Peperoni Ripieni (Stuffed Peppers)

Isabella

📖Life, Love, and Gastronomy 📖

Peperoni Ripieni (Stuffed Peppers) a classic Italian stuffed bell peppers filled with a savory mix of ground beef, rice, herbs, and cheeses. I love how the peppers bake to tender perfection while the filling turns golden and rich in flavor. It’s my go-to dish for Sunday dinners or whenever I need something cozy and satisfying.

Why You’ll Love This Recipe

I find this recipe to be the perfect mix of hearty and comforting. The blend of meat, rice, and cheese gives every bite a deliciously creamy and savory texture. The herbs bring in classic Italian flavors, while the marinara sauce adds moisture and depth. It’s easy to prepare ahead of time, and I can reheat leftovers beautifully. It’s also gluten-free and endlessly adaptable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large bell peppers (red, yellow, or green)

2 tablespoons olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 lb ground beef

1 cup cooked white rice

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 tablespoon tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

1/4 cup chopped fresh parsley

1 cup marinara sauce (plus extra for serving)

Directions

Preheat the oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes. I like to rub the outsides with a bit of olive oil and place them upright in a baking dish.

In a skillet over medium heat, I heat 1 tablespoon of olive oil and sauté the chopped onion and minced garlic for about 2 to 3 minutes until fragrant.

Add the ground beef and cook until browned, breaking it up with a spoon. I make sure to drain any excess fat before moving on.

Next, I stir in the tomato paste, oregano, basil, salt, and pepper. I let it cook for another minute or two.

I remove the skillet from the heat and mix in the cooked rice, Parmesan, mozzarella, and fresh parsley.

Then I fill each bell pepper generously with the meat and rice mixture.

To finish, I spoon marinara sauce over the tops and around the peppers in the baking dish.

I cover the dish with foil and bake for 30 minutes. After removing the foil, I let them bake for another 15 minutes until the tops are golden and the peppers are tender.

I serve them warm with extra marinara sauce on the side.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: Approximately 390 kcal per serving

Variations

I sometimes swap ground beef with ground turkey or chicken for a lighter version.

For a vegetarian take, I use cooked lentils or mushrooms instead of meat.

I like adding a pinch of crushed red pepper flakes for a spicy kick.

Mixing in some chopped spinach or zucchini adds extra veggies to the filling.

Instead of marinara, I occasionally use a creamy tomato sauce or even pesto for a twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F (175°C) oven for about 15–20 minutes or microwave them until warmed through. They also freeze well—just wrap each stuffed pepper individually and thaw overnight in the fridge before reheating.

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FAQs

How do I prevent the peppers from getting soggy?

I make sure not to overbake them and always preheat the oven properly. Using firm, fresh bell peppers helps keep their shape.

Can I prepare these stuffed peppers in advance?

Yes, I often assemble them a day ahead and store them covered in the fridge until I’m ready to bake.

What side dishes go well with stuffed peppers?

I like serving them with a simple green salad, garlic bread, or roasted vegetables.

Can I use brown rice instead of white rice?

Absolutely. I use cooked brown rice when I want a nuttier flavor and added fiber.

Do I need to cook the bell peppers before stuffing them?

Not at all. Baking them with the filling inside gives them the perfect texture, soft but still holding their shape.

Conclusion

Peperoni Ripieni is one of those timeless dishes I always come back to. It’s hearty, satisfying, and packed with flavor. Whether I make it for a family dinner or meal prep for the week, these stuffed peppers never disappoint.


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Peperoni Ripieni (Stuffed Peppers)


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  • Author: Isabella
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Classic Italian stuffed bell peppers filled with a savory mix of ground beef, rice, herbs, and cheeses. Baked to perfection, they make a cozy and satisfying meal.


Ingredients

4 large bell peppers (red, yellow, or green)

2 tablespoons olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 lb ground beef

1 cup cooked white rice

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 tablespoon tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

1/4 cup chopped fresh parsley

1 cup marinara sauce (plus extra for serving)


Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Rub the outsides with olive oil and place them upright in a baking dish.
  3. In a skillet over medium heat, heat 1 tablespoon of olive oil and sauté the onion and garlic for 2–3 minutes until fragrant.
  4. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  5. Stir in tomato paste, oregano, basil, salt, and pepper. Cook for 1–2 minutes.
  6. Remove from heat and mix in cooked rice, Parmesan, mozzarella, and fresh parsley.
  7. Fill each bell pepper with the meat and rice mixture.
  8. Spoon marinara sauce over the tops and around the peppers in the baking dish.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until the tops are golden and the peppers are tender.
  10. Serve warm with extra marinara sauce on the side.

Notes

Swap ground beef with turkey or chicken for a lighter option.

Use cooked lentils or mushrooms for a vegetarian version.

Add crushed red pepper flakes for a spicy kick.

Mix in chopped spinach or zucchini for added veggies.

Can be assembled a day ahead and baked later.

Freezes well—wrap individually and thaw before reheating.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 390
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 65mg

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