Italian Stuffed Peppers Recipe
Classic Italian Stuffed Peppers featuring ground beef, rice, and a flavorful blend of vegetables and Italian seasoning, baked to tender perfection in a savory tomato and broth sauce. This comforting, hearty dish is perfect for a family dinner and can be made ahead and frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 stuffed peppers (serves 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Filling
- 1 pound ground beef
- 1 medium onion, chopped or shredded (shallots optional)
- 1 large carrot, shredded
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup uncooked rice
- 2 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
Peppers and Sauce
- 12 bell peppers
- 2 cups chicken broth or low sodium beef broth
- 1 cup tomato sauce
Instructions
- Prepare the oven: Arrange a rack in the middle of your oven and preheat it to 375°F (190°C) to ensure even baking for the peppers.
- Prepare the peppers: Cut off the tops of each pepper and remove all seeds and membranes. To help the peppers stand upright during baking, slice a small flat piece off the bottom of each pepper for stability.
- Mix the meat filling: In a large bowl, combine ground beef, chopped onion, shredded carrot, minced garlic, Italian seasoning, uncooked rice, tomato paste, salt, and pepper. Mix thoroughly until well combined.
- Stuff the peppers: Fill each prepared pepper generously with the meat and rice mixture. Arrange the stuffed peppers standing upright in a large, oven-safe pot like a 5-quart Dutch oven.
- Add the sauce: Mix chicken broth with tomato sauce and pour the mixture over the peppers in the pot. Add extra water if necessary to have the liquid come about halfway up the peppers to aid in cooking the rice.
- Bake covered: Cover the pot with a lid or aluminum foil and bake the peppers for 1 hour and 30 minutes at 375°F, allowing them to cook thoroughly and absorb all flavors.
- Bake uncovered: Remove the lid or foil and continue baking for another 45 minutes to 1 hour uncovered, until the peppers are tender and the filling is cooked through. Test doneness by inserting a fork or using an instant-read thermometer (should reach 160°F internally).
- Garnish and serve: Optionally garnish with fresh parsley and serve hot for a satisfying meal.
Notes
- For faster cooking, cut peppers in half lengthwise and fill as instructed; cooking time is about half.
- Use an instant-read thermometer to confirm an internal temperature of 160°F to ensure meat is fully cooked.
- Make sure to have enough liquid to fully cook the rice inside the peppers, preventing dryness.
- Refrigerate leftovers in an airtight container for 3 to 5 days to retain freshness.
- Freeze fully cooled, cooked stuffed peppers in freezer-safe containers or individually wrapped for up to 6 to 8 months. Thaw completely in the fridge before reheating.
Find it online: https://flavorspath.com/italian-stuffed-peppers-recipe/
