Home » Recipes » Dinner » Best Stuffed Peppers Recipe
posted by Crissy Pageon Oct 14, 2016 (updated Jan 22, 2024) 84 comments »
Last week, I was on the hunt for the BEST stuffed peppers recipe.
My main problem with most stuffed peppers recipes that I came across is that the peppers were usually swimming in red sauce, which is not really my cup of tea.
If you love beef, sausage, rice and cheese, you’ll love my amazing stuffed peppers recipe. They really are the BEST stuffed peppers ever. Don’t believe me? Keep reading!
My amazing stuffed peppers recipes includes all of my personal favorite ingredients. In an effort to figure out whether I wanted to include ground beef or sausage, I finally decided… why not both?
Using both ground beef and sweet Italian sausage gave these peppers the best flavor.
Again, I didn’t want to drown my peppers in tomato sauce, but I did want some tomatoes in the recipe so I used a can of Mild Rotel. You could use original if you like a little extra heat.
This stuffed peppers recipe was a huge hit with everyone in my family, and they even tasted delicious re-heated the day after!
If you’re looking for a lightened-up stuffed peppers recipe, I also recommend my yummy ground turkey stuffed peppers which are also delicious and quite simple to make!
I hope you love this stuffed peppers recipe as much as my family did — enjoy!
More Delicious Family Recipes
- Chicken Spaghetti
- Navy Bean Soup
- Unstuffed Peppers Skillet
- Roasted Broccoli and Sweet Potatoes
Yield: 6 peppers
Savory beef and sausage stuffed peppers, topped with delicious melted cheddar cheese.
Ingredients
- 1/2 lb ground sausage (I used sweet Italian)
- 1/2 lb ground beef
- 6 Large peppers (I used red, yellow and orange but green is fine too)
- 1 Clove garlic
- 1 Onion, chopped
- 1 Cup cooked rice
- 1 Can mild Rotel
- 2 Cups shredded cheddar cheese
- 2 Tbsp chopped fresh parsley
- 1/2 Tsp salt
- 1/2 Tsp pepper
- Olive oil
Instructions
- In a large skillet, brown sausage, beef, garlic, and onion in oil.
- Add the chopped parsley and cooked rice.
- Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).
- Season with salt and pepper.
- Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
- Chop scrap pepper tops and add to filling (optional, but I did it).
- Place peppers in baking dish and stuff until full.
- Drizzle peppers with olive oil.
- Cover with foil and bake at 375 degrees for 40 minutes.
- Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Dinner
originally published on Oct 14, 2016 (last updated Jan 22, 2024)
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84 comments on “Best Stuffed Peppers Recipe”
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Diane H. — Reply
These are so easy and delicious. Rotel provides the perfect amount of tomato. I add a little more rice, maybe 1/4 to 1/3 cup extra. This recipe turns out perfect every time.
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Pam — Reply
Dear Crissy,
Hi! I just wanted to let you know HOW MUCH WE LOVED YOUR PEPPERS! And now, today, I’m making a Double Batch because last time I did and the ones in the freezer were just as good, if not better than the first batch.
But their is only 1 substitution I made and that is instead of Ro-tel I used a can of diced tomatoes. I am a little intimidated by Ro-tel because of the spiciness. But they were absolutely FABULOUS!
THANK YOU for taking the time to SHARE your FAVORITES!
Sincerely,
Pam -
Pam Davis — Reply
Dear Crissy,
Thank you, Thank you, for the Absolutely Fabulous Yummy Stuffed Peppers Recipe! I used all Orange peppers because that’s what I had. But because I doubled the recipe and used 1 lb. of each meat instead of 1/2 lb. ea. I had a huge supply left over to roll into Meatballs!
Then I passed a dish along to my friend of the meatballs and kept one for us plus made a tiny Meatloaf too!
I only had 5 peppers so that is the reason for so… much extra.
To be honest I have NEVER had such INCREDIBLE RESPONSE FROM MY FAMILY as to the FLAVOR & AROMA of Dinner!
KEEP UP YOUR GOOD WORK!
Pam D.
pamandflowers@gmail.com -
Mike Morgan — Reply
This looks delicious! I made something similar using cheese grits in the filing.
Rating: 5
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Stevee — Reply
Made without the rice. All sausage
Rating: 4
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Dana Walls — Reply
This was such a great recipe! My husband loved it!I added bacon and a big Serrano pepper for extra flavor
Rating: 5
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LeeAnne — Reply
Best recipe for stuffed peppers ever! Amazing taste! I put my stuffed peppers in a muffin pan so they would stand up properly, drizzled them with olive oils, covered them in coin and baked them according to directions! Awesome! This will be my go-to recipe from now on!
Rating: 5
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Peggy Cooney — Reply
These stuffed peppers are so good and so easy to make! A favorite of ours for sure!
Rating: 5
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Camissa Halman — Reply
This is my go to stuffed peppers recipe. We like the heat in our house so instead of using just plain rice I use the “slap ya momma jambalaya mix” . I just brown the sausage and follow the instructions of the jambalaya mix add everything else to the pot and simmer 25 minutes. It gives it such great flavor..my 5 year old even likes them! Thanks for posting.
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Mary — Reply
I discovered this recipe just last week and I’ve already made two batches. These are incredible!!! So many stuffed pepper recipes give you that lump of hard, dry meat in the center. But this mix of sausage and hamburger, tomatoes, cheese – all of it combines to give you a fabulous, flavorful filling! I followed the recipe to the letter. Would not change a thing! I used sweet sausage and the mild Rotel (we’re wimps) but hot sausage and regular Rotel would definitely kick up the heat if that’s what you like!
Rating: 5
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Crissy — Reply
Hi Mary, so glad you loved my stuffed peppers!
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Pat — Reply
I have made these several times and they are wonderful. I have used several kinds of rice mixtures that I bought in packets from Sam’s and also added a handful of craisins. My family loves it. I also use venison or elk meat.
See AlsoInstant Pot Pot Roast Recipe - The Cookie Rookie®Paleo Slow Cooker Recipes That Will Simplify Your LifeTop 16 Recipes of 2016French Canadian Pea Soup recipe from Jenny Jones | Jenny Can CookRating: 5
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Sandee — Reply
My family loves this recipe! I used all sausage since that’s what I had and a can of garlic diced tomatoes since totem has too much of a bite for my little kids. I may these once a week, thanks for the recipe!
Rating: 5
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cindy wilson — Reply
What is the calorie and carb content per stuffed pepper?
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cindy wilson — Reply
I make the filling and separate it into 3 batches and freeze 2 batches for another time. The only thing I change is I don’t use Rotel (too spicy for me) so I substitute diced tomatoes and cook it for 1 hour and 20 minutes because we like our peppers softer. Best recipe ever. Lots of compliments!
Rating: 5
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Rachel Gibson — Reply
Can you make these ahead of time and freeze them I know not to put the cheese but I was wanting to make them but cook them another time
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Crissy — Reply
Hi Rachel. I haven’t tried this, but, it should work. If you give it a whirl let me know! :)
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Jenna — Reply
I wouldn’t change a thing! They turned out amazing and were so easy to make!
Rating: 5
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Donna R Jowers — Reply
I have been searching for just the best receipe for stuffed peppers and I found it! YEA! !Making it today so I will let you know .
Rating: 5
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Esther Heng — Reply
BEST STUFFED PEPPERS EVER! THANKS
Rating: 5
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Kristina — Reply
This has become our favorite recipe for stuffed peppers, I made a double portion and also added some of my home made sauce from our home grown tomatoes and peppers. Everyone loved them !
Rating: 5
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Jason McKeon — Reply
Thank you. Thank you! Thank you!! My wife and I LOVE stuffed peppers but I always thought the way she made them came out a bit too dry. I went searching and found this recipe and it sounded good. I have made this a couple times and still cant believe how GREAT they turn out. I add a little extra cheese (who doesn’t love extra cheese right?) but that was the only change I made. THANK YOU!
Rating: 5
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Lynne — Reply
Crissy I am a almost 60 year old woman who has always disliked stuffed peppers. My mother used to make them ( green stuffed) and I just could not eat them I would try a little bit but just could not eat it . My husband, who considers this a comfort food, has been asking me to make them for a very long time. I just change the subject. I never thought of using red or yellow peppers. I made them tonight using your recipe and my husband went wild. He absolutely loved them and so did I! Thank you so much for sharing this recipe! It is definitely a keeper and I cannot wait to make the “turkey Chili!”
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Judy Hendrickson — Reply
My family all love stuffed peppers…mainly the filling. About a month ago, I experimented with just putting everything (like you used) in a large skillet, including the peppers, diced. First I browned the meat and onion, I added 1/2 cup water, 1 tsp. Worcestershire sauce and left the rice raw, covered the pan and simmered for 20 minutes (or until the rice is cooked). Stir in the cheese and serve. Yummy! We all like casseroles and this dish is kind of like that.
Rating: 5
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Judy Hendrickson — Reply
Using Judy Hendrickson’s recipe, add an extra 1/2 cup of water for a total of 1 cup, and be sure to cover the pan so the rice will cook.
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Ellise — Reply
I originally found this recipe on Pinterest, and I can attest that they are absolutely the BEST stuffed peppers I have ever made or eaten! This recipe is so easy, and the flavor is divine! I have given it to many of my friends, and they all say how good they are. There is only one thing that I changed, however, to make them better for me. I use the whole 2 cups of grated cheese, but I put most of it in the meat mixture and less on top. That’s the only thing I changed. Thanks!
Rating: 5
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Charlotte Bryan — Reply
I cut the tops off my peppers, clean them out and put them in boiling, salted water for 4 minutes. This way they don’t have to cook as long in the oven and mine aren’t wrinkly like yours.
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Elaine — Reply
I basically use the same recipe. However, instead of red cause, I cook the peppers in a crock pot or large stock pot and cover with tomato soup with a little milk added to the soup. When finished, you can add the cheese and place under broiler or cook in hot over. The tomato soup takes out any bitterness of the peppers, especially if you use green peppers.
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gene collins — Reply
so much work… my son makes them with hamburger , cheese and , rice a jar of the store bought pasta sause.. very easy and very good. of course peppers..
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JOY LaDay — Reply
The stuffed peppers recipe looks so inviting. Looking forward to trying it.
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Sierra — Reply
So i tried these tonight! AMAZING!!!!! I made them and let my grandmother taste it! SHE LOVED IT!
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Ted C — Reply
So did you?
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Laura — Reply
I feel like cooking these tonight. Thank you! Looks so delicious!
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Ivette — Reply
Thanks look delicious.
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Lisa Minor — Reply
These are my go to stuffed pepper recipe! Thank you!
So YUM!!! -
Jenn — Reply
Made these tonight with Italian seasoned ground turkey! Delish!
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Edie — Reply
I make my peppers in a very similar fashion. I add a pre-cooked bag of whole grain or wild rice instead cooking the rice, which saves time and is delicious and healthier. Also, a great tip is to bake the peppers in a muffin tin. They don’t tip over!
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Indy — Reply
Can you use mozzerella cheese instead?!
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Robin — Reply
OMG yes looks sooo good, as others have said I have been searching for the perfect stuffed pepper recipe and I came across yours, my Husband has been bugging me for years to make them and I have been afraid to. I can cook just about anything else. Thank you for sharing, I will be making these tonight!!!
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Sherry — Reply
Made these tonight – really good! This goes on the repeat list!
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Courtney — Reply
What size can of ro-tel?
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Jack — Reply
I believe 10 oz. it’s a good question cause it come in 10 or 28 oz cans… oh, and yes, drain it. I haven’t tried the recipe yet, I’m going off another stuffed pepper recipe I saw that called for Ro-Tel. Interest to note, it also called for 8 oz can of tomato sauce
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Carol Ballard — Reply
Is the Rotel supposed to be drained before adding?
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Gail Morgan — Reply
No don’t drain the Rotel. Add the whole can of Rotel to the meat mixture. As it cooks, the liquid is absorbed.
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Gail — Reply
what is ro-tel???
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Diana — Reply
It is tomato’s with Mexican spices and green chilies added
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Linda Kempe — Reply
I made this today. Fabulous. Will definitely make these again.
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Danny — Reply
Good stuff. The only thing I did different was boil the peppers for about 5 minutes prior to stuffing since it seems that every time I cook stuffed peppers they are always under-cooked, but these are very tasty!
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Sandy — Reply
Note to self: I substituted half a jar of spaghetti sauce for the Rotel tomatoes for my husband who won’t eat that and stuffed a potato for him since he does not like peppers. Also used 1 cup Pepperidge Farm Herb Crusted stuffing in place of the rice for my Dad who won’t eat that. Big hit!
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Ann — Reply
Can I use bread instead of rice?
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Jennifer — Reply
Made these last night and the whole family loved them! Thanks for the easy, yet tasty recipe! My 3 year old loved helping me cook them ’em for everyone!
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Carol — Reply
I made these tonight! They were delicious! I think I would like the peppers cooked a little more. Maybe presteam them?
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Barbara — Reply
Made these one evening and WOW. I have never liked stuffed peppers but when we had so many beautiful ones from our garden this year I searched and found this one.
A must for all to try and keep this recipe!! -
Jess — Reply
Made these a while ago & they were awesome. I added corn, black beans & ketchup, plus more seasonings. They were so yummy!
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Robin — Reply
Have you tried freezing these? Would you cook and freeze or freeze before cooking?
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Victoria — Reply
Made these tonight and they came out perfect! I didn’t change a thing made them just as the recipe stated. They were a hit with my whole family and my son who won’t touch vegetables even loved them! These will definitely be made again. Thanks for sharing!
Rating: 5
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Victoria Cunningham — Reply
Making these right now! I didn’t change a thing. I will repost with how they turned out. My whole family is just hanging around waiting for them to be done. They smell awesome!
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julie — Reply
I used your recipe to stuff some of the zillion zucchini we had in our garden..yummmmmmm,,,,,
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Pavel — Reply
With all the comments who here made them? “Looks good, those look yummy, yumm”
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Sarah Davy — Reply
1 can of Rotel is on the list of ingredients, but the recipe never says to add it to anything. I was wondering where that part comes in.
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Samantha — Reply
I made these last night and we loved them! I did make some personal adjustments to the recipe though:
-Green Bell peppers were a lot cheaper than the red and yellow. They worked out just fine
– We used 1/2 pound of spicy sausage and 1/2 pound of ground pork. We had it in our freezer. Use what you have! Plus my husband and I love things with tons of flavor so the spicy sausage gave it a bit of a kick.
– I used 4 cloves of garlic instead of 1. We are garlic lovers! Use how much your family would like.
-I added drained and rinsed black beans. It was awesome!
-We used original Rotel for more flavor
-Instead of mixing 1/2 cup of cheese into the stuffing, I used almost a cup. It works as a great binding agent and helps with easier stuffing. The I eyeballed how much cheese to put on top.The was all of my changes- but here are a good few things to note:
-I added the Rotel after the Parlsey, before the cheese
-Make sure you use a large skillet- it gets messy!
-I greased the baking dish before putting the peppers into the oven for easy clean up.
-1 cup of uncooked rice gives you more than 1 cup of cooked rice. You will only need a cup of cooked rice. I just gave the rest to our dog:)Enjoy!
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tim — Reply
when do you add Rotell?
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Victoria Cunningham — Reply
Tim, I see that you asked your question quite awhile ago so the recipe may have been edited since then, but I just made these today and it says to add the Rotel with a 1/2 c. of the cheese and after you add the parsley and rice. Hope this will be helpful to new pinners or old if they can’t see where to add the Rotel.
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p — Reply
When are u sopose to add rotel in
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Victoria Cunningham — Reply
In the recipe it says to add the Rotel after you add the parsley and with the 1/2 c of cheese. The recipe may have been edited since you asked your question. Recheck the recipe now. It is right in the instructions. Hope this helps even if the question was asked quite awhile ago. ;-)
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Jenn @therebelchick — Reply
These look amazing! My husband loves stuffed peppers, so I will have to give these a try! :)
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Debra Barber — Reply
I love stuffed bellpeppers and these look delicious!!
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Ashley N. — Reply
I will be making this recipe tonight for dinner, they will love it!
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Jessica Cummins — Reply
Totally making these for dinner tonight!
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Christine — Reply
I made these this past weekend & I must say they are so good!
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Jennifer @ Mom Spotted — Reply
Those look yummy. I like red sauce but I dislike that some are so fancy I don’t think my kids will go near them. Pinned for later!
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Betty Baez — Reply
oh my!!! you are going to make my hubby happy (wait a minute i am ;) when i make this) he’s been dying for me to make stuffed peppers but i havent made them for him because i dont like the saucy ones but this looks and sounds soo good!!! im going to make it next week for sure!
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Jackie Preas — Reply
I’m going to make these…looks so good!!!Thanks for sharing :)
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CinnyBBS — Reply
Those look amazingly good!
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Rose Powell — Reply
I’d love to try this, but I don’t think my family would join me. I admire your influence and introduction to diversifying the family plate! Some things I just can’t get away with!
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Oriana @mommyhoodsdiary — Reply
It looks delicious! I will try this recipe soon. Thanks for sahring
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Angela — Reply
This really does look great! I love stuffed peppers but haven’t made them in a very long time. I’m feeling inspired now!
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Diane N - Philzendia — Reply
I’m not a big fan of stuffed peppers, but these look absolutely delicious. Maybe I’ll give them another try!
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diane — Reply
I dont like a lot of sauce in mine either. I like rotel, spanish rice and a combination beef/pork with loads of cheddar on top. Okay, now I am hungry!
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Jenn @therebelchick — Reply
These look sooo good!!
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Nichol — Reply
They sound absolutely delicious Crissy!
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Amy Bellgardt — Reply
Um, yum!!
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Alicia — Reply
Those look super yummy!
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Mark fields — Reply
This was great the smell is awesome.This was my first time making this it was super easy to . Thanks l just love your recipe.
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