Best stuffed peppers recipe

The best stuffed peppers recipe!

Last week, I was looking for the best recipe for stuffed peppers.

My main problem with most of the stuffed pepper recipes that I have come across is that the peppers usually swam in a red sauce, which is not really my cup of tea.

Best Stuffed Pepper Recipe - Seriously, the flavor is so amazing. This stuffed pepper recipe includes ground beef, sausage, rice and lots of cheese. SO GOOD.

If you like beef, sausage, rice and cheese, you will love my wonderful recipe for stuffed peppers. They are truly the BEST stuffed peppers of all time. You do not believe me? Keep reading!

The best stuffed peppers recipe of all time!

My amazing stuffed pepper recipes include all of my personal favorite ingredients. In order to determine if I wanted to include ground beef or sausage, I finally decided … why not both?

The use of ground beef and mild Italian sausages gave these peppers the best flavor.

Again, I didn't want to drown my peppers in the tomato sauce, but I wanted tomatoes in the recipe, so I used a can of Mild Rotel. You can use the original if you like a little extra warmth.

This stuffed pepper recipe was a huge hit with all of my family members, and they even tasted delicious reheated the next day!

If you are looking for a recipe for light stuffed peppers, I also recommend my delicious peppers stuffed with ground turkey which are also delicious and quite simple to prepare!

I hope you enjoy this stuffed pepper recipe as much as my family has made it – enjoy!

More delicious family recipes


1/2 lb minced sausage (I used sweet Italian)

1/2 lb ground beef

6 large peppers (I used red, yellow and orange but green is good too)

1 garlic clove

1 onion, chopped

1 cup cooked rice

1 Can Rotel sweet

2 cups grated cheddar cheese

2 c. Tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Olive oil


In a large skillet, brown the sausage, beef, garlic and onion in the oil.
Add the chopped parsley and the cooked rice.
Stir in Ro-tel and 1/2 cup cheddar cheese (it will melt, whatever).
Season with salt and pepper.
Cut the top of the peppers and cut the bottom so that it lies flat in your dish.
Chop the tops of the peppers and add them to the garnish (optional, but I did).
Place the peppers in an ovenproof dish and stuff until they are full.
Drizzle the peppers with olive oil.
Cover with aluminum foil and bake at 375 degrees for 40 minutes.
Remove from the oven and remove the aluminum foil. Use the rest of the grated cheese to garnish the peppers, cook uncovered for another 15 minutes.

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