Description
Tender roasted bell peppers are filled with savory ground beef, Italian sausage, rice, marinara, herbs, and Italian cheeses. Finished with melted mozzarella, Parmigiano-Reggiano, parsley, and basil, these Peperoni Ripieni make a hearty Italian-inspired dinner.
Ingredients
3 large bell peppers, halved lengthwise
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound mild Italian sausage
1 small onion, finely diced
3 garlic cloves, minced
1 1/2 cups cooked rice
1 1/2 cups marinara sauce, divided
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded low-moisture mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup water, for the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush the bell pepper halves with olive oil, arrange them cut-side up in a baking dish, and roast for 10 minutes.
- While the peppers roast, heat a little of the olive oil in a skillet over medium heat. Add the diced onion and sauté until softened. Add the garlic and cook for about 1 minute, until fragrant.
- Add the ground beef and Italian sausage. Cook until browned and fully cooked, breaking the meat into small pieces as it cooks.
- Stir in the cooked rice, about 1 cup of the marinara sauce, oregano, Italian seasoning, salt, black pepper, and most of the Parmigiano-Reggiano. Mix until evenly combined.
- Remove the partially roasted peppers from the oven and generously fill each pepper half with the meat and rice mixture.
- Top the stuffed peppers with the shredded mozzarella and the remaining Parmigiano-Reggiano.
- Pour 1/2 cup water into the bottom of the baking dish without pouring it over the filling. Loosely cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15–20 minutes, until the peppers are tender and the cheese is melted and lightly golden.
- Sprinkle with the fresh parsley and basil. Serve with the remaining marinara sauce, if desired.
Notes
For a spicier filling, substitute hot Italian sausage for mild sausage and add crushed red pepper flakes.
Cooked farro, quinoa, or another firm cooked grain can replace the rice. For a lower-carb option, use cooked cauliflower rice with excess moisture removed.
Provolone can replace some or all of the mozzarella, and Pecorino Romano can replace Parmigiano-Reggiano.
For extra-saucy peppers, add additional marinara to the baking dish or spoon warm marinara over the peppers when serving.
The sausage can be replaced with additional ground beef, ground turkey, or ground chicken.
Assembled peppers can be refrigerated before baking. Allow additional baking time when cooking directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze individual portions in freezer-safe containers.
Reheat covered at 350°F (175°C) until heated through, or microwave individual portions until hot.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 85 mg
