Stuffed Bell Peppers

This simple, classic recipe is stuffed with ground beef and pork sausage, seasoned with Italian spices and combined with mushrooms, olives and cheese.


  • 6 Bell Peppers
  • ½ lb. Ground Beef
  • ½ lb. Pork Sausage
  • ½ White or Yellow Onion, diced
  • 2 Garlic Cloves, finely chopped
  • ½ C. Mushrooms, diced
  • ¼ C. Sliced Black Olives
  • 1 Egg
  • 1 C. Grated Parmesan Cheese, divided, plus more for garnish
  • 1 C. Shredded Mozzarella, divided
  • ½ C. Gluten-free Bread Crumbs, made from Canyon Bakehouse Mountain White Bread*
  • ½ tsp. Pepper
  • ¼ tsp. Salt
  • ¼ tsp. Dried Basil
  • ¼ tsp. Dried Oregano
  • ¼ tsp. Dried Thyme
  • Chopped Parsley, for garnish (optional)
  • 3 C. Marinara Sauce


*Note: To make bread crumbs, place about 6 slices of bread on a baking rack and set aside to dry overnight. Alternatively, place the bread on a baking sheet and bake at 250 degrees until dry. Grind them in a food processor or a blender to make crumbs.


  1. Preheat oven to 350 degrees and prepare a 9×13 inch baking dish with foil.
  2. Cut the tops off of each bell pepper and remove the seeds. Keep the tops.
  3. In a small bowl, combine the bread crumbs, half of the parmesan, herbs and seasonings.
  4. In a larger bowl, combine the ground beef, sausage, onion, garlic, mushrooms, olives and egg.
  5. Incorporate the bread crumb mixture, the meat mixture and half of the mozzarella.
  6. Scoop the incorporated meat mixture into the bell peppers and replace the tops.
  7. Stand the stuffed peppers upright in the prepared baking dish.
  8. Bake for 45 minutes, or until the meat is thoroughly cooked.
  9. Remove the tops of the peppers and discard.
  10. Sprinkle the peppers and stuffing with the remaining mozzarella and Parmesan.
  11. Place the peppers back in the oven for 5 minutes, or until the cheese is melted and just golden.
  12. Heat the marinara sauce in a saucepan over medium heat until bubbly.
  13. Serve the peppers upright with marinara over top. Sprinkle with more parmesan and chopped parsley as desired.


Difficulty: Easy

Prep: 15 min

Cook: 50 min

Servings: 6