Estimated reading time: 5 minutes

Discover how to make Green Stuffed Peppers with this easy-to-follow and delicious recipe!

We took inspiration from my wife’s mother’s kitchen and added some twists.

Measuring The Old Italian Way

Mrs. CBB and I started making these green stuffed peppers after watching her mother prepare them in her kitchen.

My mother-in-law is a great cook but never measures anything, you know, a little of this, a little of that. Ay!

Although we would love to stir up some magic in the kitchen, we needed a recipe.

So, after watching and learning, we took to our test kitchen and proceeded to cook.

You can use any color pepper to make this easy stuffed pepper recipe, we chose green.

After many trials, our green stuffed peppers are now perfected!

They stand tall on a nice slathering of mashed potatoes, surrounded by sweet basil garlic marinara sauce and topped with bubbly mozzarella and Parmigiano Reggiano.

I can assure you there won’t be any left when you are done making this recipe.

If there are leftovers, refrigerate for up to four days or freeze for one month.

Italian Green Stuffed Peppers

• Prep Time:1 hour
• Cook Time: Marinara sauce 30 mins
• Cook Time Stuffed Peppers: 2 hours at 350 degrees preheated oven
• Yield- 10 Stuffed Peppers

How To Make Green Stuffed Peppers On Mash

Tools: 17x12x3 roasting pan or deep baking pan

Ingredients For Stuffing

• 10 large green peppers
• 3 hot Italian sausages or package of pork sausage mince 1/2 lb
• 1 1/2 lbs of ground beef
• 2 large eggs
• 2 cups of cooked white rice- (this is about 1 cup dry)
• 1 cup minced celery
• 1 med minced onion
• 1 medium minced carrot
• 1 cup of dried seasoned Italian breadcrumbs
• 1/2 cup grated Parmigiano Reggiano
• 2 cups grated mozzarella cheese- for tops of peppers
• 3 tablespoons salt
• 2 tablespoons ground fresh pepper
• 3 tablespoons dried parsley
• 1 teaspoon of chili flakes (optional)
• 5 cloves of minced garlic
• 1 teaspoon thyme
• 2 tablespoons basil (fresh or dry)
• 1 tablespoon oregano
• 2 tablespoons of olive oil to rub peppers

First, let’s get the marinara and rice on the go!

Add the washed rice to the rice cooker (about 1 cup dry rice is enough). (Follow cooking directions for the unit that you use).

If you don’t have a rice cooker, you will have to do it the old-fashioned way on the stovetop or, lastly, use Instant (which I don’t prefer)

Once done, let the rice cool so it’s easy to handle.

Marinara Ingredients

Or you can use my Pasta Sauce Recipe either or is good.

• 2 750ml cans of diced tomatoes
• 6 cloves of minced garlic
• 1 med minced onion
• 3 tablespoons olive oil
• 2 tablespoons basil
• 2 tablespoons oregano
• 2 tablespoons parsley
• 1 chicken bouillon cube dissolved in 1 cup hot water
• 1 small can of tomato paste
• 1 carrot minced
• 1 cup of minced celery
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• Chopped pepper tops (optional- see below)

Marinara Preparation

• Add the oil, garlic, onions, carrot, and celery in a medium pot, and sauté for 2 minutes on high.
• Add the remaining ingredients and simmer for 30 to 1 hour on medium to low, stirring often. (the longer you simmer, the thicker it gets)

Stuffed Green Peppers Stuffing

• Wash the peppers and dry them off.
• Cut the top off each pepper and clean out the insides (save those tops in a container for another meal or chop them up and throw them in your marinara as I did)
• Cut the bottom of the pepper ever so slightly to give it a flat base to sit on in the baking pan.
• Rub each pepper with some olive oil and set them in the pan.

In a large bowl, add the following ingredients, then mix them until combined.

• Minced ground beef
• Cut open the sausages and add the meat 1/2 lb. (if you can find pork sausage meat without the casing, even better.)
• Bread crumbs
• Eggs
• Minced carrots, onions, celery, garlic
• All seasonings
• Cooled cooked rice
• Parmigiano cheese

How To Stuff Green Stuffed Peppers

• I take the peppers out of the pan and set them on a cutting board
• At the bottom of the pan, put a nice layer of that marinara sauce you made earlier.
• Take each pepper and stuff it to the top, then continue to do this and sit them in the pan. If you have leftover stuffing, toss it around the peppers in the sauce!
• Drizzle Olive oil over each pepper just a little so they don’t burn.
• Put uncovered in your oven for 30 minutes to brown the tops, and give the peppers an excellent roast.
• Take them out and check to see if your sauce is reducing. If so, I add 1/2 cup of boiling water to the sauce to loosen it up.
• After 30 minutes and adding hot water to the sauce, I cover the pan with tin foil for the remaining time.
• Every 30 minutes, I check the sauce’s liquidity.
• After 2 hours, the meat should be thoroughly cooked.
• Take the peppers from the oven top with mozzarella and a sprinkle of Parmigiano cheese.
• Pop it back in the oven, uncovered, until melted or under the broiler until golden.

Serve over a bed of mashed potatoes and a nice glass of red wine.

If you want a Keto option, check out my Keto Stuffed Peppers with Bacon and Cauliflower Rice.

Discussion: What do you like to stuff your stuffed peppers with?

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