Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Italian Stuffed Bell Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 75 reviews

This Italian Stuffed Bell Peppers recipe features tender green bell peppers filled with a hearty mixture of farro, ground beef, vegetables, and Italian herbs, baked to perfection with a cheesy topping. It’s a comforting, flavorful meal that combines wholesome ingredients and traditional Italian seasoning for a satisfying family dinner.

  • Total Time: 2 hours
  • Yield: 4 servings

Ingredients

Grains and Vegetables

  • 1 cup farro (uncooked)
  • Salt (for boiling water)
  • 4 large green bell peppers
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, finely chopped

Sauce and Seasonings

  • 1 can (15-ounce) diced tomatoes with Italian herbs (undrained)
  • 1 can (15-ounce) tomato sauce
  • 1/2 cup beef broth (or chicken or vegetable broth)
  • 1 tablespoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • Pinch or two of sugar (if needed)

Meat and Cheese

  • 1 pound ground beef
  • 1 egg, lightly beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese (divided)

Other

  • 3 tablespoons olive oil (divided, plus more for baking dish)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh parsley (divided)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly oil a large, deep baking dish to prevent sticking.
  2. Cook Farro: Cook the farro in salted boiling water until tender but still slightly firm (al dente), about 30 minutes. Alternatively, cook farro in an Instant Pot with 3 cups water on high pressure for 10 minutes. Drain and rinse under cool water, then drain well.
  3. Prepare Bell Peppers: Remove the tops from the bell peppers and hollow them out. Trim a bit from the bottoms if needed so they stand upright. Reserve the tops, removing stems and chopping the remainder coarsely.
  4. Bake Peppers: Rub the peppers with 1 tablespoon olive oil, then place them upside down on a baking sheet. Bake for 15 minutes to soften and release moisture. Drain and discard any excess liquid.
  5. Sauté Vegetables: Heat remaining olive oil in a skillet over medium-high heat. Add onion, celery, and chopped pepper tops. Lower heat to medium and cook for 10-12 minutes until tender.
  6. Make Sauce: Stir in garlic, diced tomatoes with herbs, tomato sauce, broth, dried basil, Italian seasoning, crushed red pepper flakes, and Worcestershire sauce. Simmer for 5 minutes to develop flavor and thicken. Let cool slightly. Taste and add sugar if needed to balance acidity.
  7. Combine Filling Ingredients: Transfer 1 cup of the sauce to a bowl. Add ground beef, beaten egg, Parmesan cheese, 1 cup of mozzarella, salt, pepper, cooked farro, and half of the parsley. Mix thoroughly.
  8. Prepare Baking Dish: Spread 1 cup of the remaining sauce over the bottom of the oiled baking dish.
  9. Stuff Peppers: Fill each pepper evenly with the beef and farro mixture. Place them upright in the baking dish and pour remaining sauce over the peppers.
  10. Bake Covered: Cover the dish with aluminum foil and bake for 50-60 minutes, or until an instant-read thermometer registers 160°F (71°C) inside the peppers.
  11. Add Cheese Topping: Remove foil and sprinkle remaining mozzarella cheese over the peppers. Return to oven for 5-10 minutes until cheese is melted and peppers reach 165°F (74°C).
  12. Garnish and Serve: Sprinkle with the remaining chopped parsley before serving for a fresh finish.

Notes

  • You can substitute ground turkey or chicken for beef for a leaner option.
  • If you prefer a vegetarian version, omit the meat and increase the amount of farro and vegetables.
  • Use vegetable broth to keep the recipe vegetarian.
  • Make sure to keep the peppers upright during baking to prevent the filling from spilling out.
  • Add a pinch of sugar carefully to balance acidity from the tomatoes, adjust to taste.
  • Farro can be cooked ahead of time and stored refrigerated to speed up preparation.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-stuffed-bell-peppers-recipe/