Stuffed Italiano Green Peppers
Juicy green peppers stuffed with a savory mixture of ground beef, rice, Parmesan, and herbs, baked to perfection—ideal for hearty family dinners or casual gatherings.
Ingredients
Instructions
- Wash peppers; remove stems and seeds.
- Parboil peppers in salted water; drain.
- In a bowl, combine Italian dressing, chopped onion, ground beef, cooked rice, bread crumbs, Parmesan cheese, parsley, and beaten eggs.
- Stuff each pepper with the meat mixture.
- Place stuffed peppers in a baking dish.
- Pour tomato sauce and water over the peppers.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes, until peppers are tender and filling is cooked through.
Tips & Substitutions
For added flavor, consider mixing some Italian herbs like oregano or basil into the stuffing. If you're looking for a leaner option, ground turkey or chicken can be substituted for the beef. You can also use quinoa instead of rice for a gluten-free option. Make sure to parboil the peppers just enough to soften them without cooking them fully, as they will continue to cook in the oven.
Serving Suggestions
These stuffed peppers are great served with a side salad or some crusty bread to soak up the sauce. A sprinkle of additional Parmesan cheese on top before serving adds a nice touch. For a hearty meal, pair them with Italian recipes like Lasagna Pie or a side of Italian Meatball Ragout for a comforting dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a splash of water and cover with foil, then bake at 350°F (175°C) for about 20-25 minutes until heated through. They can also be microwaved for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Italiano Green Peppers contains roughly 705 calories, with 22g protein, 80g carbohydrates, and 35g fat. It is an excellent source of vitamin C (90% of the Daily Value), iron (83% of the Daily Value), and protein (44% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1698mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare stuffed peppers in advance?
Yes, you can assemble and stuff the peppers a day ahead. Just cover them and refrigerate until you’re ready to bake. This allows the flavors to meld, and you can simply pop them in the oven when needed for a quick meal.
What can I use instead of rice in this recipe?
If you prefer, you can substitute the rice with cooked quinoa, couscous, or even cauliflower rice for a lower-carb option. Each of these alternatives will provide a different texture and flavor but will work well with the other ingredients.
Can I freeze stuffed peppers?
Absolutely! Stuffed peppers can be frozen either before or after baking. Wrap them tightly in plastic wrap and then in foil for best results. To reheat, thaw in the refrigerator overnight and bake until heated through, or cook from frozen, adding extra time to the baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).