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.
- 1 pound ground beef
- 1 medium sweet onion finely diced
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 red bell peppers orange and yellow peppers are good too
- 8 oz canned black olives drained and roughly chopped
- 8 ounces fresh mushrooms sliced or chopped
- 16 ounces of spaghetti sauce use your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce)
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon granulated garlic garlic powder is fine
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons crushed red pepper flakes
- 1/2 cup of your favorite cheese shredded or thinly sliced
- 1/4 cup fresh Italian parsley chopped small
- 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}
Sonia (Nasi Lemak Lover) says
Tricia @ saving room for dessert says
The Slow Roasted Italian says
sweetcarolinescooking.com says
Anncoo says
Melissa says
melonpan says
i have book the receipe, i will try it out^^
Michelle Potter says
DeAna says
Katherine says
Hofterzielbeek says
Brasserie Louis says
Vinny says