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Italian-Stuffed Peppers
5 people
00h 20
00h 40
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Ingredients and Method
Ingredients
- 4 large bell peppers (red, yellow, or green), tops sliced off and seeds removed
- 1 tablespoon olive oil (for pan)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 1 cup cooked rice or orzo
- 1/2 lb ground turkey, beef, pork, or plant-based protein
- 1 cup canned diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup shredded mozzarella
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper to taste
- 1/2 cup tomato sauce or passata
- Splash of water or broth
- Drizzle of olive oil
- Chopped herbs
Method
- Preheat oven to 375°F (190°C).
- Slice tops off peppers and remove seeds/membranes. Rub with a little olive oil and season inside with salt and pepper. Set aside.
- In a large pan, heat olive oil over medium heat.
- Sauté onion and garlic until soft (3–4 minutes). Add oregano and chili flakes.
- Add ground protein and cook until browned.
- Stir in tomato paste, diced tomatoes, and cooked rice. Simmer until slightly thickened, 5–6 minutes.
- Remove from heat and mix in cheese and herbs. Season to taste.
- Spoon filling into each pepper, pressing lightly to pack.
- In your stainless steel skillet, spread tomato sauce across the bottom. Add a splash of water or broth to thin. Drizzle with olive oil.
- Place stuffed peppers upright in the skillet. Cover with foil or a lid and bake for 30–35 minutes.
- Uncover, top with extra cheese if desired, and bake 10–15 minutes more until cheese is golden and peppers are tender.
- Let cool for 5 minutes. Garnish with fresh herbs. Serve directly from the skillet with a side of crusty bread or a green salad.
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