Stuffed Chicken Breast with Spinach, Mushrooms and Mozzarella
Italian Baked stuffed peppers
Italian Baked Stuffed Peppers
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This classic baked Italian stuffed pepper recipe is the kind of comforting dish I grew up eating. Sweet bell peppers are filled with a savory mixture of seasoned ground beef, tender rice, tomato sauce, and cheese, then baked until the peppers are tender and the filling is hot and bubbling. It’s simple, hearty, and full of the familiar Italian flavors of home. This is an easy family dinner that can be prepared ahead of time and is just as delicious the next day.
Stuffed bell peppers are the perfect easy to make dinner that can be made inexpensively, and always a crowd pleaser. The thick succulent skin and hollow insides of peppers make them ideal for stuffing and baking with all different ingredients and combinations.
Things to know about this Italian baked stuffed pepper recipe
Stuffed peppers are one of my favorite ways to use leftovers. They’re like an edible vessel for whatever you have on hand—rice, other grains, meat, beans, vegetables, and sauce can all come together to make a delicious, satisfying meal. In my house, stuffed peppers were often made because we had leftover rice that needed a new life.
The great thing about stuffed peppers is how easy they are to customize. You can swap the rice for couscous or quinoa, use ground beef, leftover roast chicken, or leave the meat out altogether. For a vegetarian version, add your favorite beans instead. Some stuffed pepper recipes call for cutting off the tops and using them as lids, but I prefer slicing the peppers in half. They’re easier to eat this way, and I love seeing all that cheesy filling bubbling on top.
For this recipe, I used a combination of white and brown rice. If you don’t have leftover rice, simply cook it according to the package directions. Precooked rice works perfectly, too.
Italian Baked Stuffed Peppers
These Italian Baked Stuffed Peppers are a comforting, old-fashioned family recipe made with tender bell peppers filled with seasoned ground beef, rice, tomato sauce, and plenty of melted cheese. It’s a delicious way to turn leftover rice into a hearty meal, and the recipe is easy to customize with ground chicken, leftover roast chicken, quinoa, couscous, or beans. The peppers are roasted before filling, then baked until tender and the cheesy topping is golden and bubbling.
Ingredients
- 6 large bell peppers
- 2 Tbsp. olive oil + 1 Tbsp. to coat the peppers before pre- roasting
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 4 cups marinara sauce
- 2 cups chicken or vegetable stock
- 1/2 lb. lean ground beef
- 1 cup uncooked white rice
- 1 cup chopped spinach
- 1 egg
- 1 cup grated parmesan more to top the peppers
- 1 cup shredded mozzarella
- 1/3 cup chopped Italian parsley
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Rub the bell peppers with olive oil, salt and pepper. Roast in a 375 degree oven for 10- 15 minutes or until slightly soft.
- In a deep saute pan in 2 Tbsp. of olive oil, over medium high heat saute the onion and garlic until soft and jut beginning to brown. Add the ground beef and cook until the meat is brown. Then add the rice, stock and half of the marinara simmer for 10 minutes.
- Remove from the fire and add the spinach, parsley, grated parmesan, egg and salt and pepper to taste. Mix well divide the filling among the 12 pre roasted bell pepper halves. Top with the remaining marinara, shredded mozzarella more grated parmesan . and bake in a preheated 375-degree oven for 45 minutes. Top with chopped Italian parsley.
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