Italian Stuffed Peppers

Italian Stuffed Peppers

Imagine the satisfaction of serving a dish that looks as vibrant as it tastes, with the colours of the peppers brightening your table. It’s a recipe that invites you to slow down and savour the cooking process, taking pride in each step, from browning the beef to stuffing the peppers and watching the cheese bubble to perfection.


  • 4 red peppers (or medium to large green peppers)
  • 1 1/2 lb. lean ground beef
  • 1 cup chopped onion
  • 1 cup cooked rice
  • 2 teaspoons McCormick Perfect Pinch Italian Seasoning
  • 1/2 tsp McCormick Garlic Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Black Pepper (ground)
  • 2 cans tomato sauce (15 oz each, divided)
  • 1/2 cup grated mozzarella cheese

Method of preparation:

Preheat the oven to 350°F (175°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is translucent.

Drain any excess fat and add the cooked rice, Italian seasoning, garlic powder, salt and black pepper to the frying pan. Stir to combine.

Add one can of tomato sauce to the frying pan and mix well.

Stuff the prepared peppers with the beef and rice mixture.

Place the stuffed peppers upright in an ovenproof dish and pour the remaining can of tomato sauce over the top.

Cover with aluminium foil and bake for 25 minutes.

Remove the foil, sprinkle shredded mozzarella cheese over the tops of the peppers and bake, uncovered, for a further 10 minutes or until the cheese is melted and bubbly.

Allow the peppers to rest for a few minutes before serving.

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