Stuffed Bell and Jalapeno Peppers
Turn up the flavor with this bold and satisfying recipe for Stuffed Bell and Jalapeno Peppers, a perfect fusion of hearty comfort food and spicy indulgence. Sweet bell peppers are packed with a savory mixture of ground beef, Italian sausage, fluffy white rice, and melty cheddar cheese, seasoned with garlic, onions, and aromatic spices. For a fiery twist, tender jalapeno halves are filled with a creamy blend of cream cheese and cheddar, creating a perfect contrast to the hearty bell peppers. The combination is baked to perfection, delivering a dish that’s equal parts cheesy, zesty, and satisfying. Ideal for weeknight dinners or party platters, this recipe brings together bold ingredients, vibrant colors, and a variety of textures in under an hour. Serve these stuffed peppers as a show-stopping appetizer or a hearty main dish, and watch them disappear from the plate!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 8 whole jalapeno peppers
- 0.5 pounds ground beef
- 0.5 pounds ground Italian sausage
- 1 cups cooked white rice
- 1.5 cups shredded cheddar cheese
- 4 ounces cream cheese
- 1 small, diced onion
- 3 cloves, minced garlic
- 0.5 cups tomato sauce
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the bell peppers and jalapeno peppers. Cut the tops off the bell peppers and remove the seeds and membranes. For the jalapenos, slice them in half lengthwise and remove the seeds and membranes (use gloves if needed).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3 minutes.
Add the ground beef and ground Italian sausage to the skillet. Cook until browned and fully cooked, breaking it up into small pieces as it cooks, about 5-7 minutes.
Stir in the cooked white rice, tomato sauce, 1 cup of shredded cheddar cheese, chopped parsley, salt, black pepper, and paprika. Mix well to combine.
Fill each bell pepper with the meat mixture. Press down gently to pack the filling in tightly.
In a separate bowl, mix the cream cheese with the remaining 0.5 cups of shredded cheddar cheese. Use this mixture to fill the jalapeno halves.
Place the stuffed bell peppers upright in a baking dish that allows them to stand securely. Arrange the stuffed jalapenos in the same dish or on a separate baking sheet.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly on top.
Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6383 mg | 278% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 33.5 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1598 mg | 123% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
