Combining tender red bell peppers with a savory filling of seasoned ground beef, aromatic vegetables, and hearty rice, all baked to perfection in a luscious marinara sauce, this dish is sure to become a family favorite. Perfect for cozy fall dinners or impressive gatherings, these stuffed peppers offer a delightful balance of sweet, tangy, and savory notes that will tantalize your taste buds.
Why You’ll Love Italian Pizzaiola-Style Stuffed Peppers
Stuffed peppers are a versatile and satisfying meal that brings together a variety of textures and flavors. This Italian Pizzaiola-Style version elevates the classic stuffed pepper by incorporating traditional Italian seasonings, chopped tomatoes, and a generous topping of mozzarella cheese. The combination of mushrooms, pimentos, and Alfredo sauce creates a warm and cozy meal that’s perfect for the fall season. Additionally, this recipe freezes exceptionally well, allowing you to prepare in advance for last-minute dinners or to share with friends and neighbors. Whether you’re using leftover chicken or turkey, this dish adapts beautifully, making it an excellent choice for Thanksgiving leftovers as well.
Ingredients for Italian Pizzaiola-Style Stuffed Peppers
APPLE/PEAR CHUTNEY
- 2 tablespoons (30 grams) butter
- 4 cups (800 grams) peeled and cubed tart apples (Granny Smith preferred)
- 2 cups (300 grams) peeled and cubed pears
- 1 cup (100 grams) cranberries
- 4 tablespoons (60 milliliters) apple cider vinegar
- 4 tablespoons (55 grams) dark brown sugar
- 2 teaspoons (4 grams) crystallized ginger
- 1/2 teaspoon (2.5 grams) sea salt
- 1/4 teaspoon (1.25 grams) ground allspice
PORK
- 1/2 teaspoon (2.5 grams) sea salt
- 1/2 teaspoon (2.5 grams) ground coriander
- 1/4 teaspoon (1.25 grams) freshly cracked black pepper
- 1/4 teaspoon (1.25 grams) freshly cracked white pepper
- 1 teaspoon (5 grams) minced garlic
- 6 center-cut pork chops
- 2 tablespoons (30 milliliters) extra virgin olive oil
How to Prepare Italian Pizzaiola-Style Stuffed Peppers
- Prepare the Peppers: Start by cutting the tops off the red bell peppers. Carefully clean out the seeds and trim the light-colored membranes inside. Set the peppers aside for stuffing.
- Cook the Ground Beef: In a large skillet, cook the ground beef over medium heat until it is thoroughly browned. Once cooked, remove the beef from the skillet and transfer it to a bowl. Cover the bowl to keep the beef warm and set it aside.
- Sauté the Vegetables: In the same skillet, add 2 to 3 tablespoons (30 to 45 milliliters) of olive oil. Add the chopped onions and sliced mushrooms to the pan. Sauté the vegetables until they are browned and softened, approximately 5 minutes. Once cooked, drain any excess juices from the pan.
- Add Garlic and Tomatoes: Incorporate the minced garlic into the sautéed vegetables, stirring for about 1 minute until fragrant. Add the chopped roma tomatoes to the skillet and cook for an additional 2 to 3 minutes, allowing the flavors to meld.
- Combine Beef and Seasonings: Return the cooked ground beef to the skillet with the vegetables. Sprinkle in the dried basil, Italian seasoning, and season with salt and pepper to taste. Stir well to ensure all ingredients are evenly distributed and the mixture is well seasoned.
- Cook the Rice: Prepare 1 cup (200 grams) of raw jasmine rice according to the package instructions. Typically, this involves boiling the rice until it is tender and fluffy. Once cooked, set the rice aside.
- Incorporate Rice and Cheese: Add the cooked jasmine rice to the beef and vegetable mixture in the skillet. Stir in the grated Parmesan cheese until it is fully integrated into the filling. This mixture is now ready to be stuffed into the prepared bell peppers.
- Assemble the Dish: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Pour the jar of marinara sauce evenly into the bottom of a 9×13-inch (23×33 centimeters) baking dish.
- Stuff the Peppers: Carefully place the prepared red bell peppers upright in the baking dish, nestled on top of the marinara sauce. This setup ensures that the peppers are well-supported and that the sauce flavors infuse the peppers as they bake.
- Bake the Stuffed Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for approximately 1 hour, or until the peppers are soft and tender.
- Add Cheese and Final Bake: After the initial baking time, remove the foil from the baking dish. Spoon some of the marinara sauce from the pan over each stuffed pepper. Sprinkle shredded mozzarella cheese over the top of each pepper. Return the dish to the oven and bake uncovered until the cheese is melted and bubbly, approximately 10 to 15 minutes.
- Serve and Enjoy: Once baked, remove the stuffed peppers from the oven and let them cool slightly before serving. These Italian Pizzaiola-Style Stuffed Peppers pair wonderfully with a side of asparagus, wild rice, or a fresh crisp salad, making for a complete and satisfying meal.
Italian Pizzaiola-Style Stuffed Peppers offer a delightful combination of savory ground beef, aromatic vegetables, and rich marinara sauce, all encased in tender red bell peppers. The addition of shredded mozzarella cheese on top creates a gooey, melty finish that enhances the overall flavor and presentation of the dish. This recipe is not only easy to prepare but also highly adaptable, allowing you to customize the filling with your favorite ingredients or leftovers. Whether you’re planning a comforting family dinner, preparing for a festive gathering, or seeking a satisfying meal to freeze for later, these stuffed peppers are sure to impress. Embrace the warm, hearty flavors of this Italian-inspired dish and enjoy a meal that brings both comfort and sophistication to your table.
