Italian Stuffed Bell Peppers That Taste Like Sunday Dinner
These Italian stuffed bell peppers bring Nonna's Sunday magic to your table: tender peppers, saucy beef-and-rice filling, and a golden Parmesan crust. The secret pre-bake keeps them perfectly firm and ready in 75 minutes.
Equipment
- 9x13-inch baking dish
- Large Skillet
- Medium Saucepan
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Aluminum foil
Ingredients
For the Peppers
- 6 medium bell peppers, mixed colors
- 2 tbsp olive oil, divided
For the Filling
- 1 lb ground beef (80/20)
- 1 cup cooked white rice
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 egg, beaten
- 1 1/2 cups marinara sauce, divided
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Topping
- 1/4 cup Italian-seasoned breadcrumbs
Instructions
- Preheat your oven to 375°F.
- If you don't have leftover rice, simmer 1/3 cup dry rice with 2/3 cup water, covered, for about 15 minutes until tender.
- Cut each pepper in half lengthwise from stem to bottom, then pull out the seeds and white membranes. Drizzle the halves with 1 tablespoon of olive oil, sprinkle with a pinch of salt, and arrange them cut-side up in a 9x13-inch baking dish.
- Pre-bake the empty pepper shells for 10 minutes. This keeps them from turning mushy.
- While the peppers bake, warm the remaining olive oil in a large skillet. Cook the onion over medium heat for 4 to 5 minutes until soft and translucent, then add the garlic and cook for one more minute.
- Add the ground beef and break it up with a wooden spoon. Cook until no pink remains, about 6 to 8 minutes, then season with oregano, basil, salt, and pepper.
- Take the skillet off the heat and stir in the cooked rice, beaten egg, 1 cup of the marinara, 1/2 cup of the mozzarella, and 1/3 cup of the Parmesan.
- Pull the pre-baked peppers out of the oven and spoon the filling into each half, mounding it slightly above the top. Don't pack it down.
- Spoon the remaining 1/2 cup marinara over the tops, then sprinkle with the rest of the mozzarella, the remaining Parmesan, and the breadcrumbs.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 to 15 more minutes until the cheese is bubbly and the breadcrumbs are golden brown.
- Let the peppers rest for 5 to 10 minutes before serving so the filling sets.
Notes
Do not skip the 10-minute pre-bake - it keeps the peppers from getting watery and mushy. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze baked peppers individually for up to 3 months; reheat at 350°F until warmed through. For a gluten-free version, use gluten-free breadcrumbs. For a lighter version, swap the beef for ground turkey and add 1 tablespoon olive oil to the filling.