Italian stuffed peppers are a cozy, satisfying dinner made with tender baked bell peppers filled with a saucy beef and rice mixture seasoned with Italian herbs. They're simple, filling, and perfect when you want a hands-off oven dinner that feels classic and comforting.
A Quick Look at the Recipe
✅ Recipe Name: Italian Stuffed Peppers
🕒 Ready In: ~30 minutes
👪 Serves: 4
🍽 Calories: ~360 per pepper half (estimated)
🥣 Main Ingredients: Bell peppers, ground beef, marinara sauce, rice, onion, garlic, Italian seasoning, parmesan
📖 Dietary Info: Gluten-free option
👌 Difficulty: Easy - bake-and-serve dinner
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The filling is rich and flavorful thanks to spaghetti sauce, garlic, and seasoning, and the peppers bake until soft while still holding their shape. It's also a great make-ahead meal because the flavors get even better as they sit.
If you want more easy dinner recipes, try our Mediterranean Baked Cod, Citrus Chicken Tacos, Jalapeno Popper Chicken, or Crockpot Sloppy Joes.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Italian Stuffed Peppers:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Italian Stuffed Peppers:
- Recipe Notes & Tips:
- How to Store:
- Italian Stuffed Peppers FAQs:
- More Easy Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Italian Stuffed Peppers
Why You'll Love this Italian Stuffed Peppers:
Classic Comfort Food: The beef, rice, and marinara style filling tastes like a cozy Italian dinner baked right into a pepper.
Easy Oven Dinner: Once the filling is mixed, the oven does most of the work while the peppers bake until tender.
Filling and Satisfying: Each pepper half has protein, carbs, and veggies all in one, which makes it a complete meal.
Great for Leftovers: Stuffed peppers reheat well, so they are perfect for meal prep and easy lunches.
Key Ingredients:
- bell peppers. Hold the filling and bake up tender while still keeping their shape.
- ground beef. Adds hearty flavor and makes the stuffed peppers filling and satisfying.
- marinara sauce. Creates a saucy filling that keeps everything moist as the peppers bake, and homemade marinara works great here for even more flavor.
- white rice. Helps bind the filling and makes the peppers more hearty.
- parmesan cheese. Adds a salty, savory finish that melts into the filling as the peppers bake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Protein swap: Use ground turkey or Italian sausage instead of ground beef for a different flavor.
- Rice swap: Use brown rice or cooked quinoa, but keep in mind the texture will be slightly different.
- Cheese options: Add shredded mozzarella on top for a melty finish, or use extra parmesan for a sharper flavor.
- Make it lower carb: Swap the rice for cauliflower rice and bake as written.
- Add veggies: Stir in diced zucchini or mushrooms to stretch the filling and add more texture.
How to Make Italian Stuffed Peppers:
- Step 1: Preheat the oven to 400 degrees. Grease a 9×13 baking dish. In a medium skillet, brown the ground beef and onion, about 5 minutes.
- Step 2: Remove from heat and transfer to a large mixing bowl. Add in the garlic, italian seasoning, basil, marinara sauce and white rice. Mix until well combined.
- Step 3: Carefully fill each pepper half with ground beef mixture and place in the baking dish.
- Step 4: Top with parmesan cheese. Cover the baking dish with tin foil and bake for 25 minutes. Remove from the oven and serve with fresh basil.
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Recipe Notes & Tips:
- Pre cook the rice: Fully cooking the rice first keeps the filling from turning crunchy in the oven.
- Do not overfill the peppers: Fill them generously but leave a little room so the filling does not spill over as it bakes.
- Cover first, then uncover: Covering helps the peppers soften, and uncovering at the end helps the top dry slightly and taste more baked.
- Use a thick sauce: A thicker marinara keeps the filling saucy without getting watery.
- Make ahead tip: Assemble the peppers, cover, and refrigerate, then bake when ready to serve. Add a few extra minutes if baking cold from the fridge.
How to Store:
Refrigerator: Store Italian stuffed peppers in an airtight container for up to 4 days.
Reheat: Warm in the microwave until hot, or reheat in a 350°F oven until heated through for the best texture.
Freezer: Freeze baked stuffed peppers for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot.
Italian Stuffed Peppers FAQs:
Italian stuffed peppers usually take about 20 to 30 minutes to bake at 400°F, depending on how thick the peppers are and how soft you like them. Baking covered first helps the peppers soften, then uncovering finishes the tops.
Yes, it's best to cook the rice before making Italian stuffed peppers. Pre cooked rice ensures the filling bakes up tender and prevents crunchy rice in the finished peppers.
Marinara sauce is the best option for Italian stuffed peppers because it keeps the filling moist and adds rich tomato flavor. Homemade marinara works especially well if you want a deeper, fresher taste.
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Italian Stuffed Peppers
Ingredients
- 4 large green peppers, halved and cored
- 1 pound ground beef
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon italian seasoning
- ½ teaspoon dried basil
- 24 ounces marinara sauce
- 2 cups white rice, cooked
- ½ cup parmesan cheese, grated
Instructions
- Preheat the oven to 400 degrees. Grease a 9×13 baking dish with cooking spray.
- In a medium skillet, brown the ground beef and onion, about 5 minutes. Remove from heat and transfer to a large mixing bowl.
- Add in the garlic, italian seasoning, basil, marinara sauce and white rice. Mix until well combined.
- Carefully fill each pepper half with ground beef mixture and place in the baking dish. Top with parmesan cheese.
- Cover the baking dish with tin foil and bake for 20-25 minutes. Remove from the oven and serve with fresh basil if desired.
Nutrition
Notes
- Pre cook the rice: Fully cooking the rice first keeps the filling from turning crunchy in the oven.
- Do not overfill the peppers: Fill them generously but leave a little room so the filling does not spill over as it bakes.
- Cover first, then uncover: Covering helps the peppers soften, and uncovering at the end helps the top dry slightly and taste more baked.
- Use a thick sauce: A thicker marinara keeps the filling saucy without getting watery.
- Make ahead tip: Assemble the peppers, cover, and refrigerate, then bake when ready to serve. Add a few extra minutes if baking cold from the fridge.
Kae says
These were very easy, will make again