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Stuffed Peppers

peppers and sausage

Stuffed peppers are a dish that can be filled with any combination of starches, meats, beans, and sauces. Steam the peppers and bake in the oven for a flexible presentation, often making it a hands-free dish.


  • 8 medium red, yellow, or green bell peppers
  • 2 tablespoons olive or vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 1/2 cups cooked rice
  • 1 (15-ounce) can diced tomatoes, drained
  • 1 cup shredded Italian blend cheese (4 ounces)
  • Cooking spray
  • Thinly sliced scallions, for garnish (optional)



  1. Preheat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and preheat the oven to 375 degrees Fahrenheit. Meanwhile, prepare the pepper and the filling.
  2. Pepper preparation. Use a small knife to cut a wide circle around each stalk of the pepper to remove the tops.
  3. Slice the tops off and set aside (you’ll use it for the filling). Season each pepper generously with salt and pepper. Place peppers in a 9×13-inch baking dish, aligning them together as needed to fit in a single layer; Sit aside.
  4. Cook the filling. Heat the oil in a large skillet over medium heat until shimmering.
  5. Add onion, season with salt and cook, stirring occasionally, until softened, 8 minutes.
  6. Add Italian seasoning and garlic and cook until fragrant, another minute.
  7. Add ground beef, diced pepper, and 1 teaspoon salt and cook over medium-high heat, breaking up meat with a spoon while simmering, until softened, about 6 minutes.
  8. Remove from heat and stir in the drained rice and tomatoes. Taste and season with salt and pepper as needed.
  9. Stuff the pepper. Divide the mixture evenly among the peppers (use a canning funnel if you have one).
  10. Sprinkle cheese over pepper. Carefully pour 1 cup of the water between the peppers in the baking dish.
  11. Cover and bake until done. Spray one side of a large sheet of aluminum foil with cooking spray.
  12. Place them sprinkled side down over the peppers and cover the baking dish tightly.
  13. Bake until the peppers have softened but not softened and the filling is heated through, about 1 hour.
  14. Sprinkle with green onions if desired before serving.