Stuffed Peppers

Ingredients

• 6bell peppers
• 227 g (½ lb)ground beef
• 227 g (½ lb)ground sausage
• 5 ml (1 tsp)seasoned salt
• 2.5 ml (½ tsp)coarsely ground black pepper
• 75 g (½ cup), choppedonion
• 30 ml (2 tbsp)olive oil
• 5 ml (1 tsp), mincedgarlic
• 283 g (10 oz) can, undraineddiced tomatoes with green chillies
• 120 ml (½ cup)pasta sauce
• 240 g (1½ cups), cookedrice
• 200 g (2 cups), dividedshredded pepper jack cheese
• 8 g (2 tbsp), choppedcilantro

Instructions

1. 1

   Roast the peppers

   Preheat the oven to 230°C (450°F). Cut the tops off the bell peppers and keep them for later. Remove and discard the seeds and membranes, then place the peppers on a baking sheet. Roast for 22–24 minutes, turning them halfway through, while you prepare the filling.

2. 2

   Dice the tops

   Remove and discard the stems from the pepper tops, then dice the remaining pieces to make ½ cup. Set them aside.

3. 3

   Brown the meat

   Break up the ground beef and sausage in a large skillet. Season with the seasoned salt and black pepper, then brown the meat and drain off the grease. Transfer the meat to a plate and wipe the skillet with a paper towel.

4. 4

   Cook the vegetables

   Heat the olive oil in a skillet. Add the chopped onion and ½ cup of diced pepper tops, and cook for about 3 minutes, stirring often. Add the minced garlic and cook for 1 minute, stirring.

5. 5

   Combine the filling

   Add the browned beef and sausage, undrained tomatoes, pasta sauce and cooked rice. Stir and cook until heated through.

6. 6

   Stir in cheese

   Take the skillet off the heat and stir in 1½ cups of the shredded pepper jack cheese.

7. 7

   Arrange the peppers

   Remove the peppers from the oven and reduce the oven temperature to 180°C (350°F). Arrange the peppers in a greased baking dish.

8. 8

   Fill and top

   Spoon the meat and rice mixture into the peppers. Sprinkle the remaining ½ cup of shredded pepper jack over the tops.

9. 9

   Bake until tender

   Bake at 180°C (350°F) for 18–22 minutes, until the peppers are soft and the cheese is browned. Finish with the chopped cilantro.

What are stuffed peppers?

Stuffed peppers are whole peppers filled with a savoury mixture and baked until tender. This version takes a Mexican-inspired route with tomatoes and green chillies, seasoned meat, rice and pepper jack.

The combination makes a filling centrepiece: the peppers hold their shape around a hearty filling, while cheese brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 533 calories, 28g protein, 27g carbs, 35g fat.

The rice and peppers provide most of the carbohydrates, while the beef and sausage contribute protein and much of the fat. Cheese and olive oil add further fat; pair a pepper with salad or extra vegetables for a balanced plate.

Choosing the peppers

Bell peppers: Choose peppers that can stand upright in the baking dish, or position them snugly so they do not tip over. Cutting off the tops creates an opening for the filling, and dicing the usable tops adds them to the mixture.

Building the filling

Beef and sausage: Browning the two meats first develops flavour and makes it easier to drain away excess grease before they go into the filling.

Tomatoes and rice: Keep the liquid in the tin of diced tomatoes with green chillies; it helps moisten the cooked rice and meat. The pasta sauce adds another layer of tomato flavour.

Roasting before stuffing

First bake: The peppers roast for 22–24 minutes before they are filled, so they have a head start on becoming tender. Turn them halfway through for more even roasting.

Watch the timing: The peppers roast while the filling is prepared, which helps the recipe fit into its 45-minute total time. Have the filling ready to spoon in once the peppers come out.

Getting the texture right

The filling should be hot before it goes into the peppers, as directed, and the final bake brings the components together. Look for peppers that are soft and cheese that is browned after 18–22 minutes at 180°C.

If the peppers are not yet soft at the end of that range, continue baking until they reach the texture you prefer.

Serving ideas

Serve a stuffed pepper as the main part of the meal, with a crisp green salad or a simple side of vegetables. These lighter accompaniments balance the richness of the sausage and cheese.

The cilantro garnish adds a fresh finish. Add it after baking so its flavour and colour stay distinct.

Recipe notes & tips

• Turn the peppers halfway through their initial roast so they cook more evenly.
• Drain the browned meat before adding it back to the filling.
• Keep the diced tomatoes undrained so their liquid goes into the rice mixture.
• Divide the cheese before cooking: 1½ cups go into the filling and ½ cup goes on top.
• Use a snug baking dish to help keep the peppers upright while they bake.

Variations

• Add beans: Stir drained black beans into the filling for a different texture.
• Change the cheese: Use another good-melting cheese if pepper jack is unavailable.
• Increase the heat: Choose a spicier sausage or add extra green chillies.
• Use brown rice: Swap in cooked brown rice, keeping the quantity the same.
• Try different peppers: Mix colours of bell pepper for a varied presentation.

Common mistakes to avoid

• Discarding the tomato liquid: Keep the tin undrained so the filling has its intended moisture.
• Leaving seeds in the peppers: Remove the seeds and membranes before roasting for room to fill them.
• Skipping the meat drain: Drain the grease after browning to avoid adding excess to the filling.
• Overfilling the peppers: Spoon the mixture in carefully so it stays inside during baking.
• Adding all the cheese at once: Reserve ½ cup for the tops and stir the rest into the filling.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven until hot throughout, or microwave individual portions until steaming.

Frequently asked questions