These Italian stuffed peppers are filled with savory rice and ground beef, then topped with melted cheese, they make a perfect family dinner.
Ready in just over an hour, this recipe is sure to please everyone at the table. You'll also want to try my Mexican stuffed peppers.
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⭐️ Why this recipe works
- Flavorful Filling: The combination of seasoned ground beef or Italian sausage, rice, and vegetables creates a rich, savory filling that pairs perfectly with the sweetness of the bell peppers.
- Balanced Texture: The tender bell peppers complement the hearty filling, while the melted mozzarella and Parmesan cheese add a creamy finish.
- Easy Preparation: The straightforward steps and common ingredients make this recipe accessible for cooks of all skill levels.
🧾 Ingredients notes
- Bell peppers: Serve as the vessel for the stuffing, adding sweetness and crunch.
- Rice: Provides a starchy base for the filling, making it hearty and satisfying.
- Chicken or vegetable broth: Adds flavor to the rice as it cooks.
- Olive oil: Used for sautéing the onions and garlic, adding a healthy fat and enhancing flavor.
- Onion: Adds a sweet and savory depth to the filling.
- Garlic: Infuses the filling with a pungent, aromatic flavor.
- Ground beef or Italian sausage: Provides the main protein and adds richness to the dish.
- Diced tomatoes: Adds moisture and a slightly acidic balance to the filling.
- Dried Italian seasoning: Infuses the filling with classic Italian flavors.
- Mozzarella cheese: Melts on top of the peppers, adding a creamy, gooey texture.
- Parmesan cheese: Adds a sharp, nutty flavor to the cheesy topping.
- Fresh basil or parsley: Used as a garnish to add a fresh, herbal note.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Italian Stuffed Bell Peppers recipe step-by-step
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the bell peppers in half and remove the seeds and membranes. Rinse under cold water and set aside.
- Cook the rice: In a medium saucepan, bring the broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork. *For a shortcut, use precooked rice.
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
- Cook the meat: Add the ground beef (or Italian sausage) to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat.
- Combine ingredients: Add the diced tomatoes, cooked rice, and Italian seasoning to the skillet. Season with salt and pepper to taste. Stir to combine and heat through for about 2-3 minutes.
- Stuff the peppers: Spoon the filling into the prepared bell peppers, packing it down gently.
- Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 30 minutes.
- Add cheese: Remove the foil and sprinkle the tops of the peppers with mozzarella and Parmesan cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley if desired. Serve hot.
📖 Substitutions and variations
- Vegetarian: Replace the ground beef or Italian sausage with a plant-based meat substitute or extra vegetables like mushrooms and zucchini.
- Low-Carb: Substitute the rice with cauliflower rice for a low-carb option.
- Spicy: Add red pepper flakes or chopped jalapeños to the filling for an extra kick.
- Different Grains: Use quinoa or couscous instead of rice for a different texture and flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Enhanced Flavor: Use fire-roasted diced tomatoes for a smoky depth of flavor.
- Even Cooking: Stand the peppers upright in the baking dish by cutting a small slice off the bottom if needed to create a flat base.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled stuffed peppers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Reheat: To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until heated through. Alternatively, microwave on high for 2-3 minutes, until hot.
❓Recipe FAQ's
Can I make this recipe ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Store them covered in the fridge and bake just before serving.
Can I cook these stuffed peppers in a slow cooker?
Yes, you can cook the stuffed peppers in a slow cooker. Place them in the slow cooker, cover, and cook on low for 4-6 hours or on high for 2-3 hours until the peppers are tender.
How do I prevent the peppers from getting soggy?
To prevent soggy peppers, do not overfill them and ensure there isn't too much liquid in the filling. Also, ensure they are not overcooked.
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Easy Italian Stuffed Peppers
These Italian stuffed peppers are a delightful blend of savory rice, hearty meat, and rich cheese, all baked to perfection. This easy-to-make dish is perfect for a family dinner or a special gathering, providing a balanced, satisfying, and flavorful meal.
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Servings: 4 servings
Ingredients
- 4 large bell peppers, any color
- 1 cup uncooked rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef, or Italian sausage
- 15.5 ounces diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the bell peppers in half and remove the seeds and membranes. Rinse under cold water and set aside.
- Cook the rice: In a medium saucepan, bring the broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
- Cook the meat: Add the ground beef (or Italian sausage) to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat.
- Combine ingredients: Add the diced tomatoes, cooked rice, and Italian seasoning to the skillet. Season with salt and pepper to taste. Stir to combine and heat through for about 2-3 minutes.
- Stuff the peppers: Spoon the filling into the prepared bell peppers, packing it down gently.
- Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 30 minutes.
- Add cheese: Remove the foil and sprinkle the tops of the peppers with mozzarella and Parmesan cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley if desired. Serve hot.
Notes
- Make Ahead: You can prepare the stuffed peppers up to the point of baking, then cover and refrigerate them for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time.
- Variations: Feel free to substitute ground turkey, chicken, or a vegetarian meat alternative for the ground beef. You can also add chopped vegetables like zucchini or mushrooms to the filling for extra flavor and nutrition.
- Cheese Options: For a different flavor profile, try using other types of cheese such as cheddar, provolone, or a blend of Italian cheeses.
Nutrition
Calories: 694kcal | Carbohydrates: 56g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 960mg | Potassium: 914mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4411IU | Vitamin C: 165mg | Calcium: 345mg | Iron: 5mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Lisa says
So easy to make and absolutely delicious!!
Natasha @ Salt & Lavender says
These look absolutely scrumptious!
Debs says
thanks so much Lovely! x
Cristy Philips says
2 questions: How much is 100 g of couscous in English units? How do you make a balsamic glaze?
Debs says
Hi Cristy, 100g is about 1/2 cup. The balsamic glaze can be made by reducing down 250ml of regular balsamic vinegar. Reduce it over a gently heat for about 15 minutes, or until it's a syrupy consistency. It will keep forever once you've reduced it. If you want to fast track it, they usually sell balsamic glaze in the deli section of your local supermarket, or Costco definitely sells it in their deli/cheese section. I'd love to know how they turn out for you!
Lina says
They look delicious. Just a quick question, how many degrees do you put the oven at?
Debs says
Hi Lina, if your oven is at 180c or 350f that's perfect. I'd love to hear what you think of them!
Mary Ann | The Beach House Kitchen says
I love stuffed peppers Debs. These look perfect. A winning list of ingredients!
Debs says
Thanks Mary Ann. They didn't last long in our house!