AD The content within this post was paid for by Sargento.

Stuffed Bell Peppers are one of my all-time favorite recipes to make. They are one of the easiest, most economic, and delicious meals ever! I’ll be honest, when I make them I usually don’t even measure. I just toss the ingredients together and the peppers come out perfect every time.

I wanted to make sure that if you wanted to try this tasty recipe, you’d have some details … so I specified amounts for you in the recipe below. The great thing is, you can make this recipe your own. If you want to do sausage only—go for it! If you are cheese addicts like us, you can double the amount of cheese used. I honestly think that it would be hard to mess up this recipe.

My husband likes this meal so much that he always requests that I save him some of the filling for his lunch. A full bowl and a spoon makes him a very happy guy!

Now, if you have picky eaters who will cringe at the sight of the peppers, simply chop up a little more bell pepper and toss everything in a casserole dish. Bake it up and all those peppers will hide in that yummy filling! My boys usually leave that pepper lonely on their plates so the casserole version is what I’ll often prepare to keep everyone happy. I happen to love those baked peppers, so I do the stuffed version whenever I am hankering for this meal.

The ingredients aren’t fancy and chances are you have most of them on hand. The recipe combines pantry staples with tasty, fresh ingredients that combine for a perfect weeknight meal. But, even if you had to purchase everything, you’d still be looking at a meal that’s easy on the budget.

To help you keep even more moolah in your pocket, right now you can grab great savings on the delicious Sargento® Cheeses that you need for your recipe. Take advantage of the sale on Sargento® shreds at Publix and get two bags for just $6.

  • Sargento Shredded Cheese, 2/$6 (through 5/10 or 5/9 for some)

You can’t pass up the savings or the great taste. Remember, Sargento® Shreds are always shredded from blocks of 100% real, natural cheese. You get real, natural cheese that tastes fresh and is perfect for all your favorite meals and recipes.

Since you won’t need the full bags for this recipe, you’ll be able to use them for other meals that you might be serving up. Heck, why not whip up the Rustic Tomato Tart recipe that I recently shared. It’s a great way to serve up great taste and put that tasty Sargento® Cheese to good use!

Stuffed Bell Peppers
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6
  • 4 – 6 large bell peppers or about 12 mini bell peppers
  • 2 cups cooked rice
  • 1/2 pound ground beef
  • 1/2 pound sausage
  • 1 cup onion, chopped
  • 1 clove garlic, chopped
  • 8 oz tomato sauce
  • 1/2 cup Sargento® Shredded 6 Cheese Italian
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 cup Sargento® Parmesan Shredded Cheese
  1. Preheat oven to 350 degrees
  2. Cut about 1/4 off the top off each large bell pepper and remove stem, seeds and membrane. (For the small peppers slice in half and remove seeds and membrane).
  3. Chop the removed top portion of the bell pepper and set aside. (Or if using small peppers–simply chop one pepper to add to filling)
  4. Parboil the large bell pepper cups in boiling water for approximately 5 minutes. (Skip if using small peppers).
  5. Remove the peppers and allow to drain.
  6. Add chopped bell pepper, onion, garlic, ground beef, and sausage to a large skillet and cook until meat is browned.
  7. Drain any fat.
  8. Add salt, pepper, Italian seasoning, cooked rice, tomato sauce and Worcestershire sauce and simmer for 3 minutes.
  9. Stir in Sargento® Shredded 6 Cheese Italian and remove from heat.
  10. Stuff meat mixture into bell pepper cups.
  11. Place stuffed peppers in a baking dish filled with 1 inch of water.
  12. Bake at 350 for 20 minutes or until peppers are tender
  13. Top with Sargento® Parmesan Shredded Cheese before serving.

AD The content within this post was paid for by Sargento.