This is one of those recipes that once you make it, it instantly becomes a regular in your home.
It’s a perfect meal choice if you have a large family, are feeding guests, meal prepping, or if you like freezing leftovers for later use.
This recipe was adapted from one of my favorite food YouTube channels by the name of ‘Island Vibe Cooking’ you can find the video here.
This recipe makes enough for 10-12 peppers. I typically make 6 and then either freeze the remainder of the filling. Or you can store in a bowl to eat again with fresh peppers another day of the week. If you don’t need that much, you can also cut the ingredients in half.
Flavorful Pepper Jack Stuffed Peppers
All ingredients used are organic/Non-GMO. I use organic/Non-GMO ingredients as much as I can. If you’d like more information you can find it here in this post.
Here is my take on this delicious and hearty meal that everyone down to the baby will love!
Flavorful Pepper Jack Stuffed Peppers
Ingredients
- 6 bell peppers I like using different colors
- 2 tbsp butter I prefer salted butter
- 1 whole white onion
- remaining top & botton bell pepper scraps diced
- 2 tbsp minced garlic
- 2 lbs ground beef
- 1 lbs chicken italian sausage
- 2 tsp himalayan salt
- 1 tsp onion powder
- 3 tsp ground cumin
- 1 tbsp paprika
- 1/2 tbsp red pepper flakes
- 2 tbsp fresh parsley
- 2 tbsp Worcestershire sauce I use Lea & Perrins
- 2 tbsp balsamic vinegar
- 3 cups tomato sauce You don't need to season the sauce, it will be packed with flavor!
- 3 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp adobo seasoning
- 2 cups COOKED rice I cook mine in my Instant Pot prior to using in this recipe, you can cook your rice however you'd like
- 4 cups freshly shredded pepperjack cheese I like to shred mine myself, I think the cheese tastes better that way
- 6 bell peppers I like using different colors
- 2 tbsp butter I prefer salted butter
- 1 whole white onion
- remaining top & botton bell pepper scraps diced
- 2 tbsp minced garlic
- 2 lbs ground beef
- 1 lbs chicken italian sausage
- 2 tsp himalayan salt
- 1 tsp onion powder
- 3 tsp ground cumin
- 1 tbsp paprika
- 1/2 tbsp red pepper flakes
- 2 tbsp fresh parsley
- 2 tbsp Worcestershire sauce I use Lea & Perrins
- 2 tbsp balsamic vinegar
- 3 cups tomato sauce You don't need to season the sauce, it will be packed with flavor!
- 3 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp adobo seasoning
- 2 cups COOKED rice I cook mine in my Instant Pot prior to using in this recipe, you can cook your rice however you'd like
- 4 cups freshly shredded pepperjack cheese I like to shred mine myself, I think the cheese tastes better that way
Instructions
Pepper Prep
- Pre-heat your oven to 375 degrees
- Clean your peppers (I prefer a veggie cleaning wash, you can either purchase one or make your own at home. You can find my DIY produce wash post here.)
- Chop off just enough of the bottom of each of your peppers so that they are able to stand up on their own. Try not to cut a hole in the bottom.
- Chop off the top of your peppers also putting aside the spare bits of pepper that can be chopped and used for the filling.
- Cut out the inside of the peppers removing the seeds and the insides
- Rinse out your peppers if there are any seeds left that you are unable to remove with your hands
- Dry and set on a baking sheet or pan
- Bake for 15 minutes so that they are tender for filling
- Once removed season with your desired amount of salt & pepper and set aside
Filling Prep
- Heat up your skillet (For this recipe I use my Presto 16-inch Electric Foldaway Skillet)
- Add 2 tbsp of butter to your skillet once hot
- Add in your onions and peppers & stir until transparent and then add in garlic, stir until all is fragrant
- Mix in ground beef & chicken Italian sausage and stir occasionally until meat is cooked through
- Add in your seasonings. Stir until the seasonings are even throughout. Add in your parsley and both the balsamic vinegar and the Worcestershire sauce, stir & then add half of your tomato sauce. Stir well & allow to simmer for a minute or two and then add in the remaining tomato sauce. Allow to simmer for another minute.
- Add in your rice and stir and then add in a handful of your cheese and stir. Once completely mixed through your filling is ready to be stuffed
- Stuff your pepper to the top and then top each with half of your cheese
- Bake for 15 minutes on 375 degrees, take them out of the oven and then place your oven on broil.
- Add on the last of the cheese and place back into the oven until the cheese has reached your desired level of golden brown
- Allow to cool and then serve garnished with chopped fresh parsley
Note: I doubled the original recipe as I have a larger family, you are more than welcome to cut these ingredients in half OR you can freeze the remaining filling to use in the future.
I would like to hear the things you have done when you felt it was time to get your life in order and how you began to see the benefits of self-care once you started practicing it regularly. Please share down below or email me directly here.