Easy Stuffed Peppers

Tender bell peppers are stuffed with a zesty beef, rich filling and tomato sauce. Then topped with cheese and baked until golden and bubbly.

Scale

12 bell peppers – I used a mix of green, yellow, red and orange
1 lb lean ground beef
1 lb Italian sasusage
1 large onion
4 cloves of garlic – minced (I buy the big container at Costco/Sams and judge the amount – we love garlid)
2 cans 14 1/2 oz. petite diced tomatoes (can used seasoned/flavored if you prefer)
1 cup white rice – uncooked (I used Jasmine rice)
water – after you add all the ingredients, gauge how much more water you need. I add very little.
2 T Worcestershire sauce
1 tsp Italian seasoning
Salt & Pepper to taste
4–5 cups marina sauce
1 cup mozzarella, cheddar or your preferred cheese choice for topping

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Preheat the oven to 350°
Cut off the tops of the peppers, reserving them for the sauce. Remove the seeds and membranes inside the peppers.
Finely chop the tops and set aside for the sauce.
Bring a large pot of water to a boil and cook the peppers for 5 minutes. Alternatively, air fry the peppers at 400° for 5 minutes. Remove and drain well if simmering.
Heat a large skillet over medium-high heat. Add lean ground beef, Italian sausage, diced onion and minced garlic. Brown, breaking up until cooked thoroughly. Drain any fat.
Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce and Italian seasoning. Season with salt and pepper.
Bring the mixture to a boil, reduce the heat to a low simmer and cover. Cook for 15 – 20 minutes or until the rice is tender. If needed, add a little more water. Remove from heat and stir in 1 cup of the marina sauce.
Place 3 cups of marina sauce in the bottom of the prepared pan. Add the peppers, cut side up. Divide the rice mixture evenly in/between the peppers. Spoon the remaining marinara sauce over top.
Cover with foil and bake for 35 minutes.
Remove the foil and spoon the sauce from the bottom over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.