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0 from 15 votes

Italian Stuffed Peppers Recipe

Warm and comforting just in time for the cooler weather! These Stuffed Peppers are a one stop meal with veggies, meat, and rice. They are filling, packed with veggies, meat, and rice and seem to hit the spot every time. Stuffed peppers is a dish common in Italy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 400 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4-5 bell peppers I prefer a mix of colors or just red
  • 1 pound ground beef use 90% lean, or ground turkey
  • 1 yellow onion diced
  • ½ teaspoon red pepper flakes leave out if you don’t like the heat
  • 3 roma tomatoes diced
  • 3 stalks celery diced
  • ½ cup shredded carrots
  • 1 cup cooked long-grain rice
  • 1 cup grated Parmigiano cheese more for topping, finely grated
  • ¼ cup extra virgin olive oil I suggest Colavita brand
  • ⅛ cup balsamic vinegar good quality variety from Modena Italy
  • ⅛ cup red wine
  • 2 cloves garlic cut in quarters
  • ¼ cup fresh parsley minced
  • 3 tablespoons fresh oregano minced
  • 1 tablespoon fresh Rosemary minced
  • 3 tablespoons fresh basil minced
  • Coarse sea salt + black pepper to taste
  • 8 fresh basil leaves for garnish
  • ½ cup shredded Mozzarella cheese for topping

Instructions

    Cup of Yum
  1. Rinse your peppers and pat them dry. Cut out the stems and slice each pepper in half. Scrape out the seeds and membranes and discard them.
  2. Place cleaned peppers with tops on in a microwave and oven safe dish with 2 inches of water. Microwave on high for 5 minutes.
  3. Discard water from pan. Drizzle peppers with olive oil and season with salt and pepper
  4. Preheat your oven to 375 degrees F.
  5. Add oil to a 12-inch skillet on the stove over medium-high heat. Add onions, celery, carrots, garlic, all the herbs, tomatoes, red pepper flakes.
  6. Add the red wine and balsamic vinegar. Cook for about 8 minutes until soft. Season with salt.
  7. Add meat to pan. Break up the meat with a wooden spoon. Cook, stirring frequently, until the meat is browned. turn heat off pan.
  8. Stir in the cooked rice. Add the parmigiano cheese and stir to combine.
  9. Scoop about 3/4 cup of the meat filling into each pepper half. Add more meat as needed, until each pepper half is filled to the surface. Scatter any extra meat filling around the peppers in your pan.
  10. Sprinkle each pepper half with two tablespoons of shredded mozzarella. Gently pat the cheese onto the peppers. put the tops on the peppers- slightly tilted.
  11. Bake, uncovered, for 15 minutes at 375 degrees F.  Then, broil the peppers for two minutes to brown the cheese, if desired.
  12. While the peppers are baking, gently rinse your basil leaves and pat them dry. Stack a few leaves, roll them up, and slice them into ribbons. When the stuffed peppers are done, sprinkle the basil on top.

Notes

  • Refrigerate leftovers for up to four days!

Nutrition Information

Calories 400kcal (20%) Carbohydrates 21g (7%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.5g Cholesterol 68mg (23%) Sodium 411mg (17%) Potassium 700mg (20%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 5201IU (104%) Vitamin C 112mg (124%) Calcium 332mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 21g 7%
Protein 26g 52%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.5g 25%
Cholesterol 68mg 23%
Sodium 411mg 17%
Potassium 700mg 15%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 5201IU 104%
Vitamin C 112mg 124%
Calcium 332mg 33%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.