Italian-Style Stuffed Peppers

Jennifer Bass


I love coming up with new combinations of "filling" to make stuffed peppers.

★★★★★ 2 votes
25 Min
25 Min


1 lb
ground beef or mild italian sausage
1 small
onion, diced
2 clove
garlic, minced
1/4 c
tubettini pasta
6 large
bell peppers (red, orange, yellow or green)
3 c
marianara sauce
1/2 c
ricotta cheese, part-skim
1/4 c
shredded italian blend cheese
6 Tbsp
mozzarella cheese, shredded
2 tsp
italian seasoning
salt and pepper, to taste


1Preheat oven to 350 degrees. In a medium-sized skillet on medium-high heat, cook the beef (or Italian Sausage) with the chopped onion. Season with salt and pepper and 1 teaspoon of Italian seasoning.
2While beef is cooking, bring a small pot of water to a boil.
3Cut the peppers in half, discarding the seeds and membrane and place on a lightly greased, foil-lined baking sheet, cut side up.
4Drain beef on a paper towel-lined plate to remove excess grease. Clean the skillet and re-use.
5Add the beef back to the skillet and add the marinara sauce. Add the other teaspoon of Italian seasoning and stir. Reduce heat to low, and cover. Let simmer about 5 minutes.
6Add tubettini pasta to the boiling water and cook per package directions.
7Combine the ricotta and mozzarella cheeses.
8Add cheese mixture to the beef mixture.
9Drain pasta.
10Add pasta to the beef mixture, and stir well.
11Carefully stuff peppers with beef mixture. Bake for about 25 minutes.
12Garnish with mozzarella cheese once the peppers are out of the oven.

About this Recipe

Course/Dish: Beef
Regional Style: Italian