Italian seasonings, Italian sausage, Parmesan cheese, and Classico® Fresh Tomato & Basil Sauce give stuffed peppers an authentic Italian flavor. It’s comfort cuisine taken to the next level and is also gluten free!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 8 stuffed pepper halves |
Ingredients
- 4 large green bell peppers, cut in half lengthwise, seeds removed
- 1 pound ground beef sirloin
- 4 ounces ground Italian sausage
- 1 cup cooked brown rice
- 1 teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- ¼ cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
- 2 cups shredded part-skim mozzarella cheese
- Fresh chopped parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 7 g |
| Protein | 48 g |
| Saturated Fat | 14 g |
| Sodium | 1411 mg |
| Sugars | 13 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Just like my mother-in-law used to make these! I swapped the beef & Italian sausage quantities and the rest was the recipe exactly. Everyone loved them! Have made them several times now!
Everyone loved this recipe. They are already asking me to make it again. The only change I made was to use whole milk mozzarella cheese instead of skim, because that was what I had in the house.
I do mine in a pressure cooker for 15 minutes. I use 1 can of cream of mushroom soup, a 29oz can of tomato sauce and 1 tbs of italian seasoning mixed for the sauce. The pressure cooker beats hours in the oven.
Good entree for my family. Would reduce cooking time for the next time. It was a little too mushy for us. Made again: better at 70 minutes.
Followed recipe with the minor switch of white jasmine rice instead of brown rice. It was perfectly delicious! We are thrilled to have leftovers and will definitely be making this again.
Love this simple recipe. Made it as written except I parboil the peppers first, and then I place 1/2 slice of provolone cheese in each pepper half before stuffing it. I also use about 1/2 of the rice it calls for. The Italian seasoning really does add to flavor . I’ve made this three times now, and family loves it.
Delicious! This was a total hit!
Best one yet. Used medium-hot Italian sausages a little more then asked for. So as much pork as beef or close to it for flavor. Hamburger is bland in comparison. This made it truly Italian.
This stuffed pepper recipe looks so good! I’d love to incorporate this into a rice or ramen dish
Truly awesome! Didn’t have the pork available, but it brought back a great family memory for me!
This was an amazing dish. I doctored it a bit, extra garlic and cheese.
Simple ingredients, simple instructions. Turned out great! Added twice as much minced garlic and eggs. Thanks for the recipe.
I made these a few months ago and my family loved them so much they wanted them again the very next night. Even my 5 y/o cleared her plate so that’s saying a lot of the recipe! The only thing I sub’d was the rice for a very small amount of Italian bread crumbs- they were not dry at all once I reduced the amount of breadcrumbs). You could also do a whole other green pepper….. I had so much of the meat mixture left over the first time that I added another pepper (halved so you will end up with 2 more portions). Easy, delicious, fast….my kinda dinner! Thank you for sharing!
These were very very tasty. I will be making these again fro sure. I followed recipe exactly except used a but more sausage then hamburger.
Awesome! Easy! Taste great!
Great recipe. I omitted the rice made my own sauce and used poblano pepper. The poblano peppers added just a little kick. Reminded me of the pepper appetizer at Johnny’s in Cleveland
I liked the Italian twist for a change. I did 1/2 beef and1/2 sausage. I also cooked the meat first omitting the egg. I also substituted the rice with orzo because my husband isn’t crazy about rice. I followed the rest of the recipe except for cook time. I baked about 45 million then added mozzarella when it was nice and melts I put it under the broiler for a couple of minutes. Good recipe!
Used this as a guideline. I used a ground beef and pork mixture instead of the sausage. I also added diced onion and more classico sauce . Substituted rice for bread crumbs. And once the meat mixture was stuffed in the pepper, I pop a couple of bocconcini cheese pearl in the center.
Made these today and they turned out wonderfully tasty. We did not find them dry but quite nice. I wondered if people finding them dry cooked 1 cup of rice dry, instead of using 1 cup of cooked rice? I did add an extra garlic clove and used all the pasta sauce. Will be using this recipe again, and again.
I made these a few weeks ago…I subbed quinoa for the rice…reduced/changed the cheese to 4 oz provolone…cooked these in my Instant pot (best invention ever) for 15 minutes…so good I’m making these today!
Loved it. I also added chopped Yellow and Green Squash into the meats!