Description
These Italian stuffed peppers are a comforting and colorful meal that balances tender, roasted peppers with a savory filling of rice, meat, tomatoes, and herbs. Perfect for fall dinners, they’re easy to prep ahead, customizable for vegetarians or vegans, and pair beautifully with a simple salad or garlic bread.
Ingredients
Scale
- 4–6 large bell peppers (red, yellow, green)
- 1 lb (450g) ground beef or Italian sausage, or plant-based substitute
- 1 cup Arborio or medium-grain rice, partially cooked
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup crushed tomatoes or marinara sauce, plus extra for baking
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pinch of crushed red pepper (optional)
- 1 cup shredded mozzarella or provolone cheese
- 1/4 cup grated Parmesan (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut off pepper tops and remove seeds. Brush lightly with olive oil.
- Heat olive oil in a skillet, sauté onions until translucent, add garlic, then brown the meat.
- Stir in partially cooked rice, crushed tomatoes, parsley, basil, salt, pepper, and optional crushed red pepper. Simmer until rice is nearly cooked.
- Spoon filling into each pepper, leaving a small gap at the top. Top with mozzarella.
- Place peppers in a baking dish, pour a little marinara around them, and cover with foil. Bake for 35–40 minutes. Remove foil for the last 10 minutes for a golden cheese top.
- Let rest 5–10 minutes before serving.
Notes
- For a vegetarian version, replace meat with lentils or chickpeas.
- Partially cook rice for the best texture.
- Prep can be done ahead; store in fridge until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 4–6
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg