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Stuffed Peppers

Prep Time:30 Minutes

Cook Time:20 Minutes

Ready In:50 Minutes


  • 4 TopLine Farms Sweet Bell Peppers (tops cut off and deseeded)

  • 1 Cup uncooked white rice

  • 2 Cups water

  • 1 Onion (diced)

  • 1 Tablespoon olive oil

  • 2 Cups marinara sauce

  • 1 Cups beef broth

  • 1 Tablespoon balsamic vinegar

  • ¼ Teaspoon crushed red pepper flakes

  • 1 Pound lean ground beef

  • ¼ Pound Italian Sausage (casing removed)

  • 1 (10 ounce) can diced tomatoes

  • ¼ Cup chopped fresh parsley

  • 4 Cloves garlic (minced)

  • 2 Teaspoons of salt

  • 1 Teaspoon of pepper

  • 1 Pinch cayenne pepper

  • 1 Cup Parmesan cheese (finely grated)


  1. Preheat oven to 375°F (190°C).

  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender, and the liquid has been absorbed, 20-25 minutes. Set the cooked rice aside.

  3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half cooked onion to a large bowl and set aside.

  4. Stir marinara sauce, beef broth, balsamic vinegar and red pepper flakes into the skillet, cook and stir for 1 minute.

  5. Pour sauce mixture into a baking dish and set aside.

  6. Combine ground beef, Italian sausage, diced tomatoes, parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions, mix well. Stir in cooked rice and Parmesan cheese. Stuff TopLine Farms Sweet Bell Peppers with beef and sausage mixture.

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