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Italian Stuffed Peppers Finished

Stuffed Italian Peppers

Michele
These Stuffed Italian Peppers are classic old-school comfort food and make a great weeknight meal. Inspired by a beautiful, abundant display of peppers at a local farmers’ market, this version varies a bit from the usual filling and contains those Italian American flavors that we all love — Italian pork sausage, ground beef, fresh mozzarella, Pecorino, herbs, spinach and tiny pasta.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
  

For the Filling:

  • 1/2 pound ground beef
  • 1/2 pound bulk hot or sweet Italian pork sausage, casings removed
  • 1 heaping cup yellow onion, small diced
  • 1/2 cup cup (dry) orzo or other small pasta, cooked, drained and mixed with 1 tsp olive oil
  • 6 ounces frozen chopped spinach, defrosted and completely strained
  • 1/3 pound fresh mozzarella cheese, small diced (reserve a small amount for the top of the peppers)
  • 1/3 cup Pecorino Romano cheese, grated (reserve a small amount for the top of the peppers)
  • 2 large eggs, beaten
  • 1 Tbsp finely minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tsp salt
  • pinch freshly ground black pepper

For the Stuffed Peppers:

  • 4 bell peppers, sliced in half lengthwise, seeds and membranes removed, rinsed and dried (See NOTE about peppers below.)
  • 1 cup marinara or tomato basil sauce
  • Reserved cheese from above
  • Additional fresh basil for garnish

Instructions
 

  • Preheat the oven to 350◦F.
  • Prep all ingredients according to specifications above, including cooking and cooling the pasta.
  • Mix all filling ingredients together in a small bowl until well-combined, then set aside.
  • Carefully stuff each pepper half securely with the filling, packing it in.
  • Cover the bottom of a nonstick 13 ½”x9 ½” baking pan with the marinara, then nestle the stuffed peppers in the pan, arranging them in rows, stuffing side up.
  • Bake them uncovered in a 350◦F oven on the middle rack for about one hour or until they have reached an internal temperature of 165◦F.
  • Remove the pan from the oven, increase the oven temperature to 400◦F, then sprinkle the reserved mozzarella and pecorino on the roasted stuffed peppers.
  • Return the pan to the oven for another few minutes or until the cheese has melted.
  • Serve warm with additional fresh basil. Buon Appetito!

Notes

  • Undercook the pasta! It will be cooked again in the oven, so cooking it 1-2 minutes less than al dente is ideal. Be sure to cool the cooked pasta before mixing it with the other ingredients and mix in a little olive oil to prevent sticking.
  • This filling mixture can be made in advance and held, covered, in the refrigerator for one to two days until you are ready to use it.
  • The peppers can be stuffed and held, raw, in the refrigerator for up to one day before baking.
  • If you have filling leftover after having stuffed all the pepper halves, form them into small meatballs and pan-fry them for a snack!
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
If you try this recipe, please share a photo on INSTAGRAM or FACEBOOK and tag it @MangiaWithMichele and #MangiaWithMichele. I’d love to see it!
Keyword stuffed peppers, pepper recipes, bell peppers, peppers, meat recipes