Description
These Italian Stuffed Peppers feature tender boiled bell peppers filled with a savory mixture of ground chuck, aromatic herbs, garlic, rice, and Pecorino Romano cheese. Baked in marinara sauce and topped with melted mozzarella, this hearty dish combines rich flavors and textures for a satisfying meal with an Italian twist.
Ingredients
Scale
Peppers
- 6 large bell peppers (cut in half and seeds removed)
Stuffing
- 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)
Sauce & Topping
- 4 cups marinara sauce (divided)
- 3/4 cup water
- 1 cup mozzarella (grated)
Instructions
- Preheat Oven and Prepare Peppers: Preheat your oven to 375°F and position the oven rack in the middle. Bring a large pot of water to a rolling boil to prepare for blanching the peppers.
- Boil Peppers: Slice the bell peppers in half lengthwise and remove all seeds. Boil these pepper halves in the boiling water for 7-8 minutes or until they become fork-tender. Remove them carefully and let drain. Spread the peppers out on a baking tray and allow them to cool slightly.
- Brown Ground Chuck: Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the ground chuck, spreading it evenly in the pan. Let it brown without disturbing for a few minutes.
- Cook Garlic with Meat: Break up the ground chuck using a wooden spoon or meat masher as it cooks until it is well browned throughout. Add minced garlic and sauté for an additional 2 minutes until fragrant. Remove the pan from heat.
- Mix Stuffing Ingredients: To the browned meat, add Pecorino Romano cheese, cooked white rice, low sodium beef broth, minced parsley, chopped basil, dried oregano, crushed red pepper flakes, and 1 cup of marinara sauce. Stir thoroughly to combine all ingredients and season with salt and pepper to taste, ensuring the stuffing is flavorful.
- Season and Stuff Peppers: Sprinkle a generous pinch of kosher salt inside each pepper half. Fill each pepper cavity fully with the prepared stuffing and arrange the stuffed peppers upright in a baking dish. Pour the remaining 3 cups of marinara sauce along with 3/4 cup of water into the baking dish so that the sauce comes about 1-2 inches up the sides of the peppers.
- Add Toppings and Cover: Evenly sprinkle grated mozzarella over the top of each stuffed pepper. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Cover the baking dish first with parchment paper to prevent sticking, then tightly seal with aluminum foil.
- Bake Covered: Place the covered baking dish in the preheated oven and bake for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered and Brown: Remove the parchment and foil cover, then bake uncovered for an additional 15 minutes until the tops are golden and bubbly.
- Optional Broil for Extra Color: For a beautifully golden and slightly crisp top, broil the peppers for 1-2 minutes, watching closely to prevent burning.
- Serve: Spoon some of the flavorful pan sauce over the stuffed peppers when serving and add additional grated Pecorino Romano if desired. Enjoy this comforting Italian classic!
Notes
- Boiling the peppers before stuffing helps soften them and reduces baking time.
- Low sodium beef stock and marinara control the overall saltiness; adjust seasoning gradually.
- Using parchment paper before foil prevents the cheese from sticking to the foil during baking.
- Broiling at the end adds a golden finish but requires close attention to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Italian stuffed peppers, baked stuffed peppers, ground beef stuffed peppers, cheesy stuffed peppers, Italian dinner recipe
