Loaded Stuffed Peppers
Loaded Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, orange and red, halved lengthwise and seeds removed
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup yellow onion, diced
- 1 jalapeño, diced, seeds removed for less heat
- 2 cloves garlic, minced
- 1/2 pound Italian sausage, casings removed
- 1/2 pound ground beef, lean
- 1 can fire-roasted diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups cooked white rice
- 1/4 teaspoon red pepper flakes, or to taste
- 1 cup pepper jack cheese, shredded
- 4 ounces fresh mozzarella, sliced
Instructions
- 1
Preheat your oven to 375°F. Arrange the halved bell peppers, cut-side up, in a large baking dish. Drizzle lightly with olive oil.
⏱️ 5 min•🌡️ 375
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and jalapeño and sauté for 3-5 minutes until softened.
⏱️ 5 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Add the Italian sausage and ground beef to the skillet. Break up the meat with a spoon or spatula and cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 5
Stir in the can of fire-roasted diced tomatoes, Italian seasoning, and freshly ground black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the cooked white rice, red pepper flakes, and shredded pepper jack cheese until well combined and the cheese begins to melt.
⏱️ 3 min
- 7
Evenly spoon the meat and rice mixture into each bell pepper half in the baking dish.
⏱️ 5 min
- 8
Place slices of fresh mozzarella on top of the filling in each stuffed pepper.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the peppers are tender, the filling is heated through and bubbly, and the mozzarella is melted and golden brown.
⏱️ 30 min•🌡️ 375
- 10
Carefully remove from the oven and let rest for a few minutes before serving hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Stuffed Peppers
For the Stuffed Peppers
- 4 bell peppers, large, orange and red, halved lengthwise and seeds removed
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup yellow onion, diced
- 1 jalapeño, diced, seeds removed for less heat
- 2 cloves garlic, minced
- 1/2 pound Italian sausage, casings removed
- 1/2 pound ground beef, lean
- 1 can fire-roasted diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups cooked white rice
- 1/4 teaspoon red pepper flakes, or to taste
- 1 cup pepper jack cheese, shredded
- 4 ounces fresh mozzarella, sliced
Instructions
- 1
Preheat your oven to 375°F. Arrange the halved bell peppers, cut-side up, in a large baking dish. Drizzle lightly with olive oil.
⏱️ 5 min•🌡️ 375 - 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and jalapeño and sauté for 3-5 minutes until softened.
⏱️ 5 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Add the Italian sausage and ground beef to the skillet. Break up the meat with a spoon or spatula and cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 5
Stir in the can of fire-roasted diced tomatoes, Italian seasoning, and freshly ground black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the cooked white rice, red pepper flakes, and shredded pepper jack cheese until well combined and the cheese begins to melt.
⏱️ 3 min - 7
Evenly spoon the meat and rice mixture into each bell pepper half in the baking dish.
⏱️ 5 min - 8
Place slices of fresh mozzarella on top of the filling in each stuffed pepper.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the peppers are tender, the filling is heated through and bubbly, and the mozzarella is melted and golden brown.
⏱️ 30 min•🌡️ 375 - 10
Carefully remove from the oven and let rest for a few minutes before serving hot.
⏱️ 4 min