Best 10 Italian Stuffed Peppers Recipes

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When you want a meal that’s hearty, versatile, easy to prepare, and packed with flavor, look no further than Italian stuffed peppers. With endless variations to suit every palate, these colorful stuffed bell peppers make for an impressive presentation and are a delightful mix of textures. Whether you're preparing this classic recipe for a hearty weeknight dinner or a special occasion, this comprehensive guide will provide you with the secrets to creating the perfect Italian stuffed peppers that will win over your family and friends.

Here are our top 10 tried and tested recipes!

ITALIAN-STYLE STUFFED PEPPERS



Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
  • Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
  • Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
  • Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
  • Remove from oven. Remove foil and top each pepper with shredded cheese.
  • Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

ITALIAN STUFFED CUBANELLE PEPPERS



Italian Stuffed Cubanelle Peppers image

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.

Provided by Megan

Categories     100+ Everyday Cooking Recipes

Time 1h36m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
½ cup Monterey Jack cheese
½ cup mozzarella cheese
1 egg
¼ cup cooked rice
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8 Cubanelle peppers, stemmed and seeded

Steps:

  • Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
  • Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
  • Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 16.3 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 846.7 mg, Sugar 2.4 g

ITALIAN STUFFED PEPPERS



Italian Stuffed Peppers image

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 13

6 large green or sweet red peppers
1 pound lean ground beef (90% lean)
2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
1 cup uncooked converted rice
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1/2 cup grated Parmesan cheese
Additional minced fresh parsley

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.

STUFFED PEPPERS ITALIAN STYLE



Stuffed Peppers Italian Style image

Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.

Provided by DJCARR

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 11

4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
  • Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  • Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g

ITALIAN STYLE STUFFED PEPPERS



Italian Style Stuffed Peppers image

Make and share this Italian Style Stuffed Peppers recipe from Food.com.

Provided by The Spice Guru

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 -6 medium bell peppers (any color variety)
2 cups water
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon italian seasoning
1 cup cooked instant rice, fluffed
1 lb bulk Italian sausage, browned
25 ounces vegetarian marinara sauce, divided
4 tablespoons grated parmesan cheese, divided
3 tablespoons black olives, sliced
4 -6 tablespoons shredded mozzarella cheese, divided
remaining marinara sauce, divided
remaining parmesan cheese, divided
4 -6 whole olives or 4 -6 sliced olives, to garnish

Steps:

  • WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
  • PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
  • INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
  • CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
  • DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
  • POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
  • POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
  • STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
  • DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
  • BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!

Nutrition Facts : Calories 738.6, Fat 45.5, SaturatedFat 16.2, Cholesterol 100.2, Sodium 3024.7, Carbohydrate 54.6, Fiber 8, Sugar 20.8, Protein 26.2

ITALIAN STUFFED SWEET PEPPERS



ITALIAN STUFFED SWEET PEPPERS image

Categories     Pepper     Pork     Sauté     Quick & Easy

Yield 6 servings of two peppers each.

Number Of Ingredients 13

1/2 pound Sweet Italian Sausage.
12 each Italian sweet peppers or any other similar shaped peppers. Tops and seeds removed.
1 small onion, finely chopped.
1/4 teaspoon dry basil or 6 leaves of fresh chopped.
2 cloves minced fresh garlic or 1/4 tsp of garlic powder.
3 Tbl olive oil
1/4 cup plain bread crumbs
3 Tbl grated Fontina.
Sauce:
4 medium tomatos, seeded and chopped
1/2 tsp minced garlic, or 1/4 tsp garlic powder.
1/4 tsp dry basil or 4 chopped leaves.
Garnish with a fresh basil leaf or parsley sprig. Pass Parmesan cheese at the table

Steps:

  • Remove casings from sausage and crumble in pan and brown, drain off excess drippings, and put cooked sausage into a bowl,let cool enough to handle, while you chop your onion and cut tops off and remove seeds from the peppers. Add onion,basil,and garlic, bread crumbs and cheese. Mix well. Stuff mixture into peppers while heating the same skillet that you cooked the sausage in with the 3 Tbl or olive oil. When the oil is medium hot add the peppers, cooking and turning them until they are they are starting to brown and wrinkle. Add chopped tomato, garlic and basil to the hot skillet, let cook over uncovered over medium heat for 5 minuutes. Serve over top of hot pasta or Parmesan polenta.

ITALIAN STUFFED BELL PEPPERS



Italian Stuffed Bell Peppers image

This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.

Provided by Midwest Maven

Categories     Peppers

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 1/2 cups cooked white rice
1 egg
salt and pepper
garlic powder
3 medium size green bell peppers
1 (67 ounce) jar pasta sauce (I use Prego traditional or make homemade)

Steps:

  • In a large bowl mix together the cooked rice and the raw ground beef.
  • Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
  • Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
  • Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
  • Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
  • Sprinkle the top with salt, pepper, and garlic powder.
  • Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
  • Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
  • Enjoy!

LOW CARB/LOW FAT TURKEY STUFFED BELL PEPPERS (ITALIAN STYLE)



Low Carb/Low Fat Turkey Stuffed Bell Peppers (Italian Style) image

I love stuffed peppers and was craving them on my low carb diet. I fooled around a bit and came up with these. I promise, they're so flavorful that you won't even miss the rice. Enjoy!

Provided by TheDancingCook

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 large green peppers or 4 large red peppers, seeded, cored and sliced in half lengthwise
2 tablespoons olive oil
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, chopped
1 -1 1/4 lb lean ground turkey (I use 93% lean)
1 egg, beaten
1/4 teaspoon garlic powder
1 teaspoon italian seasoning
salt and pepper, to taste
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) can tomato sauce
parmesan cheese (fresh grated or shredded) or mozzarella cheese, for topping (fresh grated or shredded)
italian seasoning, for topping

Steps:

  • Preheat oven to 350°F.
  • On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
  • Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
  • Add sauté veggie mixture to turkey mixture; mix well.
  • Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
  • In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
  • Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
  • Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

ITALIAN SAUSAGE AND RICE STUFFED PEPPERS



Italian Sausage and Rice Stuffed Peppers image

We love Enro's twist on stuffed green peppers. Italian sausage changes the flavor profile. It adds much more savoriness to the dish. Brown rice, rather than white, add fiber to the meal. The tomato sauce and ooey gooey cheese balance this dish perfectly. These are delicious!

Provided by Enro Gay

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 11

1 can(s) tomato sauce, 14 oz. (mine was flavored with the peppers, onions and sausages cooked in it)
1 medium Vidalia onion
2 large green bell peppers
2 tsp olive oil (or oil of choice)
2 tsp butter, unsalted
3 links, Italian sausage (casings removed)
3 c cooked brown rice
1/2 tsp dried oregano
Dash red pepper flakes
salt and pepper, to taste
1 1/2 c sharp cheddar cheese, shredded

Steps:

  • 1. Cook the brown rice, if you have not already done so. Preheat the oven to 375 degrees.
  • 2. Wash peppers thoroughly and slice off the tops. Clean out the membrane and seeds. Then cut each pepper into two halves.
  • 3. Put the oil and butter in a large skillet to heat. Medium chop the onion and the pepper tops. Add to the hot oil and cook until softened, about five minutes. Remove from the skillet.
  • 4. Add the Italian sausage to the same skillet and cook, while chopping the ground meat, until cooked and no longer pink. Return the cooked vegetables to the skillet. Stir and remove from heat.
  • 5. Put in the cooked rice, oregano, salt and pepper to taste, red pepper flakes, 1 cup of the shredded cheese, and about 1 cup of the tomato sauce; mix to combine.
  • 6. Put the remaining tomato sauce in a square baking dish, large enough to hold the four pepper halves, that has been prepared with cooking spray. Spread to cover the bottom of the pan.
  • 7. Divide the filling between the peppers and place in the baking dish.
  • 8. Cover tightly with foil and cook for about 45 minutes.
  • 9. Remove the foil, distribute the remaining cheese on the peppers, and return to the oven for about 15 minutes or until cheese is melted and starting to brown. Spoon what sauce is left in the baking dish over the peppers as you serve.

ITALIAN TUNA STUFFED PEPPERS



Italian Tuna Stuffed peppers image

Did you ever want to try something different from the usual hamburger and rice stuffed pepper? Well, my grandma Lucia would make these and they are sensational using canned tuna.My daughter Casey will sometimes bring a few to work for the boss or co-workers and they always ask for more.

Provided by Sandra McGrath

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 9

6 red bell peppers, cut in half and cleaned
1- 1/2 box seasoned croutons, i like ceasars salad croutons
1 bottle italian salad dressing (10-12 ounces)
2 Tbsp pignoli nuts( may use walnuts if preferred)
2 can(s) tuna, 5-6ounces each,drained
1 can(s) sliced black olives (3-4 ounces) drained
1/2 c sliced celery
1/2 c sliced green onions, red onion or any type
1/2 c chopped red peppers or pimentos

Steps:

  • 1. Mix croutons in a bowl with about 1/2 cup warm water and soften. Add all ingredients except stuffing pepper halves and add salad dressing. Mix well, almost like a bread salad
  • 2. Grease a casserole with a little olive oil and line up the 12 pepper halves. Stuff each half individually with bread stuffing after squishing with your hands to help ingredients mix and somewhat stick together. pour just a little olive oil on top and cover and bake 30-40minutes at 375 degrees until tender. Serve hot or cold. may be reheated in the microwave oven.

Tips:

  • Choose the Right Peppers: Select firm, ripe bell peppers with smooth skin and a deep color. Avoid peppers with bruises or blemishes.
  • Prepare the Peppers Properly: Cut the tops off the peppers and remove the seeds and ribs. Cut the tops into small pieces to use in the stuffing.
  • Cook the Rice Perfectly: Cook the rice until it is tender but still has a slight bite. Overcooked rice will become mushy when stuffed into the peppers.
  • Use High-Quality Ingredients: Use fresh, flavorful ingredients for the stuffing. This will make a big difference in the overall taste of the dish.
  • Stuff the Peppers Tightly: Use a spoon or your hands to firmly pack the stuffing into the peppers. This will help to prevent the peppers from bursting during baking.
  • Bake the Peppers Thoroughly: Bake the peppers until they are tender and the stuffing is cooked through. The cooking time will vary depending on the size of the peppers.

Conclusion:

Italian stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. They are also a great way to use up leftover rice and vegetables. With a little planning and preparation, you can easily make this classic Italian dish at home. So next time you're looking for a hearty and flavorful meal, give stuffed peppers a try!

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