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Cheesy Italian Stuffed Peppers with Mozzarella Recipe

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4.3 from 252 reviews

Cheesy Italian Stuffed Peppers combine the hearty flavors of juicy ground beef, tender bell peppers, and melted fresh mozzarella, creating a comforting and delicious meal reminiscent of classic Italian cuisine. These peppers are boiled briefly, stuffed with a savory mixture of beef, onions, garlic, and pasta sauce, then baked until bubbly and golden. Serve them over spaghetti, pasta, or cauliflower rice for a satisfying dinner that fills your kitchen with an irresistible aroma.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Peppers

  • 4 red peppers

Filling

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 lb ground beef
  • 2 tsp garlic, diced
  • 1 cup pasta sauce, divided
  • 2 tbsp water
  • 1 fresh mozzarella log (about 8 oz), diced
  • 1 green onion, whites removed and diced

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil. Slice the tops off the red peppers and carefully hollow out the seeds and membranes. Dice and reserve any edible red pepper pieces from the tops.
  2. Boil Peppers: Boil the hollowed peppers in the boiling water for 3 minutes to soften them slightly. Then, transfer them to a strainer and rinse under cool water to stop the cooking and bring them to room temperature.
  3. Cook Aromatics and Beef: Heat olive oil in a pan over medium-high heat. Add diced onion and the reserved diced red pepper tops. Cook for 5 minutes until softened. Add ground beef and diced garlic. Break apart the beef and stir frequently, cooking for about 15 minutes until fully browned and cooked through.
  4. Simmer with Sauce and Cheese: Add ½ cup of the pasta sauce and 2 tablespoons of water to the ground beef mixture. Reduce heat to low and simmer for 5 minutes until the liquid mostly evaporates. Stir in 1 cup of diced mozzarella cheese and then turn off the heat.
  5. Prepare Baking Dish: Spread the remaining ½ cup of pasta sauce across the bottom of a 9x9 inch oven-safe casserole dish.
  6. Assemble Peppers: Place the boiled red peppers upright in the casserole dish. Fill each pepper with the cooked ground beef mixture. Spoon about 1 tablespoon of pasta sauce on top of each filled pepper. Place 1 to 2 slices of fresh mozzarella on the tops of the peppers.
  7. Bake: Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the mozzarella on top is melted, bubbly, and beginning to brown.
  8. Garnish and Serve: Remove from the oven and sprinkle the diced green onion on top before serving. These stuffed peppers pair wonderfully with pasta, cauliflower rice, or fresh bread.

Notes

  • Stuffed peppers can be made ahead and frozen raw. Thaw them overnight in the fridge before baking.
  • Serve over spaghetti, your favorite pasta, or cauliflower rice for a low-carb option.
  • Pair this dish with an Italian Chianti wine for an authentic Italian experience.
  • For cheese options, fresh mozzarella logs or mozzarella pearls work best; shredded mozzarella is also good.
  • For extra flavor, finish the dish with a sprinkle of freshly grated Parmesan cheese.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/cheesy-italian-stuffed-peppers-with-mozzarella-recipe/