Description

Craving a hearty, comforting dish that’s packed with flavor and perfect for family dinners? Chef John’s Stuffed Peppers deliver vibrant green bell peppers filled with a savory mix of beef, sausage, rice, and Parmesan, baked in a tangy marinara sauce. This classic recipe balances rich, meaty filling with a slightly spicy, aromatic sauce, making it both satisfying and versatile. Ready in about 1.5 hours, it’s ideal for weeknight meals, gatherings, or meal prep, and is approachable for home cooks.

Ingredients

For the Rice

Uncooked Long Grain White Rice (1 cup): Provides a starchy, filling base for the stuffing; long-grain stays fluffy.
Water (2 cups): Cooks the rice to tender perfection.

For the Sauce

Onion (1, diced): Adds sweet, savory depth to the sauce.
Olive Oil (1 tbsp): Used for sautéing, enhancing flavor.
Marinara Sauce (2 cups): Forms the tangy, tomatoey base of the sauce.
Beef Broth (1 cup): Thins the sauce and adds savory richness.
Balsamic Vinegar (1 tbsp): Contributes a sweet-tart complexity.
Crushed Red Pepper Flakes (¼ tsp): Provides a mild, spicy kick.

For the Peppers and Filling

Lean Ground Beef (1 lb): Offers a lean, hearty protein base for the filling.
Hot Italian Pork Sausage (¼ lb, casing removed): Adds spicy, bold flavor; hot variety enhances kick.
Diced Tomatoes (1 x 10 oz can): Contribute juicy texture and tomato flavor to the filling.
Chopped Fresh Italian Parsley (¼ cup): Adds fresh, herbaceous brightness.
Garlic (4 cloves, minced): Infuses bold, savory aroma.
Salt (2 tsp): Enhances overall flavor.
Freshly Ground Black Pepper (1 tsp): Adds mild, peppery warmth.
Ground Cayenne Pepper (1 pinch): Provides subtle heat to complement sausage.
Finely Grated Parmigiano-Reggiano Cheese (1 cup, plus more for topping): Adds nutty, salty richness to the filling and topping.
Large Green Bell Peppers (4, halved lengthwise and seeded): Serve as edible vessels, offering mild flavor and vibrant color.

Substitutions and Variations

Ground Beef: Swap with ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.
Italian Sausage: Use mild sausage, chorizo, or omit for less spice; increase cayenne if omitting.
Green Bell Peppers: Replace with red, yellow, or orange bell peppers for sweeter flavor; ensure they’re large enough to hold filling.
Rice: Substitute with quinoa, brown rice (adjust cooking time), or cauliflower rice for low-carb.
Marinara Sauce: Use homemade sauce or crushed tomatoes with 1 tsp Italian seasoning for a fresher taste.
Gluten-Free: Use gluten-free marinara and ensure sausage is gluten-free.
Add-Ins: Include ½ cup diced mushrooms, ¼ cup chopped spinach, or 1 tsp smoked paprika for extra flavor.

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Instructions

Cook the Rice:
- In a saucepan, bring 1 cup uncooked long grain white rice and 2 cups water to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20–25 minutes.
- Fluff with a fork and set aside to cool slightly.
- Beginner Tip: Rinse rice before cooking for less stickiness; start rice early to streamline prep.
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Beginner Tip: Ensure oven is fully preheated before baking for even cooking.
Make the Sauce:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add 1 diced onion and cook, stirring, until it begins to soften, about 5 minutes.
- Transfer half of the cooked onion to a large mixing bowl and set aside for the filling.
- To the skillet with remaining onion, stir in 2 cups marinara sauce, 1 cup beef broth, 1 tbsp balsamic vinegar, and ¼ tsp crushed red pepper flakes.
- Cook and stir for 1 minute to combine.
- Pour sauce into a 9×13-inch baking dish and set aside.
- Beginner Tip: Dice onion finely for smoother sauce; stir sauce to blend vinegar evenly.
Prepare the Filling:
- In the large bowl with reserved onions, combine 1 lb lean ground beef, ¼ lb hot Italian pork sausage (casing removed), 1 (10 oz) can diced tomatoes, ¼ cup chopped fresh Italian parsley, 4 minced garlic cloves, 2 tsp salt, 1 tsp freshly ground black pepper, and a pinch of ground cayenne pepper.
- Add the cooked rice and 1 cup finely grated Parmigiano-Reggiano cheese; mix well until evenly combined.
- Beginner Tip: Break up sausage finely while mixing; ensure rice is cooled to avoid cooking meat prematurely.
Stuff the Peppers:
- Halve 4 large green bell peppers lengthwise and remove seeds and membranes.
- Stuff each pepper half generously with the beef and sausage mixture, pressing lightly to pack.
- Beginner Tip: Choose firm, evenly sized peppers for stability; overfill slightly for a hearty presentation.
Bake the Peppers:
- Place stuffed pepper halves in the baking dish over the sauce, cut-side up.
- Sprinkle with additional Parmigiano-Reggiano cheese.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove foil and bake until the meat is no longer pink, peppers are tender, and cheese is browned, 20–25 minutes more.
- Beginner Tip: Check meat doneness with a thermometer (160°F or 71°C for ground beef); if cheese browns too quickly, cover loosely with foil.
Serve:
- Remove from oven and let rest for 5 minutes.
- Serve hot, spooning sauce over each pepper or on the side.
- Optionally garnish with extra parsley or Parmesan.
- Beginner Tip: Use a spatula to lift peppers carefully; serve with extra sauce for dipping.

Cooking Tips

Pepper Prep: Cut peppers evenly and remove all seeds to prevent bitterness; ensure they sit flat in the dish.
Filling: Mix filling thoroughly for even flavor; taste a small cooked portion to adjust salt or cayenne before stuffing.
Sauce: Simmer sauce briefly to meld flavors; add a splash of broth if it thickens too much during baking.
Baking: Cover with foil initially to steam peppers, then uncover to brown cheese and crisp the filling.
Flavor Balance: Taste sauce before baking; add a pinch of sugar if too tart or extra red pepper flakes for heat.