A Hearty and Flavorful Classic
Italian Stuffed Peppers are the ultimate comfort food—tender bell peppers filled with a savory mixture of ground meat, rice, tomatoes, and herbs, then baked to perfection. This dish is simple to make, packed with rich Italian flavors, and perfect for busy weeknights or a cozy Sunday dinner. With a prep time of about 20 minutes and a hands-off baking time, you get a satisfying meal with minimal effort.
A Family Favorite with Italian Roots
Growing up, stuffed peppers were a staple at our family dinners, especially when my grandmother had a surplus of fresh bell peppers from her garden. Her version was always classic—ground beef, cooked rice, tomatoes, and a blend of Italian herbs. Over the years, I’ve tweaked the recipe to add more flavor depth while keeping that nostalgic homemade feel.
What makes this version special? A touch of Parmesan mixed into the filling for extra richness, and a flavorful tomato sauce baked right alongside the peppers to keep them juicy and tender. You’ll find variations of this dish across different regions of Italy, some with sausage, others with breadcrumbs, and some even without rice. This version balances heartiness with classic Italian comfort.
Ingredient Notes
Every ingredient in this dish plays a key role in creating the perfect bite. Here’s what you need and how you can customize it:
- Bell Peppers – Use red, yellow, or orange for a sweeter taste, or green for a slightly bitter contrast.
- Ground Meat – Traditional recipes use beef, but you can swap in Italian sausage, ground turkey, or even a mix of beef and pork.
- Cooked Rice – Helps bind the filling and add texture. Substitutions include quinoa or cauliflower rice for a lower-carb option.
- Tomatoes – A combination of diced tomatoes and tomato sauce keeps the filling moist and flavorful.
- Parmesan Cheese – Adds a salty, nutty flavor to the filling. You can also mix in some shredded mozzarella for extra cheesiness.
- Garlic and Onion – Essential aromatics that deepen the dish’s flavor.
- Italian Seasoning – A blend of basil, oregano, and thyme for that signature Italian taste.
How to Make Italian Stuffed Peppers
1. Prepare the Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. If they don’t stand upright, trim the bottoms slightly without cutting through.
2. Make the Filling
In a skillet, sauté diced onion and garlic until softened. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, Parmesan, and Italian seasoning. Season with salt and pepper to taste.
3. Stuff the Peppers
Spoon the filling into each hollowed-out pepper, packing it in gently. Place them in a baking dish with a bit of tomato sauce at the bottom to prevent sticking.
4. Bake Until Tender
Cover with foil and bake at 375°F for about 30 minutes. Remove the foil, sprinkle mozzarella on top if desired, and bake for another 10-15 minutes until the peppers are tender and the cheese is bubbly.
Expert Tips for the Best Results
- Precook the Peppers – Blanch them in boiling water for a few minutes before stuffing for an even softer texture.
- Let the Filling Cool Slightly – Hot filling can steam the peppers too quickly, making them mushy.
- Don’t Overstuff – Pressing too much filling in can cause them to split while baking.
Serving Suggestions
These stuffed peppers are a meal on their own, but they pair beautifully with:
- A crisp green salad with balsamic dressing
- Garlic bread or a side of roasted potatoes
- A light soup like minestrone for a well-rounded Italian meal
Storage and Reheating Tips
Storing
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped peppers in a freezer-safe container for up to 3 months.
Reheating
Reheat in the oven at 350°F for about 15-20 minutes or microwave in 1-minute intervals until heated through. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes! Assemble them a day in advance, cover, and refrigerate. Bake as directed when ready to serve.
What can I use instead of rice?
Quinoa, couscous, or even finely chopped mushrooms can be great substitutes.
Can I make this dish vegetarian?
Absolutely! Swap out the meat for lentils, chickpeas, or a mix of sautéed mushrooms and spinach.
Do I have to cook the meat before stuffing?
Yes, cooking the meat first ensures the filling is fully cooked and flavorful.
How can I make the peppers softer?
Blanch them before stuffing or bake them longer covered with foil to steam them.
Final Thoughts
Italian Stuffed Peppers bring comfort, flavor, and a touch of nostalgia to the dinner table. Whether you stick with tradition or put your own spin on them, they’re always a hit. Try them out and let me know your favorite variations in the comments!
Print
Italian Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 7 servings (increased from 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Stuffed Peppers are a comforting, flavor-packed meal featuring tender bell peppers filled with a savory mixture of ground meat, rice, tomatoes, and herbs. Baked to perfection with a rich tomato sauce, this easy dish is ideal for busy weeknights or a cozy family dinner.
Ingredients
- 4 large bell peppers (red, yellow, orange, or green)
- 1 lb ground beef (or Italian sausage, turkey, or pork mix)
- 1 cup cooked rice (or quinoa/cauliflower rice substitute)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup tomato sauce (plus more for baking dish)
- 1/3 cup grated Parmesan cheese
- 1 tsp Italian seasoning (basil, oregano, thyme)
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella (optional, for topping)
- 1 tbsp olive oil
Instructions
- . Prepare the Peppers
- Cut the tops off the bell peppers and remove seeds and membranes. Trim the bottoms slightly if needed to help them stand upright.
- 2. Make the Filling
- Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until softened. Add ground meat and cook until browned. Drain excess fat if needed. Stir in cooked rice, diced tomatoes, tomato sauce, Parmesan, Italian seasoning, salt, and pepper. Let cool slightly.
- 3. Stuff the Peppers
- Spoon the filling into each hollowed-out pepper, packing gently. Place in a baking dish with extra tomato sauce at the bottom.
- 4. Bake Until Tender
- Cover with foil and bake at 375°F for 30 minutes. Remove foil, top with mozzarella (if using), and bake uncovered for 10-15 more minutes until peppers are tender and cheese is bubbly.
Notes
- Blanch peppers for a few minutes before stuffing for an even softer texture.
- Substitute quinoa, couscous, or mushrooms for rice for a variation.
- Can be made vegetarian with lentils, chickpeas, or sautéed mushrooms and spinach.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
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