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These Italian Stuffed Peppers are a comforting and wholesome dish that brings all the flavors of a traditional Italian kitchen to your table. Tender bell peppers are filled with a hearty mixture of ground meat, rice, and vegetables—making this a complete meal in every bite. Using simple pantry staples and a few fresh ingredients, you can whip up this easy make-ahead dinner in no time.
For more ways of cooking with bell peppers, try this classic Italian sausage and peppers next!
“Best stuffed peppers I have ever had! The combination of red wine, balsamic vinegar and fresh herbs made these very flavorful and my kitchen smelled amazing! This will be my go to recipe for stuffed peppers.”
– Christine
Why you’ll love this family favorite!
Stuffed peppers are a common meal in Italy, made with hollowed or halved peppers filled with a variety of fillings, often including meat, vegetables, cheese, rice, or sauce.
My nonna made them often when feeding all her teenage grandchildren. She snuck extra veggies in them to make sure we got our daily dose (smart nonna).
These stuffed bell peppers are filling and packed with veggies, meat, rice, and Italian seasoning. They seem to hit the spot every time. My mamma typically made them for Sunday supper, and we ate the leftovers as an after-school snack!
Try more of our family favorites like this garlic with oil pasta and authentic lasagna bolognese!
Made With Amoré,
Table of Contents
Simple Ingredients
- Bell peppers: I prefer making stuffed Italian peppers with a mix of colors or just red peppers. Bonus! Use up extra bell peppers to make a batch of Italian vinegar peppers.
- Ground beef: I prefer using 90% lean ground beef. Though you can also use ground turkey or even ground chicken if you prefer.
- Roma tomatoes: These add moisture, acidity, and sweetness to the stuffed peppers filing.
- Cheese: Grated parmigiano cheese is mixed into the beef filling to add flavor. You will also want to have more along with some mozzarella for adding on top.
- Balsamic vinegar: Be sure to use a good quality variety from Modena Italy for the best flavor.
- Red wine: It brightens the flavor of the filling adding a bit of acidity.
- Seasonings: You are going to need fresh oregano, rosemary, and basil. I highly recommend choosing fresh herbs for the best flavor.
The full list of ingredients with quantities is in the recipe card.
Substitutions and Variations
- Dried herbs: If you don’t have fresh herbs you can substitute with dried. If you choose to use dried herbs, add 1 tablespoon oregano, 1 tablespoon basil, and 1 teaspoon rosemary.
- Swap the fresh tomatoes: You can substitute with Italian tomato sauce or homemade marinara sauce if you like!
- Swaps for the white rice: You can replace the rice with cooked farro, brown rice, or another whole grain you prefer.
- Italian sausage: For a zestier flavor you can substitute for all or half of the beef with Italian sausage. I suggest draining off any additional fat after browning the sausage.
- Lower carb: Leave out the rice or swap it for cauliflower rice instead.
If you love stuffed vegetables, try some Italian stuffed zucchini and easy stuffed mushrooms next!
How To Make Italian Stuffed Peppers with Rice
- Rinse and dry bell peppers and then cut off the tops and set aside. Then remove the seeds and membranes. Place the peppers in a baking dish and brush with olive oil. Season them with salt and pepper.
- Pre-bake the peppers for 15-20 minutes to soften slightly.
- Cook the onion, celery, carrots, garlic, tomatoes, herbs, and red pepper flakes with olive oil in a large skillet over medium-high heat. When vegetables are softened, stir in the balsamic vinegar and simmer until slightly reduced. Season the vegetables with some salt.
- Add the ground beef to the skillet with the vegetables. Break it up with a spoon, smash into the veggies, and cook until the beef browns.
- Add the cooked rice and grated Parmigiano to the beef and vegetable mixture. Mix until fully combined.
- Fill each pre-baked pepper with about a ¾ cup of the meat and rice mixture.
- Sprinkle the top with mozzarella and extra Parmigiano. You can add the pepper tops you cut off earlier, if desired.
- Return the stuffed peppers to the oven and bake for another 15 minutes. You can broil for 1–2 minutes at the end to brown the cheese.
Garnish and enjoy! These stuffed Italian peppers are hearty, rustic, and full of flavor—just like nonna used to make! Complete your meal with simple salad drizzled with zesty Italian dressing and a batch of no knead ciabatta bread.
My Pro Tips
Recipe Tips
- Only Partially Bake to Start. You just want to slightly cook the peppers at the start. They should not be done all the way as you will return them to the oven to bake more after you add the filling.
- Use Freshly Grated Cheese. I always recommend not using pre-shredded cheese. For the creamiest results it’s best to grate your own cheese!
- For Extra Stability: If your peppers tend to wobble or tip over, simply trim a thin slice off the bottom to create a flat base. This little trick helps them sit upright in the baking dish, so they cook evenly and look beautiful when served.
- Don’t Overdo the Mozzarella: A little mozzarella adds creaminess but you only want to add a bit so you allow the Parmigiano and herbs shine. Keep it balanced and rustic.
- Cook the Soffritto Low and Slow. Onion, celery, and carrot (Italian soffritto) are the flavor base of so many Italian dishes. Sauté until soft, not browned, to release their sweetness.
Stuffed Bell Peppers Recipe FAQs
No, I don’t recommend boiling them but it is best to bake them. Partially baking the peppers before adding the filling cooks them perfectly without overcooking the filling.
The trick to making a crispier cheesy finish on your Italian stuffed bell peppers is broiling for a couple minutes right at the end of cooking. This gives helps crisp it up and give it some nicely browned edges. The broiler works quickly so keep a close eye on them as they cook.
Absolutely! You can make these up to 24 hours ahead of time. To make ahead, prepare the recipe up through the step assembling the peppers. Then, cover and refrigerate the peppers. Bake the dish when you’re ready to serve. If you’re baking straight from the fridge, add an 5 extra minutes.
Storage Tips
- Leftovers: Cool completely and then refrigerate in an airtight container for up to 4 days. You can also wrap the peppers individually and freeze up to 2 months. Thaw them out overnight in the fridge before reheating.
- Reheat: Bake at 350°F (175°C) covered for 10–15 minutes or microwave in 60-second bursts.
Serving Suggestions
Italian stuffed peppers are a hearty meal on their own bring a protein, starch, and vegetable in one dish! We love to pair it with a salad or simple vegetable and/or some bread to complete the meal.
Try this pear Gorgonzola salad or Italian orange fennel salad along with some freshly baked focaccia bread without kneading! If you prefer a vegetable side, try this sauteed Italian zucchini with onions!
For a sweet ending to your meal enjoy an Italian fruit salad or lemon ricotta cookies.
More Italian Dinner Recipes
Looking for more classic Italian dinner recipes? Try these:
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Italian Stuffed Peppers Recipe
Ingredients
- 5-7 bell peppers, I prefer a mix of colors or just red.
- ¼ cup olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ stalks celery, diced
- ½ cup carrots, diced
- 3 Roma tomatoes, diced
- ½ teaspoon red pepper flakes, leave out if you don’t like the heat
- ¼ cup fresh parsley, finely chopped
- 1 tablespoons fresh oregano, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 3 tablespoons fresh basil, finely chopped
- ⅛ cup balsamic vinegar, good quality variety from Modena Italy
- 1 pound ground beef, or ground turkey
- 1 cup cooked rice, long or short grain are okay
- ¾ cup grated parmigiano cheese, more for topping, finely grated
- Coarse sea salt + black pepper to taste
- 8 fresh basil leaves , for garnish
- 1 ½ cups shredded mozzarella cheese , for topping
Instructions
Prep the Peppers
- Rinse and dry bell peppers. Cut off the top (save) and remove seeds and membranes. Place peppers on a baking dish. Brush with olive oil and season with salt and pepper.
Pre-Bake the Peppers
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes to soften slightly and golden brown on the edges.
Cook the Vegetables
- In a large skillet, heat olive oil over medium-high. Add onion, celery, carrots, garlic, tomatoes, herbs, and red pepper flakes. Sauté for 8 minutes until softened. Stir in balsamic vinegar. Simmer until slightly reduced. Season with salt.
Brown the Meat
- Add ground beef to the skillet. Break it up with a spoon, smash into the veggies, and cook until browned. Turn off heat.
Combine Filling
- Stir in cooked rice and grated Parmigiano. Mix until fully combined.
Stuff the Peppers
- Fill each pre-baked pepper with about ¾ cup of the meat and rice mixture. Sprinkle with mozzarella and extra Parmigiano. Place pepper tops on, if desired.
Bake Again & Broil
- Return stuffed peppers to the oven and bake for another 15 minutes. Broil for 1–2 minutes at the end to brown the cheese- if desired.
Garnish & Serve
- Garnish with a litte chopped prsley and fresh basil leaves.
Notes
- Cook the soffritto low and slow. Onion, celery, and carrot (Italian soffritto) are the flavor base of so many Italian dishes. Sauté until soft, not browned, to release their sweetness.
- Don’t skip a splash of red wine and balsamic. Italians love layering acidity for depth. The red wine cooks off, and the balsamic adds a subtle richness without overwhelming the other ingredients.
- Fresh herbs are essential. Italians cook with herbs like oregano, rosemary, and basil straight from the garden. Use fresh whenever possible for fragrance and brightness.
- Pre-bake the peppers. Softening the peppers in the oven (instead of boiling) keeps flavor in and texture perfect. Italians often roast vegetables first before stuffing.
- No breadcrumbs needed. Unlike American versions, traditional Italian stuffed peppers don’t need breadcrumbs. The rice and cheese bind the filling naturally.
- Don’t overdo the mozzarella. A little mozzarella adds creaminess, but let the Parmigiano and herbs shine. Keep it balanced and rustic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! My family loved them! The tips (fresh herbs and acidity) you gave at the end were key. Thank you
Ps I didnโt have fresh rosemary or oregano so I used parsley, basil and sage and were delicious
Yum! I love those additions. I am happy you loved the recipe.
Made these today following the recipe. I did use brown rice and organic grass fed beef and they were excellent!
Love the grass fed beef! Yum!! I am happy you loved them.
When do you add the red wine?
Add when deglazing the pan.
How much red wine?
Can you use orzo instead of rice?
a 1/4 cup is great if you are using red wine. Yes, you can use orzo!
These are absolutely delicious! I used organic bell peppers, so they were smaller, so I had a lot of filling leftover. I ended up freezing them to make peppers again later. They are great leftover as well.
Yes! SO happy you loved them as much as we do!
Best stuffed peppers I have ever had! The combination of red wine, balsamic vinegar and fresh herbs made these very flavorful and my kitchen smelled amazing! This will be my go to recipe for stuffed peppers.
Yes! Happy you loved!
My fiancรฉ like his stuffed peppers saucy (me too) but am excited to try this. What would you recommend to make this saucy?
Hi! You absolutely can make it saucy. We love it this way too!
This recipe brings back memories of when my nonna Laura used to make this recipe for us! Hope you love it!
Healthy and delicious. Also they freeze well for a make ahead meal.This is delicious! This will be made often!5 stars
Yes! They are perfect for making ahead and freezing. Happy you love them.
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