Prep the Peppers Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds and membranes. Trim bottoms if needed to stand upright.
Make the Filling Sauté onion and garlic in olive oil until soft. Add ground beef and sausage; cook until browned. Drain excess fat. Stir in rice, crushed tomatoes, herbs, salt, and pepper. Simmer 5 minutes. Remove from heat and mix in ½ cup mozzarella and ¼ cup Parmesan.
Stuff the Peppers Fill each pepper with the meat mixture, pressing gently to pack. Place in a baking dish.
Make the Sauce Mix crushed tomatoes, basil, sugar (if using), salt, and pepper. Pour over peppers.
Bake Cover with foil and bake 25 minutes. Remove foil, top with remaining cheese, and bake another 10–15 minutes until bubbly.
Serve Let cool slightly. Garnish with fresh basil or parsley. Serve with crusty bread or a green salad.
🍽 Tips & Variations
Swap beef for turkey or lentils for a lighter or vegetarian version.
Add chopped spinach or mushrooms to the filling for extra veggies.
Use ricotta or fontina for a creamy twist.
Freeze leftovers individually for easy future meals.
