Italian Style Stuffed Peppers

Debbie Kenny


This is a tasty delicious main dish that can be prepared ahead of time and easily reheated I serve it with an antipasto tossed salad


★★★★★ 1 vote

30 Min
45 Min


  • 4 medium
    green bell peppers
  • 2 Tbsp
    olive oil
  • 1 medium
    onion, finely chopped
  • 1 lb
    lean ground beef
  • 1/3 c
    pesto( your own or store bought)
  • 1 pkg
    chopped frozen spinach, thawed and drained well
  • 1 tsp
    kosher salt (or to taste)
  • 1/2 tsp
    freshly ground black pepper
  • 1/4 c
    freshly grated parmesan cheese
  • 3/4 c
    fresh bread crumbs ( italian bread if possible)
  • 1 medium
    ripe tomato coarsely chopped
  • ·
    olive oil for drizzling

How to Make Italian Style Stuffed Peppers


  1. Preheat oven to 350 degrees
    In large saucepan, bring 4 quarts of salted water to a boil
    Split peppers lengthwise and blanch in boiling water for 3-4 minutes
    Drain and cool peppers, reserving 1 cup of water
  2. In skillet on medium heat saute onion and ground beef in olive oil until tender
    Reduce heat to medium/low and add pesto, spinach, salt, and pepper, and mix well
    Blend in bread crumbs and parmesan cheese, then add reserved water from peppers a little at a time, until moist but not too wet or soupy (usually ¼ cup of water is enough)
  3. Grease bottom of 11x9 pan with olive oil
    Fill peppers and place in pan
    Place tomato on top of peppers, drizzle with olive oil and pour ¼ cup of reserved water from peppers in bottom of pan
    Cover with foil and bake at 350 for 30 minutes
    Remove foil and bake for 15 minutes longer basting with pan drippings after 10 minutes

Printable Recipe Card

About Italian Style Stuffed Peppers

Course/Dish: Beef Casseroles
Main Ingredient: Vegetable
Regional Style: Italian

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