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Pepper Potts’ Stuffed Bell Peppers {#Recipe}

Easy-to-make Stuffed Peppers for an amazing dinner any night of the week!
Course Entree
Cuisine American
Keyword stuffed bell peppers
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 6
Calories 527kcal
Author Trish - Mom On Timeout


  • 1/2 lb Italian Sausage
  • 1/2 lb ground beef
  • 10 oz Rotel Diced Tomatoes and Green Chilies 1 can
  • 1 onion medium sized - chopped
  • 2 cloves garlic minced
  • 6 bell peppers
  • 1 cup rice raw
  • 2 cups Mexican blend shredded cheese divided
  • olive oil
  • salt & pepper


  • Get the rice cooking. Brown the sausage and ground beef and season to taste.
  • Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.
  • In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.
  • Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.
  • Stir to combine all ingredients.
  • Add 1 1/2 cups of cheese to mixture and stir to combine.
  • Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining 1/2 cup of cheese over the tops of the peppers and cover with foil.
  • Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!


Calories: 527kcal | Carbohydrates: 37g | Protein: 25g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 573mg | Potassium: 632mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4027IU | Vitamin C: 159mg | Calcium: 297mg | Iron: 3mg