Kitchen notes · a little help before you start
Italian Stuffed Peppers
A whole stuffed pepper makes a very satisfying parcel to open at dinner. Inside is savory beef and rice, with tomato sauce around the softened pepper.
- Prep
- 15 min
- Cook
- 135 min
- Total
- 150 min
- Original yield
- Serves 12
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Beef
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Give the peppers steady bottoms
Trim a small flat piece from each pepper's bottom so it can stand upright in the pot.
2. Mix the filling thoroughly
Combine the beef, vegetables, rice, tomato paste and seasonings well before packing the mixture into the peppers.
3. Check the liquid level
After adding broth and tomato sauce, use more water if needed to reach about halfway up the peppers.
Get to know the ingredients
Rice goes in uncooked
Mix the uncooked rice directly into the beef filling; it cooks inside the peppers during the covered and uncovered bake.
Prepared pepper shells
Cut off the tops and remove the seeds and membranes before filling the peppers and standing them upright.
Broth choice
Low-sodium chicken or beef broth are both listed. Mix it with tomato sauce before pouring around the peppers.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Italian Stuffed Peppers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the filling as well
The peppers are ready when a fork passes easily through pepper and meat and the rice is cooked. Garnish with parsley if preferred.
A little more help as you go
Covered, then uncovered
Keep the pot covered for the first baking stage, then remove the lid for the remaining cooking.
A quicker shape
You can halve the peppers lengthwise before stuffing; they cook in about half the time that way.
A few questions you might have
Should I brown the beef before filling?
The beef is mixed directly with the other filling ingredients in a bowl, then packed into the peppers.
How can I check the filling with a thermometer?
Check the center of a stuffed pepper for a temperature of 160 degrees Fahrenheit.
How long do leftovers keep refrigerated?
Keep the cooked peppers in an airtight container in the fridge for three to five days.
Can I freeze the cooked peppers?
You can freeze once the meat is fully cooked and peppers are completely cool, using freezer-safe packaging.
Do frozen peppers need thawing before reheating?
Thaw them completely in the refrigerator before warming them back up in the oven.
Any more cooking tips?
To speed up the cooking process you can cut the peppers in half lengthwise and fill them up as instructed. They will cook in about half the time this way. To check for doneness, use an instant thermometer and inserted to the center of a stuffed pepper. When it shows 160°F, the peppers are done. Make sure you allow for the whole time to cook the peppers and have enough liquid in the pot because you want to make sure the rice gets cooked properly. These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge. Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
