Easy Italian Stuffed Peppers
These Mediterranean stuffed bell peppers are a comforting, flavor-packed dinner made with tender peppers, a hearty beef and rice filling, and a rich tomato base, all finished with melted cheese.
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Servings: 4 servings
Ingredients
- 4 large bell peppers, any colour
- 3 cups (474 g) cooked rice, white, brown, or basmati
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef, or Italian sausage, casings removed
- 15- ounce (400 g) can diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 cup (120 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the peppers
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
Make the filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Cook the meat
- Add the ground beef (or sausage) and cook until browned and fully cooked, breaking it up as it cooks. Drain any excess fat.
Combine and stuff the peppers
- Stir in the cooked rice, diced tomatoes, and Italian seasoning. Season with salt and pepper. Cook for 2–3 minutes until everything is well combined and heated through.
- Spoon the filling into the prepared peppers, packing it in gently, and place them in a baking dish.
Bake
- Cover with foil and bake for 30 minutes. Add cheese: Remove the foil, top with mozzarella and Parmesan, and bake uncovered for 10–15 minutes until melted and lightly golden.
Serve
- Garnish with fresh herbs if using and serve warm.
Notes
- Rice: This recipe uses cooked rice. Leftover rice or microwave rice works perfectly here.
- Make Ahead: Assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. Add an extra 10–15 minutes to the baking time when cooking from cold.
- Freezer: Stuffed peppers can be frozen for up to 3 months. The filling freezes well, though the peppers will be softer once reheated. For best results, freeze before baking and cook fresh once defrosted.
- Variations: Swap the ground beef for turkey, chicken, or a plant-based alternative. You can also add chopped vegetables like zucchini or mushrooms to the filling.
- Cheese Options: Mozzarella melts beautifully, but cheddar, provolone, or a mixed cheese blend also work well.
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
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