Italian Stuffed Peppers Recipe | Yummly
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Italian Stuffed Peppers

Andie Sanford: "I’ve made this a handful of times now. It always…" Read More
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  • 4 red bell peppers (large)
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken (— or turkey)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (— or up to ½ teaspoon if you like more spicy)
  • 1 can no salt added diced tomatoes (— with juices, 15 ounces)
  • 1 1/2 cups cooked brown rice (— farro, quinoa, cauliflower rice, or orzo, if using orzo, undercook it slightly)
  • 1 cup shredded mozzarella (— provolone, or a mix)
  • 1/2 cup Parmesan (— divided)
  • 2 tablespoons chopped fresh basil
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories220Calories from Fat100
    Total Fat11g17%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate14g5%
    Dietary Fiber2g8%
    Vitamin A45%
    Vitamin C130%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Andie Sanford 3 months ago
    I’ve made this a handful of times now. It always turns out great. I always make extra stuffing to freeze. It definitely makes for a great and quick weeknight dinner freezing the stuffing then just thawing to stuff the peppers
    Shreya Brown 6 months ago
    Turned out great! 👍🏽I like more spice, so if you would prefer the same, add more crushed red pepper It would be nice to see that suggestion in the recipe directions.
    Kasie Gautreaux 7 months ago
    Super easy! Recommend cutting the tops narrow, so it makes a bowl shape. I added rotel tomatoes and a small can of tomato sauce
    Bonnie 9 months ago
    These are very very tasty. Didn’t change recipe at all. Much better than regular stuffed peppers. The Italian ingredients put this dish right over the top. Definitely a keeper.
    Ellie a year ago
    These are simple and yummy. I add a can of tomato sauce to top these off before parsley.** **My babe doesn’t like basil, so I used dried parsley flakes that I had in my spice cabinet. I also used whatever cheeses I had on hand like cheddar and provolone.
    Anyesha M. a year ago
    Perfectly juicy and cheesy
    Ceci Gross a year ago
    Good. Used Italian sausage instead of ground chicken.
    Bliss 2 years ago
    Overall, it was decent. It was a bit of a challenge getting the peppers seated securely in the baking dish because of cutting them length wise instead of the traditional way. Half of them wanted to lean over, spilling out the stuffing...That was a bit frustrating.
    Delicious and very easy!
    Olivia 2 years ago
    These turned out delicious! I added Minced garlic and some chopped up brown onion and they where great! My mother also enjoyed them and we would both eat them again! Thank you for sharing this recipe!
    Eollyn 2 years ago
    I really like this recipe. I used 6 bell peppers, white rice, meat free mince and fresh thyme abd parsley for to top. It turned out perfect. I used only mozzarella since I didn't had parmesan but it was pretty great regardless.
    Pringle 2 years ago
    Fast and easy! i would make it again but add some more fresh herbs
    Rebecca Reaves 2 years ago
    Wonderful! It was perfect made just the way it was written!
    Aaron T. 2 years ago
    very good recipe. will use again
    Sam H. 2 years ago
    This was great. I did parboil the pepper halves for 2 1/2 minutes as they were pretty thick.