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Home » Recipes » Italian Stuffed Peppers

Italian Stuffed Peppers

By: Liz  /  Published: February 22, 2017  /  Updated: May 16, 2020  /   Leave a comment

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I love how you can fill stuffed peppers with pretty much anything, and you know they’re going to be good. That still usually involves rice at my house, but not last weekend folks. I went wild, and used orzo instead, to make this delicious Italian stuffed peppers recipe.

Hot shazam… it was good.

Italian Stuffed Pepper standing up on plate

Would you believe it wasn’t until just a few years ago that I even tried a stuffed pepper? I’m telling ya… I lived such a sheltered childhood when it came to food. If it didn’t come from a box or a mix, it never happened.

Cry a tear for me.

But then start getting these Italian stuffed peppers ready for dinner.

Prepare the filling mixture, and then add some Rao’s Marinara sauce. Have you ever tried Rao’s? They sent me some samples, so I just tried it for the first time when making these Italian stuffed peppers. Good stuff, y’all. It’s not cheap, but the flavor is rich and smooth.

Italian stuffed pepper filling mix

And then you need to stuff. And stuff. And stuff.

stuffing peppers with filling

I was able to fill eight large green peppers with the filling.

Then I spooned some more marinara sauce over the top of the peppers.

pour marinara sauce over stuffed pepper filling

And finally sprinkled some Italian cheese on top of the sauce.

sprinkled cheese on stuffed peppers

Cover the entire pan with foil, and bake those babies. Uncover them for the last five minutes to give the cheese a chance to melt and turn golden for ya.

Try these chorizo stuffed poblano peppers too!

Italian Stuffed Peppers recipe

Italian Stuffed Peppers

Liz - Eat Move Make
Try these Italian stuffed peppers for a meaty, cheesy update on a classic rice stuffed peppers recipe. They're stuffed with orzo!
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 832 kcal

Ingredients
  

  • 8 large green bell peppers washed, de-seeded and with tops removed
  • 1 lb ground Italian sausage
  • 1 lb ground beef
  • 1 Tbsp garlic powder
  • 16- ounce box orzo
  • 15 oz ricotta cheese
  • 1 ½ cups shredded Italian cheese divided
  • ½ tsp thyme
  • 1 tsp oregano
  • 1 egg
  • 3.5 oz pkg pepperoni
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 32- oz jar Rao's Homemade Marinara Sauce divided

Instructions
 

  • In a large frying pan, brown ground beef and ground sausage. Sprinkle garlic powder over meat while it's browning. When browned, drain and set aside.
  • While meat browns, bring water to boil in Dutch oven-sized stock pot. Boil orzo for 6 minutes. Rinse with cold water. Drain.
  • Also, while meat browns, fill a large stockpot 3/4-full of water. Bring to a boil. Carefully place green peppers into boiling water. Let cook for 5 minutes. Remove pot from heat, and run cold water into the pot in sink until peppers are cool to the touch.
  • Preheat oven to 350 degrees.
  • In large bowl, mix together ricotta, 1 cup of the Italian cheese, thyme, oregano, salt, black pepper and egg. Mix in 1 cup marinara sauce.Add beef, sausage, pepperoni and orzo into cheese mixture.
  • Spoon the mixture into the cooked green peppers, and place in large rectangular baking dish. Top with spoonfuls of marinara sauce. Sprinkle on remaining 1/2 cup of Italian cheese.
  • Cover with foil. Bake for 1 hour, 10 minutes. Uncover; bake another 5 minutes or until cheese melts and starts to turn golden brown.
  • Serve with hot marinara sauce, if desired.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 832kcalCarbohydrates: 58gProtein: 42gFat: 48gSaturated Fat: 20gCholesterol: 161mgSodium: 1766mgPotassium: 1147mgFiber: 6gSugar: 10gVitamin A: 1355IUVitamin C: 105mgCalcium: 283mgIron: 5mg
Tried this recipe?Let us know how it was!

Italian stuffed peppers fresh from oven

Serve with a bowl of hot marinara sauce to spoon over your pepper when you cut it apart, and get to eatin’. Yummy!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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