Stuffed Bell Peppers

Ingredients

• 3extra-large red, green and yellow bell peppers
• 120 ml (½ cup)ketchup
• 15 ml (1 Tbsp)tomato paste
• 340 g (12 oz)extra-lean ground beef
• 227 g (8 oz)ground Italian sausage
• 300 ml (1¼ cups)cooked long-grain rice
• 1 can, 283 g (10 oz), well draineddiced tomatoes and green chillies, hot or mild
• 15 ml (1 Tbsp)Worcestershire sauce
• 10 ml (2 tsp)barbecue seasoning, such as Smokehouse Maple
• 1 smallsweet onion, finely diced
• 3 clovesgarlic, minced
• 2 largeeggs, lightly beaten
• 480 ml (2 cups), dividedshredded Colby-Jack cheese
• 30 ml (2 Tbsp)chopped Italian parsley
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)ground black pepper
• 0.6 ml (⅛ tsp), optionalcayenne pepper
• 160 ml (⅔ cup)ketchup
• 50 g (¼ cup)light brown sugar
• 30 ml (2 Tbsp)apple cider vinegar
• 2.5 ml (½ tsp)barbecue seasoning

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) and coat a 33 × 23 cm (13 × 9-inch) baking dish with cooking spray.

2. 2

   Prepare the peppers

   Halve the peppers lengthways, then remove the stems and seeds. Brush the outsides with oil or coat them with cooking spray. Sprinkle salt and black pepper inside, then arrange the halves side by side in the dish.

3. 3

   Mix the filling

   In a medium bowl, stir the 120 ml (½ cup) ketchup and tomato paste until smooth. Add the beef, sausage, rice, drained tomatoes and green chillies, barbecue seasoning, Worcestershire sauce, onion, garlic, 240 ml (1 cup) of the cheese, eggs, parsley, salt, black pepper and cayenne. Mix thoroughly.

4. 4

   Fill the peppers

   Divide the filling evenly among the pepper halves.

5. 5

   Make the glaze

   In a small bowl, combine the 160 ml (⅔ cup) ketchup, brown sugar, apple cider vinegar and 2.5 ml (½ tsp) barbecue seasoning. Drizzle the glaze over each pepper.

6. 6

   Bake the peppers

   Bake in the preheated oven for 1 hour, then scatter the remaining 240 ml (1 cup) cheese over the tops.

7. 7

   Melt the cheese

   Return the dish to the oven and bake for a further 15–20 minutes, until the peppers are fork-tender and the cheese has melted.

8. 8

   Drain and serve

   Lift the peppers from the dish with a slotted spoon, draining the liquid from the pan as you serve.

What are stuffed bell peppers?

Stuffed peppers are a familiar American-style comfort dish: halved or whole peppers are filled with a savoury mixture and baked until tender. This version uses ground beef, Italian sausage and rice, with tomato, cheese and a sweet barbecue-seasoned glaze.

Open-faced halves are straightforward to fill and serve. The sausage adds seasoning to the meat-and-rice filling, while the glaze and cheese give the tops a sweet, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 33g protein, 39g carbs, 31g fat.

The rice and peppers contribute most of the carbohydrates, while the beef, sausage and cheese supply much of the protein and fat. Pair a pepper with salad or extra vegetables for a more balanced plate.

Choosing the peppers

Pepper size: Extra-large peppers provide space for a generous filling. Choose peppers that sit steadily in the baking dish so the filling stays in place.

Colour: Red, green and yellow peppers bring variety to the dish. Halving them lengthways leaves each portion open for glazing and topping.

Building the filling

Rice and meat: Use cooked rice so it can be mixed straight into the filling. The beef and sausage combine with the rice to make a substantial centre.

Tomato base: Ketchup and tomato paste make a smooth starting mixture, while the drained tinned tomatoes and green chillies add another layer of tomato flavour. Drain the tin well as directed so excess liquid does not thin the filling.

Mixing and filling

Even mixing: Combine the filling ingredients thoroughly so the cheese, seasoning and eggs are distributed throughout. The eggs help bind the mixture as it bakes.

Even portions: Divide the mixture across all six pepper halves rather than packing one much more heavily than another. Keep the filling within the pepper edges so the glaze can coat the top.

Glaze and cheese

Sweet glaze: Stir the ketchup, brown sugar, vinegar and barbecue seasoning together before drizzling it over the filled peppers. Spreading it across each top gives every portion some of the sweet-tangy finish.

Cheese timing: The method adds half the cheese to the filling and reserves the rest for the final stage. Adding the topping after the first hour gives it less time in the oven to brown.

Checking when they are done

Tender peppers: After the additional 15–20 minutes, test a pepper with a fork; it should be tender. If it is still firm, continue baking until it reaches that cue.

Melted topping: The cheese should be melted before the peppers come out. Use a slotted spoon to lift them from the dish and leave excess pan liquid behind.

Serving the peppers

These peppers are filling on their own, but a crisp green salad or a simple serving of steamed vegetables makes a fresh contrast to the rich meat, rice and cheese. Serve straight from the oven once the cheese has melted.

Recipe notes & tips

• Drain the tinned tomatoes and green chillies thoroughly before mixing them into the filling.
• Use a baking dish that holds all six pepper halves side by side.
• Mix the ketchup and tomato paste until smooth before adding the other filling ingredients.
• Keep one cup of shredded cheese aside for the topping after the first hour of baking.
• Use a fork to check pepper tenderness before taking the dish out of the oven.
• Lift the peppers with a slotted spoon to leave excess liquid in the pan.

Variations

• Milder filling: Choose mild diced tomatoes and green chillies and omit the optional cayenne.
• More heat: Use hot diced tomatoes and green chillies and include the cayenne.
• Cheese swap: Use another shredded cheese that melts well in place of Colby-Jack.
• Parsley finish: Keep a little of the chopped parsley aside to scatter over the peppers when serving.
• Pepper colours: Use any mix of red, green and yellow extra-large peppers.

Common mistakes to avoid

• Skipping the draining: Excess liquid can make the filling wetter, so drain the tinned tomatoes and green chillies well.
• Uneven filling: One overfilled pepper can cook differently from the others; divide the mixture evenly between the halves.
• Adding all the cheese too soon: Reserve one cup for the top and add it after the first hour as directed.
• Taking them out while firm: Check the peppers with a fork and bake for the additional 15–20 minutes, or until tender.
• Serving with pan liquid: Lift the peppers with a slotted spoon so the excess liquid stays in the baking dish.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in an oven or microwave until piping hot throughout.

Frequently asked questions