Description
Classic Italian Stuffed Peppers filled with a savory mixture of ground beef, vegetables, rice, and Italian seasoning, baked to perfection in a rich tomato and broth sauce. This hearty dish is perfect for a family dinner or meal prep, delivering comfort and balanced flavors in every bite.
Ingredients
Filling Ingredients
- 1 pound ground beef
- 1 medium onion (chopped or shredded, shallots can be used)
- 1 large carrot (shredded)
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 cup rice (uncooked)
- 2 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
Other Ingredients
- 12 large bell peppers
- 2 cups chicken broth (or beef broth, low sodium)
- 1 cup tomato sauce
Instructions
- Prepare the oven: Arrange a rack in the middle of your oven and preheat it to 375°F (190°C) to ensure even cooking for the stuffed peppers.
- Prepare the peppers: Cut off the tops of the peppers and remove all seeds and membranes. To keep the peppers stable during baking, slice a small flat piece off the bottom of each pepper so that they stand upright on a flat surface.
- Mix the meat and stuff the peppers: In a large bowl, combine ground beef, chopped onion, shredded carrots, minced garlic, Italian seasoning, uncooked rice, tomato paste, salt, and pepper. Mix thoroughly to evenly distribute all ingredients. Stuff each pepper generously with the mixture. Arrange the stuffed peppers upright in a large heavy pot or Dutch oven.
- Add liquid and bake: Mix chicken broth and tomato sauce together and pour the mixture over the peppers in the pot. If needed, add water until the liquid reaches about halfway up the sides of the peppers. Cover the pot with a lid or aluminum foil and bake for 1 hour and 30 minutes covered. Then, remove the cover and continue baking uncovered for an additional 45 minutes to 1 hour, until the peppers are tender, and the rice and meat are fully cooked through.
- Garnish and serve: Once cooked, garnish the stuffed peppers with fresh parsley if desired. Serve warm and enjoy this homemade Italian classic.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner version.
- Use low-sodium broth to control salt content and adjust seasoning accordingly.
- Bell peppers of any color can be used based on preference; red and yellow peppers tend to be sweeter.
- Leftover stuffed peppers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
