Italian stuffed peppers are a delightful twist on a classic comfort food. Packed with hearty ingredients like seasoned ground beef, rice, and marinara sauce, and crowned with bubbling melted cheese, this dish is as delicious as it is versatile. Whether you’re looking for a weeknight dinner or a meal-prep-friendly recipe, these stuffed peppers deliver big on flavor and satisfaction.
Ingredients
For the peppers:
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450g) ground beef or Italian sausage
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For garnish (optional):
- Fresh basil or parsley, chopped
Equipment
- Large skillet
- Knife and cutting board
- Large mixing bowl
- Baking dish
- Aluminum foil
- Measuring cups and spoons
- Spoon or spatula for mixing
Instructions
- Prepare the peppers:
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with a pinch of salt and place them upright in a baking dish. - Cook the filling:
Heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat if necessary. Add the onion and garlic, cooking until softened and fragrant. Stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and mix in the cooked rice. - Stuff the peppers:
Spoon the filling mixture into each bell pepper, packing it gently to fill completely. Top with a mixture of mozzarella and Parmesan cheese. - Bake the peppers:
Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. - Serve:
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh basil or parsley before serving.
Tips
- Pepper selection: Red, yellow, and orange peppers are sweeter, while green peppers offer a slightly bitter taste.
- Make it lighter: Use ground turkey or chicken instead of beef for a leaner option.
- Add veggies: Mix in diced zucchini, mushrooms, or spinach for added texture and flavor.
- Meal prep: Stuffed peppers can be assembled ahead of time and baked just before serving.
These Italian stuffed peppers are a savory, cheesy delight that brings together the best of Italian-inspired flavors. Perfectly tender peppers, a flavorful filling, and melted cheese make this dish a comforting and satisfying meal for any occasion. Try it tonight and bring a taste of Italy to your table!
Italian Stuffed Peppers Recipe
Indulge in these Italian stuffed peppers filled with savory ground meat, rice, and marinara sauce, topped with melted cheese. A wholesome and flavorful dinner idea that’s perfect for the whole family!
Equipment
- Large skillet
- Knife and cutting board
- Large mixing bowl
- Baking dish
- Aluminum foil
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients
- For the peppers:
- 4 large bell peppers red, yellow, or green
- 1 lb 450g ground beef or Italian sausage
- 1 cup cooked white or brown rice
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1½ cups marinara sauce store-bought or homemade
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- For garnish optional:
- Fresh basil or parsley chopped
Instructions
- Prepare the peppers:
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with a pinch of salt and place them upright in a baking dish.
- Cook the filling:
- Heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat if necessary. Add the onion and garlic, cooking until softened and fragrant. Stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and mix in the cooked rice.
- Stuff the peppers:
- Spoon the filling mixture into each bell pepper, packing it gently to fill completely. Top with a mixture of mozzarella and Parmesan cheese.
- Bake the peppers:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh basil or parsley before serving.
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