Italian Stuffed Bell Peppers
Experience the comforting flavors of Italy with these hearty Italian Stuffed Bell Peppers, a family-friendly recipe that's as satisfying as it is nutritious. Vibrant bell peppers are hollowed out and roasted to perfection, then brimming with a savory blend of ground beef (or turkey), tender rice, aromatic garlic, and a medley of Italian-inspired ingredients like diced tomatoes and fragrant seasonings. Topped with gooey mozzarella and an optional sprinkle of Parmesan, these peppers bake to bubbly, cheesy perfection in under an hour. Perfect for a weeknight dinner or a make-ahead meal, this dish is as easy to prepare as it is visually stunning. Don't forget a fresh parsley garnish for that final, flavorful touch! If you're searching for an easy stuffed bell peppers recipe with a flavorful twist, your hunt ends here.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cooked white or brown rice
- 1 cup canned diced tomatoes, drained
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and dice the tops for later use.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, garlic, and the diced pepper tops. Sauté for 3-4 minutes until softened.
Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess grease, if necessary.
Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Cook the mixture for 2-3 minutes, stirring occasionally, to evenly combine the flavors.
Brush the insides of the hollowed-out bell peppers with the remaining tablespoon of olive oil and place them upright in a baking dish.
Spoon the filling mixture evenly into each pepper, packing it tightly. Cover the baking dish with aluminum foil.
Bake the peppers in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops of the peppers with shredded mozzarella cheese. If desired, also sprinkle with grated Parmesan cheese.
Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes. Garnish with chopped parsley before serving, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 10.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
