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.
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:
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.
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.
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.
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:
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Italian stuffed 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 healthy hollow bowl. This is one such classic Italian meal, you’ll love to explore over and over again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Maincourse
- Method: baking
- Cuisine: Italian
- Diet: Halal
- 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.
- Preheat your oven 350 degrees/ 175 degrees C 10 minutes before baking.
- Cut the bell pepper and take out the seeds and make a hollow space for the stuffing.
- 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.
- Add all the spices stir and cook for a few seconds.
- Add 3/4th minced chicken. Scramble and cook for 2 minutes.
- Add chopped 3/4th cup tomatoes. Stir and cook for another 5 to 8 minutes.
- Add cooked rice, parsley, and mozzarella cheese, Mix well. The stuffings are ready.
- Scoop some chicken and rice stuffing in the hollow space inside the bell pepper.
- Stuff them tightly.
- Let’s make the tomato sauce: To the small mixing bowl, add tomato paste, paprika, lemon juice, oregano, basil, and water. Stir to combine.
- Pour the sauce in the baking tray and place the stuffed pepper.
- 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.
- 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.
Keywords: stuffed pepper, stuffed bellpepper , italian stuffed pepper