Italian Stuffed Peppers- These vibrant Italian Stuffed Peppers are a delicious lunch or supper option for the whole family. They’re nutritious, simple, and quick to prepare. Brown rice and ground turkey or beef, Italian spice, melty mozzarella, and parmesan cheese are packed inside bell peppers.
This dish elevates stuffed peppers to new heights! Imagine slicing the bell pepper to make the most delectable filling dripping with cheese!
These Italian dish is really easy to prepare, and with only 15 minutes of prep time, you’ll have a sinfully delicious and refined meal on your hands. Classic Italian comfort dish that is not only delicious but also extremely nutritious and beneficial to your health! Today I’m sharing a new take on a family favorite: Italian Stuffed Peppers.
Italian-style stuffed peppers:
So, what’s the big deal here? So I stuffed these peppers with Italian spices, garlic, and a robust tomato sauce. Leave the sour cream out, hold out on the ground pork, and save the fresh dill for later — you won’t miss it! At least not tonight, once you’ve sunk your teeth into these succulent morsels. If you want a cheesy filled pepper, sprinkle some Parmesan cheese or fresh mozzarella on top.
Healthy Cooking MVP: Italian Stuffed Peppers:
Before we get started on the recipe, I’d like to give a few reasons why I think stuffed peppers are such a great option for nutritious dinners.
- Meal prep is a breeze with stuffed peppers. You may stuff them completely ahead of time or only the filling, whatever works best for you.
- Italian stuffed peppers are also quick and easy enough that you can have them on the table in less than an hour if you haven’t done any prep work.
- Stuffed peppers may be scaled to almost any size you require.
- They freeze and reheat well. I used to bring stuffed peppers to work for lunch since they’re easy to reheat in the microwave (try it—your coworkers will be envious). I prefer to bake these early in the week and then reheat them in the oven for quick, nutritious meals these days.
- Stuffed peppers are good for you. The whole crew is here: lean protein, vegetables, and whole carbs. I’m always searching for ways to save time prepping ingredients and washing dishes (hence the large collection of one-pan recipes in my blog recipe index), so meals like these authentic Italian stuffed peppers that combine every food category in one are usually a favorite.
- Onions and carrots are examples of vegetables. Both should be shredded!
- You may use any color of bell pepper you choose! Some types are sweeter, while others are spicier; the choice is yours. I used Hungarian sweet peppers in this recipe since I could get them at the market, and I prefer them for stuffing because they’re a little thinner than regular bell peppers. Use any pepper you want or have on hand.
- Beef — I used ground beef today, but there is a section below that gives alternative protein possibilities.
- Broth — To keep the salt level of our meal under control, we used a low sodium chicken broth.
- The importance of uncooked rice cannot be overstated. It will soak up all of the fantastic sauce we’ll be putting in our small peppers and become really tasty.
- Use as much or as little garlic as you prefer.
- For all that earthy, acidic taste, we’re using both tomato paste and tomato sauce.
- Spices – All you need is some Italian seasoning!
- Season to taste with salt and pepper.
Stuffed Peppers: A Step-by-Step Guide:
- Remove the bell peppers from the oven and set aside. They should be roasted, but just slightly underdone.
- Fill each bell pepper half with the filling, then top with additional mozzarella cheese.
- Return to the oven for another 10 minutes. This allows the flavors to meld, the bell peppers to finish cooking, and the cheese to melt and brown slightly.
- Enjoy with chopped basil or parsley as a garnish!
Frequently Questions And Answers:
What Color Bell Pepper Should You Use?
You may use whichever color bell peppers you like. Red peppers are the sweetest, yellow and orange peppers are moderate, and green peppers are slightly bitter.
I prefer to use a variety of colors, but green bell peppers are bitter, so I don’t use them. However, if green peppers are your thing, go ahead and try them! My mother adores them and prepares them frequently, so it’s simply a matter of personal taste.
What can I use in place of ground turkey?
This recipe calls for ground turkey breast, but you may also use either chicken or beef. It also goes well with Italian sausage!
Is it possible to substitute a different type of cheese in this recipe?
I choose mozzarella cheese since it melts readily and has a creamy texture. Use provolone, mild cheddar, Emmental, or young gouda instead of mozzarella if you don’t want to use mozzarella.
Stuffed Peppers: How to Freeze Them:
- Do you freeze cooked or uncooked stuffed peppers? After they’ve been cooked, I recommend freezing the stuffed peppers. It will be simple to reheat and serve leftovers for quick and nutritious dinners.
- to halt the freezing process Freeze the baked Italian stuffed peppers cut side up in a freezer-safe container for up to 3 months.
- To Reheat from the Frozen State. Allow to defrost in the refrigerator overnight before reheating. Reheat on low heat in the microwave or in the oven. To ensure that the peppers warm evenly in the microwave, chop them into a few pieces first. Place the peppers cut side up in a baking tray and cook in the oven for about 10 minutes at 350 degrees F.
With What Should You Serve Italian Stuffed Peppers?
- With Greek yogurt and crusty bread on the side, these peppers are my favorite way to eat them.
- Served with a side of velvety mashed potatoes.
MORE DELICIOIUS RECIPES HERE:
- 1 pound of ground beef
- 1 medium onion cut or shredded
- 1 big shredded carrot
- 3 garlic cloves, minced
- 1 tbsp. seasoning (Italian)
- 1 cup uncooked rice
- 2 tablespoons tomato paste
- 1 teaspoon salt, or salt to taste
- 1 teaspoon black pepper, or to taste
- 12 Bell peppers
- 2 cups low-sodium chicken broth or beef broth
- 1 cup of tomato sauce
Preheat your oven to 375 degrees Fahrenheit and place a rack in the center.
Remove the tops of the peppers before preparing them. Remove the seeds and membranes from the insides of the peppers and discard them. Cut a little flat piece from the bottom of each pepper to give it a more level bottom and prevent it from toppling over while cooking.
Combine the ground beef, onion, carrot, garlic, Italian seasoning, rice, tomato paste, salt, and pepper in a large mixing bowl. Mix thoroughly. Fill each pepper to the brim and put them upright in a large pot. A huge 5 quart oval Dutch oven with a cover was utilized.
Pour the chicken stock over the peppers, along with the tomato sauce. If necessary, add more water until the peppers are about halfway covered in water.
Cover the saucepan with aluminum foil or a lid and bake for 1 1/2 hours. Remove the lid and bake uncovered for another 45 minutes to an hour. When you poke a fork into a pepper and it easily passes through the skin and flesh, the peppers are ready, and the rice is done.
If desired, garnish with parsley before serving.
Refrigerate leftovers for up to 4 days or freeze them for up to 3 months. Allow to defrost in the refrigerator overnight. Reheat on low heat in the microwave or in the oven. To make reheating the peppers easier, chop them into a few pieces before so that they heated evenly.