Italian spicy stuffed peppers

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Italian spicy stuffed peppers are loaded with Italian flavor and just a pinch of heat. (And if spicy isn't your thing, avoid chopped red pepper and you'll have an Italian-style meal that will make everyone happy.)

Served with a warm garlic bread or salad, this is a hearty meal that pairs seamlessly.

Just cook the meat, stuff the peppers, and let them roast as you lie on the couch with a book. Sprinkle the hot peppers with cheese right before serving and you'll have an easy dinner on the table.

Stuffed peppers

These Italian stuffed peppers are one of my husband's favorite foods. I have been making them for at least 8-10 years and I duplicate this recipe almost every time I make them.

The meat mixture freezes perfectly on its own and the stuffed peppers also freeze well. I often freeze cooked peppers individually for quick and easy lunches.

To make the recipe even easier, you can also use the leftover cooked rice from a previous meal. Make rice as a side dish for lunch and use leftover stuffed peppers for dinner!

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My children and I usually eat one bell pepper each and my husband will eat a couple of them. They are full, delicious and enthusiastically enjoyed by all.

I am a huge fan of frozen meals and the meals that I can easily prepare. They allowed me to have all the comfort of fast and frozen meals, saving money and delivering the great taste of home cooked meals.

For more freezer-friendly lunches and dinners, check out Sean's favorite and hearty Italian vegetable soup and my favorite stir-fried chicken and bacon. Both meals freeze beautifully and work great for quick and easy reheating.

These Southwest Chicken Tacos are a huge hit and the fact that they are freezer safe makes them better. This baked Tuscan chicken also works great as a frozen meal. For easy mornings, check out these freezer-friendly breakfast burritos.

Stuffed peppers are incredibly easy to customize to your family's tastes. You can play around with different prepared spaghetti sauces, adjust the spices, and try different types of cheese on the cooked peppers.

Feel free to use this recipe as a starting point to make the stuffed peppers of your dreams. I love ground beef in the original version, but sausage crumbs and ground turkey would make good substitutes, too.

My spicy Italian stuffed peppers have the advantage of being comfortable, easy, customizable, and kid-friendly. Regarding the meals during the week, can we ask for something more?

How to Freeze Stuffed Peppers

  • Prepare the filling, allow to cool, and transfer to a freezer-tight bag or airtight container. Thaw in the refrigerator before heating or filling the filling with baking peppers. This unfilled pepper pan recipe is a great choice for a freezer meal with this filling too.
  • Cooked stuffed peppers can also be frozen once they have cooled. Put them in an airtight container. Thaw in the refrigerator before reheating the peppers in the microwave.

Cooking tip: I use this skillet and skillet to make this recipe.

Stuffed pepper recipe

  1. Preheat oven to 350 degrees. Combine rice and water in a small saucepan and bring to a boil. Cover and simmer for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet.

  2. Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook for about 5 minutes.

  3. While the filling is boiling, divide the peppers in half and remove the seeds. Place the peppers in a large skillet and set aside. Add cooked rice to skillet with meat and stir to combine.

  4. Put an equal amount of this mixture on each pepper. Pour the remaining spaghetti sauce over the top of each bell pepper.

  5. Cover lightly with foil and bake 50 minutes in the oven. Remove the foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack, or pepperjack most of the time. Place in the oven again until the cheese is melted, about 10 minutes. Enjoy!

Italian spicy stuffed peppers

The stuffed peppers are loaded with Italian flavor and just a pinch of heat.

Italian cuisine

Preparation time: 15 minutes.

Cook time: 1 hour and 15 minutes

Total time: 1 hour 30 minutes

Servings: 4-6 servings

Calories: 588kcal

Ingredients

  • 1 pound ground beef
  • 1 medium sweet onion, finely diced
  • 1/2 cup long-grain uncooked white rice
  • 1 cup of water
  • 6 red bell peppers orange and yellow bell peppers are also good
  • 8 oz canned black olives, drained and chopped
  • 8 ounces fresh sliced ​​or chopped mushrooms
  • 16 ounces spaghetti sauce use your favorite homemade or canned variety (divide and reserve 1/2 cup sauce)
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic granulated garlic powder is fine
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 teaspoon of Italian seasoning
  • 2 teaspoons crushed red pepper flakes
  • 1/2 cup of your favorite cheese, grated or thinly sliced
  • 1/4 cup small chopped fresh Italian parsley

Instructions

  • Preheat oven to 350 degrees. Combine rice and water in a small saucepan and bring to a boil. Cover and simmer for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet.

  • Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook for about 5 minutes.

  • While the filling is boiling, divide the peppers in half and remove the seeds. Place the peppers in a large skillet and set aside. Add cooked rice to skillet with meat and stir to combine.

  • Put an equal amount of this mixture on each pepper. Pour the remaining spaghetti sauce over the top of each bell pepper.

  • Cover lightly with foil and bake 50 minutes in the oven. Remove the foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack, or pepperjack most of the time. Place in the oven again until the cheese is melted, about 10 minutes. Enjoy!

  • FREEZER FOOD: Prepare filling, allow to cool, and transfer to a freezer-tight bag or airtight container. Thaw in the refrigerator before heating or filling the filling with baking peppers. This skillet recipe is also a great choice for a freezer meal with this filling.
  • Cooked stuffed peppers can also be frozen once they have cooled. Put them in an airtight container. Thaw in the refrigerator before reheating the peppers in the microwave.

Nutrition

Calories: 588kcal | Carbohydrates: 36 g | Protein: 30 g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 2052mg | Potassium: 1482 mg | Fiber: 9g | Sugar: 18g | Vitamin A: 7055IU | Vitamin C: 247.2 mg | Calcium: 221mg | Iron: 6 mg

Italian Spicy Peppers Stuffed

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