Description
Easy Italian Stuffed Peppers filled with seasoned ground beef, rice, tomatoes, and melted cheese. A comforting family dinner recipe that’s perfect for meal prep!
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color—I love using a mix of red, yellow, and orange for a pretty presentation)
- 1 pound lean ground beef (or Italian sausage for extra flavor, or use half and half)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced (fresh is best!)
- 1 cup cooked rice (white, brown, or even a wild rice blend works beautifully)
- 1 (14–15 oz) can diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese, plus extra for topping (because more cheese is always better!)
- ½ cup grated Parmesan cheese
- 2–3 tablespoons olive oil
Optional Add-Ins to Make Them Even Better:
- ½ cup tomato sauce or marinara (for a saucier, more luscious filling)
- Fresh basil or parsley, chopped (adds a bright, fresh finish)
- Red pepper flakes for heat
- ½ cup cooked ground Italian sweet or hot sausage (mixed with the beef)
- ½ cup finely diced zucchini or mushrooms (sneaky veggie boost!)
Instructions
Preheat your oven to 375°F (190°C). This moderate temperature allows the peppers to soften perfectly while the filling stays moist and flavorful.
Wash your bell peppers and pat them dry. Slice the tops off carefully. Use a small spoon to scoop out all the seeds and white membranes inside.
Heat the olive oil in a large skillet over medium heat. Add your finely chopped onion and cook, stirring occasionally, until it’s softened and translucent. Add the minced garlic and cook for just one more minute until fragrant.
Now add the ground beef (and Italian sausage, if using) to the pan. Break it up with your wooden spoon and cook until it’s completely browned with no pink remaining—usually about 6–8 minutes. If there’s excess grease, drain it off.
Stir in your cooked rice, drained diced tomatoes, Italian seasoning, oregano, basil, and a good pinch of salt and pepper. Let everything simmer together gently for about 3–5 minutes so all those beautiful flavors can get to know each other.
Remove the skillet from the heat and stir in the mozzarella and Parmesan cheese, but save about ½ cup of mozzarella for topping later. The residual heat will start melting the cheese into the filling, making it gloriously creamy.
Stand your hollowed peppers upright in your baking dish, arranging them so they support each other. Using a spoon, generously fill each pepper with the meat-and-rice mixture, really packing it in and mounding it high.
Pour about ½ cup of water into the bottom of the baking dish around the peppers—not inside them! Cover the entire dish tightly with a luminum foil. Slide it into your preheated oven and bake for 30 minutes.
Carefully remove the dish from the oven and take off the foil (watch out for the steam!). Sprinkle that reserved mozzarella generously over the top of each pepper.
Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and just starting to turn golden in spots.
Let your beautiful stuffed peppers rest for about 5 minutes before serving. This gives the filling time to set slightly so it doesn’t all spill out when you cut into them.
Notes
- Use leftover rice – This is a fantastic way to use up rice from last night’s dinner or takeout!
- Don’t overstuff – While it’s tempting to pile the filling sky-high, leave a little room at the top so the cheese topping has space to melt down into the filling
- Add a splash of broth – Instead of water in the bottom of the pan, use chicken or beef broth for even more flavor
- Test for doneness – The peppers are ready when you can easily pierce the sides with a fork and they’ve softened considerably but still hold their shape
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian