FREE SHIPPING. No minimum purchase required. Contiguous US. Exclusions. HASSLE FREE LIFETIME GUARANTEE. Learn More.
Compare (1)

Beef and Sausage Stuffed Peppers

If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.

    Side Side Dish


  • 1 cup uncooked long grain white rice
  • 3/4 teaspoon salt (divided)
  • 1 tablespoon extra virgin olive oil
  • 12 ounces 85% fat lean ground beef
  • 8 ounces bulk sweet Italian sausage
  • 1 medium red onion (chopped)
  • 3 cloves garlic, minced
  • 3/4 cup packed golden raisins
  • 2 tablespoons drained capers
  • 1 tablespoon chopped oregano
  • 1/2 teaspoon black pepper
  • 1 cup shredded aged Asiago cheese
  • 6 medium assorted color bell peppers (red, yellow, orange, crowns cut off and seeds removed)
  • 2 cups reduced sodium tomato juice

Cooking Directions

  • 1
    Cook the rice with 1/4 teaspoon of the salt according to package directions.
  • 2
    Heat the oil in a large nonstick skillet over medium-high. Add the beef and sausage; cook, breaking up into smaller pieces, until no longer pink, 4-5 minutes. Add the onion, garlic, raisins, capers, and oregano; cook, stirring occasionally, until the onion begins to soften, 5-6 minutes. Stir in the rice and cook 1 minute. Remove from the heat and stir in the cheese, remaining 1/2 teaspoon salt and pepper.
  • 3
    Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.

Recipes By Meal