This classic, colorful Italian stuffed bell pepper recipe makes a hearty family dinner packed with meat, rice, and simple tomato sauce.
Imagine a perfectly baked stuffed pepper, cut open to reveal an oozing, cheesy, and meaty filling, just waiting for you to enjoy.
This recipe has been passed down through generations of fantastic cooks in my family. Growing up, my mom would always cook bell peppers. She had a passion for them; I, on the other hand, not so much until I had a kitchen of my own, and, let’s face it, got a bit older and wiser.
I finally started to appreciate the beauty and the flavor of these stuffed bell peppers and have made them countless times.
The only difference between my version and my family’s Italian version is that I cut mine lengthwise, while my family and everywhere else I had them in Italy cut off the tops and stuff the whole pepper instead of using only the halves.
I found that slicing them lengthwise not only cooks them faster but also makes them much easier to enjoy. And since you can stuff them as much as you want, you can eat as much as you want.
If you enjoy stuffed bell peppers, you may want to check out my amazing baked stuffed tomatoes. I am sure you will enjoy them as much.
In this Article
- What color of bell pepper to use?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make these delicious Italian stuffed peppers
- Giangi’s Pro Tips
- What dishes can you pair with these Italian-stuffed bell peppers?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this stuffed bell pepper recipe, you may want to try my other recipes.
- Italian Stuffed Bell Peppers
What color of bell pepper to use?
At the grocery store, you can have fun picking any color that you may wish. I always tend to select the red ones, which are sweeter, as well as the orange and yellow, which are milder.
The green ones, harvested before they are fully ripe, are bitter because they have a higher concentration of chlorophyll and bitter compounds.
I used yellow and orange for this recipe because I couldn’t find a red one on sight.
My mom loves the green one, which is her favorite. This recipe is fine with either one you choose; the green ones are my least favorite, therefore, I will not use them.
Why you will love this recipe
Great way to use up any leftover rice and or tomato sauce, which are the two main ingredients of this dish.
Super easy recipe to prepare and always satisfying.
Can be prepared ahead of time and baked at the last minutes making it perfect for a family and friends dinner as well as for lunch.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Large Bell peppers, select them all the same size for even cooking. Look at the bottom and ensure there are four points, not three. The four points are easier to slice perfectly in half.
Cooked white rice – If you have none on hand, cook some. I always have arborio and basmati in my pantry. My rule of thumb is 1 cup of rice to 2 cups of water. Do not forget to salt the water.
Unsalted butter, I always use unsalted butter in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish but also changes its flavor. Used with the oil to cook the meat.
Olive oil is used to cook the chopped onions and is flavored by the garlic.
Strained or pureed tomato sauce is my choice as it is free of skin and cooks down faster.
Garlic clove, remove the outer shell, smash, but do keep intact. This way, it will release all the natural flavor into the oil and butter. Cook until golden, then discard.
Ground beef: I used ground sirloin with a 90/10 fat-to-meat ratio. If you are using an 80/20 cut, add less oil to the skillet. Cook all the way through. The meat is done when it stopped relaseing moisture. Skipping this step will add too much moisture, preventing the rice from binding well.
Yellow onion: Once cooked, its sweetness adds a lot of flavor to your stuffing.
Parmesan cheese and Mozzarella give that soft, rich flavor we all love. The Parmesan will give another layer of seasoning.
Salt and black pepper are the seasonings you will need for the pepper’s cavity, as well as the tomato sauce.
Equipment Needed
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How to make these delicious Italian stuffed peppers
With all my recipes, please assemble all the ingredients before starting to cook and bake.
- Preheat the oven to 350 F.
- Meanwhile, in a large skillet over medium heat, melt the butter with the olive oil, then add the smashed garlic clove. Once the clove is golden brown, toss in the diced onion and cook until translucent.
- Add the ground beef to the skillet and, using the back of a spoon, break it into smaller pieces. Cook over medium heat until all the meat juices are gone.
- Once the meat is cooked, add the strained tomatoes and season with salt and pepper. Lower the heat, cover, and gently cook for about 20 minutes.
- As the sauce cooks, clean your bell peppers and slice them lengthwise. remove all the internal seeds and cut, remove some of the white internal membranes.
- Wash, dry, and season the cavities with salt and black pepper.
- Once the tomato sauce is done, remove from the heat, add the cooked rice, 1/2 cup of the Parmesan cheese, and the mozzarella. Stir well until all is well blended.
- Fill each pepper half with the tomato rice mixture. Place each half in a buttered ovenproof dish. You may have to use two.
- Sprinkle with the remaining two tablespoons of Parmesan cheese, more if you wish, and bake in the hot oven for 20 to 25 minutes until the cheese is melted and the peppers are slightly soft.
Giangi’s Pro Tips
- Selecting peppers of the same size will help them cook evenly in the oven.
- Do not cut off the stems when cleaning them. The stems will keep the pepper together while cooking.
- You can prepare the stuffing a day ahead and refrigerate it for up to 2 days before preparing your stuffed peppers.
- When selecting a bell pepper, ensure that the base has four tips. Helps when cutting it in half.
- Parmesan cheese can be salty, so season at the last minute to avoid oversalting your filling.
- To achieve the perfect dish, always pre-cook the filling and avoid overcooking to prevent mushy, collapsed peppers.
What dishes can you pair with these Italian-stuffed bell peppers?
We always have butter lettuce salad on the side. Light and refreshing at plays well with this stuffed bell peppers recipe.
Another appetizing combination is roasted rainbow carrots with broccolini.
If the mood strikes, this wonderful pear cake ot torta di pere, is the perfect ending to a great Italian dinner.
Variations and Substitutions
- You can add some Italian sausage to your ground beef. Do remember to adjust the seasoning as you go since Italian sausages vary from butcher to butcher.
- If you want a spicier flavor, add Italian herbs or Italian seasoning to your sauce.
- I have added chopped parsley and fresh basil at times.
- A dash or two of red pepper flakes if you are brave.
Storing and Reheating
Store: Once completely cooled, place your leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Place in a freezer-safe container and freeze for up to four months.
Reheat: Bring back to room temperature, then reheat in the oven at 350 F, with a dab of butter on top, a couple of tablespoons of water in the ovenproof dish, and foil covering until completely heated through. If frozen, reheat your stuffed bell peppers for about 30 minutes, or until completely heated.
Make ahead: The beauty of this dish is that the filling can be made in advance. Perfect for meal prep. Once ready, the only thing left to do is clean the peppers, stuff them, and bake them.
Frequently Asked Questions
Should I boil my bell peppers before stuffing them?
No, you do not have to boil your peppers before stuffing them. Blanching them prior is a common technique to ensure your peppers are soft and tender. It is a choice whether you want a softer pepper or one that is still crunchy.
What are stuffed peppers called in Italian?
Peperoni ripieni di carne or peppers stuffed with meat.
What are common mistakes to avoid when making stuffed peppers?
The common mistake is to have your meat not cooked, using raw rice or overtuffing the peppers. Another mistake is roasting the peppers beforehand, as they will not hold their shape when filled. To achieve the perfect dish, always pre-cook the filling and avoid overcooking to prevent mushy, collapsed peppers.
If you enjoy this stuffed bell pepper recipe, you may want to try my other recipes.
French Onion Tart – The Vintage Way
Italian Stuffed Bell Peppers
Ingredients
- 6 bell peppers, yellow, red or orange and the same size
- 2 cups white rice, cooked
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 28 ounces strained tomatoes, or pureed tomatoes
- 1 garlic clove, crushed but left whole
- 1 pound ground beef, 90/10 fat content
- ½ yellow onion, diced
- ½ cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- salt and pepper , to taste.
Instructions
- Preheat oven to 350 F.
- In a large skillet over medium heat, heat the olive oil, butter, and garlic. Once the garlic is golden, remove and discard it. Add the onions and sauté until translucent.
- Add the ground beef to the skillet. With the back of a spoon, break down the ground beef into smaller pieces. Cook until all the juices from the meat are gone.
- Add the tomato sauce, season with salt and pepper. Lower the heat, cover, and cook for 20 minutes.
- Meanwhile, slice the bell peppers in half lengthwise. Remove all the internal seeds. Clean and dry. Sprinkle with salt and pepper.
- Butter an ovenproof pan.
- When the tomato sauce is done, add the rice and mix well. Add the ½ cup of Parmesan cheese and mozzarella to the mixture.
- Fill each half of the bell peppers with tomato and rice. Place them in the buttered dish; you may need two. Sprinkle the remaining 2 tablespoons parmesan cheese over the peppers.
- Bake in the hot oven for 20 to 25 minutes, until the cheese is melted and the peppers are slightly soft.
Notes
- Selecting peppers of the same size will help them cook evenly in the oven.
- Do not cut off the stems when cleaning them. The stems will keep the pepper together while cooking.
- You can prepare the stuffing a day ahead and refrigerate it for up to 2 days before preparing your stuffed peppers.
- When selecting a bell pepper, ensure that the base has four tips. Helps when cutting it in half.
- Parmesan cheese can be salty, so season at the last minute to avoid oversalting your filling.
- To achieve the perfect dish, always pre-cook the filling and avoid overcooking to prevent mushy, collapsed peppers.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Beef, Veal & Lamb, Dinners
- Cuisine: Italian
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