Loaded Stuffed Peppers

Stuffed Peppers

IIngredients

• 8 bell peppers (any color), tops removed and reserved

• Olive oil

• 1 large onion, diced

• 2 carrots, finely chopped

• Tops of the bell peppers, diced

• 1 large (28 oz) can San Marzano tomatoes, crushed

• 2 pounds 80/20 ground beef

• 2 cups cooked rice

• 1 cup Italian cheese blend, divided

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• Dash of smoked paprika

• Salt and black pepper, to taste

• Fresh or dried parsley, for garnish

Instructions

1. Preheat and Roast the Peppers

Preheat your oven to 350°F.

Place the hollowed bell peppers upright in a baking dish. Drizzle lightly with olive oil and roast for 20 minutes to soften. Remove from the oven and set aside.

2. Cook the Vegetables

In a large skillet over medium heat, drizzle olive oil.

Sauté the onion, carrots, and diced pepper tops until softened, about 5–7 minutes.

Add the crushed San Marzano tomatoes and allow the mixture to simmer gently.

3. Brown the Beef

In a separate pan, cook the ground beef until fully browned. Drain excess grease if needed.

Add the cooked beef directly into the vegetable and tomato mixture. Stir to combine.

4. Season the Sauce

Once the beef and vegetables are fully combined, season the mixture with:

• Garlic powder

• Onion powder

• Smoked paprika

• Salt and black pepper

Let the mixture simmer together for about 5 minutes so the flavors develop.

At this stage, the beef and vegetable mixture works beautifully as a pasta sauce before adding rice and cheese.

5. Finish the Filling

Turn off the heat and stir in:

• 2 cups cooked rice

• ½ cup Italian cheese blend

Mix until evenly combined.

6. Stuff and Bake

Spoon the filling into each softened pepper, packing them full.

Top with the remaining ½ cup of Italian cheese.

Bake at 350°F for 25 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

Sprinkle with parsley before serving.

A Recipe by Madeline May

Classic Italian Stuffed Peppers

Dinner • Italian Inspired • Meal Prep

Prep

20 mins

Cook

50 mins

Total

1 hr 10 mins

Yield

8 peppers

Category

Dinner

Difficulty

Easy

These classic Italian stuffed peppers are cozy, hearty, and perfect for leftovers. Roasting the peppers first makes them tender, while the beef, vegetables, tomatoes, rice, and cheese create a rich and satisfying filling.

Ingredients

Stuffed Peppers

• 8 bell peppers, any color, tops removed and reserved
• Olive oil, for drizzling
• 1 large onion, diced
• 2 carrots, finely chopped
• Reserved bell pepper tops, diced
• 1 (28-ounce) can San Marzano tomatoes, crushed, or whole tomatoes broken up
• 2 pounds 80/20 ground beef
• 2 cups cooked rice
• 1 cup Italian cheese blend, divided
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Dash of smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for serving

Optional

• Extra Italian cheese, for topping

Instructions

1. Preheat the oven Preheat the oven to 350°F. Arrange the hollowed peppers upright in a baking dish, drizzle with olive oil, and bake for 20 minutes to begin softening them.
2. Cook the vegetables Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, carrots, and diced bell pepper tops and cook for 5–7 minutes, until softened.
3. Add the tomatoes Stir in the San Marzano tomatoes and bring the mixture to a gentle simmer.
4. Brown the beef In a separate pan, cook the ground beef until browned and fully cooked. Drain excess grease if needed.
5. Build the filling Add the cooked beef to the tomato and vegetable mixture. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper, then simmer for 5 minutes.
6. Add the rice and cheese Remove the skillet from the heat and stir in the cooked rice and ½ cup of the Italian cheese blend until evenly combined.
7. Fill the peppers Spoon the filling into the softened peppers, packing it in gently. Top with the remaining ½ cup cheese, adding more if desired.
8. Bake Return the stuffed peppers to the oven and bake at 350°F for 25 minutes, until the peppers are tender and the cheese is melted and lightly golden.
9. Serve Sprinkle with fresh parsley and serve warm.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

Make Ahead

Assemble the peppers up to 1 day ahead, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes as needed.

A Note from Madeline May

Roasting the peppers before filling them helps guarantee a soft, tender texture. Before adding the rice and cheese, the beef and vegetable mixture can also be served as a hearty pasta sauce.

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A Recipe by Madeline May • madelinemayco.com

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