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Italian Stuffed Bell Peppers with Beef, Rice, and Tomato Sauce Recipe

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4.4 from 12 reviews

This classic Italian Stuffed Peppers recipe features tender bell peppers filled with a savory mixture of ground chuck, cooked rice, herbs, garlic, and Pecorino Romano cheese, all baked in a rich marinara sauce and topped with melted mozzarella. A comforting and flavorful dish perfect for a hearty family meal.

Ingredients

Peppers

  • 6 large bell peppers (cut in half and seeds removed)

Meat and Filling

  • 1 1/2 pounds ground chuck
  • 2 cups cooked white rice
  • 8 cloves garlic (minced)
  • 1 cup low sodium beef stock
  • 1 cup Pecorino Romano (grated)
  • 1/4 cup parsley (minced)
  • 1/4 cup basil (chopped)
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 teaspoons dried oregano
  • 2 1/2 teaspoons kosher salt (divided, plus more to taste)

Sauce and Topping

  • 4 cups marinara sauce (divided)
  • 3/4 cup water
  • 1 cup mozzarella (grated)
  • 1/4 cup olive oil (divided, 2 tablespoons + 2 tablespoons)

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C) and position the oven rack in the middle. Bring a large pot of water to boil.
  2. Boil the Peppers: Slice the bell peppers in half lengthwise and remove the seeds. Boil them in the pot of water for 7-8 minutes until they become fork tender. Carefully drain and spread the peppers out on a baking tray to cool.
  3. Brown the Meat: Heat a large pan slightly above medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the ground chuck spreading it out evenly. Allow the meat to brown without stirring for a few minutes.
  4. Cook with Garlic: Break the meat apart with a wooden spoon or meat masher while continuing to cook until it’s thoroughly browned. Add the minced garlic and cook for an additional 2 minutes until fragrant. Remove the pan from heat.
  5. Mix the Filling: To the pan, add Pecorino Romano cheese, cooked rice, beef broth, parsley, basil, dried oregano, crushed red pepper flakes, and 1 cup of marinara sauce. Mix all ingredients thoroughly and taste. Adjust salt and pepper to your preference to ensure the stuffing is flavorful.
  6. Stuff the Peppers: Sprinkle the inside of each pepper half generously with kosher salt. Fill each pepper with the prepared stuffing mixture, then arrange the stuffed peppers upright in a baking dish. Pour the remaining 3 cups of marinara sauce and 3/4 cup water into the dish until the sauce comes up about 1-2 inches on the sides of the peppers.
  7. Add Cheese and Oil: Sprinkle grated mozzarella evenly over the tops of the stuffed peppers. Drizzle the remaining 2 tablespoons of olive oil over each pepper. Cover the baking dish tightly with parchment paper followed by foil to prevent sticking.
  8. Bake Covered and Uncovered: Bake the covered peppers in the preheated oven for 25 minutes. Then remove the foil and parchment paper and bake uncovered for another 15 minutes until the tops are golden and bubbly.
  9. Broil for Finish: For an extra golden and slightly crispy top, broil the peppers for 1-2 minutes watching carefully to avoid burning.
  10. Serve: Spoon the flavorful pan sauce over the peppers before serving. Optionally sprinkle additional grated cheese on top. Enjoy your delicious Italian stuffed peppers!

Notes

  • Boiling the peppers before stuffing ensures they are tender and cook evenly while baking.
  • Using low sodium beef stock and marinara sauce helps control the saltiness of the dish.
  • Covering the peppers tightly while baking helps keep the moisture in for a soft, juicy result.
  • Broiling at the end adds a lovely golden crust to the cheese without drying out the filling.
  • Leftovers keep well and can be reheated in the oven or microwave.

Find it online: https://cozyplatter.com/italian-stuffed-bell-peppers-with-beef-rice-and-tomato-sauce-recipe/