top of page

Stuffed Bell Peppers with Big Tone's Marinara Sauce.

Prep Time:

10 - 15 minutes

Cook Time:

25-30 minutes




About the Recipe


  • 4 large bell peppers (any color)

  • 1 pound ground beef or Italian sausage

  • 1 cup cooked rice

  • 1 cup Big Tone's Marinara Sauce

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup shredded mozzarella cheese

  • Salt and pepper to taste

  • Olive oil



  1. Prepare the Bell Peppers:

    • Preheat your oven to 375°F.

    • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.

  2. Cook the Filling:

    • In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and minced garlic. Cook until softened.

    • Add ground beef or Italian sausage to the skillet. Cook until browned and fully cooked through. Drain excess fat if needed.

    • Stir in cooked rice and Big Tone's Marinara Sauce. Season with salt and pepper to taste. Let the mixture simmer for a few minutes.

  3. Stuff the Bell Peppers:

    • Place the bell peppers upright in a baking dish.

    • Spoon the meat and rice mixture into each bell pepper, filling them to the top.

    • Sprinkle shredded mozzarella cheese over the stuffed peppers.

  4. Bake:

    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.

    • Remove the foil during the last 5 minutes of baking to allow the cheese to melt and brown slightly.

  5. Serve:

    • Once the stuffed bell peppers are done baking, remove them from the oven and let them cool for a few minutes.

    • Serve hot, garnished with chopped fresh parsley or basil if desired.

bottom of page