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Stuffed Bell Peppers

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 Stuffed bell Peppers– Bell Peppers on fire, where the sweet and spicy complement each other. It’s not just a beauty to assemble them on your table, it’s a healthy filling in a hollow bowl.

This is one such classic Italian meal, you’ll love to explore over and over again.

close up shot of stuffed bell peppers on the baking tray

What is Italian Stuffed pepper?

The name explains it all, where the fillings could be anything from meat, vegetables, rice, cheese, or sauce. Hailing from Spain, this recipe commonly uses Piquillo peppers (see Note), where chicken is the most popular filling.

Reason to love this Stuffed bell peppers?

It is a dish of its own, balancing protein, vegetables, and whole grains, all in one meal.

The choices are endless and gives you room to play with the ingredients that match your palate.

Be it slicing the peppers in half or using the whole of them with their tops as lids; it represents a garden filled with flavors and colors.

This recipe can easily be scaled up or adjusted as you wish.

If you’re looking for other Chicken Recipe please check here: 

How to make Classic Stuffed Pepper:

stuffed peppers ingredients
These all your ingredients to make stuffed bell pepper ( Note: check out the recipe card below for all the ingredients.
cut the red and yellow capsicum
Cut the bell pepper and take out the seeds and make a hollow space for the stuffing.
minced garlic and chopped onion is beoing cooked in oil in the sauce pan
Heat 1 tablespoon olive oil in the saucepan, add 1 tablespoon minced garlic and1/4 cup chopped onion. Stir and cook for 1 minute until the onion begins to brown lightly.
spices in the plate
Add all the spices stir and cook for a few seconds.
minced chicken and seasonings in the sauce pan
Add 3/4th minced chicken
scrambled chicken in the sauce pan
Scramble and cook for 2 minutes.
chopped tomato and scrambled chicken in the sauce pan
Add chopped 3/4th cup tomatoes.
scrambled chicken and tomato in the sauce pan
Stir and cook for another 5 to 8 minutes.
cooked rice and parsley are in the scrambled chicken
Add cooked rice and parsley.
mozzarella cheese is being added to scrambled chicken
Add mozzarella cheese
rice is being stuffed in the bell pepper
Scoop some chicken and rice stuffing and stuff in the hollow space in the bell pepper.
stuffed peppers are in the blue baking pan
The rice mixture is tightly stuffed in the bell pepper.
tomato sauce and spices are in the white mixing bowl
Let’s make the tomato sauce: To the small mixing bowl, add tomato paste, paprika, lemon juice, oregano, basil, and water. Stir to combine.
classic stuffed peppers are kept on the baking tray
Pour the sauce in the baking tray and place the stuffed pepper.
italian stuffed pepper are in the baking tray
Sprinkle some mozzarella cheese. These are ready to pop in the preheated oven and bake for 30 to 35 minutes 350 degrees F/ 175 degrees C.

stuffed peppers on the green plate

 Tips to make the best-stuffed capsicum:

The rice needs to be cooked till underdone, as the rice gets cooked again after being stuffed in the peppers

The best rice to use for stuffing is short grain or round rice, which is soft and sticks together when cooked

Choose large and round bell peppers, for easy filling; if you’re using the whole bell pepper, make sure to choose those with a good base for a firm standing

Roasting the bell peppers before the stuffing will help retain the flavor and shape.

Health Benefits

1. Bell peppers are the most nutritious when they are made to ripen completely on the vine.

Bell peppers are rich in Vitamin C, vitamin A, and potassium, and they are low in calories.

2. The Red Bell peppers contain lycopene (antioxidant), that helps fight free radicals in your body.

These free radicals can lead to early aging, heart disease, and some forms of cancer.

3. The insoluble fiber found in bell peppers helps keep your digestive tract healthy.

Brown rice or oatmeal is a healthier choice, that helps in lowering cholesterol levels.

Note

1. Piquillo Peppers, traditionally grown in Northern Spain has a sweet taste with no heat.

When they are roasted over embers, it tastes like bell peppers. They are rich in Vitamin C and high in fiber too.

2. For the vegans, a stuffing with rice and vegetables is enough to do the magic.

Apart from chicken, ground turkey, ground beef and pork have been used.

FAQS:

1. What goes best with Italian Stuffed pepper?

It’s a winner on its own, but it can be complemented with a salad or a Bread dish and an Italian Margarita to end your meal

2. How long can you store stuffed bell peppers?

Refrigerate for up to 4 days or freeze for up to 3 months, in an air-tight container

3. Which bell peppers are the best to choose?

It’s all about your preference to taste; where the green peppers are bitter while the red, yellow, and orange peppers are sweeter. 

4. Can I make this Italian stuffed pepper on the stove top?

Yes! You can make the recipe on the stovetop.

Pour the tomato sauce and place the bell pepper in the saucepan. Cover with the lid and cook for 20 to 25 minutes over the low- medium heat.

Then, remove the lid, sprinkle some grated mozzarella cheese. Put back the lid again. Cook till the cheese is melted.

Other Recipes you may like to try:

German Potato Salad

Spaghetti and Meatballs Recipe

Creamy Chicken Enchilada

Alfredo Pasta 

Vegetarian Baked Ziti

DID YOU TRY THIS STUFFED BELL PEPPER  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

♥ Spread the Love If you make this recipe, share your food photo with hashtag #nithisclickncook on Facebook or Instagram, So we can see it and others can enjoy too! Thank you ♥ 

Print
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Italian stuffed Peppers


  • Author: Nithya Narasimhan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Diet: Halal

Description

Bell Peppers on fire, where the sweet and spicy complement each other. It’s not just a beauty to assemble them on your table, it’s a healthy filling in a healthy hollow bowl. This is one such classic Italian meal, you’ll love to explore over and over again.


Ingredients

Scale
  • 2 bell pepper
  • 1 tablespoon olive oil
  • 1 tablespoon garlic
  • 1/4 cup onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon basil
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon chili flakes
  • 1/8 teaspoon parsley (fresh)
  • 1 teaspoon salt
  • 3/4 cup chicken (minced)
  • 3/4th  cup tomato (chopped)
  • 1/2 cup rice (cooked rice)
  • 1/2 cup mozzarella cheese (Divided)
  • 1 teaspoon salt.

For the tomato sauce:

  • 1 tablespoon tomato paste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon oregano
  • 1/8 teaspoon basil
  • 1/8 teaspoon salt
  • 1.5 cups of water.

Instructions

  1. Preheat your oven 350 degrees/ 175 degrees C 10 minutes before baking.
  2. Cut the bell pepper and take out the seeds and make a hollow space for the stuffing.
  3. Heat 1 tablespoon olive oil in the saucepan, add 1 tablespoon minced garlic and1/4 cup chopped onion. Stir and cook for 1 minute until the onion begins to brown lightly.
  4. Add all the spices stir and cook for a few seconds.
  5. Add 3/4th minced chicken. Scramble and cook for 2 minutes.
  6. Add chopped 3/4th cup tomatoes. Stir and cook for another 5 to 8 minutes.
  7. Add cooked rice, parsley, and mozzarella cheese, Mix well. The stuffings are ready.
  8. Scoop some chicken and rice stuffing in the hollow space inside the bell pepper.
  9. Stuff them tightly.
  10. Let’s make the tomato sauce: To the small mixing bowl, add tomato paste, paprika, lemon juice, oregano, basil, and water. Stir to combine.
  11. Pour the sauce in the baking tray and place the stuffed pepper.
  12. Sprinkle some mozzarella cheese. These are ready to pop in the preheated oven and bake for 30 to 35 minutes 350 degrees F/ 175 degrees C.

Notes

Expert Tips

  • The rice needs to be cooked till underdone, as the rice gets cooked again after being stuffed in the peppers
  • The best rice to use for stuffing is short grain or round rice, which is soft and sticks together when cooked
  • Choose large and round bell peppers, for easy filling; if you’re using the whole bell pepper, make sure to choose those with a good base for a firm standing
  • Roasting the bell peppers before the stuffing will help retain the flavor and shape.
  • Category: Maincourse
  • Method: baking
  • Cuisine: Italian

Keywords: stuffed pepper, stuffed bellpepper , italian stuffed pepper

 

 

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2 Comments

  1. I love stuffed peppers! I followed this recipe exactly and turned out awesome. Extremely happy and my family loved it.

    1. Nithya Narasimhan says:

      Thank you, Krina. Happy that your family loved it.

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