Italian Stuffed Peppers
These Italian stuffed peppers are a comforting, all-in-one meal bursting with classic Mediterranean flavors. You'll love these sweet bell peppers filled with a hearty mixture of ground meat, veggies, and rice and topped with melty cheese. It's an easy make-ahead dinner that’s just as delicious the next day!
Servings: 6
Ingredients
- 5-7 bell peppers either red or a mix of colors
- 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 optional 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 either long or short grain
- ¾ cup grated parmigiano cheese more for topping, finely grated
- coarse sea salt and black pepper to taste
- 8 fresh basil leaves for garnish
- 1½ cups shredded mozzarella cheese for topping
Instructions
Prep the Peppers
- Rinse and dry bell peppers. Cut off the top (save them for later!) and remove the seeds and membranes. Place peppers on a baking dish. Brush with olive oil and season with salt and pepper.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes to soften slightly and golden brown on the edges.
Make the Filling
- 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.
- Add ground beef to the skillet. Break it up with a spoon, smash into the veggies, and cook until browned. Turn off heat.
- Stir in cooked rice and grated Parmigiano. Mix until fully combined.
Stuff & Bake
- 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.
- 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 with a little chopped parsley and fresh basil leaves. Enjoy warm!
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.
- 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
Serving: 1pepper | Calories: 400kcal | Carbohydrates: 21g | Protein: 26g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 411mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5201IU | Vitamin C: 112mg | Calcium: 332mg | Iron: 4mg
