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Stuffed Peppers topped with tomato glaze and cheese in a baking dish
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Stuffed Bell Peppers

Course Main Course
Cuisine American, Southern
Keyword stuffed-peppers, stuffed-peppers-recipe, sweet-tomato-glazed-bell-peppers
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Stand time 5 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 571kcal
Author Melissa Sperka

Ingredients

  • 3 extra large red, green or yellow bell peppers
  • Filling:
  • 1/2 cup ketchup
  • 1 Tbsp tomato paste
  • 12 oz extra lean ground beef
  • 8 oz ground Italian sausage
  • 1 1/4 cups cooked long grain rice
  • 1 10 oz can diced tomatoes and green chilies well drained [hot or mild]
  • 1 Tbsp Worcestershire sauce
  • 2 tsp barbecue seasoning [i.e. McCormick's Smokehouse Maple]
  • 1 small sweet onion finely diced
  • 3 cloves garlic minced
  • 2 large eggs lightly beaten
  • 2 cups shredded Colby-Jack cheese divided
  • 2 Tbsp chopped Italian parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne (optional)
  • Tomato glaze:
  • 2/3 cup ketchup
  • 1/4 cup light brown sugar
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp barbecue seasoning

Instructions

  • Preheat the oven to 350°F and spray an 13x9 inch baking dish with cooking spray.
  • Peppers: Cut the bell peppers in half lengthwise and remove the stems and seeds. Brush the exterior of the peppers with oil, or spray with cooking spray. Season the interior with a sprinkle of salt and black pepper. Place side by side in the dish.
  • Filling: In a medium size mixing bowl, mix together the ketchup and tomato paste until smooth. To the bowl add ground beef, Italian sausage, rice, diced tomatoes, barbecue seasoning, Worcestershire sauce, onion, garlic, 1 cup shredded cheese, eggs, parsely, salt black pepper and cayenne. Mix well.
  • Divide the filling evenly between the bell peppers.
  • Tomato Glaze: In a small bowl mix together ketchup, brown sugar, apple cider vinegar and barbecue seasoning. Drizzle on top of each pepper.
  • Place into the preheated oven and bake for 1 hour then sprinkle the reserved 1 cup shredded cheese on top.
  • Return to the oven and bake for an additional 15-20 minutes until the peppers are fork tender and the cheese has melted.
  • Remove from the baking dish with a slotted spoon and serve.

Notes

While the peppers are cooking, they will release moisture. This helps to steam and soften the peppers while baking. I recommend removing them from the baking dish to a platter for serving.

Nutrition

Serving: 1serving | Calories: 571kcal | Carbohydrates: 39g | Protein: 33g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1276mg | Potassium: 766mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2814IU | Vitamin C: 83mg | Calcium: 363mg | Iron: 4mg