Stuffed peppers are a classic dish that can easily be made into a wholesome, hearty meal. These Italian Stuffed Peppers are filled with ground turkey (or chicken), brown rice, melted mozzarella, and savory Italian seasoning. The balance of flavors and textures makes them not only delicious but also a great option for meal prep, weeknight dinners, or even entertaining guests. Let’s dive into how to make this family-friendly dish!
Why You’ll Love Italian Stuffed Peppers
These Italian stuffed peppers are perfect for anyone who loves Italian flavors but wants a healthier twist. The ground turkey or chicken provides a lean protein base, while the blend of mozzarella and parmesan cheese creates a creamy and cheesy filling. The brown rice adds heartiness, making the dish filling without being overly heavy. With just a few simple ingredients and easy steps, you can have a nutritious, satisfying meal in under an hour.
Italian Stuffed Peppers Recipe
Ingredients:
- For the Stuffed Peppers:
- 3 medium bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 pound ground turkey or ground chicken
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup cooked brown rice
- 1 cup shredded low moisture mozzarella cheese
- ¼ cup parmesan cheese, grated
- 1 tablespoon fresh basil or parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (180°C).
2. Prepare the Bell Peppers:
- Slice the bell peppers in half and remove the seeds and membranes.
- Brush the inside and outside of each pepper half with a bit of olive oil.
- Place the peppers on a baking sheet and roast in the oven for about 10 minutes, or until they’re just undercooked (they should still be firm). This step helps the peppers soften without becoming too soft while baking.
3. Cook the Filling:
- While the peppers are roasting, sauté the diced onion in a non-stick pan with a little bit of olive oil over medium heat until soft and translucent (about 3-5 minutes).
- Add the ground turkey (or chicken) to the pan, season with Italian seasoning, salt, and pepper, and cook until the meat is browned, breaking it apart with a wooden spoon or spatula.
- Add the can of diced tomatoes (undrained) to the pan and mix everything together. Let it simmer for 5-7 minutes to combine the flavors.
- Stir in the cooked brown rice, mozzarella cheese, and parmesan cheese, mixing until the cheese is melted and the filling is cohesive. Season with salt and pepper to taste.
4. Stuff the Peppers:
- Remove the roasted bell peppers from the oven and spoon the stuffing into each pepper half, ensuring that they’re packed tightly.
- Sprinkle some additional mozzarella cheese over the stuffed peppers if desired.
5. Bake:
- Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. The peppers should be tender and the filling fully cooked through.
6. Garnish and Serve:
- Once out of the oven, garnish with fresh basil or parsley and serve immediately.
Notes:
- What to Do with Leftovers: Store the leftover stuffed peppers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven before serving.
- Freezing: These stuffed peppers freeze wonderfully. Allow them to cool completely before wrapping them individually in plastic wrap or storing in a sealed freezer-safe container. They’ll keep in the freezer for up to 3 months. To reheat, bake at 350°F (180°C) for about 25 minutes or until heated through.
- Substitutions: If you don’t have ground turkey, you can substitute it with ground chicken, beef, or even Italian sausage for extra flavor. You can also swap out brown rice for quinoa, couscous, or white rice.
- Add More Veggies: Feel free to add veggies like spinach, mushrooms, or zucchini to the filling for an extra nutritional boost.
Italian Stuffed Peppers
These hearty and healthy Italian stuffed peppers are filled with ground turkey, brown rice, mozzarella cheese, and savory spices, then baked to perfection. A perfect meal for any night!
Ingredients
- For the Stuffed Peppers:
- 3 medium bell peppers any color
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 pound ground turkey or ground chicken
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 14.5 oz can diced tomatoes, undrained
- 1 cup cooked brown rice
- 1 cup shredded low moisture mozzarella cheese
- ¼ cup parmesan cheese grated
- 1 tablespoon fresh basil or parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F (180°C).
- Slice the bell peppers in half, remove seeds, brush with olive oil, and roast for 10 minutes.
- Sauté the onion until translucent. Add ground turkey, cook until browned, then add diced tomatoes and simmer.
- Stir in cooked rice, mozzarella, and parmesan, season with salt and pepper.
- Stuff the roasted peppers with the filling, sprinkle with more mozzarella cheese if desired, and bake for 10-15 minutes.
- Garnish with fresh basil or parsley and serve.
Notes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 330 kcal per serving