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+ servings

Italian Stuffed Peppers

Italian-style tomato sauce, stretchy mozzarella and a sprinkling of basil add some serious flare to these beefy stuffed bell peppers.
Course: Main Course
Servings: 4 people


  • 3 very large bell peppers
  • 3 tbsp olive oil divided
  • 1 lb ground beef
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 onion chopped
  • 3 cloves garlic minced
  • 15 oz tomato sauce
  • 1 tbsp tomato paste
  • 2 tsp dried oregano
  • cups cooked California Blonde rice ( 1½ cups cooked = ½ uncooked )
  • cups grated mozzarella cheese divided
  • cup freshly chopped basil


  • Preheat the oven to 400 degrees.  Grease a 9x13” baking dish with cooking spray, or line a large baking sheet with foil.
  • Rub the bell peppers with 1 tablespoon of the olive oil and season the inside with salt and pepper, to taste.  Place the peppers in the prepared baking dish and roast for 20-30 minutes until softened but slightly undercooked.
  • While the peppers roast, prepare the filling.  Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat.  Add the ground beef, salt and pepper and cook for about 3 minutes, breaking into chunks with a wooden spoon. Add the onion and cook for 5 minutes or until softened.  Drain any excess grease as needed.
  • Add the garlic and oregano and cook for 30 seconds, then add the tomato sauce and tomato paste and simmer for about 5- 10 minutes on medium low heat.
  • Remove the pan from heat and adjust the seasoning as necessary, then stir in the rice and 1 cup of grated mozzarella cheese. 
  • Stuff the peppers with the filling, and top with the remaining ½ cup mozzarella cheese.  Bake for about 10-15 minutes or until the cheese has melted and the peppers have reached the desired doneness.
  • Remove from heat, sprinkle the fresh basil over the top and enjoy!


  • Use leftover rice or cook the rice while the peppers are roasting.
  • Substitute the ground beef with ground chicken or Italian sausage.