Italian Stuffed Peppers

These Italian Stuffed Peppers are incredibly simple to make, with only 15 minute prep time, you’ll end up with a sinfully delicious and sophisticated dinner. Classic Italian comfort food that’s not only tasty but really healthy and good for you!

As you all are well aware, I grew up in a Romanian house hold – which means that we ate more than our fair share of stuffed peppers. It might even be the flavor soundtrack of my childhood! Perfectly tender pepper, fluffy and flavorful rice, perfectly seasoned juicy beef, and lots of rich tomato sauce for it all to swim in.

Does anyone else feel this same connection to their child hood foods? I find myself going back to this simple dish and trying out different spins and takes on it regularly. Which brings me to these Italian stuffed peppers.

Stuffed Peppers Italian Style

So what’s the big difference? Well I chocked these peppers full of Italian seasoning, fresh garlic, and hearty tomato sauce. Nix the sour cream, hold off on the ground pork, save the fresh dill for later – believe me you won’t miss them! Not tonight at least, once you’ve sunk your teeth into these meaty morsels. You can also top these with some Parmesan cheese or fresh mozzarella if you like for a cheesy stuffed pepper.

Ingredients In Italian Stuffed Peppers

• Veggies – Onions and carrots. Shred both!
• Bell peppers – You can use whatever color you like! Some varieties are sweeter, some are sharper, it’s up to you to choose your favorites. I actually used Hungarian sweet peppers in this recipe because I found them at the grocery store and I actually prefer these for stuffing, because they’re a bit thinner than your usual bell pepper. However, use which ever pepper you like or have.
• Beef – Ground beef is what I used today but I included a section below that lists other protein options.
• Broth – Low sodium chicken broth to control the sodium content of our dish.
• Rice – Uncooked is key! It will absorb all that delicious sauce that we’re going to be combining in our little peppers and be super flavorful.
• Garlic – Use as much or little as you like.
• Tomato – We’re using both tomato paste and tomato sauce for all that earthy, acidic flavor.
• Spices – Just Italian seasoning – that’s all you need!
• Seasoning – Salt and pepper to taste.

How To Make Italian Stuffed Peppers

1. Prepare the oven: Arrange a rack in the middle of your oven and preheat to 375 F degrees.
2. Prepare the peppers: Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
3. Mix the meat and stuff the peppers: In a large bowl combine the ground beef, onion, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid. Mix the chicken broth with the tomato sauce and pour over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
4. Bake: Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
5. Garnish and serve: Garnish with parsley, if preferred, and serve.

What Else Can I Put in My Stuffed Peppers?

There are lots of ways you can customize your stuffed peppers! Give these a try:

• Leaner meat such as ground turkey or chicken
• Ground pork
• Onion
• Mushrooms
• Chopped spinach
• Hot peppers

How To Serve Italian Stuffed Peppers

If you want some carbs to bulk up this meal and soak up all that rich and delicious sauce, I have a few suggestions.

• Try these peppers with an extra dollop of sour cream and some good crusty bread.
• Some soft dinner rolls.
• Spooned over Mashed Potatoes.
• Served over fluffy white rice to soak up all that delicious sauce.
• Creamy Polenta

How Else Can I Cook Italian Stuffed Peppers?

You don’t just have to make these in the oven, they cook up perfectly in the slow cooker or pressure cooker!

Slow cooker

• Follow this recipe instructions listed above but instead of using a pot or dutch oven, place the peppers and sauce in your slow cooker.
• Cook on low for 6 to 8 hours or high for 4 hours.

Pressure cooker

• Follow the directions as listed above but place your peppers on the trivet provided to prevent them from burning.
• Close the lid of your pressure cooker according to the manufacture instructions.
• Cook for 8 minutes on the manual setting and allow the pressure to release naturally when done cooking

Storing Leftover Italian Stuffed Peppers

Fridge

These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge.

Freezer

Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.

More Must Try Pepper Recipes:

• Romanian Stuffed Peppers (Ardei Umpluti)
• Deconstructed Stuffed Pepper Casserole
• Skinny Turkey Stuffed Peppers
• Tex Mex Stuffed Peppers
• Mexican Stuffed Peppers
• Stuffed Pepper Soup
• Beef Enchilada Stuffed Peppers

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

Italian Stuffed Peppers

4.45 from 20 votes

Prep: 15 mins

Cook: 2 hrs 15 mins

Total: 2 hrs 30 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

These Italian Stuffed Peppers are incredibly simple to make, with only 15 minute prep time, you'll end up with a sinfully delicious and sophisticated dinner. Classic Italian comfort food that's not only tasty but really healthy and good for you!

Equipment

• 6 Quart Dutch Oven
• Glass Mixing Bowl Set (3 piece)

Ingredients

• 1 lb ground beef
• 1 medium onion chopped or shredded, I used shallots
• 1 large carrot shredded
• 3 cloves garlic minced
• 1 tbsp Italian seasoning
• 1 cup rice uncooked
• 2 tbsp tomato paste
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• 12 peppers
• 2 cups chicken broth or beef broth, low sodium
• 1 cup tomato sauce

US Customary – Metric

Instructions

• Arrange a rack in the middle of your oven and preheat to 375 F degrees.
• Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
• In a large bowl combine the ground beef, onion, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid.
• Mix the chicken broth with the tomato sauce and pour over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
• Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
• Garnish with parsley, if preferred, and serve.

Video

Recipe Notes

1. These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge.
2. Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.

Nutrition Information:

Calories: 169kcal (8%)Carbohydrates: 22g (7%)Protein: 11g (22%)Fat: 4g (6%)Saturated Fat: 2g (13%)Cholesterol: 25mg (8%)Sodium: 368mg (16%)Potassium: 517mg (15%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 1579IU (32%)Vitamin C: 99mg (120%)Calcium: 38mg (4%)Iron: 2mg (11%)

Course:Dinner, Lunch, Main Course

Cuisine:Italian

Keyword:italian stuffed peppers

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!