Italian Style Stuffed Peppers

Elevate your weeknight dinner game with these hearty and flavorful Italian Style Stuffed Peppers! Vibrant, tender bell peppers are filled to the brim with a savory blend of seasoned ground beef, garlic, onions, and perfectly cooked rice, all tied together with rich diced tomatoes and a hint of tomato paste. The filling is infused with classic Italian seasoning and fresh parsley, then finished with a melted, ooey-gooey layer of mozzarella cheese and optional Parmesan for an irresistible topping. Baked to perfection, these stuffed peppers are easy to prepare and make an ideal all-in-one meal that’s sure to satisfy. Perfect for family dinners or meal prepping, this recipe is a wholesome and delicious nod to classic Italian comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bell peppers (any color)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef
• 1 cup cooked white or brown rice
• 1 cup diced tomatoes (canned, with juices)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with 1 tablespoon of olive oil and set aside.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 4

Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it up into small pieces with a spoon, about 6–8 minutes. Drain any excess grease if necessary.

Step 5

Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, fresh parsley, salt, and black pepper. Cook for 2–3 minutes, stirring well to combine the flavors.

Step 6

Remove the skillet from heat. Stir in half of the shredded mozzarella cheese, reserving the other half for topping.

Step 7

Place the prepared bell peppers upright in a baking dish. Spoon the meat and rice mixture into each pepper, pressing down gently to pack the filling.

Step 8

Cover the baking dish tightly with aluminum foil and bake in the oven for 30 minutes.

Step 9

Remove the foil and sprinkle the remaining shredded mozzarella cheese on top of each pepper. Optionally, sprinkle Parmesan cheese as well.

Step 10

Return the baking dish to the oven and bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. Optionally garnish with additional chopped parsley.

Nutrition Facts

Serving size	1938.6 grams (1938.6g)

Amount per serving	% Daily Value*
Calories	2484

Total Fat 152.50g	196%
Saturated Fat 62.30g	312%
Polyunsaturated Fat 2.70g
Cholesterol 449mg	150%
Sodium 4823mg	210%
Total Carbohydrate 137.30g	50%
Dietary Fiber 22.10g	79%
Total Sugars 45.20g
Protein 145.40g	291%

Vitamin D 24IU	119%
Calcium 1725mg	133%
Iron 16mg	91%
Potassium 3688mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 23.2%

Carbs: 21.9%