Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
8 stuffed pepper halves
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.

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  • Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.

  • Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.

  • Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.

  • Remove from oven. Remove foil and top each pepper with shredded cheese.

  • Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts

638 calories; protein 48.2g 96% DV; carbohydrates 37.3g 12% DV; fat 32.7g 50% DV; cholesterol 171.5mg 57% DV; sodium 1411.3mg 57% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2014
This is great! I did brown meats first then mixed everything together (I omitted the egg) and filled peppers. I covred and cooked them in the microwave on high about 12 minutes. I only did 4 peppers and put the extra filling in the pan around the peppers. Quick easy and delicious. Prep took longer than cooking:) Read More
(14)

Most helpful critical review

Rating: 2 stars
02/11/2015
These had a lot of flavor and were pretty easy to make. That being said I much prefer my old stand-by stuffed peppers. Read More
(2)
42 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/11/2014
This recipe is FANTASTIC! I love the combination of beef and sausage and the herbs and spices are perfect. I think I'm going to be using this recipe as my new standard. The -only- thing I did differently than the recipe is to put a layer of plastic wrap between the peppers and the foil so that the acid from the sauce didn't corrode it. Read More
(14)
Rating: 5 stars
08/20/2014
This is great! I did brown meats first then mixed everything together (I omitted the egg) and filled peppers. I covred and cooked them in the microwave on high about 12 minutes. I only did 4 peppers and put the extra filling in the pan around the peppers. Quick easy and delicious. Prep took longer than cooking:) Read More
(14)
Rating: 5 stars
11/02/2014
The first time I made this recipe I made it exactly as written. It is very very good! The second time around I added a bit more sausage just because I had already thawed it out and I used red peppers because the green didn't look all that great at the store. Still very good with more sausage but didn't really love the sweetness of the red peppers. Back to the green for next time. There are only two of us in my house so I freeze two more meals for the future. They do freeze well too. I would reccommend trying this recipe if you have been searching for a GOOD stuffed pepper recipe like I was until I found this one. Thank you for sharing! Read More
(8)
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Rating: 4 stars
08/28/2014
The Italian twist to the traditional stuffed pepper is great. The recipe tells you to put the peppers in the oven at 350 degrees however it does not tell you for how long. I did make a change by spraying Pam on the bottom of the Pyrex and also adding some of the pasta sauce on the bottom. We also added a bit more mozzarella you can never have too much cheese! I will definitely make them again. Read More
(6)
Rating: 4 stars
08/24/2014
These were very tasty I didn't change anything. The meat may have been slightly dry but that's because all of the fat baked out into the bottom of the pan. I may try cutting the peppers differently next time so the juices can stay inside the mixture in the pepper. Also a whole can of sauce isn't necessary is it? Unless I did it wrong I had a ton of sauce left over. But overall I really liked this. Read More
(3)
Rating: 4 stars
12/02/2015
My wife loves stuffed peppers and we always enjoy trying variations. This one is very good -- we both loved it. I browned the ground beef and sausage first and also parboiled the peppers for 10 minutes before mixing everything together and stuffing. I baked them for 30 minutes at 350 degrees. Read More
(2)
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Rating: 2 stars
02/11/2015
These had a lot of flavor and were pretty easy to make. That being said I much prefer my old stand-by stuffed peppers. Read More
(2)
Rating: 3 stars
08/23/2014
Followed to a "T" had great flavor but was very very dry!:( Read More
(2)
Rating: 4 stars
08/21/2014
Super easy! I made the mistake and put way to much rice (put three cups instead of one) so was a little bland. But the family loved it. Fiancé never had them before and request I make them again Read More
(2)