These Italian Stuffed Peppers are a comforting and delicious dish, perfect for any dinner. Filled with a savory mix of ground beef, rice, and seasonings, then baked in tomato sauce and topped with melted mozzarella, they're a hearty and flavorful meal that everyone will love.
What are Italian Stuffed Peppers?
Italian stuffed peppers, as typically prepared with ingredients like ground beef, rice, tomato sauce, and mozzarella cheese, are more commonly associated with Italian-American cuisine rather than traditional Italian cuisine. The dish reflects adaptations made by Italian immigrants in America, blending flavors and ingredients from both cultures to create a hearty and satisfying meal.
This recipe was inspired by my Turkey Stuffed Peppers and pair great with my Zucchini Antipasti. Try this dish with Gnocchi alla Sorrentina.
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🌟 Why You'll Love this Recipe
- Rich Flavor: The savory blend of beef, rice, and Italian seasonings creates a deliciously rich and satisfying dish.
- Comforting and Filling: It's a hearty meal that's both comforting and filling, perfect for a family dinner.
- Easy Preparation: Simple to make and assemble, making it ideal for busy weeknights while still delivering a flavorful meal.
🥘 Ingredients
- Bell Peppers: Choose bell peppers that are medium to large in size and have a firm texture for easier stuffing and baking.
- Lean Ground Beef: Opt for lean ground beef to reduce excess fat, or you can substitute with ground turkey or chicken for a lighter version.
- Onion: Chop the onion finely for even distribution of flavor throughout the stuffing mixture.
- Cooked Rice: Use cooled cooked rice to prevent it from clumping together when mixed with the other ingredients.
- Italian Seasoning, Garlic Powder, Salt, Ground Black Pepper: Adjust the amount of seasoning to suit your taste preferences.
- Tomato Sauce: Choose a good quality tomato sauce or marinara sauce for added richness and depth of flavor in the dish.
- Mozzarella Cheese: Use shredded mozzarella cheese for topping the stuffed peppers before baking. You can also mix in some Parmesan cheese for added flavor.
See recipe card for quantities.
🔪 Instructions
Step 1: Preheat oven to 400°F. Prepare bell peppers by cutting off tops, removing seeds and membranes, and rinsing.
Step 2: Brown lean ground beef and chopped onion in a skillet. Drain excess fat and mix in cooked rice, Italian seasoning, garlic powder, salt, and pepper.
Step 3: Pour tomato sauce into a baking dish. Stuff peppers with beef mixture, arrange upright in dish, and pour remaining sauce over top. Cover with foil.
Step 4: Bake for 35-45 minutes until peppers are tender. Remove foil, sprinkle with mozzarella cheese, and bake uncovered for 5 minutes until melted. Serve hot.
👩🏼🍳 Chef's Tip
- To prevent the stuffed peppers from tipping over while baking, choose peppers with a flat bottom or slice a thin piece off the bottom for stability before stuffing.
📖 Substitutions & Variations
- Vegetarian Option: Substitute ground beef with cooked quinoa or lentils. Add diced vegetables like zucchini or mushrooms for added texture.
- Low-Carb Option: Replace rice with cauliflower rice or omit it. Add extra ground beef or vegetables like diced tomatoes and celery to enhance flavor and nutrition.
🍴 Equipment
- Large skillet
- Knife
- Measuring spoons
- 9-inch square baking dish
- Aluminum Foil
- Oven
- Spoon or spatula for mixing and stuffing
💭 Recipe FAQs
Yes, you can prepare the stuffed peppers up to the baking step and store them covered in the refrigerator for up to 24 hours. When ready to bake, simply add a few extra minutes to the baking time.
Absolutely! Stuffed peppers can be frozen either before or after baking. To freeze before baking, assemble the peppers and place them in a freezer-safe container. Thaw in the refrigerator overnight before baking. If freezing after baking, let them cool completely, then store in an airtight container for up to 3 months.
You can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative. For a vegetarian option, use cooked quinoa or lentils, and add extra vegetables for flavor and texture.
🥣 Storage & Reheating
Storage: Store leftover Italian stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat stuffed peppers in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them on medium power for 2-3 minutes per pepper.
Freezing: To freeze, place cooled stuffed peppers in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
🍷 Wine Pairing
This wine complements the savory flavors of the ground beef and tomato sauce while also balancing the richness of the melted mozzarella cheese. The fruity notes and smooth texture enhance the overall taste without overpowering the dish.
👩🏼🍳 Top Tips
- Choose the Right Peppers: Select bell peppers that are firm, with a flat bottom if possible, to ensure they stand upright and hold the stuffing well during baking.
- Precook Peppers for Faster Baking: Precook the bell peppers in boiling water for 3-4 minutes before stuffing to reduce baking time and ensure the peppers are tender.
- Seasoning and Flavor: Taste the stuffing mixture before stuffing the peppers to adjust seasoning levels according to your preference. Additionally, allow the stuffed peppers to rest for a few minutes after baking to let the flavors meld together before serving.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Italian Stuffed Peppers
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Equipment
- Large skillet
- Knife
- Measuring spoons
- 9-inch square baking dish
- Aluminum Foil
- Oven
- Spoon or spatula for mixing and stuffing
Ingredients
- 4 medium to large green or red bell peppers
- 1 ½ pounds lean ground beef
- 1 cup chopped onion
- 1 cup cooked rice
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cans 15 ounces each tomato sauce, divided
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C). Prepare bell peppers by cutting off tops, removing seeds and membranes, and rinsing. Adjust bottoms if needed for stability.
- In a skillet over medium-high heat, brown ground beef and onion until beef is cooked and onion is softened. Drain excess fat.
- Stir in cooked rice, Italian seasoning, garlic powder, salt, and pepper until combined.
- Pour one can of tomato sauce into a 9-inch square baking dish.
- Stuff peppers with beef mixture and place upright in the baking dish.
- Pour remaining tomato sauce over peppers. Cover dish tightly with foil.
- Bake for 35-45 minutes until peppers are tender.
- Remove foil, sprinkle with mozzarella cheese, and bake uncovered for 5 minutes until cheese melts.
- Serve peppers with sauce from dish.
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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