Italian Stuffed Peppers

peppers with an Italian twist
Peppers with an Italian twist
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4 Red bell pepper large
2 tsp Olive oil extra virgin
1 lb Ground chicken or turkey
2 tsp Dried Italian seasoning
1 tsp Garlic powder
½ tsp Kosher Salt
¼ tsp Red pepper flakes or up to ½ a teaspoon if you like it spicy
1 (15-oz) Can chopped tomatoes no salt added, with juices
1½ cups Brown rice cooked, or farro, quinoa, cauliflower rice, or slightly undercooked orzo
1 cup Mozzarella shredded
½ cup Parmesan cheese divided
2 tbsp Basil fresh, chopped

Nutritional information


Italian Stuffed Peppers


These Italian Stuffed Peppers are a super recipe to have on stand by. They are very versatile too. You can use cooked brown rice for the filling or if you prefer, you could use farro, quinoa or low carb cauliflower rice. I use ground chicken or turkey but you could easily substitute with beef or pork or leave out meat altogether if you want a vegetarian version.

To make these, start by preparing peppers and placing them in a baking dish. Cook chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook while breaking apart the meat until browned and cooked through. Add a can of tomatoes and simmer. Stir in the rice, mozzarella and some of the Parmesan and spoon the filling into the peppers. Top with the remaining cheeses and bake in the oven until the cheese melts and the peppers are tender. Serve topped with fresh basil.

To make my Italian Stuffed Peppers, you will need the following ingredients:

Ingridiens for Italian Stuffed Peppers

Steps to make Italian Stuffed Peppers


Heat the oven and prepare a baking pan

Preheat the oven to 375 °F. Spray a 9 x 13-inch baking pan with oil or line with parchment paper for easy cleaning.


Prepare peppers


Cut the bell peppers in half from top to bottom. Use a paring knife to remove the seeds, stalk and membrane. Place the pepper halves in the baking dish, cut side up.


Sauté chicken in oil


Heat 2 teaspoons of olive oil in a skillet over medium high heat. Cook 1 pound of chicken in the oil with 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, ½ a teaspoon of salt and red pepper flakes to taste. As the meat cooks, break it apart using a wooden spoon. Sauté for about 4 minutes until the chicken is browned and cooked through.


Add tomatoes


Drain the excess liquid from the chicken and add a can of diced tomatoes and juices. Simmer for 1 minute.


Add rice and cheese


Add 1½ cups of cooked rice to the pan and take from the heat. Stir in ½ a cup of mozzarella and ¼ cup of the Parmesan cheese.


Stuff the peppers


Spoon the chicken and rice mixture into each pepper half. Sprinkle with the remaining cheese. Add some water to the baking pan just enough to cover the bottom.




Bake in the oven for 30-35 minutes.



Sprinkle with freshly chopped basil and eat while hot from the oven.

These Italian Stuffed Peppers are versatile and really easy to make. Try them soon and come back to leave a review below with your thoughts.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

so easy and tasty! Thanks!

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