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Stuffed Bell Peppers Italian Style | Easy Recipe

Authentic Italian Stuffed Bell Peppers

These Italian stuffed peppers are filled with a savory mix of ground meat, herbs, tomatoes, rice, and cheese. Sweet bell peppers hold a warm, comforting filling that tastes like true home cooking. Simple ingredients, rich flavor, and perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian / Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 large bell peppers red preferred
  • 1 –2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 –3 garlic cloves minced
  • 1 pound ground meat beef, turkey, chicken, or Italian sausage
  • 1 cup cooked brown rice or quinoa/orzo
  • 1 can no-salt-added diced tomatoes
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes optional
  • Salt and black pepper to taste
Cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • You may also use fontina or smoked provolone
Fresh Herbs
  • Fresh basil preferred
  • Fresh parsley or thyme optional
For Baking
  • ½ cup water or tomato sauce for the baking dish

Method
 

Prepare the Peppers
  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers and slice them in half from top to bottom through the stem.
  3. Remove seeds and membranes to create clean “pepper bowls.”
Cook the Filling
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onions and cook until soft and slightly caramelized.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add ground meat and cook until browned.
  5. Stir in diced tomatoes, cooked rice, Italian seasoning, salt, pepper, and red pepper flakes if using.
  6. Let it simmer for a few minutes so the flavors blend together.
  7. Remove from heat and mix in some mozzarella and Parmesan.
Fill and Assemble
  1. Place the pepper halves in a baking dish.
  2. Generously spoon the filling into each pepper, pressing slightly so it's well-packed.
  3. Pour a little water or tomato sauce into the bottom of the dish to help steam the peppers.
  4. Top each pepper with more mozzarella and Parmesan.
Bake the Peppers
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove foil and bake for another 15–20 minutes until the peppers are tender and the cheese is golden and bubbly.
  3. Garnish with fresh basil before serving.

Notes

  • Red peppers are the sweetest and work best, but any color will do.
  • You can assemble the peppers ahead of time and bake them later — perfect for busy weeknights.
  • For a vegetarian version, swap the meat for lentils, quinoa, or plant-based ground “meat.”
  • Using no-salt-added tomatoes helps you control the saltiness of the filling.
  • Adding a little tomato sauce to the baking dish keeps the peppers extra moist and flavorful.