TUSCAN-STYLE STUFFED PEPPERS
These Tuscan-Style Stuffed Peppers are pure comfort on a plate. 🫑✨
Tender bell peppers are filled with a savory mix of seasoned beef, spicy Italian sausage, rice, and Parmigiano-Reggiano, then baked in a rich tomato-balsamic sauce that fills the kitchen with the most amazing smell.
It’s hearty, saucy, and everything you crave in a cozy fall or winter dinner — the kind that warms the house and makes everyone quietly happy around the table. Bonus? They’re freezer-friendly, so you can bake some now and save a few for those busy nights when cooking feels like too much.
Serves 4–6
INGREDIENTS
For the rice:
1 cup long grain white rice
2 cups water
1/4 tsp salt
For the sauce:
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1 tsp Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
For the stuffed peppers:
1 pound lean ground beef
1/4 pound hot Italian sausage, casing removed
1 (10 oz) can diced tomatoes (about 1 cup)
1/4 cup chopped fresh Italian parsley (or 2 tablespoons freeze-dried)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup marinara sauce
1/2 teaspoon red pepper flakes
1/2 cup shredded mozzarella cheese
1/2 cup finely grated Parmigiano-Reggiano, plus more for topping
4 large bell peppers, halved lengthwise and seeded
DIRECTIONS
Cook the rice:
Bring 2 cups of water and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer until tender and water is absorbed, about 20–25 minutes. Set aside.
2. Preheat oven:
Preheat oven to 375°F (190°C).
3. Make the sauce:
Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Transfer half of the cooked onion to a large mixing bowl and set aside.
Add marinara sauce, beef broth, balsamic vinegar, red pepper flakes, and oregano to the skillet. Simmer for 1–2 minutes, then pour into a 9x13-inch baking dish.
4. Brown the meat:
In the same skillet, cook ground beef and Italian sausage over medium heat until almost fully browned. Drain off excess fat, then add minced garlic and Worcestershire sauce. Cook another minute to blend the flavors. Remove from heat.
5. Make the filling:
Add the cooked meat mixture to the large bowl with reserved onions. Stir in diced tomatoes, parsley, cooked rice, salt, black pepper, cayenne, marinara sauce, mozzarella, and Parmigiano-Reggiano. Mix until evenly combined. Taste and adjust seasoning if needed.
6. Prepare the peppers:
Arrange bell pepper halves cut-side up on a baking sheet and roast for 5–10 minutes to slightly soften. Remove and let cool just enough to handle.
7. Assemble and bake:
Spoon the filling into each pepper half, mounding slightly. Nestle the stuffed peppers into the baking dish over the tomato-balsamic sauce. Sprinkle extra Parmigiano-Reggiano over the tops.
Cover tightly with foil and bake for 30–35 minutes. Remove foil and continue baking 10–15 minutes, until peppers are tender and cheese is golden and bubbly.
8. Serve:
Spoon a little of the sauce over each pepper when serving. Garnish with fresh parsley or extra cheese if desired.
To Freeze:
1. Prepare the recipe through assembly (Step 7), but do not bake.
2. Place the stuffed peppers and sauce in foil containers (two peppers per container). Add a spoonful of extra sauce over each pepper to prevent drying.
3. Let cool completely before covering tightly with two layers of foil. Label with the date and reheating instructions.
4. Freeze flat for up to 3 months.
To Bake From Frozen:
Option 1 – Bake From Frozen (Recommended)
• Preheat oven to 375°F (190°C).
• Keep the foil lid on and place the container on a baking sheet.
• Bake covered for 60–70 minutes, or until hot in the center (internal temp 165°F / 74°C).
• Uncover and bake 10–15 minutes more to brown the tops.
Option 2 – Thaw Overnight
• Thaw in the refrigerator 24 hours before baking.
• Bake covered for 30–35 minutes, then uncovered for 10–15 minutes until heated through and bubbly.