Name: Italian Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 6 large bell peppers (cut in half and seeds removed); 1/4 cup olive oil (divided); 1 1/2 pounds ground chuck; 2 cups cooked white rice; 8 cloves garlic (minced); 1 cup low sodium beef stock; 1 cup Pecorino Romano (grated); 1/4 cup parsley (minced); 1/4 cup basil (chopped); 1/4 teaspoon crushed hot red pepper flakes; 2 teaspoons dried oregano; 2 1/2 teaspoons kosher salt (divided, plus more to taste); 4 cups marinara sauce (divided); 3/4 cup water; 1 cup mozzarella (grated)

Ingredients

6 large bell peppers (cut in half and seeds removed)

1/4 cup olive oil (divided)

1 1/2 pounds ground chuck

2 cups cooked white rice

8 cloves garlic (minced)

1 cup low sodium beef stock

1 cup Pecorino Romano (grated)

1/4 cup parsley (minced)

1/4 cup basil (chopped)

1/4 teaspoon crushed hot red pepper flakes

2 teaspoons dried oregano

4 cups marinara sauce (divided)

3/4 cup water

1 cup mozzarella (grated)

2 1/2 teaspoons kosher salt (divided, plus more to taste)

Instructions

Step 1: Preheat the oven to 375°F and position a rack in the middle. Bring a pot of water to a boil.

Step 2: Slice the bell peppers in half and remove the seeds. Boil the pepper halves for 7-8 minutes until fork tender, then drain and spread on a baking tray to cool.

Step 3: Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. When hot, add the ground chuck evenly in the pan and let it brown without stirring initially.

Step 4: Break up the meat with a wooden spoon and continue cooking until well browned. Add the minced garlic and cook for 2 more minutes until fragrant. Remove the pan from heat.

Step 5: Stir in the Pecorino Romano, cooked rice, beef stock, parsley, basil, oregano, crushed red pepper flakes, and 1 cup of marinara sauce. Mix thoroughly and taste, adjusting salt and pepper as needed.

Step 6: Sprinkle the interior of each pepper half generously with kosher salt. Fill each pepper half with the meat and rice mixture and place them in a baking dish. Pour the remaining 3 cups of marinara sauce and 3/4 cup of water around the peppers so the sauce reaches about 1-2 inches up the sides.

Step 7: Sprinkle mozzarella evenly over the stuffed peppers and drizzle the remaining 2 tablespoons of olive oil on top. Cover the dish first with parchment paper, then tightly with foil to prevent sticking. Bake for 25 minutes.

Step 8: Remove the coverings and bake uncovered for another 15 minutes or until the cheese is golden. For an extra golden top, broil for 1-2 minutes—watch carefully to prevent burning. Spoon the pan sauce over the peppers and serve with extra grated cheese if desired. Enjoy!

Tips & Variations

Use ground turkey or chicken instead of ground chuck for a leaner filling.

Swap white rice for brown rice or quinoa for added nutrition and texture.

Add finely chopped mushrooms or zucchini to the filling for extra vegetables.

For a milder dish, omit the crushed red pepper flakes or reduce the amount.

Line the baking dish with parchment to make cleanup easier and prevent sticking.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 15-20 minutes or until warmed through. Avoid microwaving to keep the peppers from becoming soggy. You can also freeze the stuffed peppers before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes to cooking time.

FAQs

Can I use other types of peppers for this recipe?

Yes, you can use any large sweet peppers like red, yellow, or orange bell peppers. Avoid very small peppers, as they won’t hold as much filling.

Is it necessary to boil the peppers before stuffing?

Boiling softens the peppers so they bake evenly and become tender. If you prefer firmer peppers, you can skip boiling but increase baking time to ensure they cook through.