Italian Stuffed Peppers are packed with beef, pork, lamb, gluten free rice and marinara sauce. The perfect weeknight dinner to please the whole family.
My husband has a few recipes from his childhood that he really loved and requests. One of them was Italian stuffed peppers. His Mom would make them at least once a month for the family. There were 8 in his family and all I can think is that is a lot of peppers to stuff. A LOT!
Now stuffed peppers were not one of my favorite recipes growing up. Actually I don’t think I ever really ate them, I hated the smell of them cooking, so I refused to eat them. Nice right. My poor Mother had one picky eater on her hand. Also, she cooked them the way my German Grandmother made them and it was a compelte different flavor then my Mother-n-laws Italian recipe.
Nothing against German food, but come on Italian food is typically way more tasty. This recipe proves that.
Make sure when you pick your peppers that they are able to stand up straight and don’t want to tip to the side. This will make baking much easier. Using red, yellow, orange or green peppers is your choice they all cook and taste similar. I like to use a blend because it makes a prettier presentation.
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Italian Stuffed Peppers
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 8 bell peppers, tops removed and de-seeded {remove stems and dice tops}
- 1 cup gluten free rice, cooked according to directions
- 1 cup diced pepper, from tops of peppers {about 6 tops}
- 1 small yellow onion, diced {about 1 cup}
- 1 garlic clove, diced {about 1 tablespoon}
- ½ cup gluten free Panko bread crumbs
- 1 egg, whisked
- ½ cup finely grated parmesan cheese + more for sprinkling on top
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped Parsley
- ½ pound ground pork
- ½ pound ground beef chuck
- ½ pound ground lamb
- 1-26 ounce jar of Creamy Vodka Sauce {San Marzano is my preferred}
Instructions
- Preheat oven to 350°
- Grease an 13 x 9” casserole dish with coconut oil or butter.
- In a large mixing bowl whisk egg and add Panko bread crumbs, diced pepper, onion, garlic, parmesan cheese, salt, pepper and parsley.
- Cook rice according to directions and add to Panko mix.
- Add pork, beef and lamb to Panko mix, blending evenly. I use my hands.
- Add sauce and stir.
- Place peppers in casserole and spoon mix into peppers stuffing till mounded.
- Place in oven and bake for 1 hour 15 minutes. Remove from oven, sprinkle with extra parmesan and cook an additional 10 minutes.
- Remove, plate and enjoy
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wow These stuffed bell peppers are stunning!
Thanks Angie, they are as good as they look too.
Wow, I’ve not seen an Italian version. I will have to pin these!
Bevin,
They are a crowd pleaser…. who doesn’t love it the italian way!
xo Amy
I haven’t made stuffed peppers in the longest time, but it’s a favorite of my husband and I. I really like your idea of using the creamy vodka pasta sauce in it…I’m definitely going to have to give this all a try. Thank you for linking up to the Weekend Kitchen Link Party at Home Cooking Memories…I hope to see you there this weekend!
Thank you so much for the recipe. This was a major hit in my family, especially with Vince. Many many compliments (mostly to you!). Again, thank you ….
You are very welcome Ms. Sandra! Did you end up adding water to the pan? When my mom makes her stuffed peppers she boils the peppers for about 5 minutes before she stuffs them, but we prefer more of a crunchy pepper here so I skip that step. Thanks for posting and letting me know how it went. Give Vince and the kids a kiss from me! xo Amy
These were so delicious it was difficult to not go back for seconds! This will be a staple at my house. I can’t wait to serve it to my in-laws when they come for a visit. I boiled my peppers for 5 minutes before cooking the dish. My kids like the peppers a little softer.
Silly question….do you cook the meat before stuffing the peppers and then cook at 350
No Joan, the meat will cook in the pepper.
Hi, I was wondering do you think these stuffed peppers would taste as good or hold up as well if I used all ground Turkey or a lean ground beef?
Thank you!