Name: Italian Stuffed Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 4 bell peppers (any color), halved and deseeded; 2 teaspoons olive oil; 1 medium yellow onion, finely diced; 3/4 teaspoon kosher salt; 1 pound lean ground beef; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1/8 teaspoon red pepper flakes (optional); 1 1/2 cups cooked long-grain rice; 1/2 cup finely chopped fresh parsley; 1/3 cup finely grated Parmesan cheese; 1 cup shredded Italian cheese blend, divided; 2 cups marinara sauce, divided

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I love how these Italian stuffed peppers bring together hearty beef, savory herbs, fluffy rice, and melted cheese—all nestled in tender roasted bell peppers. It’s a wholesome and filling dish that’s incredibly satisfying, whether I’m making dinner for the family or meal-prepping for the week.

Why You’ll Love This Recipe

I always enjoy how simple this dish is to throw together, yet the flavor feels like something special. The beef and rice filling is rich and flavorful thanks to Italian seasoning, garlic, and marinara sauce. I also like that each pepper becomes its own ready-to-serve portion, which makes mealtime feel easy and organized. It’s perfect for a cozy dinner or even a make-ahead lunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 bell peppers (any color)
• 2 teaspoons olive oil
• 1 medium yellow onion, finely diced
• ¾ teaspoon kosher salt
• 1 pound lean ground beef
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ⅛ teaspoon red pepper flakes (optional)
• 1½ cups cooked long-grain rice
• ½ cup finely chopped fresh parsley
• ⅓ cup finely grated Parmesan cheese
• 1 cup Italian cheese blend, divided
• 2 cups marinara sauce, divided

directions

I start by preheating the oven to 375°F. I lightly grease a 9×13-inch baking dish, then spread 1 cup of the marinara sauce on the bottom. I slice each bell pepper in half lengthwise, remove the seeds and membranes, and place them cut-side up in the baking dish.
In a large skillet, I heat the olive oil over medium heat. I add the diced onion and salt, cooking for 3–5 minutes until the onions are soft.
Next, I stir in the ground beef, Italian seasoning, garlic powder, and red pepper flakes if I’m using them. I cook everything together, breaking up the beef as it browns, for about 5–7 minutes until it’s fully cooked.
With the heat off, I mix in the remaining 1 cup of marinara sauce, the cooked rice, chopped parsley, Parmesan cheese, and half of the shredded Italian cheese blend. I stir it all until combined.
I spoon the filling into each pepper half generously, then top them with the remaining shredded cheese. I cover the baking dish tightly with foil and bake for 30–35 minutes. Then I uncover and bake for another 5–10 minutes until the cheese is golden and bubbling.

Servings and timing

This recipe makes 8 stuffed pepper halves, which serves 4 people as a main dish. Prep time takes around 10 minutes, and baking time is 35–45 minutes. Altogether, I can have this ready in about 45–55 minutes.

Variations

I sometimes swap the ground beef for Italian sausage or ground turkey for a different flavor.
I like using quinoa or brown rice instead of white rice for extra fiber.
I’ll often mix in spinach, chopped mushrooms, or even zucchini to add more veggies.
For a vegetarian option, I replace the meat with lentils or finely chopped mushrooms and beans.
If I want it spicier, I add more red pepper flakes or a dash of hot sauce to the filling.

storage/reheating

• I keep leftovers in an airtight container in the fridge for up to 4 days.
• To freeze, I let the peppers cool completely, then freeze them individually or in a container for up to 3 months.
• When reheating, I bake them at 350°F for about 10–15 minutes if they’re thawed, or longer if coming straight from frozen. I also sometimes reheat them in the microwave if I’m short on time.

FAQs

Can I make these ahead of time?

Yes, I often prepare the stuffed peppers up to a day ahead, keep them covered in the fridge, and then bake them when I’m ready to serve.

Do I have to cook the rice before adding it?

Yes, I always use cooked rice in the filling. It helps everything hold together and ensures the rice turns out tender in the finished dish.

Can I make this dairy-free?

Definitely. I skip the cheese or use a dairy-free cheese alternative. The peppers still taste great thanks to the seasoned filling and marinara.

What kind of peppers work best?

I use large bell peppers—red, orange, and yellow are my favorites because they’re sweet and roast beautifully. Green peppers work too but have a more bitter flavor.

How do I keep the peppers from being soggy?

I bake them just until tender and make sure not to overdo the sauce. Covering them with foil at first helps them steam, then uncovering at the end lets the cheese brown without making the peppers mushy.

Conclusion

I always enjoy how these Italian stuffed peppers come together so easily while tasting like a dish I spent all day making. Whether I’m sticking to the classic version or trying a fun variation, this recipe always hits the mark. It’s a go-to comfort meal that never disappoints.

Italian Stuffed Peppers

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Author: Yusraa
Total Time: 55 minutes
Yield: 4 servings (8 stuffed pepper halves)
Diet: Gluten Free

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Description

These Italian Stuffed Peppers are filled with a savory mixture of ground beef, herbs, marinara sauce, rice, and cheese, then baked to tender perfection. They’re hearty, flavorful, and perfect for meal prep or a cozy family dinner.

Ingredients

4 bell peppers (any color), halved and deseeded

2 teaspoons olive oil

1 medium yellow onion, finely diced

3/4 teaspoon kosher salt

1 pound lean ground beef

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/8 teaspoon red pepper flakes (optional)

1 1/2 cups cooked long-grain rice

1/2 cup finely chopped fresh parsley

1/3 cup finely grated Parmesan cheese

1 cup shredded Italian cheese blend, divided

2 cups marinara sauce, divided

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Instructions

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and spread 1 cup marinara sauce on the bottom.
Place bell pepper halves cut-side up in the baking dish.
Heat olive oil in a skillet over medium heat. Add onion and salt; cook for 3–5 minutes until soft.
Add ground beef, Italian seasoning, garlic powder, and red pepper flakes. Cook 5–7 minutes until browned and cooked through.
Remove from heat and stir in 1 cup marinara sauce, rice, parsley, Parmesan, and half the shredded cheese until well combined.
Fill each pepper half with the beef mixture. Top with remaining shredded cheese.
Cover tightly with foil and bake for 30–35 minutes. Uncover and bake an additional 5–10 minutes until cheese is melted and bubbly.