Chef John’s Stuffed Peppers

calendar_today September 27, 2026 schedule 1 min read

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Servings

restaurant_menu Ingredients

Servings

check Ingredients check Chicken check Seafood check Fruits check Vegetables check View All check Keep Screen Awake check Oops! Something went wrong. Our team is working on it. check This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. check Original recipe (1X) yields 8 servings check uncooked long grain white rice check Sauce: check onion, diced check tablespoon check olive oil check marinara sauce check beef broth check balsamic vinegar check teaspoon check crushed red pepper flakes check Peppers: check lean ground beef check hot Italian pork sausage, casing removed check (10 ounce) can check diced tomatoes check chopped fresh Italian parsley check cloves check garlic, minced check teaspoons check freshly ground black pepper check ground cayenne pepper check finely grated Parmigiano-Reggiano cheese, plus more for topping check bell peppers, halved lengthwise and seeded

format_list_numbered Preparation

Directions

Gather all ingredients.

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Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

To make the sauce

Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.

Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.

Pour sauce mixture into a 9x13-inch baking dish and set aside.

Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.

Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!

Chef's Note

You can use any color of bell pepper for this recipe depending on your preference. There are also different ways to cut the peppers, though I have found cutting them in half lengthwise makes them a bit easier to work with.