When summer comes for me there is nothing better than Italian Stuffed Peppers! This recipe makes a great family lunch or dinner. This is dish is a wholesome recipe made with lean beef, brown rice, and bursting with classic Italian flavors such as fresh herbs, gooey mozzarella and nutty parmesan. I must confess that I learned a lot about peppers from my dad. Not only he taught me how to roast peppers, but he passed down this great family recipe that was always the perfect one-stop meal in the summer when peppers are in season.
This recipe takes stuffed peppers to a whole new level! Imagine cutting through the peppers and getting the most delicious stuffing, overflowing with cheese!
Why you will love this recipe
– These delicious stuffed peppers are a complete and healthy meal that is balanced in all of its nutritional components.
– Bell peppers are a great source of vitamin C, especially the red variety. Orange and yellow peppers are richer in beta-carotene, which is a powerful anti-oxidant.
– Italian stuffed peppers are very versatile as you can vary the filling to your liking, so you’ll always have a new recipe.
– You can cook them in a large quantity, they freeze well so you can have a stuffed pepper meal ready for busy evenings in minutes.
– Homemade stuffed peppers are one of the classic Italian summer recipes.
Which kind of bell peppers should I use?
There are different colors of bell peppers and each one has a slight different flavor and consistency.
Red peppers are the sweetest of all bell peppers, they are meatier and hold very well the char/grilled flavor.They are great grilled, charred or stuffed.
Yellow peppers are sweet as well. Their flesh, when cooked, is slightly less consistent than the red peppers. They are great to use in salads to add a pop of color. In this recipe, I chose them for their touch of color.
Orange bell peppers have instead a fruity and tangy taste, making them ideal for sauces, dressing and salsa.
Green peppers are tangy and more bitter than all the rest of the peppers. They are usually great over pizza or combined with tomatoes.
I recommend using a mix, especially among red and yellow, to ensure you bring also a variety of colors to your table.
Stuffed Pepper Ingredients list
A part of the peppers will need the following ingredients to make an authentic Italian stuffed peppers recipe.
Beef: I used ground lean beef. I used ground beef, lean. The beef is a great combination with the peppers and the rice.
Carrot, Onions, celery: those are the basic ingredients to make soffritto. Soffritto it is an aromatic flavor base composed of sauteed carrots, celery, and onion that is at the foundation of many classic Italian recipes. You will need it here to make the base to brown the beef so that it will get tastier.
Garlic: it enhances the flavors and aroma of the entire dish.
Rice: choose brown rice, to have a wholesome meal.
Mozzarella: mozzarella melts perfectly giving it that gooey filling.
Parmesan: sprinkled on top adds the crunch and the nutty saltiness you need, avoid to add breadcrumbs.
Eggs: you will need 2 fresh eggs to bind together all the ingredients.
Fresh Herb: I can never go without basil and parsley. They add that touch of freshness that makes this peppers so irresistible.
How to make stuffed peppers
Start by washing and cutting the peppers in half, remove the seeds and brush lightly with EVOO. Place them on a baking sheet and bake at 360°F for 20 minutes until soft. TIP: Roasting brings out a denser flavor, but a shortcut would be to microwave them on high for 1 minute.
Start cooking the rice. While the peppers are roasting, chop up the onions, celery, and carrots. Put some EVOO in a pan and when the oil shimmers, add the chopped vegetables. Cook until soft, then add the meat and sear until cooked through. Season it with salt and pepper. Remove the pan from the heat and set aside.
Once the rice is cooked, add it to the pan where you fried the meat. Add the rest of the ingredients and stir until dissolved.
Fill each pepper with the filling, sprinkle with Parmesan cheese. Place the stuffed peppers in a baking dish, previously covered with parchment paper.
How long to cook stuffed peppers
I recommend baking stuffed peppers at 350°F (175°C) for 25 minutes until the cheese is golden and the peppers are slightly charred on the edges. You will not need more as you already pre-cooked the peppers and all the filling is cooked, you just need to let the peppers bake to allow all the flavors to combine and the cheese to melt.
More delicious recipes for you
Spicy Pasta with Roasted Peppers and Bacon
Can I use other ingredients to make stuffed peppers?
Stuffed peppers is definitely a recipe you can be creative with, here are my suggestions:
You can use ground turkey instead of lean beef if you want a leaner dish. Or alternatively, you can make Italian sausage stuffed peppers if you want to give your dish a kick of heat. Looking for a plant based option? Go for beans or lentils!
Rice: you can substitute white rice for brown rice. Farro and quinoa are also good choices.
Cheese: I would stick to mozzarella and parmesan, as they are Italian classics that make this dish incredibly delicious.
How can I store stuffed peppers?
You can store stuffed peppers in the refrigerator for 3 days.Can you freeze stuffed peppers? You can also freeze Italian stuffed peppers in an airtight container. They will last 6-8 weeks and it is a great meal for those busy nights!
How to reheat stuffed peppers
If you are storing the peppers in the refrigerator, reheat them in the oven at 350°F for 20 minutes, covered with foil.
Reheating frozen stuffed pepper required 2 steps for best results:
1) Take them out from the freezer and thaw them. You can remove them from the freezer in the morning if you are planning to serve them for dinner.
2) In the evening, reheat them in the oven at 350°F for 20 minutes, covered with foil.
Alternatively, you can transfer them from the freezer to the oven and bake at 450°F for 35 minutes, covered with foil.
WHAT TO SERVE WITH STUFFED PEPPERS?
For a great stuffed peppers dinner you can make an Italian little green salad, some roasted vegetables or some zucchini. There are a variety of side dishes that can go well with this recipe and make your meal fully packed with nutrients, depending on the season.
WHICH WINE TO PAIR WITH ITALIAN STUFFED BELL PEPPERS?
I recommend a red wine, a Valpolicella Ripasso from the Veneto region. It would match perfectly given the presence of beef and cheese in this dish. Valpolicella ripasso is obtained by macerating the grapes and bits of Amarone with Valpolicella Superiore. Iit is still a full body flavor that makes it one of the best value Italian wines.
It is a great transition for Napa Cabernet lovers and a bottle range between 20 and 25 USD.
Equipment
- Baking Tray
Ingredients
- 2 lb peppers red and yellow halved
- 3/4 lb beef ground, lean
- 1/4 cup onion chopped, white
- 1/4 cup carrots chopped
- 1/4 cup celery chopped
- 2 tbsp olive oil extra virgin
- 3/4 cup rice brown, cooked
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 3/4 cup mozzarella
- 2 unit eggs
- 3 tbsp basil chopped
- 3 tbsp parsley choppede
Instructions
- Start by washing and cutting the peppers in half, remove the seeds and brush lightly with EVOO. Place them on a baking sheet and bake at 360°F for 20 minutes until soft.
- Start cooking the rice.
- While the peppers are roasting, chop up the onions, celery, and carrots. Put some EVOO in a pan and when the oil shimmers, add the chopped vegetables. Cook until soft, then add the meat and sear until cooked through. Season it with salt and pepper. Remove the pan from the heat and set aside.
- Once the rice is cooked, add it to the pan where you fried the meat. Add the eggs, garlic, Parmesan and mozzarella, basil and parlsey. Mix well until is uniform.
- Fill each pepper with the filling, sprinkle with Parmesan cheese. Place the stuffed peppers in a baking dish, previously covered with parchment paper.
- I recommend baking stuffed peppers at 350°F (175°C) for 25 minutes until the cheese is golden and the peppers are slightly charred on the edges.
Nutrition
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