Authentic Italian Stuffed Peppers (Peperoni Ripieni)

Ingredients

• 3 bell peppers (large, halved lengthwise, seeds and membranes removed)
• 1 tbsp olive oil (plus extra for brushing peppers)
• 0.5 lb lean ground beef
• 0.5 lb mild Italian sausage
• 1 onion (small, finely diced)
• 3 cloves garlic (minced)
• 1.5 cups cooked rice
• 1.5 cups marinara sauce (divided)
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 cup shredded low-moisture mozzarella cheese
• 0.5 cup Parmigiano-Reggiano cheese (freshly grated)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp fresh basil (chopped)
• 0.5 cup water (for baking dish)

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Slice the bell peppers lengthwise into halves and remove the seeds and white membranes. Brush them lightly with olive oil and arrange them cut-side up in a baking dish. Bake the empty peppers for 10 minutes.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.

4. 4

   Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

5. 5

   Add the ground beef and Italian sausage to the skillet. Break the meat apart with a wooden spoon and cook until fully browned with no pink remaining. Drain excess grease if needed.

6. 6

   Stir in the cooked rice, 1 cup of marinara sauce, oregano, Italian seasoning, salt, pepper, and half of the parmesan cheese. Mix until evenly combined and taste the filling to adjust the seasoning if needed.

7. 7

   Spoon the filling generously into each pepper half. Press it gently with the back of a spoon without packing it too tightly.

8. 8

   Sprinkle the mozzarella evenly over the stuffed peppers. Top with the remaining parmesan cheese.

9. 9

   Pour 1/2 cup of water into the bottom of the baking dish around the peppers. Spread the remaining 1/2 cup of marinara sauce lightly around the peppers.

10. 10

    Cover the baking dish loosely with foil and bake for 30 minutes.

11. 11

    Remove the foil and bake for another 15 to 20 minutes, until the cheese is melted, bubbling, and lightly golden.

12. 12

    Remove the peppers from the oven and sprinkle with chopped parsley and fresh basil. Let them rest for 5 minutes before serving to allow every bite to hold together neatly.

Notes

Variations: You can swap in chicken sausage for the Italian sausage, or use all beef. For a vegetarian twist, replace the meat with sauteed mushrooms and a handful of cooked lentils or chickpeas. Add red pepper flakes for heat or chopped olives for a briny touch. Storage: Cool the peppers, then cover and refrigerate in an airtight container. Reheat gently in the oven covered with foil, removing the foil at the end to refresh the cheese topping.

Nutrition per serving

• main
• dinner
• stuffed peppers
• baked
• cheesy
• meal prep
• comfort food