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–+ servings
Sheila Browder

Italian Stuffed Peppers

Ah, Italian cuisine! It conjures images of family gatherings, sunshine-drenched tables, and laughter echoing over clinking glasses. Among the myriad of dishes that Italian cooking offers, Italian stuffed peppers is a dish that stands out not just for its vibrant presentation but also for the depth of flavor packed inside.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 435
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon capers
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons freshly chopped basil
  • 1 cup shredded mozzarella and provolone cheese blend
  • ½ cup grated Parmesan cheese divided
  • 1 ½ cups cooked quinoa farro, brown rice, cauliflower rice, or orzo
  • 1 can 15 ounces unsalted diced tomatoes with their juices
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon sea salt
  • 1 teaspoon onion powder
  • 2 teaspoons dried Italian herbs
  • 1 pound ground turkey or chicken
  • 2 teaspoons cold-pressed olive oil
  • 4 large red bell peppers

Equipment

  • Baking dish

Method
 

Step 1: Preheat Your Oven
  1. Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready by the time you finish prepping your peppers.
Step 2: Prepare the Peppers
  1. Slice the tops off the bell peppers and remove the seeds. You want your peppers to stand upright, so cut just enough to create a cavity. Set aside.
Step 3: Cook the Filling
  1. In a large skillet, heat the olive oil over medium heat. Add the ground turkey, onion powder, dried Italian herbs, sea salt, and crushed red pepper. Let it cook until browned, breaking it up into smaller pieces – about 5-7 minutes.
Step 4: Mix in the Good Stuff
  1. Once the meat is cooked, stir in the cooked quinoa, diced tomatoes (with juices), capers, ½ cup of Parmesan, and freshly chopped basil. Cook for an additional 3-4 minutes so that the flavors can meld together. Remove from heat.
Step 5: Stuff the Peppers
  1. Carefully spoon the meat mixture into each bell pepper, packing it gently but firmly. You want to fill them to the top.
Step 6: Top with Cheese
  1. Sprinkle the shredded mozzarella and provolone cheese on top of each stuffed pepper. Feel free to add more or less based on your cheese preference!
Step 7: Bake
  1. Place the peppers in a baking dish and cover it with aluminum foil. Bake for 30 minutes. Then remove the foil and let them bake for an additional 15 minutes until the cheese is bubbling and golden.
Step 8: Cool and Serve
  1. Remove the dish from the oven, and let the stuffed peppers sit for about 5 minutes before serving. Enjoy with your favorite sides!

Nutrition

Calories: 435kcalCarbohydrates: 8gProtein: 41gFat: 27.5gSaturated Fat: 13.7gTrans Fat: 0.1gCholesterol: 125mgSodium: 962mgFiber: 2gSugar: 4gVitamin A: 30IUVitamin C: 204mgCalcium: 55mgIron: 14mg

Notes

  • Adjust Spice Levels: If you prefer milder flavors, simply reduce the crushed red pepper.
  • Meat Options: Feel free to use ground beef, sausage, or even a vegetarian alternative if that's your preference.
  • Cheese Variations: Swap mozzarella for gouda or fontina for a different flavor profile.
  • Add More Veggies: Consider adding chopped spinach or zucchini to the filling for additional nutrition.
  • Make it Gluten-Free: Use gluten-free products for quinoa and avoid any wheat-based fillers.

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