Doug's Fall Comfort Stuffed Peppers

Doug's Fall Comfort Stuffed Peppers

Contributed by : Amherstburg Food and Fellowship Mission

amherstburg-food-and-fellowship-mission-20250410012326

Italian Recipes : Dinner Recipes

This one’s for the fall days when the sun hits just right through the trees, you’ve got a sweater on, a glass of red wine in hand, and the smell of roasted garlic and tomatoes dancing through the house. These stuffed red peppers have become a go-to in the Pflug home—not just because they taste incredible, but because they feel like home.

They remind us that comfort food doesn’t have to be complicated. Just honest. Warm. And full of flavour.

Total Time

75 minutes

Prepare Time

25 minutes

Cook Time

50 minutes

Recipe Servings

4 - 6 servings

Ingredients for
Doug's Fall Comfort Stuffed Peppers

6 large red bell peppers (tops sliced off, seeds removed)
1 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 lb (225 g) ground beef
1/2 lb (225 g) Hot Italian Pork Sausage
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red chili flakes (optional)
1 can (796 mL / 28 oz) San Marzano tomatoes, hand-crushed or lightly blended
1/2 cup cooked rice (or quinoa for a healthy twist)
1 cup crumbled feta cheese
1/2 cup grated parmesan cheese (for topping)
Fresh basil for garnish

Tip: These stuffed beauties reheat like a dream. They might be even better the next day—just pop them in the oven or microwave and enjoy a second helping of fall flavour.

How to Make
Doug's Fall Comfort Stuffed Peppers

Preheat the oven to 375°F (190°C). Lightly oil a large baking dish.
In a large skillet over medium heat, sauté onion in olive oil until soft (about 3–4 minutes). Add garlic and cook another minute until fragrant.
Remove sausage casing and add ground pork and beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat.
Stir in oregano, basil, salt, pepper, and chili flakes. Pour in the San Marzano tomatoes, reduce heat, and simmer uncovered for 15 minutes to let the flavours deepen.
Remove from heat and let cool slightly and stir in the cooked rice or quinoa and crumbled feta until evenly combined.
Stuff each red pepper generously with the filling and place upright in the baking dish.
Top each pepper with a generous sprinkle of grated parmesan.
Cover loosely with foil and bake for 35 minutes. Remove foil and bake another 10–15 minutes until the tops are golden and bubbly.
Garnish with fresh basil, serve warm, and enjoy the applause.