This recipe takes stuffed peppers to a whole new level! Imagine cutting through the bell pepper for the most flavorful stuffing oozing with cheese! Growing up, I hated cooked bell peppers. My Mom made them all the time, and I always ended up eating peanut butter and jam sandwiches on the days she cooked stuffed peppers. Now that I’m older (and wiser!), I finally started appreciating the flavors of healthy home-cooked dinner such as these Italian stuffed peppers. This recipe is just like my Mom always made (I had to ring her and ask her for the recipe 😁). The only difference is that I chose to cut the bell peppers lengthwise, while she only cut off the tops and stuffed the whole bell peppers instead of using halves as I did here. If you love stuffed bell peppers, then you MUST check out my Mexican stuffed peppers recipe as well, honestly, it’s AMAZING and I’m sure that you will LOVE it. Want stuffed peppers without much fuss? Try making my Stuffed Pepper Casserole too!
Make the Stuffing
The stuffing is quite easy to make. I used ground turkey, but you can use Italian sausage, chicken, beef, or pork. Or you can even keep this dish vegetarian and leave out the parmesan cheese and the protein (you can add beans instead).
Video Tutorial
I also created a short video to show you how I made these stuffed peppers, so make sure to give it a watch!
How to Make Stuffed Peppers
Storing Tips
Fridge: Store in the fridge for 3-4 days in an airtight container.Freezer: Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.Reheat: You can reheat in the microwave. Or you can reheat in the oven at 350°F/180°C, in an oven-safe dish covered with foil until completely heated. If reheating frozen cooked stuffed bell peppers, reheat at 350°F/180°C in an oven-safe dish covered with foil for 30 minutes or until completely heated.
What to Serve Italian Stuffed Peppers With?
My favorite way to enjoy these peppers is with greek yogurt and crusty bread on the side.Over creamy mashed potatoes.
© Little Sunny Kitchen
