Stuffed Peppers



If there’s ever a food that makes me hum as I’m eating it … stuffed peppers would be it!

But not just ANY stuffed peppers.  It’s THESE stuffed peppers.  My Mom used to make these growing up.  She never prepared the peppers like parboiling them.  They steam in the oven and come out perfectly every single time!

Green peppers, in case you were wondering, are not hot at all.  There is no heat in a green pepper.  After they’ve been cooked and you take a bite, moisture actually comes from the pepper itself.  They get that juicy!!  Then, add the wonderful combination of the beef and sausage and the cheese oozing down into the meat …. heaven!  Pure H-E-A-V-E-N!

As you can plainly see one stuffed pepper is cheeseless.  That would be my daughter.  She doesn’t eat the cheese or the pepper, she just eats the middle.  But whatever works I say, right?

Here’s how I make mine:

Cook the ground beef, onion and sausage until it’s browned.  Add the rice, diced tomatoes and sauce.  Here is my recipe the homemade sauce that I used in this recipe.

stuffed peppers

Cut off the tops of the peppers and deseed them.  Get your assembly line ready with the yummy gooey cheese.

stuffed peppers

Fold a slice of cheese into 4s and put it in the bottom of the pepper.

stuffed peppers

Then stuff those babies with the ground beef mixture.  Push it down, pack it good!

stuffed peppers

Now here’s the secret … you want your peppers to STEAM, that’s what gets them nice and soft and juicy when you bite into them!  So put your pan into the oven and add about a cup of boiling water to it.   Can you see the water in the bottom?  If you look closely you can see it.

stuffed peppers

Now cover them tightly with foil.


And bake them for about 25-30 minutes or until you can insert a knife into them easily.   Take the foil off and add the cheese at the last minute and let it melt just before serving.

stuffed peppers

Now tell me you don’t want to dig right into that !!!!

stuffed peppers


Stuffed Peppers




  • 2 cups precooked brown rice
  • 1 lb ground beef, preferably organic or local
  • 2 sausage links (your choice)
  • 1/2 cup onion, diced
  • 12 teaspoons garlic, minced
  • 1/2 teaspoon oregano & basil
  • 1 can diced tomatoes (drained and cut smaller)
  • spaghetti sauce, preferably homemade
  • Green peppers, stems removed and seeded
  • Cheese (I used American)



  1. Over high heat, add a small amount of oil to a large skillet and sauté the onions to soften for a minute or two. Season with salt and pepper
  2. Remove the casing from the sausage links
  3. Add the garlic, beef, sausage and spices to the skillet. Season again with salt and pepper and cook until the beef and sausage are browned
  4. Add the cooked rice, diced tomatoes and enough sauce to moisten the beef (about 2 cups)
  5. Stir to combine – add more sauce if needed and taste for seasoning


  1. Preheat the oven to 350 degrees
  2. Fold a piece of cheese into fours and place in the bottom of the pepper
  3. Stuff it with the beef mixture pressing down so it’s nice and stuffed
  4. Place the baking dish into the oven and add about a cup of boiling water to it
  5. Cover the peppers with foil and cook for 25-30 or until a knife can be inserted into the pepper easily
  6. Remove the foil and add a slice of cheese to the top of each pepper and let it melt before serving

I use all organic ingredients whenever possible, and hope you do too!  🙂


Like what you see?  Then check out my Pinterest Dinner Board for more dinner ideas!

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  1. At age 72 I’m an older cook . Whenever I fail to parboil peppers they taste bitter. Have you always eliminated this step? I add a tsp. of sugar to the boiling water but I’ll try your method

    • Hi Roberta! I have NEVER parboiled my peppers, ever. I put water in the bottom of the pan, make sure the oven is pipping hot, cover tightly with foil and you can cut them like butter!

  2. These look great, but I am confused about the American cheese. What kind are you using to make it real food? Or do you make your own? So glad to have discovered your site!

    • I’m so glad you did too! And to be honest, cheese is part of the 20% I talk about on our site. I know everyone has different ideas of what unprocessed means to them. We are (and will always be) a work in progress as we aim for a 80% whole real foods, 20% processed diet. Local, high quality, organic cheese is one of those things we choose to include in our diets. We do not buy processed wrapped cheese slices. If you look at Mediterranean diets they include a lot of oil, olives, cheese, slices of sausage, garlic and seasonal vegetables. They are called Tapas. Good quality cheese is ok (in our opinion) but you want to find a cheese that is not processed, avoid emulsifiers and coloring and uses organic milk. Local is always best! thanks for your question.

  3. Oh My Gosh!!! I have to try these. They look delicious.

    Thanks for sharing.


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