Spicy Stuffed Bell Peppers are more than just food — they are a bridge between generations. Every cook needs these in their repertoire, and they hold a special place in my family’s story. They were a special treat for my son, prepared by his grandmother for them to share together. Recently, as we lingered over dinner, he said he really missed her stuffed peppers — a poignant reminder that food is never just about nourishment, it’s about connection.
Her recipe, now lost to time, featured green bell peppers, their bright bite the perfect counterpoint for savory fillings. In my own version, I add a medley of green, red, and yellow bell peppers. The red and yellow varieties lend a gentle sweetness that complements the more robust flavor of the green, and the vibrant array of colors makes for a dish that’s as stunning on the table as it is satisfying on the palate.
Stuffed bell peppers are an extremely versatile culinary canvas. They can be tailored to every taste — hearty and rustic, or light and fresh. Whether filled with tender grains, seasoned meats, fragrant herbs, or a melty blend of cheeses, they bring a beautiful, complete meal tucked into a natural, edible bowl. In this dish, the peppers cradle a spicy, robust filling that speaks to both tradition and modern tastes, proving once again why this classic deserves a spot in every home cook’s arsenal.
Since my son and I both share an affinity for bold, spicy flavors, I decided to amp up the filling with a blend of hot Italian sausage, Southern-style hot breakfast sausage, and rich ground beef. A few generous dashes of hot sauce sealed the deal, layering in that slow-building heat we both crave. Of course, no masterpiece is born overnight. My first attempt, let’s say, left something to be desired, but after a couple more rounds of tinkering and tasting, the final version earned his approval. He smiled and said, “Almost as good as Grandma’s.”
And honestly, there’s no higher praise than that.
Let’s Make Stuffed Bell Peppers
Preheat the oven to 400 degrees, cut the tops off the peppers, dice the edges of the tops and reserve, then discard the stems. Remove the seeds and as much of the membrane as possible, set the peppers upright in a baking dish and brush both the inside and outside lightly with olive oil. Salt and pepper them, cover with aluminum foil and bake for 20 minutes.
While the peppers are baking: Heat 1 TBL of olive oil in a large skillet over medium-high heat.
Remove the Italian sausage casing, add the sausage, the ground beef and the breakfast sausage to the pan. Season with cumin, a dash or two of hot sauce and liberally with salt and pepper. Break the ground beef and sausage up, until it’s cooked through and browned – 8 to 10 minutes. Remove the meat with a slotted spoon, drain and reserve on a paper towel-lined plate
Cook the minute rice while preparing the vegetables that follow
Retain 1 tablespoon of rendered fat and add 1 tablespoon of olive oil to the pan. Saute the onions and diced peppers for 3-4 minutes until they soften. Add the mushrooms and garlic and cook for another 2 minutes.
Add the tomatoes and 1 tsp of salt and mix while cooking another 1-2 minutes. Cook until everything is heated through, then stir in the meat and rice.
Remove from the heat, taste, make a final adjustment to the seasonings, then add half the cheese and stir to combine until the cheese melts.
Stuff the peppers and top each with an equal amount of the remaining cheese.
Bake for an additional 20 minutes at 375 until the cheese is melted and lightly browned on top.
Stuffed Bell Peppers With Sausage and Beef
Multi-color bell peppers stuffed with hot Italian and hot Southern breakfast sausages with beef, wild rice and cheese.
- Prep Time: 30
- Cook Time: 50
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- 2 each – red, green and yellow bell peppers
- 2 TBL olive oil – divided
- 8 oz lean ground beef
- 1 link hot Italian sausage
- 4 oz hot Southern breakfast sausage
- 1 medium size yellow onion – diced
- 1 cup fresh mushrooms – diced
- 3 cloves garlic – chopped
- 1/4 tsp cumin
- 4 roma tomatoes – seeded and diced
- salt and black pepper – to taste
- 2 cups cooked brown and wild rice
- 12 oz Monterey pepper jack cheese – shredded
Instructions
- Preheat the oven to 400 degrees
- Cut the tops off the peppers, dice the edges of the tops and reserve, then discard the stems
- Remove the seeds and as much of the membrane as possible, set the peppers upright in a baking dish and brush both the inside and outside lightly with olive oil. Salt and pepper them, cover with aluminum foil and bake for 20 minutes
- While the peppers are baking: Heat 1 TBL of olive oil in a large skillet over medium-high heat
- Remove the Italian sausage casing, add the sausage, the ground beef and the breakfast sausage to the pan. Season with cumin, a dash or two of hot sauce and liberally with salt and pepper. Break the ground beef and sausage up, until it’s cooked through and browned – 8 to 10 minutes. Remove the meat with a slotted spoon, drain and reserve on a paper towel-lined plate
- Cook the minute rice while preparing the vegetables that follow
- Retain 1 tablespoon of rendered fat and add 1 tablespoon of olive oil to the pan. Saute the onions and diced peppers for 3-4 minutes until they soften. Add the mushrooms and garlic and cook for another 2 minutes. Add the tomatoes and 1 tsp of salt and mix while cooking another 1-2 minutes
- Cook until everything is heated through, then stir in the meat and rice
- Remove from the heat, taste, make a final adjustment to the seasonings, then add half the cheese and stir to combine until the cheese melts
- Stuff the peppers and top each with an equal amount of the remaining cheese
- Bake for an additional 20 minutes at 375 until the cheese is melted and lightly browned on top