Italian Stuffed Peppers

These colorful Italian Stuffed Peppers are a wholesome, incredibly flavorful meal. Bell peppers are stuffed with a seasoned ground beef and rice mixture and baked with tomato sauce and mozzarella cheese until perfectly fork tender.

Colored stuffed peppers topped with melted cheese in a white baking dish.

Recreating nostalgic flavors from recipes we grew up with can be a challenge but I think I’ve nailed it with this Italian Stuffed Peppers recipe. The unique and delicious ground beef and rice stuffing has a bit of tang that is balanced with a touch of sweetness and lots of Italian flavor.

The tried and true method is the same for my Mexican Stuffed Peppers, but the ingredient list creates an entirely different flavor profile for this Italian version of stuffed bell peppers. It’s the kind of meal you try and then constantly crave until you just have to make it again.

Ingredient Notes

The ingredients to make Italian Stuffed Bell Peppers with text.

For the Stuffed Peppers

Bell peppers – Use an assortment of similarly sized colored bell peppers for a pretty effect. Yellow, red, and orange bell peppers are milder and sweeter, while green peppers have a stronger flavor. This recipe makes enough stuffing for 3 large or 4 small bell peppers.
Long grain white rice and water – Cooked according to the package directions.
Olive oil
Lean ground beef
Diced white or yellow onion
Tomato paste
Apple cider vinegar – Vinegar adds a little tang and something really special to the flavor of the filling.
Brown sugar – Just a small amount of brown sugar balances the vinegar and seasonings.
Worcestershire sauce
Seasoning – Italian seasoning, garlic powder, salt and freshly ground black pepper.
Shredded Parmesan cheese
Fresh parsley

For the Topping

Tomato sauce
Italian seasoning
Shredded mozzarella cheese

Slicing Peppers for Stuffed Peppers

Slicing bell peppers lengthwise means you’ll get two stuffed peppers from one bell pepper and gives you a nice ratio of filling to pepper. It’s important to choose bell peppers that are close in size so they will cook evenly.

Using a sharp knife, slice the bell peppers in half, lengthwise, right through or next to the stem. You can leave the stem intact or trim and discard it if you want.
Trim the membranes inside and knock out the seeds from both pieces.

How to Make Italian Stuffed Peppers

Cook the rice according to the package directions before beginning.

Pre-Bake the Peppers and the Make the Filling

Bell peppers in a baking dish and ground beef in a skillet with rice.

Place the peppers in a 13- x 9-inch baking dish with the hollowed out sides facing up and add about 1-inch of water to the bottom of the pan. Cover with foil and bake in 400 degree F oven for 20 minutes, until just slightly tender. Remove from the oven and reduce the oven temperature to 375 degrees F. Remove the peppers from the baking dish, pour off the water, and return the peppers to the empty baking dish.
While the peppers are in the oven, cook the ground beef and onion in a skillet coated with olive oil. Break the beef up with a spoon and cook until no pink remains. Drain the excess grease from the skillet and return it to the heat.
Add the tomato paste, vinegar, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper, Parmesan and parsley and stir to combine.
Stir in the cooked rice and remove the skillet from the heat.

Stuff and Bake the Peppers

Peppers stuffed with ground beef and rice and topped with tomato sauce.

Spoon an equal amount of the filling mixture into each bell pepper.
Combine the tomato sauce with Italian seasoning and spoon the mixture evenly over the bell peppers. Cover the dish with foil and bake at 375 degrees F for 30 to 40 minutes, or until the peppers are very tender. Remove the foil, top with mozzarella cheese, and bake for an additional 5 minutes, or until the cheese has melted.

Stuffed bell peppers topped with cheese and parsley in a baking dish.

FAQ and Valerie’s Tips

Do you have to boil peppers before stuffing them?

To reduce the cooking time once stuffed and ensure the peppers will be perfectly fork tender, it’s best to partially cook the peppers in advance of stuffing them. Instead of boiling them, place the peppers in a casserole dish with a small amount of water, cover the dish with foil and bake them until just slightly tender. Pour off all the water from the dish before stuffing and baking the peppers.

How do you keep stuffed peppers from getting soggy?

Soggy stuffed peppers can result if you pre-cook them for too long or add liquid to the baking dish after they are stuffed. Once stuffed, don’t add any additional liquid to the bottom of the baking dish or you’ll risk overcooking the peppers to an undesirable texture.

Should you cover stuffed peppers when baking?

Definitely. Covering the dish with foil helps the peppers cook properly and prevents the filling from drying out. Remove the foil at the end of the baking time to add the mozzarella and continue to bake just long enough for the cheese to melt.

Variations



Rice – You can substitute the same amount of cooked brown rice for the white rice.
Meat – Switch out the ground beef for ground turkey.
Sauce – Omit the tomato sauce topping and use leftover marinara sauce. This is a great way to use up an open jar of pasta sauce lingering in your fridge.
Cheese – You can any shredded cheese you love. Try a 3-cheese Italian blend or a mixture of mozzarella and sharp cheddar.

What to Serve with Stuffed Peppers

These Stuffed Peppers are a complete meal so I usually just serve them with a warmed loaf of French bread. If you want to add more choices to your menu, toss a Simple Italian Salad or bake some Crispy Parmesan Smashed Potatoes.

Stuffed peppers in a baking dish next to sliced French bread.

Storage Tips

These Italian Stuffed Peppers are a great make-ahead choice. They can be frozen either before or after baking, just remember that the filling should always be thoroughly cooked before freezing.

Refrigerate

Leftovers should be covered and refrigerated within two hours. Transfer the stuffed peppers to an airtight container to keep them at their freshest and refrigerate for up to 4 days.

Freeze

Freezing Cooked Stuffed Peppers – Once cooled, transfer them to a freezer-safe container and freeze for up to 3 to 4 months. Individual servings can be wrapped in plastic wrap or foil and stored in freezer-safe plastic storage bags. Allow frozen stuffed peppers to thaw overnight in the refrigerator and then reheat in a 350 degree F oven for about 30 to 35 minutes or until warmed through.

Freezing Unbaked Stuffed Peppers – Partially cook the peppers and thoroughly cook the filling, as directed. Assemble the stuffed peppers in a freezer-safe dish. Cover the dish with a layer of plastic wrap and a layer of heavy duty foil, label it with the date, and freeze for up to 3 to 4 months. Allow the frozen, unbaked stuffed peppers to thaw overnight in the refrigerator before following the baking directions in the recipe.