I discovered this comforting dish recently and couldn’t wait to share it. These Italian-style stuffed peppers are loaded with flavor and bring a satisfying mix of tender peppers, savory meat and rice, and rich tomato sauce. It’s a dinner I really look forward to making.
Why You’ll Love This Recipe
I love how this recipe brings together wholesome ingredients with classic Italian seasoning in a way that feels both comforting and elevated. The peppers become tender, the rice absorbs the sauce beautifully, and the aroma of garlic and Italian herbs fills the kitchen. It’s one of those meals that feels like a warm hug after a long day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Prepare the peppers: Cut off the tops, remove the seeds and membranes. To help them stand upright during baking, trim a small flat piece from the bottom of each pepper.
In a large bowl, mix together the ground beef, onion, carrot, garlic, Italian seasoning, rice, tomato paste, salt and pepper.
Stuff each pepper with the beef-rice mixture and arrange them standing upright in a large pot or Dutch oven with a lid (or a deep baking dish covered).
Combine the broth and tomato sauce, then pour this over the peppers so the liquid reaches about halfway up their sides (add a little water if needed).
Cover the pot or baking dish and bake for about 1½ hours. Then remove the lid and bake uncovered for an additional 45 minutes to 1 hour until the peppers are tender, the rice is cooked, and a fork can easily pierce through.
Garnish with parsley if desired and serve.
Servings and Timing
This recipe makes 12 stuffed peppers (serving size: one pepper each).
Prep time: about 15 minutes
Cook time: roughly 2 hours 15 minutes
Total time: about 2 hours 30 minutes
Variations
For a lighter version, swap the ground beef for ground turkey or chicken.
Add chopped mushrooms or chopped spinach to the filling for extra veggies.
If you like a cheesy touch, sprinkle shredded mozzarella or grated Parmesan on top during the last 10 minutes of baking.
To switch up the flavor profile, you could use different seasoning blends — for example, a chili-lime mix instead of Italian seasoning for a Tex-Mex twist.
Storage/Reheating
In the fridge: Store leftovers in an airtight container for 3-5 days.
In the freezer: Once cooled completely, wrap individual peppers or place in a freezer-safe container. They’ll keep for 6-8 months. Thaw fully in the fridge before reheating.
To reheat: Gently warm in the oven (covered) at around 350 °F until heated through, or microwave individual servings with a splash of broth or sauce to maintain moisture.
FAQs
What else can I put in my stuffed peppers?
I often add extra veggies like chopped spinach, mushrooms or even hot pepper for a bit of heat. You can also substitute leaner meats like ground turkey or chicken.
Can I make these in a slow cooker?
Yes. I’ve done it: place the stuffed peppers in the slow cooker, pour the sauce & broth over them, cook on low for 6-8 hours or high for around 4 hours.
Can I make these stuffed peppers in a pressure cooker?
Yes. Here’s how I do it: place peppers on a trivet inside the pressure cooker so they don’t burn. Cook on manual for about 8 minutes, then allow natural pressure release.
Can I cut the peppers in half lengthwise instead of standing them up whole?
Absolutely. If I slice the peppers in half lengthwise and fill them, they cook in about half the time, making this a faster option.
How do I know when they’re done cooking?
I check by inserting a fork into a pepper — if it goes through easily (both pepper and filling) and the rice is tender, they’re ready. The internal temperature of the filling should reach about 160 °F (71 °C) if using meat.
Conclusion
I really enjoy making this dish because it hits that comforting-yet-delicious mark that I aim for in weeknight dinners. The combination of textures and flavors feels very homey but also a little elevated thanks to the Italian seasoning and rich sauce. If I’m looking to feed a group or want leftovers for later, these stuffed peppers absolutely deliver. Let me know how your batch turns out!
These Italian Stuffed Peppers are filled with a savory mixture of ground beef, rice, shredded carrot and onion, seasoned with Italian herbs and baked in a tomato‑sauce broth until the peppers are tender and flavorful.
Total Time:2 hours 30 minutes
Yield:12 stuffed peppers
Ingredients
1 pound ground beef (about 450 g)
1 medium onion, chopped or shredded
1 large carrot, shredded
3 cloves garlic, minced
1 tablespoon Italian seasoning
1 cup uncooked rice
2 tablespoons tomato paste
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
12 bell peppers (any color), tops cut off, seeds removed
Cut off the tops of the bell peppers, remove seeds and membranes. Trim a small flat piece from the bottom of each so they stand upright.
In a large bowl, combine ground beef, chopped onion, shredded carrot, minced garlic, Italian seasoning, uncooked rice, tomato paste, salt and pepper. Mix well.
Stuff each pepper with the beef‑rice mixture and arrange them upright in a large oven‑safe pot or Dutch oven with a lid (or in a deep baking dish covered).
Mix the chicken broth and tomato sauce together, then pour this over the peppers so the liquid comes up about halfway up their sides (add a little water if needed).
Cover the pot or baking dish and bake for about 1½ hours. Then remove the lid and bake uncovered for an additional 45 minutes to 1 hour until the peppers are very tender and the rice is fully cooked.
Garnish with chopped parsley if desired, and serve the peppers hot.
Notes
You can swap ground beef for ground turkey or chicken to make a lighter version.
Extra vegetables like chopped mushrooms or spinach can be stirred into the filling for added texture and nutrients.
If you’d like melted cheese on top, sprinkle shredded mozzarella or Parmesan during the last 10 minutes of baking.
For a Tex‑Mex twist, use chili or cumin seasoning instead of Italian seasoning.
Stand the peppers upright to help them bake evenly and hold their shape.
