Spicy Italian Stuffed Bell Peppers are loaded with Italian flavor and just a hint of heat. If spicy isn’t your thing, skip the crushed red pepper and you’ll have an Italian-style meal that will make everyone happy. Served with a salad or warm garlic bread, this is a hearty meal that comes together without any fuss.
These Italian Stuffed Bell Peppers are one of my husband’s favorite meals. I’ve been making them for at least 8-10 years now and I double this recipe almost every time I make them. The meat mixture freezes perfectly on its own and the stuffed peppers freeze well too. I often freeze the cooked peppers individually for quick and easy lunches. My kids and I typically eat one pepper each and my husband will eat a couple of them.
For more freezer friendly lunches and dinners, check out Sean’s favorite Hearty Italian Vegetable Soup and my favorite Chicken and Bacon Stir-Fry. Both of those meals freeze beautifully and work great for quick and easy reheating. These Southwest Chicken Tacos are a big hit and the fact they’re freezer friendly just makes them better. This Chicken Tuscan Pasta Bake also works great as a freezer meal and for easy mornings, check out these freezer-friendly Breakfast Burritos.
Yield: 4-6 servings
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Instructions
Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet.
Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook about 5 minutes.
While the filling is simmering, split the peppers in half and remove the seeds. Place the peppers on a large sheet pan and set aside. Add the cooked rice to the skillet with meat and stir to combine.
Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.
Cover loosely with foil and bake 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack or pepperjack most of the time. Place back in the oven just until the cheese is melted, approximately 10 minutes. Enjoy!
FREEZER MEAL: Prepare the filling, let cool and transfer to a zipclose freezer bag or airtight container. Thaw in the refrigerator before reheating or stuffing the filling into peppers to bake. This skillet recipe is a great option for a freezer meal with this filling as well.
The cooked stuffed peppers can also be frozen once they have cooled. Place them in an airtight container. Thaw in the refrigerator prior to reheating the peppers in the microwave.
{originally published 7/8/11 – recipe notes and photos updated 5/1/17}
i have book the receipe, i will try it out^^