This tasty Italian Stuffed Peppers recipe is easy to prepare and dare I say healthy? We've swapped out bulgur pilaf for the rice, a healthier grain option, making these stuffed peppers both tasty and nutritious!
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I recently received some colorful bell peppers from my friend, Fern. The peppers sat on my kitchen counter for a few days while I contemplated what to do with them. One thought was to make Mixed Vegetable Iraqi Dolma, but I didn't have all the other necessary ingredients.
After giving it some thought, I decided to use what I had to make Italian stuffed peppers. Although you can use Italian sausage and ground beef, all I had was chorizo and ground elk. Luckily, they still turned out absolutely delicious!
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🔖 Ingredients & Substitutions
- Peppers: You'll need 6 large colorful peppers or green bell peppers to make this Italian stuffed peppers recipe.
- Bulgur: Bulgur comes in various sizes from fine #1 to extra coarse #4. This recipe calls for coarse grind #3.
- Meat: Ground beef (substitute ground venison or ground turkey) and chorizo or Italian sausage (see my Italian sausage recipe). May use mild or spicy, based on preference.
- Herbs: You'll need Italian parsley and basil; however, you can add even more fresh herbs to the filling, if you wish!
- Seasoning: Sea salt, black pepper, paprika, Italian seasoning, crushed red pepper, and cayenne (optional).
- Cheese: Shredded mozzarella cheese and parmesan to sprinkle over the stuffed peppers.
- Olive Oil: Optional, but helpful to saute the peppers.
*Find a full list of ingredients in the recipe card at the bottom of the post.
🫑 How To Make Italian Stuffed Peppers
Step 1: Slice the pepper tops off and remove the seeds and membranes. Poke a few holes in each pepper with a fork. Toast for a few minutes in a hot pan to soften. If necessary, add a few tablespoons of oil.
Prepare Filling
Step 2: Fry meat in a skillet. Once browned, add diced onion and Italian parsley. Cook for 5 minutes over low heat. Add minced garlic during the last few minutes. Pour into a large bowl.
Step 3: Wash bulgur, drain in a colander, then add to the meat bowl. Blend canned tomatoes in a blender, then add to the bowl. Season with salt, black pepper, paprika, crushed red pepper, and cayenne. Mix to combine the ingredients.
Prepare Tomato Sauce
Step 4: Add broth, tomato paste, salt, and a pinch of citric acid (optional) to a saucepan. Whisk over medium heat until the tomato paste dissolves and the tomato sauce begins to boil. Remove from heat.
Assemble Peppers
Step 5: Fill peppers with the filling mixture and arrange (filling side up) in a tall Dutch oven. Spoon some sauce over each stuffed pepper, then pour the remaining sauce in the pot around them.
Cook Stuffed Peppers
Step 6: Cover and cook over low-medium heat for 15 min. Place heat diffuser under the pot and cook for an additional 25 minutes over low heat. If the sauce reduces too much, add a little more broth or water.
Step 7: If your pot is not oven-safe, carefully transfer the peppers to a cast-iron skillet or a baking dish. Sprinkle peppers with Parmesan cheese and mozzarella. Broil on low for a few minutes or until the cheese is melted. Garnish with fresh basil and serve!
Looking for more Italian recipes? Try this easy chicken scallopini recipe, it's ready in 30 minutes!
🤷🏻♀️ Recipe FAQs
There are many countries that are known for stuffed peppers, including Italy, Spain, India, and many Middle Eastern countries!
Bell peppers don't need to be boiled before stuffing or they will be overcooked. You can, however, saute them for a few minutes in a pan before stuffing them. This really brings out their flavor!
👩🏼🍳 Pro Tips
- If you hate to waste food like I do, dice the bell pepper caps (minus the stem, of course) and freeze them for future use.
- Italian stuffed pepper leftovers can be stored in the refrigerator in an airtight container for up to four days.
- Don't have bulgur? You can substitute with an equal amount of cooked rice instead. You can also use quinoa!
🍅 More Stuffed Vegetables
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📖 Recipe
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Ingredients
Method
- Slice pepper tops off and remove the seeds and membranes. Poke a few holes in each pepper with a fork. Toast for a few minutes in a hot pan to soften. If necessary, add a few tablespoons of oil.
- Fry meat in a skillet. Once browned, add diced onion and Italian parsley. Cook for 5 minutes over low heat. Add minced garlic during the last few minutes. Pour into a large bowl.
- Wash bulgur, drain in a colander, then add to the meat bowl. Blend canned tomatoes in a blender then add to the bowl. Season with salt, black pepper, paprika, Italian seasoning, crushed red pepper, and cayenne, if using. Mix to combine the ingredients.
- Add broth, tomato paste, salt, and a pinch of citric acid (optional) to a saucepan. Whisk over medium heat until the tomato paste dissolves and the tomato sauce begins to boil. Remove from heat.
- Fill peppers with the filling mixture and arrange (filling side up) in a tall Dutch oven. Spoon some sauce over each stuffed pepper then pour the remaining sauce in the pot around them.
- Cover and cook over low-medium heat for 15 min. Place a heat diffuser under the pot and cook for an additional 25 minutes over low heat. If the sauce reduces too much add a little more broth or water.
- If your pot is not oven-safe, carefully transfer the peppers to a cast iron skillet or a baking dish. Sprinkle pepper tops with Parmesan cheese and mozzarella. Broil on low for a few minutes or until the cheese is melted. Garnish with fresh basil and serve!
Nutrition
Notes
- If you hate to waste food like I do, dice the bell pepper caps (minus the stem, of course) and freeze them for future use.
- Leftovers can be stored in the refrigerator in an airtight container for up to four days.
- Don't have bulgur? You can substitute with an equal amount of cooked rice instead. You can also use quinoa!
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