There are some recipes that bring you right back home — and for me, this is one of them. My mom’s stuffed peppers were a weekday dinner staple growing up. The smell of garlic, herbs, and tomato sauce bubbling away always filled the kitchen with love. And the best part? It’s a hearty, family-style meal that’s actually packed with protein and veggies, and can easily be made ahead for busy weeknights.
Why this Stuffed Pepper recipe is HEALTHY!
These aren’t your average stuffed peppers drenched in cheese or heavy sauces.
Here’s why this version is a nourishing and balanced meal:
- Protein-packed: The combination of lean ground beef and pork sausage gives you a complete source of protein to keep you full and energized.
- Loaded with veggies: Peppers are high in vitamin C, antioxidants, and fiber — making this meal both satisfying and nutrient-dense.
- Simple, whole ingredients: Fresh parsley, garlic, olive oil, and tomatoes bring rich Mediterranean flavor without any processed ingredients.
- No added sugar or fillers: Just real food that tastes amazing.
Make-Ahead Magic
One of the best parts about this dish is that it’s perfect for meal prep or hosting.
Here’s how:
- Prep ahead: Stuff the peppers and arrange them in your baking dish up to 24 hours in advance. Keep them covered in the fridge until you’re ready to bake.
- Freezer-friendly: After baking, you can freeze the stuffed peppers (and extra sauce) for up to 3 months. Just thaw and reheat gently in the oven or on the stove.
- Family-style: It reheats beautifully, so leftovers make a great next-day lunch.
What to Serve With Stuffed Peppers
These peppers pair perfectly with something that soaks up all that rich tomato sauce:
🍚 Rice: Classic and comforting — white, brown, or even cauliflower rice.
🍝 Pasta: Try spaghetti, penne, or your favorite gluten-free option.
🥔 Mashed potatoes: Creamy, cozy, and amazing with a ladle of the sauce poured over top.
Ingredient Options
This recipe is flexible! You can easily swap or add ingredients depending on what you have on hand:
- Peppers: Use red, yellow, or orange peppers for sweetness — or even green if you love a little bite.
- Zucchini or tomatoes: If you run out of peppers, the meat mixture works beautifully stuffed into hollowed zucchini boats or large tomatoes.
- Meat: Use turkey or chicken for a lighter version.
- Wine: Optional, but it adds a lovely depth to the sauce.
How to make Mom’s stuffed pepper recipe
Mix the filling:
Combine ground beef, sausage, parsley, rosemary, onion powder, salt, and pepper in a large bowl. Mix until evenly combined.
Stuff the peppers:
Spoon the meat mixture into each pepper half. If there’s leftover filling, roll it into small meatballs — they’ll cook alongside the peppers.
Brown the peppers:
Heat olive oil in a large skillet over medium heat. Place the stuffed peppers cut side down to brown the tops for extra flavor. Transfer browned peppers to a 9×13 baking dish.
Make the tomato sauce:
Without cleaning the pan, drizzle in a bit more olive oil and add the remaining minced garlic. Sauté until fragrant, then pour in the tomato sauce and optional white wine. Simmer for 5 minutes.
Assemble and bake:
Pour the sauce around and underneath the peppers — not on top, to keep them nicely browned. Cover the dish with foil and bake at 375°F (190°C) for 1 to 1½ hours, until the peppers are tender and the sauce has thickened.
Serve and enjoy:
Serve hot with rice, pasta, or mashed potatoes, spooning the tomato sauce over top.
Every time I make this recipe, it reminds me of loving family dinners, the smell of garlic and tomato wafting through the house, and the warmth of family around the table. I hope it brings the same comfort to your kitchen.
Want more comforting meal ideas? Try this Pumpkin Risotto with Crispy Pancetta, Creamy Asparagus and Spinach Pasta (gluten and dairy free), or this Easy Fall off the bone Osso Bucco!
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Loading...Ingredients
- 2 pork sausages (casings removed)
- 400g ground beef
- 6–7 bell peppers, halved and seeded
- 3 cloves garlic (divided)
- 3 tbsp chopped fresh parsley
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary
- 1 tsp onion powder
- 1 jar (about 2 cups) plain tomato sauce
- ¼ cup white wine (optional)
- Olive oil, for frying
Instructions
In a large bowl, mix together the ground beef, pork sausage, parsley, rosemary, onion powder, salt, and pepper.
Fill each pepper half with the meat mixture. Roll any leftover filling into small meatballs — they’ll cook right alongside the peppers.
Heat olive oil in a large skillet over medium heat. Place the stuffed peppers cut side down to brown the tops. Once seared, transfer them to a 9x13 stainless steel baking dish.
Without cleaning the pan, add a drizzle of olive oil and the remaining garlic (minced). Sauté until fragrant. Pour in the tomato sauce and optional white wine, simmering for 5 minutes.
Pour the sauce around and underneath the peppers (not on top — this keeps them beautifully browned). Cover the dish with foil.
Bake at 375°F (190°C) for 1 to 1½ hours, or until the sauce thickens and the peppers are tender.
Spoon the peppers onto plates with a generous ladle of sauce. Pair with rice, pasta, or mashed potatoes — and don’t forget some crusty bread to soak up every bit of that tomato goodness.
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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