When it comes to comforting meals, Italian Stuffed Peppers are at the top of the list. These bell peppers are packed with a savory mixture of seasoned ground beef, rice, tomatoes, and melted cheese, all infused with the rich flavors of Italian herbs. Baked to perfection, they are the kind of dish that brings warmth and heartiness to any meal. Perfect for a family dinner or a meal prep option, these stuffed peppers are easy to make and incredibly satisfying.
Why You’ll Love This Recipe?
Italian Stuffed Peppers are the ultimate comfort food with a Mediterranean twist. What’s not to love about tender, juicy peppers filled with seasoned ground beef, hearty rice, and gooey cheese? The combination of flavors is out of this world, and you can customize them to your liking by adjusting the seasoning or using different types of cheese. The best part is that they’re all cooked in one pan, making cleanup a breeze. This recipe is also versatile and can easily be made ahead of time, making it perfect for busy nights.
Ingredients
(Full list of ingredients is available at the end of this post)
- 4 large bell peppers (red, yellow, or green)
- Ground beef (or turkey if you prefer)
- Cooked rice (white or brown rice)
- Onion (chopped)
- Garlic (minced)
- Canned diced tomatoes (drained)
- Tomato sauce
- Italian seasoning (dried basil, oregano, thyme)
- Fresh basil (optional, for garnish)
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Olive oil
- Salt and pepper
Directions
1. Prepare the Peppers
Start by preparing the bell peppers. Slice off the tops and remove the seeds and membranes, making sure to keep the peppers intact so they can hold the filling. If the peppers don’t sit flat, trim a small slice off the bottom so they stand upright in the baking dish. Preheat your oven to 375°F (190°C).
2. Cook the Ground Beef and Aromatics
In a large skillet, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant. Then, add the ground beef and cook it through, breaking it apart with a spoon. Once the beef is browned, season with salt, pepper, and a generous amount of Italian seasoning.
3. Add Tomatoes and Rice
Once the beef is cooked, add the diced tomatoes (drained) and cooked rice to the skillet. Stir everything together and let it simmer for 5-7 minutes to combine the flavors. If the mixture looks too dry, you can add a bit of tomato sauce or a splash of water to keep it moist. Taste and adjust the seasoning with more salt, pepper, or Italian herbs as needed.
4. Stuff the Peppers
Now that your filling is ready, it’s time to stuff the peppers. Spoon the beef and rice mixture into each pepper, packing it tightly so it holds its shape. Make sure the peppers are fully filled to the top.
5. Bake the Stuffed Peppers
Place the stuffed peppers in a baking dish and cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and sprinkle the tops of the peppers with shredded mozzarella cheese and grated Parmesan. Return the dish to the oven (uncovered) and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the peppers are tender.
6. Garnish and Serve
Once the peppers are out of the oven, garnish them with fresh basil for a pop of color and added flavor. Serve them hot, and enjoy the deliciousness you’ve just created!
Expert Tips and Tricks
- Pre-cook the Rice: If you’re short on time, use leftover rice or pre-cook your rice ahead of time to make the process faster.
- Cheese Variations: While mozzarella and Parmesan are classic choices, you can also use provolone, cheddar, or fontina for a different flavor. You can also mix different cheeses for extra richness.
- Make it Spicy: If you like a little heat, add some crushed red pepper flakes to the filling or drizzle the peppers with a bit of hot sauce before serving.
- Beef Alternatives: Ground turkey or chicken works well if you’re looking to lighten up the dish or if you prefer a leaner option.
Recipe Variations and Possible Substitutions
- Vegetarian Option: Replace the ground beef with sautéed mushrooms, lentils, or a combination of beans like black beans and chickpeas for a hearty vegetarian version.
- Quinoa Instead of Rice: For a more nutritious and gluten-free option, you can swap the rice with cooked quinoa.
- Add Veggies: You can add some diced zucchini, carrots, or spinach to the filling to sneak in more vegetables.
Serving and Pairing Suggestions
These Italian Stuffed Peppers are delicious on their own, but they also pair wonderfully with a few side dishes:
- Garlic Bread: A warm loaf of garlic bread is perfect for sopping up any leftover sauce from the peppers.
- Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the stuffed peppers.
- Roasted Vegetables: Serve with roasted asparagus, broccoli, or Brussels sprouts for a more filling meal.
- Pasta: If you’re craving pasta, serve the stuffed peppers with a side of spaghetti or penne pasta and marinara sauce.
Storage and Reheating Tips
If you have leftovers, these stuffed peppers store beautifully in the fridge for up to 3 days. Store the peppers in an airtight container and reheat them in the microwave or in the oven at 350°F (175°C) until heated through. They also freeze well for up to 3 months. To reheat from frozen, simply bake at 350°F for about 30-40 minutes, or until heated through and the cheese is bubbly.
4 FAQs
1. Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even pork are great substitutes for beef in this recipe. Just be sure to adjust the cooking time if needed.
2. Can I make this dish ahead of time?
Yes! You can prep the stuffed peppers a day ahead. Assemble them, cover them with foil, and refrigerate until you’re ready to bake. When ready, just pop them in the oven to bake as directed.
3. Can I make these without rice?
Yes! If you prefer not to use rice, you can try quinoa, couscous, or even cauliflower rice as a low-carb alternative. You could also skip the grains entirely and make a protein-packed filling with ground meat and veggies.
4. What if I don’t have fresh basil?
No problem! You can use dried basil or oregano instead of fresh basil. While it won’t provide the same fresh flavor, it will still give you that Italian touch.
Conclusion
These Italian Stuffed Peppers are a fantastic dish that combines the rich, savory flavors of Italian cuisine with the convenience of a one-pan meal. The combination of seasoned beef, rice, tomatoes, and melted cheese makes them a filling and delicious meal that’s perfect for any night of the week. Whether you’re feeding a crowd or prepping for a busy week, this recipe is a winner every time.
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Italian Stuffed Peppers: A Delicious Twist on a Classic Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian, American
Description
Italian Stuffed Peppers are a comforting, savory dish made by stuffing bell peppers with a seasoned mixture of ground beef, rice, tomatoes, and cheese. Baked to perfection, this dish brings warmth and heartiness to any meal, making it perfect for a family dinner or meal prep.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground beef (or turkey)
- 1 1/2 cups cooked rice (white or brown rice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning (dried basil, oregano, thyme)
- Fresh basil (optional, for garnish)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Peppers: Slice off the tops of the bell peppers, removing the seeds and membranes. If the peppers don’t sit flat, trim a small slice off the bottom. Preheat your oven to 375°F (190°C).
- Cook the Ground Beef and Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes. Add the ground beef and cook until browned. Season with salt, pepper, and Italian seasoning.
- Add Tomatoes and Rice: Stir in the diced tomatoes and cooked rice, mixing well. Simmer for 5-7 minutes. If the mixture is dry, add a bit of tomato sauce or water.
- Stuff the Peppers: Spoon the beef and rice mixture into the peppers, packing it tightly.
- Bake the Stuffed Peppers: Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes. Remove foil, top with mozzarella and Parmesan, and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh basil and serve.
Notes
- Pre-cook the Rice: Use leftover rice or pre-cook your rice to speed up the process.
- Cheese Variations: You can use provolone, cheddar, or fontina for different flavors.
- Spicy Option: Add red pepper flakes or hot sauce for a spicy kick.
- Ground Meat Substitutes: Ground turkey or chicken are great leaner alternatives.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 375
- Sugar: 7g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg