Description
Italian Stuffed Peppers
These Italian-style stuffed peppers are a comforting blend of seasoned meat, sweet bell peppers, and gooey cheese. This dish combines classic Italian flavors with a hearty filling that’s customizable with your favorite grains and proteins. Whether you choose chicken, turkey, or even a vegetarian substitute, the natural sweetness of the bell peppers complements the savory, cheesy filling perfectly. A versatile recipe that’s ideal for weeknight dinners or family gatherings!
4 large red bell peppers
1 lb ground chicken or turkey
1 can (15 oz) diced tomatoes
1 ½ cups cooked rice, farro, quinoa, or orzo
1 cup shredded Mozzarella
½ cup Parmesan cheese, divided
2 tsp Italian seasoning
1 tsp garlic powder
2 tbsp fresh basil, chopped
2 tsp olive oil
½ tsp kosher salt
¼ tsp red pepper flakes
Directions:
1. Preheat oven to 375°F. Slice peppers lengthwise, remove seeds, and place in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add ground meat, seasonings, and cook until browned. Add tomatoes and simmer briefly.
3. Remove from heat, stir in grains, half the Mozzarella, and ¼ cup Parmesan. Stuff peppers with filling.
4. Top with remaining cheese and bake for 30-35 minutes. Garnish with basil.
Prep Time: 15 min
Kcal: 280 per serving
Step-by-Step Guide
1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice 4 large red bell peppers in half lengthwise. Remove the seeds and white membranes. Place the pepper halves, cut-side up, in a lightly greased 9×13 inch baking dish.
2. Cook the Filling: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 1 lb of ground chicken or turkey. As it cooks, break it apart with a spoon. Stir in 2 tsp Italian seasoning, 1 tsp garlic powder, ½ tsp kosher salt, and ¼ tsp red pepper flakes. Cook until the meat is no longer pink.
3. Combine Ingredients: Pour in one 15 oz can of diced tomatoes (with their juices) into the skillet with the meat. Let the mixture simmer for 3-4 minutes to allow flavors to meld. Remove the skillet from the heat.
4. Add Grains and Cheese: To the meat mixture, stir in 1 ½ cups of your chosen cooked grain (rice, farro, quinoa, or orzo). Then, mix in ½ cup of shredded Mozzarella and ¼ cup of the grated Parmesan cheese.
5. Stuff and Bake: Evenly divide the filling among the pepper halves, packing it gently. Top each pepper with the remaining Mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but they pair beautifully with a simple side salad dressed with a light balsamic vinaigrette. For a heartier meal, serve alongside garlic bread or a crusty Italian loaf to soak up any delicious juices. A dollop of ricotta or a sprinkle of extra fresh basil right before serving adds a lovely, fresh touch.
How-to Summary
In short, this recipe involves halving and seeding bell peppers, browning seasoned ground meat with tomatoes, mixing in cooked grains and part of the cheese, stuffing the peppers, topping with remaining cheese, and baking covered then uncovered until perfectly tender and golden.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time? Absolutely. Assemble the peppers completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What’s the best way to reheat leftovers? Reheat in a 350°F oven, covered with foil, for about 15-20 minutes, or until warmed through. This method keeps the peppers from getting soggy.
Can I use a different type of pepper? Yes. Green, yellow, or orange bell peppers work well, though they have slightly different flavor profiles. For a milder option, try poblano peppers.
How can I make this recipe vegetarian? Substitute the ground meat with a plant-based ground “meat” alternative, cooked lentils, or a mixture of finely chopped mushrooms and walnuts for a hearty texture.
My filling is a bit dry. What can I do? Ensure you’re including the juices from the canned tomatoes. You can also stir in a few tablespoons of tomato sauce, marinara, or a bit of broth into the filling mixture before stuffing.
Common Mistakes to Avoid
Avoid undercooking the peppers, which leaves them too crunchy. Baking covered first ensures they steam and become tender. Don’t overstuff the peppers, as the filling can spill over and make a mess. Be sure to let the stuffed peppers rest for 5-10 minutes after baking; this allows the filling to set slightly for cleaner serving.
Conclusion
These Italian Stuffed Peppers are a quintessential comfort food dish that masterfully balances savory, sweet, and cheesy elements. Their true strength lies in their versatility—easily adapted for different diets and preferences with simple ingredient swaps. Reliable for a busy weeknight yet impressive enough for guests, this recipe is sure to become a cherished staple in your dinner rotation.