italian stuffed peppers

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Chicken Parm Stuffed Peppers

c. shredded mozzarella, divided

c. Parmesan,

garlic,

c. marinara

tbsp. parsley,

red pepper flakes

Kosher salt

black pepper

bell peppers,

c. Swanson Chicken Broth

I used frozen Tyson Any’tizers Homestyle Chicken Fries. Diced up 3-4 at a time. Was quick and easy.

Forgot to bread the chicken and it was still great! Will probably reduce the cheese next time around.

Definitely a hit! Will be making this again in the future 😊 I put a little less cheese in mine and made homemade marinara sauce and it tasted amazing 👍

Used cooked chicken rather than breaded to make it GF and omitted the last cup of mozzarella cheese as they are plenty cheesy without it. Just sprinkled a little mozzarella and parm on top and broiled at the end of baking time. Husband loves them

Great recipe. Have made it several times now. Easy directions.

It would be a nice surprise to find these amazing recipes in the Weight Watchers ap

I'm using ground chicken breast and browning first,  261 calories, 11g carbs, 13g fat, 25g protein

I loved this recipe one look its amazing man! Just like kylie jenner kissing a phone lol!

Really yummy but used rotisserie chicken to be gluten free.

Really good, but next time I will put rice in the mixture as well. These were not very filling.

So delicious. I use boneless skinless chicken breast instead though for a healthier option.

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!

ITALIAN VEGAN STUFFED PEPPERS

large bell peppers (any

olive oil

onion,

(8 ounces) packages tempeh, crumbled

zucchini, diced

yellow squash, diced

oregano

basil

parsley

(14 ounces.) tomato sauce

rice

salt & pepper,

Saute

In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers

Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake

Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 &#8211; 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 &#8211; 10 more minutes. Cooking times vary, adjust to suit your needs.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Store

Store leftovers, covered, in the refrigerator for 4 &#8211; 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 &#8211; 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.

They were delicious. By the time I got to making them I had time to buy zucchini. Thanks for a keeper.

I made this last night but without mushrooms and tempeh.  I added lentils instead.  It was absolutely amazing!!!  This will definitely be one of my go to recipes!

That was so good and satisfying. I used tofu instead of tempeh! 5 star recipe :)

I made this exactly as written (except I chopped the squash and mushrooms smaller so that kids would like it better) and I put them on the grill instead of in the oven. They were perfect!  This recipe is a keeper!

Fantastic recipe, we loved them so much, I skipped the tempeh, kale, zucchini and squash, rice, and in place subbed carrot, celery, and quinoa
I also precooked my peppers for 20 minutes before stuffing, turned out fantastic and will definately make these again and again.
Thank you for such a great recipe!

I tried this recipe but didn’t have rice so used quinoa and added a little bit more as only had one package of Tempeh. Really enjoyed this vegan version. I like my peppers a little more done so next time will steam them for a minute or two before filling and baking. Taste is spot on good.

Amazing recipe! I'll definitely make it again

These cheesy Quinoa Stuffed Peppers take stuffed peppers to a whole new level! They’re a healthy, protein-packed vegetarian meal!

Quinoa Stuffed Peppers

bell peppers (any colors you like, see note)

quinoa (rinsed and drained)

water

onion

carrots

celery

mushrooms

garlic (minced)

marinara sauce

beans

Salt and pepper

mozzarella cheese (divided)

Preheat oven to 375 degrees F.

Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all.) Set aside.

Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the mushrooms and cook until they begin to soften and brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.

Pour the marinara sauce into the skillet with the vegetables and stir to combine.

Add the beans, cooked quinoa, parsley, and ¾ cup of the mozzarella to the skillet, and stir until evenly combined. Season with salt and pepper to taste.

Scoop the filling into each of the bell pepper halves, and top with the remaining mozzarella cheese. Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot. Uncover and bake for 5 more minutes, until the cheese just begins to brown. Let stand for about 5 minutes before serving.

These stuffed Cubanelle peppers are filled to the brim with sausage, farro, and lots of Italian flavors for an incredibly satisfying dinner. This recipe has several shortcuts built in for convenience.

Stuffed Cubanelle Peppers

½ cups cooked farro ((roughly ¾ cups dry))

sausage

garlic

Cubanelle peppers

sharp Provolone (or mozzarella)

Parmesan (or Pecorino)

marinara sauce (divided)

Tablespoons finely-chopped fresh basil leaves (more for serving)

thyme leaves

kosher salt

Bring a large pot of water to a boil. Rinse farro in a large sieve under cool water, then add to the boiling water. Boil uncovered for 30-35 minutes, or until the farro is tender. Drain once done. Use this cooking time to continue on with the rest of the recipe prep.

Add ground Italian sausage to a large skillet set over medium heat. Cook for 8-10 minutes, breaking the sausage up into crumbles along the way, or until fully cooked and no pink remains.

Transfer cooked sausage to a paper towel-lined plate and wipe out the skillet very well to use again. Add the olive oil and set the skillet over medium heat. Add the garlic and cook for 5-6 minutes, then add the garlic. Cook for 1 minute more. Remove the pan from the heat.

Rinse each pepper and pat dry. Slice the very top off of each pepper and remove the seeds and pit. At this time preheat the oven to 350°F.

Add egg to a large mixing bowl and whisk very well until smooth. Measure out and add the cooked farro, cooked sausage, sautéed onion and garlic, Provolone, Parmesan, ½ cup of the marinara sauce, parsley, basil, dried oregano, dried thyme, and a pinch each of the kosher salt and pepper. Stir well to combine and evenly distribute everything.

Spread 1 cup of the marinara sauce on the bottom of a large rectangular baking dish (minimum dimensions 13- by 9-inches). Stuff the filling into each of the six Cubanelle peppers, using the back of a spoon to really pack it in all the way through. Lay the stuffed peppers next to one another in the dish. Pour the remaining marinara sauce over top of the peppers.

Cover the baking dish with aluminum foil and bake on the middle rack for 30 minutes, then remove the foil and bake for another 25-30 minutes, or until the peppers have softened to your liking. Let cool for a few minutes before serving.

No fuss, healthy Italian Stuffed Peppers with veggies, rice, and mozzarella. Great for a weeknight dinner.

Vegetarian Italian Stuffed Peppers

bell peppers (sliced

garlic (minced

zucchini (diced)

spinach (loosely packed)

14.5 oz can diced tomatoes (with their juices)

brown rice (cooked)

mozzarella (shredded, more to taste)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the peppers and place them cut side up on the baking sheet. Set aside. If you do not have cooked brown rice on hand, prepare it according to package instructions.

In a large skillet, heat the olive oil and garlic over medium heat. Add the onion and zucchini, and sauté until soft, about 5-7 minutes. Add the spinach, diced tomatoes, basil, oregano, and cooked brown rice to the skillet. Cook for another few minutes, or until the spinach is completely wilted.

Remove the skillet from heat, and put a large spoonful of the filling into each pepper half. Top the halves with a sprinkle of mozzarella cheese.

Put the peppers in the oven and bake for 20-25 minutes. Enjoy immediately, or keep in the fridge for up to 5 days in an airtight container. Reheat in the microwave for 1-2 minutes or in the oven at 300 degrees F for 10 minutes.

Stuffed Peppers are a classic, healthy ground beef dish that can be easily made ahead of time and enjoyed by the whole family.

Stuffed Peppers Recipe

large bell peppers (any color)

80% beef

salt

chili powder

cumin

white rice

tomato sauce ((1 can))

mozzarella cheese

green onion (sliced, for garnish)

Preheat

Use a paring knife to cut a circle around the stem of the pepper and remove it. Cut the peppers in half from stem to end, creating 6 pepper halves. Place the peppers cut side down on the cutting board and gently tap them to loosen any remaining seeds.

Arrange

Arrange them in a 9x13-inch baking pan, cut sides up. Drizzle the peppers with olive oil and sprinkle them with salt and pepper.

Bake for 20 minutes or until the peppers just begin to soften.

Cook

While the peppers cook, add the ground beef and onion to a large skillet over medium-high heat. Cook, breaking up the meat until the meat is cooked through, and the onions are softened. Drain off any excess grease.

Add in the garlic salt, chili powder, cumin, and oregano, and cook for another 60 seconds, or until the spices are fragrant.

Simmer

Stir in the rice, and tomato sauce. Bring to a simmer and cook until the sauce thickens, about 1-2 minutes.

Stir

Stir in ¾ cup of the cheese until it melts.

Spoon

Spoon the filling into the peppers and top with the remaining cheese.

Bake for 10-15 minutes until the cheese has melted and the peppers are tender.  Garnish with green onion and serve.

Our family loved this!, thank you! We opted for the Italian version mentioned in the suggestions. Baking the peppers while cooking the other ingredients was a great idea and saved a lot of time. Thank you!

This recipe was easy to follow and my husband loved it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681324563/dwumx1vmwuth6yzvzwmi.mp4

Stuffed Peppers is a classic recipe of rice, beef, spices, and tomato sauce all cooked and stuffed inside of bell peppers and topped with melty cheese. This easy Stuffed Peppers recipe makes the perfect healthy lunch to meal prep and bring to work! This healthy recipe is also a great dish for the whole family to incorporate more vegetables into meals!

Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!

Italian Sausage Stuffed Banana Peppers

banana peppers (look

Italian sausage

butter oil

cream cheese (softened)

parmesan cheese

Italian seasoning

red pepper

marinara sauce (store-bought

Italian cheese blend

Parsley

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Italian Seasoning

Marinara Sauce is a super basic staple of any kitchen worth its stuff. A simple sauce made up of bright tomatoes, lots of garlicky goodness, and just a zip of heat, you&#x27;ll never use it from the jar again!

Marinara Sauce

Onion

banana pepper

Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.

Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don’t want to cut the banana peppers in half, but just create a slit so they’re much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.

Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.

Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.

Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.

Pour the marinara into the baking dish.

One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn’t be so stuffed that the pepper could crack.

Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.

Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.

Serve warm, with marinara and a sprinkling of chopped parsley

I used hot Italian sausage and left out the red peppers. had extra meat so made balls and placed in the sauce with the peppers. Delicious 
My husband said this goes on the favorites list!

This dish is perfection! It is truly delicious and company worthy. I’ve forwarded this recipe to many friends. Thank you!!!

Made this recipe… loved it!  Can I stuff peppers and freeze them?

Delicious! I omitted the crushed red pepper because we didn't want this to be too spicy, and it was perfect.

I did half sausage and half ground beef.     The farmers market had beautiful gypsy peppers.   That I used!!!!   Perfection!!!

Delicious!  Will be adding it to my list of favorites!

I make this for my son who is a type one diabetic. He loves spicy foods. Thanks for the recipe!

Made this for the third time.  Definitely a keeper, I mix hot and Italian sausage, use homemade sauce.  Always a hit in my house.

I have made stuffed banana peppers many times but this recipe version is one of the best!

Fabulous!  Any reason I can't freeze them, before baking with sauce?  I have a glut of banana peppers now and hate to see them go to waste.
FYI I served mine over small amount of pasta. Fabulous!

It was so good!! I made this with hot Italian sausage. Probably killed my husband a little bit, but for me it was incredible. Excellent flavor. We had a ton of giant banana peppers in the garden this year and I’ve been looking for a good recipe. Totally nailed it!! 

These were an absolute hit! The only change I made was I used a mixture of 75% ground chicken and then 25% ground hot Italian sausage (to make it lighter calories) and I only had vodka sauce on hand so I used that. 10/10 delicious!

https://content.jwplatform.com/videos/CO5crN3J.mp4

Stuffed Banana Peppers Recipe - Tangy banana peppers stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheese. They are gluten-free, low-carb, and utterly delicious!

Easy baked stuffed peppers filled with ground beef, rice, marinara, and melty Italian cheese. A cozy, comforting dinner ready in under an hour.

Stuffed Peppers (Ground Beef and Rice)

bell peppers, any color

yellow onion, small diced

beef

garlic powder

½ cups cooked long grain rice

Italian cheese blend, divided

marinara sauce, divided

Preheat the oven to 375. Spray a high-sided 9x13 baking dish with olive oil cooking spray, then spread 1 cup of mariana evenly on the bottom of the pan. Cut each bell pepper in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the baking dish.

Heat a large high-sided skillet over medium heat. Add the olive oil, diced onions and ¼ teaspoon salt. Cook 3-5 minutes, or until the onion begins to soften, stirring occasionally.

Add the ground beef and sprinkle with ½ teaspoon salt, Italian seasoning, garlic powder, and red pepper flakes. Break into small pieces and cook until browned and cooked through, about 5-7 minutes.

Turn off the heat, then add the remaining 1 cup marinara, rice, parsley, parmesan, ½ cup Italian cheese, stirring until just combined.

Fill each pepper evenly with the beef rice mixture, about one heaping ½ cup for each pepper. Sprinkle over the remaining ½ cup cheese. Cover tightly with foil and bake for 30-35 minutes, then uncovered for 5-10 minutes until the cheese is browned and bubbling.

Best stuffed bell pepper recipe ever…everything was perfect.  Didn’t change any or add any extra ingredients.  Thank you! 

Absolutely wonderful! Loved splitting them in half before baking! It definitely gave more room for the filling and easier to serve and eat than keeping them whole. 
I did top with a little fresh Parmesan. Served with a Cesar salad and rosemary olive oil sourdough bread. Great dinner😋

I didn’t and I used Italian meat with ground beef and it so delicious 😋 thanks for the great recipe! 

Thank you for sharing this wonderful recipe! We made this for meal prep and it was so delicious. I used your marinara recipe and it added a lot to the dish. We are keeping the marinara recipe for other dishes. This is definitely going to be on rotation in our house!

Very good! I adapted to our diets by using ground chicken and brown rice. They had great flavor and I would make again. Thanks for the recipe!

My daughter told me the other day she had such a taste for stuffed peppers.... I have never made this before and luckily I clicked on your recipe!!!! I let my family test the filling before I stuffed the peppers and wow did they rave!!!! I learned to grate my own cheese instead of shredded.... its sooo much better imo!! These came out perfect!!! Will be putting this in rotation of family dinners!!!

Top 8 italian stuffed peppers recipes from across the web

The most viewed italian stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chicken Parm Stuffed Peppers

ITALIAN VEGAN STUFFED PEPPERS

Quinoa Stuffed Peppers

Stuffed Cubanelle Peppers

Vegetarian Italian Stuffed Peppers

Stuffed Peppers Recipe

Italian Sausage Stuffed Banana Pepp...

Stuffed Peppers (Ground Beef and Ri...

Top 8 italian stuffed peppers recipes from across the web

The most viewed italian stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Parm Stuffed Peppers

ITALIAN VEGAN STUFFED PEPPERS

Quinoa Stuffed Peppers

Stuffed Cubanelle Peppers

Vegetarian Italian Stuffed Peppers

Stuffed Peppers Recipe

Italian Sausage Stuffed Banana Pepp...

Stuffed Peppers (Ground Beef and Ri...

The most viewed italian stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine