- Bell peppers
- Ground beef
- Shredded mozzarella
- Fresh parsley (garnish only—completely optional)
How to make Italian stuffed peppers
1. Halve and de-seed the peppers, then place them in a 13×9 inch casserole dish. Pour ¼ cup of water into the dish, cover with foil, and bake the peppers for 20 minutes.
2. Place the rice and water in a small saucepan, and bring to a boil. Lower the heat to low, cover, and cook for 20 minutes. Remove from the heat and let sit for 5 minutes, then uncover and fluff with a fork.
3. Meanwhile, sauté the onion in olive oil, then add the ground beef. Cook until the beef is cooked through, then add the garlic, oregano, basil, and salt. Cook for 30 seconds.
4. Pour in the tomato sauce, then add ½ cup of cheese and the cooked rice. Stir to combine.
5. Stuff the mixture into the cooked peppers and top with the remaining cheese. Bake for 5–7 minutes, or until the cheese has melted. Garnish with parsley, if desired, and serve.
I love that this Italian Stuffed Peppers recipe calls for multiple things to be cooked at once. While the peppers are cooking the first time, the rice is cooking, and you are sautéing the onion and beef mixture. It saves tons of time to be able to multitask while cooking!
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