Italian Stuffed Bell Peppers Recipe

If you are craving a comforting, hearty meal that bursts with vibrant flavors and colorful presentation, this Italian Stuffed Bell Peppers Recipe is the perfect dish to make. Combining tender bell peppers filled with a savory mixture of beef, farro, and Italian herbs, all baked to cheesy, bubbling perfection, it’s a dish that feels like a warm hug at the dinner table. Whether you’re cooking for family or friends, this one is sure to impress and leave everyone asking for seconds.

Ingredients You’ll Need

Simple yet essential, each ingredient in this Italian Stuffed Bell Peppers Recipe plays a crucial role in building layers of flavor, texture, and color. From the chewy farro to the fresh herbs and rich cheeses, these components come together beautifully.

• 1 cup farro (uncooked): Provides a nutty, chewy base that adds wholesome texture and bulk to the filling.
• Salt: Enhances all the natural flavors and is adjusted throughout the cooking process.
• 4 large green bell peppers: The colorful edible vessels that hold all the delicious filling.
• 3 tablespoons olive oil (divided plus more for baking dish): Adds richness and helps sauté veggies and brown the meat beautifully.
• 1 medium onion (finely chopped): Brings sweetness and depth to the sauce.
• 1 stalk celery (finely chopped): Adds crunch and fresh vegetal notes.
• 4 cloves garlic (finely chopped): Infuses the dish with that unmistakable Italian aromatics.
• 1 can (15-ounce) diced tomatoes with Italian herbs (undrained): Forms a flavorful base that keeps the filling moist and savory.
• 1 can (15-ounce) tomato sauce: Thickens the sauce and adds tangy richness.
• 1/2 cup beef broth (or chicken or vegetable broth): Keeps the sauce juicy and brings umami complexity.
• 1 tablespoon dried basil: Introduces fragrant herbal notes typical of Italian cuisine.
• 1 teaspoon Italian seasoning: A blend that ties together the herbs and spices perfectly.
• 1 teaspoon crushed red pepper flakes: Provides a subtle, warming kick to balance the richness.
• 1 teaspoon Worcestershire sauce: Enhances depth with a savory, slightly tangy flavor.
• Pinch (or two) sugar (if needed): Balances acidity from the tomatoes.
• 1 pound ground beef: The hearty protein that makes the filling robust and satisfying.
• 1 egg (lightly beaten): Binds the filling ingredients together for perfect texture.
• 1/2 cup freshly grated Parmesan cheese: Adds salty, nutty flavor and richness.
• 2 cups shredded Mozzarella cheese (divided): Melts creamy and gooey on top and in the filling.
• 1 teaspoon salt: For seasoning the filling thoroughly.
• Freshly ground black pepper: Adds a touch of sharpness and spice.
• 1/4 cup chopped fresh parsley: Offers a fresh, bright finish both inside and as a garnish.

How to Make Italian Stuffed Bell Peppers Recipe

Step 1: Prepare the Farro and Bell Peppers

Start by preheating your oven to 375 degrees and lightly oiling a large, deep baking dish. Cook the farro in salted boiling water until it is tender but still has a slight bite (about 30 minutes). Drain and rinse it under cool water to stop the cooking process. Meanwhile, hollow out the bell peppers by removing their tops and seeds, and if needed, trim the bottoms so they stand upright. Rub them with olive oil and bake them upside down for 15 minutes, which helps soften the peppers and let excess moisture escape.

Step 2: Cook the Vegetable Base

While the peppers bake, heat olive oil in a skillet over medium-high heat and sauté onion, celery, and the chopped pepper tops until tender and fragrant, about 10-12 minutes. This vegetable trio forms the flavorful foundation for your sauce, melding sweetness and freshness.

Step 3: Make the Tomato Sauce

Add garlic, the diced tomatoes with Italian herbs, tomato sauce, broth, dried basil, Italian seasoning, crushed red pepper flakes, and Worcestershire sauce into the skillet. Simmer for 5 minutes to combine flavors and thicken slightly. Taste and add a pinch or two of sugar if the acidity feels too sharp — it’s a small step that makes a big flavor difference.

Step 4: Combine the Filling

Transfer one cup of the sauce to a mixing bowl. Add ground beef, beaten egg, Parmesan, half the Mozzarella, salt, pepper, cooked farro, and half the chopped parsley. Stir everything together thoroughly to create a well-seasoned, hearty filling that will perfectly complement the roasted peppers.

Step 5: Assemble and Bake

Spread a cup of the remaining tomato sauce on the bottom of your prepared baking dish. Fill each pepper evenly with the beef and farro mixture and stand them upright in the dish. Pour the rest of the sauce over the stuffed peppers. Cover with foil and bake for 50-60 minutes, or until the beef reaches 160 degrees internally. Remove the foil, sprinkle the remaining Mozzarella over the tops, and bake for an additional 5-10 minutes until melted and bubbling. Finish by garnishing with fresh parsley.

How to Serve Italian Stuffed Bell Peppers Recipe

Garnishes

A sprinkle of freshly chopped parsley brightens the plate and adds a fresh herbaceous note that balances the richness of the cheese and meat sauce perfectly. If you want to be extra indulgent, a little freshly grated Parmesan on top right before serving adds lovely nutty flavor and a nice finishing touch.

Side Dishes

This Italian Stuffed Bell Peppers Recipe pairs wonderfully with simple side dishes such as a crisp green salad with a lemon vinaigrette or garlic roasted vegetables. A crusty baguette or garlic bread is perfect for sopping up every last bit of the delicious sauce.

Creative Ways to Present

For a charming presentation, serve the stuffed peppers on individual small plates garnished with extra parsley and a drizzle of high-quality olive oil. Alternatively, arrange them on a large rustic platter surrounded by colorful roasted vegetables or a scattering of fresh basil leaves for a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 4 days. This makes them an excellent choice for meal prep, as they retain their flavors and texture well after chilling.

Freezing

To freeze, place cooled stuffed peppers in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags or airtight containers and keep for up to 3 months. When you want to enjoy them later, simply thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a preheated oven at 350 degrees covered with foil to prevent drying out, or microwave individual servings until warmed through. Adding a splash of water or broth before reheating helps keep the peppers moist and delicious.

FAQs

Can I use different types of bell peppers for this recipe?

Absolutely! Red, yellow, or orange bell peppers also work beautifully and add a sweeter flavor along with vibrant color variety.

Is farro necessary, or can I substitute it?

Farro gives this Italian Stuffed Bell Peppers Recipe a unique nutty texture, but you can substitute with brown rice, quinoa, or even cooked wild rice if preferred.

Can I make this recipe vegetarian?

Yes! Simply leave out the ground beef and add cooked lentils, mushrooms, or crumbled tofu to keep the filling hearty and filling.

How spicy is this dish?

The crushed red pepper flakes add a gentle warmth, but you can easily adjust the spice level to suit your taste by reducing or omitting them.

What’s the best way to serve leftovers?

Leftovers make a great quick lunch or dinner; pairing them with a fresh salad or steamed veggies keeps the meal balanced and exciting after the first serving.

Final Thoughts

If you’re looking to bring a bit of warm Italian comfort into your kitchen, you really can’t go wrong with this Italian Stuffed Bell Peppers Recipe. It’s got everything — rich meaty filling, satisfying grains, a luscious tomato sauce, and ooey-gooey cheese atop colorful roasted peppers. I hope you enjoy making it as much as I do sharing it, and that it quickly becomes a favorite in your recipe rotation too!

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