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Italian Stuffed Peppers with Beef, Sausage, Rice, and Cheese

These Italian stuffed peppers are filled with a hearty mixture of ground beef, Italian sausage, rice, tomatoes, herbs, and Parmigiano-Reggiano cheese, then baked in a flavorful tomato sauce until the peppers are tender and the filling is perfectly cooked. This comforting dinner combines classic Italian flavors in a satisfying, all-in-one meal.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound lean ground beef
  • ¼ pound hot Italian pork sausage casing removed
  • 1 10-ounce can diced tomatoes
  • ¼ cup chopped fresh Italian parsley
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch ground cayenne pepper
  • 1 cup finely grated Parmigiano-Reggiano cheese plus more for topping
  • 4 large green bell peppers halved lengthwise and seeded
  • 1 cup uncooked long-grain rice
  • 2 cups water

Method
 

  1. Add rice and water to a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed. Set aside.
  2. Preheat the oven to 375°F (190°C).
  3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Transfer half of the cooked onion to a large bowl and reserve.
  4. Add marinara sauce, beef broth, balsamic vinegar, and red pepper flakes to the skillet with the remaining onion. Stir and cook for about 1 minute.
  5. Pour the sauce mixture into a 9×13-inch baking dish and spread evenly.
  6. In the bowl with the reserved onion, combine ground beef, Italian sausage, diced tomatoes, parsley, garlic, salt, black pepper, and cayenne pepper. Mix until well combined.
  7. Stir the cooked rice and Parmigiano-Reggiano cheese into the meat mixture.
  8. Fill each halved green bell pepper with the beef and rice mixture, packing it gently into the peppers.
  9. Arrange the stuffed pepper halves in the baking dish over the tomato sauce. Sprinkle additional Parmigiano-Reggiano over the tops.
  10. Cover the baking dish with aluminum foil and bake for 45 minutes.
  11. Remove the foil and continue baking for 20–25 minutes, until the meat is fully cooked, the peppers are tender, and the cheese is lightly browned.
  12. Serve warm with extra sauce from the baking dish.

Notes

  • The peppers are baked directly in the tomato sauce, allowing them to absorb extra flavor while cooking.
  • Halving the peppers lengthwise makes them easier to fill and serve.
  • The rice should be fully cooked before mixing it into the filling.
  • Additional Parmigiano-Reggiano can be sprinkled on top before baking for a richer cheese finish.
  • A 9×13-inch baking dish works well for arranging the stuffed pepper halves with enough space for even cooking.