Recipe

Easy Italian Stuffed Peppers for Any Occasion

The ideal combination of substantial, delicious, and simple to prepare are Italian Stuffed Peppers. After stuffing these vivid bell peppers with ground pork, rice, aromatic herbs, and tart tomato sauce, they bake till soft. A great alternative for midweek dinners, meal prep, or even hosting guests, the dish presents a pleasing mix of tastes and textures.

Here is all you need to create this amazing Italian-inspired meal for any kind of occasion.

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Why You’ll Love Peppers Stuffed from Italy

Juicy peppers, flavorful stuffing, and gooey cheese taken together provide a delectable dish.
Customizable: You can substitute foods to fit dietary restrictions or current availability.
Complete in one, Italian Stuffed Peppers feature grains, vegetables, and protein all included.
Make-Ahead friendly: Perfect for meal prep, these stuffed peppers can be baked as required or made ahead.

Ingredients

Making these stuffed peppers requires the following:

Four big bell peppers, any color—red, yellow, green, or orange.
One pound of ground beef or Italian sausage—or combine the two.
One cup—white, brown, or even quinoa—cooked rice
One little finely chopped onion
Garlic: Two minced cloves, minced
One cup of tomato sauce + more for a topping.
Grated Parmesan cheese; ½ cup; shredded mozzarella cheese; 1 cup (for topping)
One teaspoon of Italian seasoning
Fresh parsley cut for garnish.
Salt & pepper: For taste
Olive oil: Perfect for sautéing

Step-by-Step Guidelines

Step 1: get ready the peppers.

Set your oven for 375°F (190°C).
Slice the bell peppers tops off and remove the seeds and membranes. Save the tops for decorating, if you so like.
Drizzle the peppers lightly with olive oil then arrange them on a roasting tray. Save aside.

Step 2: Prepare the filling.

Drizzle olive oil on a skillet set on medium heat.
About three to four minutes, sauté the diced onion till transparent. Add the minced garlic and heat for still another minute.
Into the skillet add the ground beef or Italian sausage. Cook, breaking it up into little bits, till brown. Season with Italian seasoning, salt, pepper.
Add tomato sauce and cooked rice to stir-in. To let the tastes meld, simmer for two to three minutes.
Turn off the skillet’s heat and swirl Parmesan cheese into it to boost richness.

Step 3: stuff the peppers.

Carefully pack the filling down into the ready bell peppers.
Spoon additional tomato sauce over top each stuffed pepper and liberally sprinkle shredded mozzarella cheese.

Step 4: Bake.

Aluminium foil covers the baking dish; bake in the preheated oven for 25 minutes.
Remove the foil and bake until the cheese is melted and browned and the peppers are soft, 10 to 15 minutes more.

Step 5: Present and garnish.

Out of the oven, take the stuffed peppers and let them cool gently.
Present straight away after garnishing with fresh parsley.

Serving Suggestions

Although they are a meal in itself, Italian Stuffed Peppers go especially nicely with basic sides like:

Perfect for soaking any additional sauce is garlic bread.
A fresh, crisp salad counters the strong taste of the peppers.
Roasted vegetables will provide your meal even more diversity and nutrition.

Tips for Success

Select consistent peppers. Choose peppers of like weight to ensure they cook uniformly.
For softer peppers, blanch them in hot water for two to three minutes before filling.
Customize the filling by adding veggies like zucchini or spinach or by substituting quinoa for rice for an other spin.
Prepare the peppers ahead of baking; then, chill for up to twenty-four hours before cooking.

Why This Recipe Sufits Every Occasion

Popular crowd-pleasers, Italian Stuffed Peppers are a rustic, warm meal that feels like home. These stuffed peppers taste, look, and simplify whether your supper is casual, you’re searching for a quick meal prep solution, or you’re throwing a little get-together.

Try this dish and see how often it finds use in your culinary rotation. From the soft peppers to the creamy, savory interior, this is a meal you will find returning often.

Bella Caldwell