Best Italian Stuffed Peppers Recipes

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

ITALIAN STUFFED CUBANELLE PEPPERS

Steps:

• Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
• Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

ITALIAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

ITALIAN SAUSAGE STUFFED PEPPERS

Steps:

• Directions: 1. Saute sausage and onion until browned. Add garlic and saute for 3 minutes. 2. Stir in tomatoes and Italian seasoning, simmer for 5 minutes. Stir in rice and season with salt and pepper, to taste. 3. Parboil the peppers and drain well. 4. Stuff sausage and rice mixture into the hollowed out peppers. Place inside lightly greased muffin pan and sprinkle with mozzarella cheese. Garnish with fresh basil, if desired. 5. Bake at 350 degrees F. for 25-30 minutes, or until peppers are tender.

STUFFED PEPPERS ITALIAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
• Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
• Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

ITALIAN STUFFED SWEET PEPPERS

Steps:

• Remove casings from sausage and crumble in pan and brown, drain off excess drippings, and put cooked sausage into a bowl,let cool enough to handle, while you chop your onion and cut tops off and remove seeds from the peppers. Add onion,basil,and garlic, bread crumbs and cheese. Mix well. Stuff mixture into peppers while heating the same skillet that you cooked the sausage in with the 3 Tbl or olive oil. When the oil is medium hot add the peppers, cooking and turning them until they are they are starting to brown and wrinkle. Add chopped tomato, garlic and basil to the hot skillet, let cook over uncovered over medium heat for 5 minuutes. Serve over top of hot pasta or Parmesan polenta.

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI

Steps:

• Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
• Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
• When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR PEPPERS

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

ITALIAN STUFFED BELL PEPPERS

Steps:

• In a large bowl mix together the cooked rice and the raw ground beef.
• Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
• Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
• Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
• Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
• Sprinkle the top with salt, pepper, and garlic powder.
• Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
• Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
• Enjoy!

ITALIAN STYLE STUFFED PEPPERS

Steps:

• WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
• PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
• INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
• CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
• DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
• POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
• POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
• STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
• DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
• BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!

LOW CARB/LOW FAT TURKEY STUFFED BELL PEPPERS (ITALIAN STYLE)

Steps:

• Preheat oven to 350°F.
• On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
• Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
• Add sauté veggie mixture to turkey mixture; mix well.
• Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
• In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
• Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
• Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

STUFFED CUBANELLE PEPPERS ITALIAN STYLE

Steps:

• In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
• Add garlic and cook for about 40 seconds, until fragrant.
• Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
• Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
• Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
• Serve hot.

ITALIAN CUBE STEAKS WITH STUFFED PEPPERS

Steps:

• 1. ITALIAN CUBE STEAKS: *If you want an extra kick to the seasoning, try adding 1 teaspoon each of cayenne pepper, red chili flakes and chili powder.
• 2. Heat your oil in a large frying pan (I like my cast-iron pan for this but stainless or non-stick will work just as well). Start with the heat on high, then bring it down a bit once you start cooking. Test the oil's readiness by dropping a pinch of flour in it. If it sizzles and pops, you're ready to fry.
• 3. Press your steaks between some paper towels to remove the excess juices. Really wet steaks result in gummy coating and icky blood bubbles in the oil (sounds gross but I don't know how else to describe it).
• 4. Cut a strip off one of the steaks (about 1/4 of the steak), dredge it in your flour mixture and fry. Should only take a minute or two, depending on the size of your piece. You'll want to take it out when the coating starts to turn a golden brown.
• 5. Taste test for flavor, adjust seasoning if needed.
• 6. Dredge the remaining steaks as you are ready to cook them (if they are left to sit in the flour too long, they get gummy) and fry. Should take 3-4 minutes each side only, over cooking makes them oily and a bit tough. If you want to test your time, cook one steak per directions and check it for doneness. Also, don't over crowd the pan, it will drop the temp of the oil. If the oil temp gets too low, the steaks end up needing additional cooking time and will get over-saturated with oil. Place the steaks on a plate covered with papertowels when they are done cooking.
• 7. STUFFED PEPPERS: Wash peppers then remove tops, seeds and fibers.
• 8. Prepare rice per package directions.
• 9. Cut corn kernals from cob.
• 10. Add corn, seasonings, cheese and 8 oz of spaghetti sauce to rice and mix well. Taste test, add more seasoning, salt/pepper if desired.
• 11. Fill all the peppers with rice mixture.
• 12. In a baking dish or deep sauce pan with a lid, mix the remaining 16 oz. of spaghetti sauce and the water. (You can do this recipe on the stove top or in the oven, directions for both follow.)
• 13. Place your peppers in the dish/pan and spoon some of the sauce over them. (Red peppers don't usually stand well on their own so you'll need to put them in the middle and use the other peppers to keep them upright.)
• 14. For sauce pan: Heat on medium until the sauce just begins to bubble. Turn down low and cover, cooking for additional 45 - 60 mins depending the desired tenderness of the peppers. The longer they cook, the more the sauce will absorb the flavor of peppers (YUM!). Keep an eye on it and if the sauce is getting too thick, add a little more water to get desired consistancy. Also, I baste every 15 minutes but it isn't required.
• 15. For baking dish: Cover dish with a foil dome. Make sure you leave some space between the peppers and the foil or they won't steam right and will end up soggy. Bake at 350 degrees for 60 minutes. Check tenderness and continue cooking in 15 minute intervals if needed. Again, baste if you wish, but you don't have to.
• 16. *Variations: 1 cup of veggies such as carrots, peas or mushrooms. I wouldn't go over a cup without adding more spaghetti sauce to the rice mixture or it gets a bit dry.

ITALIAN SAUSAGE AND RICE STUFFED PEPPERS

Steps:

• 1. Cook the brown rice, if you have not already done so. Preheat the oven to 375 degrees.
• 2. Wash peppers thoroughly and slice off the tops. Clean out the membrane and seeds. Then cut each pepper into two halves.
• 3. Put the oil and butter in a large skillet to heat. Medium chop the onion and the pepper tops. Add to the hot oil and cook until softened, about five minutes. Remove from the skillet.
• 4. Add the Italian sausage to the same skillet and cook, while chopping the ground meat, until cooked and no longer pink. Return the cooked vegetables to the skillet. Stir and remove from heat.
• 5. Put in the cooked rice, oregano, salt and pepper to taste, red pepper flakes, 1 cup of the shredded cheese, and about 1 cup of the tomato sauce; mix to combine.
• 6. Put the remaining tomato sauce in a square baking dish, large enough to hold the four pepper halves, that has been prepared with cooking spray. Spread to cover the bottom of the pan.
• 7. Divide the filling between the peppers and place in the baking dish.
• 8. Cover tightly with foil and cook for about 45 minutes.
• 9. Remove the foil, distribute the remaining cheese on the peppers, and return to the oven for about 15 minutes or until cheese is melted and starting to brown. Spoon what sauce is left in the baking dish over the peppers as you serve.

ITALIAN STUFFED BELL PEPPERS --PLUS A MEATLOAF

Steps:

• For the Meatloaf, combine all of the ingredients and mix well (I use my hand for this).
• If you are making JUST the MEATLOAF, form it in a 9x13 greased pan and bake 400 degrees for 1 hour, basting with the pan juices.
• For the MEATLOAF, combine the MEATLOAF SAUCE ingredients in a saucepan, and heat on the stove to serve warm over the Meatloaf slices at the table.
• If you are making the ITALIAN STUFFED GREEN PEPPERS you will also get a meatloaf out of this.
• For the ITALIAN STUFFED PEPPERS cut the tops off the peppers and clean them out.
• Cut the tops up to use for the sauce.
• Put these in a pan with a little olive oil along with the onions, and garlic--simmer till done.
• Add the tomato sauce and simmer while you are preparing the stuffing for the peppers.
• Cook the rice according to box directions.
• Also, cut a tad off the bottom of the peppers so that they will sit in the pan and not tilt (don't cut through to the inside).
• Mix 3-4 cups of the Meatloaf recipe mixture, Parmesan cheese, garlic, a little of the sauce, and the cooked rice in a large bowl--adding the rice till it looks like the amount you like (I eyeball most all of the ingredients).
• Stuff the peppers and place in a pan on which you have already put a layer of sauce.
• Put some sauce over the tops of the peppers.
• Cover with foil.
• Form the rest of the mixture into a loaf as directed above.
• Bake both at 400 degrees for about 1 hour or till done.
• Now you have 2 meals--freeze some if you like.

ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS

Steps:

• Saute beef, sausage and onion until browned.
• Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
• Simmer to bring out flavors.
• Add rice.
• Stuff peppers.
• Sprinkle with mozzarella and parmesan cheese.
• Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.

ITALIAN STUFFED SWEET PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
• Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
• Bake for 15-20 mins until the top is crisp and the peppers are tender.

SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR)

Steps:

• Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Melt Mozzarella cheese on top before serving.

KETO ITALIAN STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut the tops off of the peppers and carefully remove the seeds and ribs.
• Spoon 2 tablespoons meat and tomato sauce into the bottom of each pepper. Top with 1 tablespoon ricotta cheese and 2 tablespoons mozzarella cheese. Layer the remaining sauce between the peppers, then the remaining ricotta, and mozzarella. Place peppers into the prepared baking dish and tent with aluminum foil, making sure the foil is not touching any of the peppers.
• Bake in the preheated oven for 30 minutes. Remove the foil and bake until cheese has melted and is slightly browned, about 20 minutes.

STUFFED BELL PEPPERS WITH AN ITALIAN FLAIR

Steps:

• Prepare rice according to directions; meanwhile, brown beef and onion until pan juices have evaporated.
• Remove to a large bowl.
• To meat add salt, oregano, pepper, rice, and 2 cups of spaghetti sauce.
• Cut tops off peppers and remove seeds and dry pulp.
• Stuff the peppers with the meat mixture and arrange in a baking pan or electric frying pan.
• Add remaining sauce and water to the pan.
• Bake 50 to 60 minutes or until the peppers are tender.
• Top with mozzarella cheese and heat till cheese melts, about 3 minutes.