Italian Stuffed Peppers

Italian stuffed peppers bring Old World flavors straight to your American dinner table with minimal fuss and maximum satisfaction. These vibrant bell peppers are packed with a hearty filling of seasoned ground beef, Italian sausage, rice, and melted mozzarella cheese, creating the perfect weeknight dinner or crowd-pleasing dish for potlucks and family gatherings.

Equipment Needed

• Large mixing bowl
• 9×13-inch baking dish
• Sharp knife and cutting board
• Medium saucepan (for cooking rice)
• Large skillet
• Aluminum foil
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

For the Peppers:

• 6 large bell peppers (red, yellow, or orange work best)
• 2 tablespoons olive oil

For the Filling:

• 1 lb ground beef (80/20 blend)
• ½ lb Italian sausage, casings removed (sweet or hot)
• 1 cup cooked white rice (or brown rice)
• 1 small yellow onion, finely diced (about ¾ cup)
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup marinara sauce, divided (plus extra for serving)
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

Ingredient Notes

• Bell Peppers: Choose peppers that can stand upright on their own. Red, yellow, and orange peppers are sweeter and less bitter than green peppers, making them ideal for this recipe. Look for peppers with flat bottoms at your grocery store.
• Ground Meat: The combination of beef and Italian sausage adds incredible flavor, but you can use all ground beef, ground turkey, or ground chicken for a leaner option. For vegetarian stuffed peppers, substitute with cooked lentils or plant-based crumbles.
• Rice: Use day-old or leftover rice for best results—it’s less sticky. White rice, brown rice, cauliflower rice, or quinoa all work well. You’ll need about ⅓ cup uncooked rice to yield 1 cup cooked.
• Marinara Sauce: Any quality jarred marinara or homemade tomato sauce works perfectly. Rao’s, Classico, and Newman’s Own are great store-bought options.
• Cheese: Fresh mozzarella can be substituted for pre-shredded, but it releases more moisture. For extra richness, add a few dollops of ricotta cheese to the filling.

Print

Step-by-Step Instructions

1. Preheat and prep the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers and remove all seeds and membranes, creating a hollow cavity for stuffing.
2. Par-cook the peppers: Bring a large pot of water to boil and blanch the peppers for 3-4 minutes until slightly softened, then drain and set aside (this prevents crunchy peppers after baking).
3. Cook the meat mixture: Heat a large skillet over medium-high heat and cook the ground beef and Italian sausage together, breaking it apart with a wooden spoon, until browned and no pink remains (about 7-8 minutes).
4. Sauté aromatics: Add the diced onion to the meat and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
5. Combine the filling: In a large mixing bowl, combine the cooked meat mixture, cooked rice, drained diced tomatoes, ½ cup marinara sauce, 1 cup mozzarella cheese, Parmesan cheese, basil, oregano, salt, pepper, and red pepper flakes if using.
6. Stuff the peppers: Drizzle olive oil in your 9×13-inch baking dish and arrange the peppers upright. Spoon the filling generously into each pepper, packing it down gently and mounding it slightly on top.
7. Add sauce and cover: Spoon the remaining ½ cup marinara sauce over the tops of the stuffed peppers, then cover the baking dish tightly with aluminum foil.
8. Bake: Place in the preheated oven and bake covered for 35 minutes until the peppers are tender and the filling is heated through.
9. Add cheese and finish: Remove foil, sprinkle the remaining ½ cup mozzarella cheese over the tops of the peppers, and return to the oven uncovered for 10 minutes until the cheese is melted and bubbly.
10. Rest and serve: Let the stuffed peppers rest for 5 minutes before serving with extra marinara sauce and fresh basil for garnish.

Tips & Variations

• Make-Ahead: Assemble the stuffed peppers up to 24 hours in advance, cover tightly with plastic wrap and refrigerate. Add 10 extra minutes to the covered baking time if cooking from cold.
• Freezer-Friendly: Freeze unbaked stuffed peppers individually wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual peppers in the microwave for 2-3 minutes or in a 350°F oven for 15 minutes.
• Low-Carb Option: Replace rice with riced cauliflower for a keto-friendly version with fewer carbs.
• Greek Twist: Use ground lamb, feta cheese, dill, and add some chopped Kalamata olives to the filling.
• Mexican-Style: Swap Italian sausage for chorizo, add black beans and corn, use pepper jack cheese, and top with salsa instead of marinara.
• Extra Vegetables: Boost nutrition by adding finely diced zucchini, mushrooms, or spinach to the meat mixture.

Serving Suggestions

Italian stuffed peppers are a complete meal on their own, but pair beautifully with these classic accompaniments:

• Garlic bread or crusty Italian bread for soaking up extra marinara sauce
• Simple side salad with Italian vinaigrette, cherry tomatoes, and shaved Parmesan
• Roasted vegetables like zucchini, asparagus, or Brussels sprouts drizzled with balsamic glaze
• Creamy polenta or garlic mashed potatoes for a heartier spread
• Caesar salad with homemade croutons and anchovies
• Sautéed green beans with garlic and almonds
• Italian white beans cooked with rosemary and olive oil

Serve with a glass of Chianti or Sangiovese red wine for an authentic Italian-American dinner experience.

Common Mistakes

• Skipping the blanching step: Raw peppers take too long to cook through and remain crunchy even after extended baking. Par-cooking ensures tender peppers every time.
• Overstuffing the peppers: While it’s tempting to pack in as much filling as possible, overfilled peppers can topple over or spill during baking. Fill just to the rim.
• Using undercooked rice: Raw or undercooked rice in the filling won’t soften properly during baking. Always use fully cooked rice.
• Not draining the meat: Excess grease makes the filling oily and can create a greasy sauce in the bottom of your pan. Drain the cooked meat before mixing with other ingredients.
• Baking uncovered the entire time: This dries out the filling and makes the peppers leathery. Always cover for the majority of baking time.
• Choosing unstable peppers: Peppers that won’t stand upright make a mess in the oven. Trim a tiny slice off the bottom (without creating a hole) to help wobbly peppers stand straight.

Reader Questions

Can I use green bell peppers instead of colored peppers?
Absolutely! Green peppers are the traditional choice for stuffed peppers and are usually more budget-friendly. They have a slightly more bitter, vegetal flavor compared to the sweetness of red, yellow, or orange peppers. If using green peppers, you may want to blanch them for an extra minute to ensure they’re tender.

Do I have to pre-cook the rice before stuffing the peppers?
Yes, the rice needs to be fully cooked before mixing it into the filling. The peppers don’t bake long enough to cook raw rice completely. You can use leftover rice, instant rice, or cook rice specifically for this recipe. If you prefer, substitute with quinoa, couscous, or orzo pasta.

Can I make this recipe in a slow cooker?
Yes! Skip the blanching step and place the stuffed peppers in your slow cooker. Pour ½ cup beef broth or water in the bottom, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add the cheese topping during the last 15 minutes of cooking. The peppers will be very tender using this method.

💬 Tried this recipe? Leave a comment and rating below! We’d love to hear how your Italian stuffed peppers turned out and what variations you tried.