italian stuffed peppers recipe
The Best italian stuffed peppers recipe
Classic Italian Stuffed Peppers
A comforting dish featuring tender bell peppers filled with a savory meat sauce and baked to perfection. Perfect for a family dinner or a cozy weeknight meal.
🥘Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef or turkey
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup cooked rice (or quinoa for gluten-free)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes. Lightly brush the peppers with oil and set aside. -
2
In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat if needed. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute. -
3
Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir well and bring to a simmer. Cook for 10 minutes, then remove from heat. -
4
Fill each pepper with a mixture of cooked rice and the meat sauce. Top each with a sprinkle of mozzarella and Parmesan if using. -
5
Place the stuffed peppers in an oven-safe dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Stuffed Peppers Works
❓ Frequently Asked Questions About Italian Stuffed Peppers
How do I ensure the stuffed peppers stay moist while baking?
Yes, keeping stuffed peppers moist is key. Preheat your oven to 375°F (190°C) and place a baking sheet inside to catch any drips. Cover the baking dish with foil, leaving a small opening for steam to escape. After baking for 15 minutes, remove the foil and bake uncovered for another 10–15 minutes to let the filling crisp slightly.
Can I make this recipe ahead of time?
Absolutely. Assemble the stuffed peppers and refrigerate for up to 24 hours. Bake directly from the fridge for 30–35 minutes, adding 5–10 extra minutes if needed to account for the cooler temperature.
What if I don’t have bell peppers?
Use zucchini, eggplant, or even small tomatoes as a substitute. Cut them into similar-sized halves and follow the same baking method. For texture, add a little extra breadcrumbs or rice to the filling.
How do I handle extra filling if the peppers are too small?
If the peppers are small, mix half of the filling with a little extra breadcrumbs or rice to fill them evenly. Alternatively, use a muffin tin to bake mini stuffed peppers—just halve the recipe and adjust cooking time to 15–20 minutes.
Can I use frozen bell peppers instead of fresh?
Yes, but thaw them first. Drain any excess water before stuffing them, as extra moisture can make the filling soggy. Pat them dry thoroughly before baking.
