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Italian Stuffed Bell Peppers Recipe

Updated on September 10, 2011

The Sweet and Mild Italian Stuffed Bell Pepper Dish Perfect for Dinner!

Pepper is a scary word. Hot pepper, jalapeno pepper, chipotle pepper...all hot and spicy. Don't let the bell pepper deceive you; it's mild, not hot at all, can be sweet, and full of fresh garden flavor.

This vegetable can be used various in dishes from pizza to stuffing, tuna salad to veggie dip, and has a number of different varities that all taste slightly different. Whichever type of pepper you use, they'll all make an excellent Italian stuffed bell pepper, but green and red are the most popular. Read on to find the ingredients and directions for this tasty recipe!

Buy your bell peppers local for the freshest flavor and to support the farming community near you!

Buy your bell peppers local for the freshest flavor and to support the farming community near you!
Buy your bell peppers local for the freshest flavor and to support the farming community near you!

Italian Stuffed Bell Peppers

How to make the classic stuffing filled bell peppers!

Stuffed Peppers are incredibly easy, and you can fill them with a number of different fillings to change it up. Some people prefer ground sirloin and cheese, while some use risotto or rice. This version uses spiced stuffing, which goes great with Italian dishes.

Ingredients for Stuffed Peppers

* 4 whole bell peppers, washed

* 4-6 celery stalks, cleaned and sliced into small pieces

* 1 can diced Italian style tomatoes, or two whole fresh tomatoes diced

* 1 teaspoon dried basil

* 1/2 teaspoon dried oregano

* 1/2 teaspoon garlic powder, or 1/2 tablespoon fresh minced garlic (add the fresh version in with the veggie mixture below)

* 2 tbsp. olive oil

* 1/4 cup water

* 1/2 cup fresh sliced white mushrooms (optional)

* 1/8 teaspoon coarse ground black pepper

Directions:

1. Preheat an oven to 350 degrees F. Prepare the stuffing by placing the olive oil, water, celery and mushrooms in a pan and cook to a boil. Add more water if the veggies absorb the water. Drain the canned diced tomatoes (or fresh tomatoes). Remove as much water as possible. Heat the tomatoes with the mixture for 5 minutes on low to soften the tomatoes.

2. While the water is boiling, cut the top of the bell pepper off (just the very top) once cleaned. Hollow the inside of the pepper, remove any seeds, and try to remove as much of the white pulp on the inside. Rinse the pepper and turn upside down to get the water to drain out.

3. Once the water has boiled, add the spices to the mixture and simmer for 30 seconds to let the spices rehydrate.

4. Add the dry stuffing mix to the water remove from the heat. Fluff the stuffing with a fork. If the stuffing is too dry, add extra water a few tablespoons at a time. Use less water for crispy stuffing, more for a wetter stuffing consistency.

5. Add the stuffing to the hollowed peppers. Fill completely. Add shredded mozarella or fresh mozarella, along with your favorite red tomato sauce if desired, or just make them plain.

6. Place the peppers in a glass pan and heat in the oven for 15-20 minutes, just make sure the peppers are slightly soft when they come out of the oven. Serve immediately and enjoy!

Some people use a bed of risotto to make this dish a full meal, or just serve it as an appetizer.

Stuffed pepper picture by scorps1027 on Flickr.

Are bell peppers better stuffed with risotto or bread stuffing?

The Ideal Saucepan to Use for Cooking the Ingredients - Cook your stuffed pepper filling in this Calphalon cookware

Calphalon makes an incredibly durable piece of cookware that really holds up! One of the best parts is that it heats evenly, so it won't burn parts of the food. The anodized coating also ensures safely that nothing will be stuck to the bottom of the pan, and can be easily cleaned. I've never had food stick to these pans, they're perfect.

Calphalon JR8782-2P Contemporary Nonstick 2-1/2-Quart Shallow Saucepan with Lid
Calphalon JR8782-2P Contemporary Nonstick 2-1/2-Quart Shallow Saucepan with Lid

*Versatile 2-1/2-quart saucepan for stovetop and oven cooking

*Heavy aluminum, with thick bottom to heat evenly, quickly

*Anodized for hardness, with nonstick coating oven-safe to 450 degrees F

*Riveted, brushed stainless-steel oval handle stays cool on stovetop

*Domed glass lid collects and returns moisture to food during cooking

 

Woops! Bell peppers aren't vegetables!

Bell peppers are technically fruit. But don't worry, everyone still uses them just like vegetables (and they taste like a veggie, too).

What's your favorite variety of bell pepper?

See results

How to Prepare Bell Peppers

Easy instructions on how to prepare this tasty pepper!

Are you looking to do something else with your peppers? Use these tips to prepare some fresh peppers!

  • Thoroughly wash the bell pepper with fruit and vegetable wash using a vegetable scrub brush.
  • After cleaning, pierce the top of the pepper around the stem. Make an incision around the entire stem and remove the knife.
  • Pull up on the stem to remove the entire middle of the bell pepper. This should remove much of the pulpy interior and seeds.
  • To remove the rest of the interior, give the inside of the bell pepper a quick rinse to get rid of the seeds. If additional seeds remain, cut them out with a sharp knife.
  • Next, cut the pepper in half lengthwise. Halve each half again lengthwise. Cut the thin white strips of pulp off of each quarter.
  • Cut each quarter lenghwise into thin strips. They're now ready to serve, or to dice up!

Picture by René Ehrhardt

You can't get much better than stuffed peppers.

You can't get much better than stuffed peppers.
You can't get much better than stuffed peppers.

Why is buying locally grown produce greener?

It's greener to buy from local farms, produce roadside stands and locally grown grocery store produce. Less transit time to get to to you means less energy wasted, and a quicker turnaround time (fresher veggies!). Those tomatoes from Argentina? Not as green as the ones from down the street.

Cut up your Vegetables Quicker! - Get the perfect knife to cut up your bell peppers and favorite veggies!

Peppers in the garden: green bell peppers growing on the vine.

Peppers in the garden: green bell peppers growing on the vine.
Peppers in the garden: green bell peppers growing on the vine.

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Sources

Stuffed Pepper Picture by wharman on Flickr.

Pepper intro picture by SqueakyMarmot

Green Bell Pepper picture by Jasmine&Roses on Flickr.

Local produce picture of bell peppers by chascar on Flickr.

Red and green bell pepper picture on the right by ♥Sage... busy again... on Flickr

Guestbook - Tell us your favorite bell pepper recipe, or just stop by and say hello!

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    • sarahrk lm profile image

      sarahrk lm 5 years ago

      I love stuffed peppers, but I like to add meat.

    • Beadsnresin profile image

      Beadsnresin 6 years ago

      Might have to try these because my mum makes it with cheese and eggs, deep fries it, then puts it in the sauce, never had it with bread or risotto, but have heard of it. My mouth is watering...

    • traveller27 profile image

      traveller27 6 years ago

      Very nice lens - these look great.

    • profile image

      tarastillhere 6 years ago

      I love stuffed peppers.!!

    • profile image

      miaponzo 6 years ago

      Thanks for the great recipes! I'm going to try that bread stuffing.. I have never even heard of doing that!

    • profile image

      julieannbrady 7 years ago

      Well, you just have to know that I would LOVE this. It sounds so unbelievably tasty -- you know? Nice presentation to get the tastebuds all in a drool this morning.

    • greenerme profile image
      Author

      greenerme 8 years ago

      [in reply to jjvman] Wow, thanks for sharing these tips! These are great!

    • profile image

      jjvman 8 years ago

      In my recipe, originally from my mother, we stuffed with a mixture of ground meat, spices (black pepper, salt to taste, cooked rice, diced onion, diced or minced fresh garlic( or granulated garlic) and paprika. Mix the raw ground meat and other ingredients well in a bowl. Stuff the peppers as above, place in a pot and pack snugly so they support each other. Pour tomato sauce (or tomato soup) over them and into the pan and add enough to form a liquid level about halfway up the peppers. Sprinkle more paprika on top for color. If there is a bit of extra stuffing, place it in the pot alongside the peppers. Cook on high for a few minutes until the sauce starts to bubble (stir so it doesn't burn), then simmer (covered) for about a half hour at low so the meat cooks well. I also cut the top of the pepper a bit below the stem and run the blade to the stem all around leaving a ring to remove. Then cut inside of the pepper and remove the membrane and stem with seeds. Put the ring on as a lid.

    • papawu profile image

      papawu 8 years ago

      Fabulous lens. I really prefer the green peppers because the others tend to be a little too sweet for my tastes.

    • profile image

      elliespark 8 years ago

      These are delicious~!! I love just eating them raw, like an apple; crunchy, fresh, and flavorful veggies :D

      5/5 and faved, of course!! Great lens!

    • profile image

      bdkz 8 years ago

      Looks delicious!

    • Paula Atwell profile image

      Paula Atwell 8 years ago from Cleveland, OH

      My favorite peppers are sweet red and yellow ones. I love them roasted or grilled.

    • cappuccino136 profile image

      cappuccino136 8 years ago

      Bell peppers are delicious! One of my favorites. Nice lens.

    • MargoPArrowsmith profile image

      MargoPArrowsmith 8 years ago

      Beautiful 5* lens, will be be seeing a giant sign soon?

    • DrRichard LM profile image

      DrRichard LM 8 years ago

      I think this is everything I ever wanted to know about bell peppers! 5 stars and favorited!