Italian Stuffed Peppers Recipe
A vibrant and satisfying dish that’s both practical for weeknight dinners and elegant enough for entertaining. These Italian-style peppers are filled with a savory mixture, delivering bold flavors in every bite.
Print
Pin
Servings: 6 stuffed peppers
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.
Notes
Undercook the rice slightly to maintain its texture during baking. Ensure the peppers remain firm after the initial roast to avoid collapse after stuffing. Use a snug-fitting baking dish to keep the peppers upright. For a leaner option, substitute ground beef with turkey, chicken, or pork. For effortless cleanup, consider lining the pan with nonstick foil.