These Italian Stuffed Peppers are stuffed full with a mix of ground beef and pork, rice, fresh parsley, and plenty of parmigiano reggiano, then topped with a slice of provolone and baked right in a homemade tomato sauce until the peppers are tender and the cheese is golden on top.
My Nonna made stuffed peppers all the time, and I mean alllll the time. Rice, a mix of ground beef and pork, a mountain of freshly grated cheese—that was her formula. No matter what else was on the table, these were gone first. I never got her exact recipe before she passed, which I still kick myself over, so this version is me piecing it together from memory. And I will tell you this much: they aren’t as good as hers, but, they are still good, really good. It’s the recipe I make when I want to feel a little closer to her. Want some more delicious recipes? Try Stuffed Pepper Soup Recipe or Stuffed Tomatoes.
😍 Why You’ll Love These Italian Stuffed Peppers
A one-bowl filling: Everything for the meat mixture goes into one big bowl, gets mixed by hand, and gets scooped straight into the peppers.
Great for a crowd: You can stuff the peppers ahead of time and pop them in the oven right when guests arrive, which makes this one of my go-to recipes for having people over.
Freezer and meal-prep friendly: These hold up really well in the fridge or freezer, so it’s worth stuffing a full batch even if you’re only feeding two or three people that night.
That cheesy top: You can use whatever cheese you like here, but provolone is hard to beat.
🫑 Ingredients You’ll Need To Make Italian Stuffed Peppers
Ground beef and ground pork: the combination is what gives the filling its flavor and keeps it from drying out in the oven.
Peppers: I like a mix of red and yellow for color, sliced in half lengthwise and cleaned out so they’re ready to fill.
White rice: cooked ahead of time and folded into the meat mixture, which is what makes the filling stretch and gives it that classic stuffed pepper texture.
Garlic: minced and mixed raw into the filling, where it cooks through in the oven and mellows into the meat.
Onion: adds sweetness and moisture as it softens during baking.
Eggs: these bind everything together so the filling holds its shape.
Parmigiano reggiano: mixed right into the filling for a salty, nutty depth.
Mozzarella: shredded and mixed into the filling itself, adding a stretchy, melty pull to every bite.
Provolone: sliced and placed on top of each pepper near the end of baking so it melts and browns without burning.
Fresh Italian parsley: herby freshness that cuts through the richness of the meat and cheese.
Fresh basil: chopped and added alongside the parsley for a little sweetness and a more rounded herb flavor.
Salt and pepper: for seasoning the filling to taste.
Ground fennel: gives the meat that familiar Italian sausage-like flavor even though there’s no sausage in the mix.
Dried oregano: a classic Italian pantry seasoning that adds warmth to the filling.
Tomato sauce: a good amount goes on the bottom of the baking dish and over the top of the peppers, so use a sauce you actually like the taste of.
✔ How To Make Italian Stuffed Peppers
Begin by cooking your rice. Set aside until ready to use.
Preheat your oven to 400 °F while you prepare the filling.
To a large bowl add all of your ingredients (except the provolone and tomato sauce) as that will be used to top the peppers with. Mix really well.
🤝 Sammy’s Tip for Italian Stuffed Peppers
- Before stuffing the peppers, cook a small piece of the meat mixture in a skillet and give it a taste. This is the perfect way to check the seasoning and make any adjustments before filling the peppers.
Slice your peppers in half lengthwise, removing any seeds.
Fill each pepper with the meat mixture. Repeat until all of your peppers have been filled.
To a large baking dish add 2 cups of tomato sauce to the bottom and evenly spread.
Add your stuffed peppers to the baking dish meat side up.
Evenly top each pepper evenly with the remaining tomato sauce.
Bake uncovered for 30-45 minutes or until the ground meat is cooked through.
Remove from the oven when there is about 5 minutes left of cook time, add your provolone and return to the oven for an additional 5 to 10 minutes, just until the meat becomes fully cooked and the cheese is golden and bubbly.
Let rest for 10 minutes before serving.
🗒 Variations
Spicy: add a pinch of crushed red pepper flakes to the filling, or swap in hot Italian sausage for part of the ground pork.
Lighter: ground turkey or chicken works in place of the beef and pork if you want a leaner version, though it will taste a little different from Nonna’s original.
Extra saucy: if you like your peppers swimming in sauce, add an extra cup of tomato sauce to the baking dish before serving.
Different cheese: provolone is my go-to, but fresh mozzarellaor fontina work.
🗒 Substitutions
Ground meat: all beef or all pork both work fine if that’s what you have; the combination just gives the best flavor and texture.
Peppers: any bell pepper color works. I like red and yellow for the color contrast, but green or orange is completely fine too.
Fresh herbs: if you don’t have fresh basil or parsley on hand, dried versions work in a pinch, just use about a third of the amount.
🍴 Leftovers? Lucky you.
These keep well in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a couple of minutes, or cover with foil and warm in a 350°F oven for about 15 minutes. They also freeze well, both stuffed and unbaked, or baked and cooled, for up to 3 months.
🤔 FAQ’s
Do I need to cook the rice before mixing it into the filling?
Yes. The rice should be fully cooked and slightly cooled before it goes into the bowl. Raw rice won’t have enough time or liquid to cook through in the oven, and you’ll end up with hard, undercooked grains in the filling.
Do I need to boil or roast the peppers before stuffing them?
No, there’s no need to pre-cook the peppers. They soften up nicely in the oven alongside the filling, and skipping this step saves you a pan and some time.
Can I make these ahead of time?
Yes. You can stuff the peppers completely, cover the dish, and refrigerate for up to a day before baking. Just add a few extra minutes to the bake time since you’ll be starting from cold.
Can I freeze stuffed peppers?
Yes, both before and after baking. To freeze unbaked, assemble the peppers in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. Baked peppers can also be cooled and frozen, then reheated from frozen in a covered dish at 350°F until warmed through.
What can I serve with Italian Stuffed Peppers?
A simple green salad or some crusty bread for soaking up the extra sauce is really all you need. They’re filling enough to stand on their own as a main course.
👩🍳 Hungry For More?
If you loved these Italian Stuffed Peppers, check out a few more recipes you might enjoy:
- Stuffed Tomatoes
- Stuffed Eggplant
- Stuffed Cabbage Rolls
- Stuffed Pasta Shells
- Stuffed Pepper Soup Recipe
- Fried Sausage and Pepper Orzo
- Roasted Red Pepper and Tomato Soup
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Italian Stuffed Peppers recipe (or any recipe of mine) don’t forget to leave a review.
Italian Stuffed Peppers
Equipment
- 1 large baking dish or 2 smaller ones
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 5 garlic cloves, minced
- 2 eggs
- 5 cups tomato sauce
- 8 red & yellow peppers, sliced in half, cleaned out
- 2 cups white rice, cooked
- 1 small yellow onion, finely chopped
- 1 cup parmigiano reggiano, finely grated
- 1 cup mozzarella, shredded
- 8 pieces provolone, sliced in half, or your preferred cheese
- 1/3 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground fennel
- 1 tsp dried oregano
Instructions
- Begin by cooking your rice. Set aside until ready to use.
- Preheat your oven to 400 °F while you prepare the filling.
- To a large bowl add all of your ingredients (except the provolone and tomato sauce) as that will be used to top the peppers with. Mix really well.Sammy's tip: before stuffing the peppers, cook a small piece of the meat mixture in a skillet and give it a taste. This is the perfect way to check the seasoning and make any adjustments before filling the peppers.
- Slice your peppers in half lengthwise, removing any seeds.
- Fill each pepper with the meat mixture. Repeat until all of your peppers have been filled.
- To a large baking dish add 2 cups of tomato sauce to the bottom and evenly spread.
- Add your stuffed peppers to the baking dish meat side up.
- Evenly top each pepper evenly with the remaining tomato sauce.
- Bake uncovered for 30-45 minutes or until the ground meat is cooked through.
- Remove from the oven when there is about 5 minutes left of cook time, add your provolone and return to the oven for an additional 5 to 10 minutes, just until the meat becomes fully cooked and the cheese is golden and bubbly.
- Let rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds delicious! What can I use instead of provolone?
You can use mozzarella!
If I make these ahead of time should I cook them and then store them and reheat or can I store them prepared and uncooked and cook when I’m ready?!
Thanks!!
If I was doing the peppers the day before I was going to eat them, I would assemble them exactly like the recipe and then bake them in the oven the day after! I wouldn’t suggest doing it longer than one day in advance though. You can also bake the entire recipe in your oven and then just reheat them as you want to eat them over the next couple of days. Hope this helps!
I’m unsure about one thing: the recipe says to add all ingredients to the bowl. I don’t think the 5 cups of tomato sauce is added to the meat mix, or am I wrong?
You are correct, the tomato sauce is just for adding to the base of the pan and to the top of the peppers. Hope that helps.
Sammy
These were amazing! I was worried, because when my mom made these, different recipe, in the 70’s I had bad experiences….these are so good. Made them early, refrigerated, and then put them in the oven when we were ready to eat. Take out of refrigerator at least 39 minutes before you put them in the oven.
My husband had seconds and is having them for leftovers when I work!
Thank you!!!
Hi Shelley! I am SO happy you liked this version! And it’s even better where you have leftovers. Thanks again for sharing your review.
I made this tonight for dinner. It was so delicious! Perfectly seasoned. Love provolone instead of mozzarella on top too
About to make these , does the rice get all mushy when mixing with the raw meat ?
Hi Kate, it does a bit, but if you are concerned with that, you can always just fold in the rice at the very end if you are concerned with the texture. Hope this helps.
I made these because the recipe looked so delicious and simple. I am IN LOVE! 😍 I’m used to stuffed peppers that are cooked in tomato sauce and it’s not my favourite but this recipe is bomb, will definitely put it in my recipe rotation 😋
These were so good!
I would edit the recipe to make it clear to not include the tomato sauce in the part where it says to mix everything together. People that are new to cooking may not catch that they’re not supposed to do that.
Anyways! OMG so good. I made them last week and I’m still thinking about them. Love all your recipes!
I agree and I just updated the recipe and thank you for this recommendation! So happy you loved them though 🙂
Made this and subbed the pork for some mild italian sausages. So good! Will be making again!
Hi just made these today and my family loved them! We forgot to add the egg but still turned out delicious ! Do you think you can freeze leftovers that aren’t eaten?
Hi Kate! You can certainly freeze them!
I’ve never had stuffed peppers but these were delicious. We used a mix of meats (beef, lamb, pork). Highly recommend!
Hey Shelby! Thanks so much for sharing! So happy you enjoyed them!
I just made these, my first – ever attempt at stuffed peppers of any kind. All I can say is WOW!!! The wonderful variety of textures, the AMAZING flavors – I just want to say thank you for gifting my family with so much joy tonight!
Hi Jen!!! Awe you are so sweet! Thanks for such a lovely comment. I am so happy you all enjoyed it!
If I could give this a 10/5, I would. This is amazing!!! All the flavors come together so perfectly!
Thanks for this review Angelina! Hey, I will take a 10/5 any day LOL! xx
I made this for my family tonight and it was a huge hit with everyone. One of my teens said it’s her new favorite, dinner and my husband said to get rid of my other stuffed pepper recipe because yours is way better. Thanks for sharing such a delicious meal! This will become a regular on our meal plan rotation.
Hi Dawn! Awe, so happy the family enjoyed it! That makes me so happy. Thank you for sharing such a wonderful review.
SCRUMPTIOUS! My husband loves stuffed peppers so I’m always trying to find a few different variations. WELL, he said these were the best he’s ever had.
Sammy! Love every single recipe of yours. You are my go to for no-fail, delectable, rock star dishes every time. Where’s the cookbook already?!?!?!?!❤️
Hi PAGE! You are an angel – hopefully soon 👀
My mother, who has always had a vendetta against stuffed peppers because of how her mom made them, finally changed her tune about them tonight after I gave this recipe a shot!
I’m still super new to cooking and these recipes have been amazing in building my confidence. Thank you so much for sharing your work!
Hi Ashlee! Thank you for this message, it made me so happy.
THE BEST! I freeze half of the beef/pork mix (minus the rice, I just cook fresh to add to thawed mix). It’s just my husband and myself so four peppers, 1/2 stuffing mix is perfect for us with leftovers for another meal. Perfect!
You cannot top the flavors in these peppers. A family favorite!
Hi Katy! Thank you for this review, I appreciate it. So happy you enjoyed the peppers. -Sammy
Best stuffed pepper recipe EVER! Adding this recipe to the household book to make again and again. Sammy you do no wrong.
Hi Carly! Awe yay! So happy you loved it! Thank youuuu!
Made the stuffed peppers tonight, and they were amazing!! Everyone enjoyed them , even my picky teens!