Italian Stuffed Peppers

A glass baking dish filled with stuffed bell peppers topped with melted cheese and tomato sauce. The peppers are garnished with fresh parsley. A white spatula is lifting one pepper from the dish. The dish is on a wooden surface.

5 from 14 votes

These are my easy Italian Stuffed Peppers that are made with a combination of ground meats, freshly grated parmigiano reggiano, rice, and Italian parsley that is stuffed into red and yellow peppers. They are then baked in the oven with a simple tomato sauce making these a comforting, healthy and filling dinner option. I hope you love these Italian Stuffed Peppers as much as my entire family does!

Prep Time20

Cook Time40

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: italian recipes, italian stuffed peppers, stuffed peppers

Servings:

Ingredients

1 lb ground beef
1 lb ground pork
5 cloves garlic minced
2 eggs
5 cups tomato sauce
8 red & yellow peppers sliced in half, cleaned out
2 cups cooked white rice basmati
1 small yellow onion chopped fine
1 cup parmigiano reggiano grated
1 cup mozzarella shredded
8 pieces of provolone sliced in half
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 preparing your rice. Set aside.
Set 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.
Tip: I'll always fry a little meatball in a pan and taste to see if it needs any additional seasoning before I stuff the peppers with the meat mixture.
Slice your peppers in half lengthwise, removing any seeds.
Fill each pepper with the meat mixture. Repeat.
To a large baking dish add 2 cups of tomato sauce to the bottom.
Add your stuffed peppers to the baking dish, meat side up.
Top each pepper evenly with the remainder of tomato sauce.
Bake in the oven for 30-45 minutes.
Remove from the oven when there is about five 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.
Cool on the counter for at least 15 minutes before diving in, and enjoy!

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