stuff the peppers and place them in the prepared baking dish.
  6. In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
  7. Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife)
  8. Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
  9. NOTE: To obtain 2 1/4 cups cooked rice, add 3/4 cup rice with 1 1/2 cups water. Bring to a boil, cover and reduce heat to heat; cook for 12 minutes.
  10. To view this recipe on YouTube, click on this link >>>>

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