Stuffed Peppers (Peperoni Ripieni)

Stuffed Red Bell Pepper

I had a hankering for stuffed peppers for a while so I made some today. Peppers are flooding the farmers market and a couple of big, ripe red bell peppers called out to me this morning.

The roasted stuffed peppers are tender and sweet. The arborio rice and ground beef stuffing is pumped up with shallot, oregano, parsley and parmigiano and baked with a simple San Marzano  tomato-basil sauce. The top is golden with a nutty, crunchy crust. The moist savory rice stuffing absorbs the sweet San Marzano and basil sauce to create a taste medley in each bite.  Early summer on a plate. Just delicious.

Stuffed peppers don’t take that long to make. Most of the time is roasting the stuffed peppers and then finishing them in the oven with the tomato sauce.

You can serve the stuffed peppers as an antipasto course, as a side with meat or for lunch, maybe with some pasta dressed with the tomato sauce from the baking pan on the side.

Use bell peppers or choose your favorite pepper. Italian frying peppers or banana peppers work well too. Don’t add the meat and enjoy just as flavorful vegetarian stuffed peppers.

Buon appetito!



3 Replies to “Stuffed Peppers (Peperoni Ripieni)”

  1. Gianni,
    I have been looking for a nice easy clean recipe for great stuffed perres for a while. Yours seems to fit the bill.

    I am going to try it but I am a little leery about making the stuffing with unbrowned hamburg. Do you think that if I used browned hamburg and shortened the final roasting time a bit I’d be OK ?

    1. Ciao Frank.

      No problem browning the ground beef before adding it to the stuffing. I’d leave the baking time as is so you make sure the peppers are fully cooked and the skin starts to wrinkle and you get a crust on top.

  2. Good recipe. Haven’t done these in a while. Now that you mention it, I’ll have to do some. Thanks.

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