Italian Stuffed Peppers Recipe
Italian Stuffed Peppers are a hearty, flavorful dish that’s both comforting and colorful—perfect for easy weeknight dinners or casual entertaining. These classic stuffed peppers combine bold Italian flavors with a tender pepper shell for a balanced and satisfying meal.
Roasted just until tender, the bell peppers hold a savory mix of seasoned beef, herbs, and rice, finished with a generous sprinkle of Parmesan cheese. It’s a recipe that delivers on taste, presentation, and simplicity.
What You’ll Need for These Italian Stuffed Peppers
- Bell peppers – Their natural sweetness and color add vibrance while serving as a sturdy, edible vessel for the hearty filling.
- Lean ground beef – Rich and savory, it forms the backbone of the stuffing, soaking up all the Italian seasoning.
- Cooked long-grain white rice – Adds heartiness and texture while absorbing juices from the tomatoes and beef.
- Canned whole tomatoes – Crushed into the mix, they bring tangy depth and help bind the stuffing together.
- Fresh parsley and basil – These herbs brighten the dish, adding layers of fresh, fragrant flavor.
- Yellow onion and garlic – The aromatic base, sautéed to sweeten and deepen the savory profile.
- Grated Parmesan cheese – Finishes the peppers with a salty, golden topping that adds crispness and richness.
How to Make Italian Stuffed Peppers in a Snap
Start by prepping the peppers—slice off the tops, core them, and roast them briefly to soften. While they roast, cook the onion and garlic, then brown the beef with herbs and crushed tomatoes.
Stir in the rice and herbs, taste for seasoning, then stuff each roasted pepper with the hearty mixture. Top with Parmesan and bake again until golden and bubbling. The result? A crispy, cheesy finish with tender, flavorful filling in every bite.
Tips, Tricks & Flavorful Twists
To avoid mushy results, undercook your rice and par-roast your peppers just until firm. This ensures they hold their shape and don’t turn soggy during the final bake.
For a lighter variation, ground turkey or chicken works beautifully in place of beef, still delivering that classic Italian essence. Want extra texture? Add pine nuts or diced zucchini to the filling.
For a smoky kick, use fire-roasted canned tomatoes. And if you’re feeding a crowd, try making mini versions with smaller peppers or halved ones for bite-sized servings.
Storing Leftovers Like a Pro
Once cooled, store leftover Italian Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. They reheat well in the oven or microwave, making them ideal for meal prep.
For longer storage, freeze the stuffed peppers individually on a tray before transferring to a freezer bag. Reheat straight from frozen at 375°F, covered with foil, for about 30 minutes or until warmed through.
Italian Stuffed Peppers Recipe
Ingredients
- 3/4 cup grated parmesan cheese
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 6-8 fresh basil leaves finely chopped
- 1 yellow onion diced
- 1 1/2 lbs lean ground beef
- 3/4 cup long-grain white rice cooked until just shy of done and cooled
- 6 large bell peppers any color
- 28 oz can whole tomatoes with juice
- A generous handful of fresh parsley chopped
- 4 garlic cloves finely minced or thinly sliced
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F. Prepare the bell peppers by slicing off approximately 1/4 inch from the tops, trimming around the core, and discarding it. Nestle the peppers snugly into a baking dish just large enough to keep them upright. Lightly brush or spray the interiors with olive oil, then season with salt and pepper. Roast in the oven until firm but nearly cooked through, about 15 minutes.
- In the meantime, heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onion and sauté until translucent, about 4 to 5 minutes. Incorporate the garlic and cook for an additional minute.
- Add the ground beef to the skillet, season with salt and pepper, and cook until browned. Break it apart with a spoon and stir with the onions, continuing to cook for another 2 minutes. Remove from heat and drain any excess fat as needed.
- Stir in the canned tomatoes, crushing them with a spoon or potato masher. Add the cooled rice, chopped parsley, basil, and oregano. Taste and adjust the seasoning with more salt and pepper if required.
- Evenly distribute the stuffing into the roasted peppers. Top each pepper with a sprinkling of parmesan cheese. Bake for 20–25 minutes until the peppers are fully tender and the cheese is golden and crisp. Serve hot.
