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Entrees
Italian-American
4 servings
20 minutes
25 minutes
Stuffed Italian red sweet peppers filled with a savory mix of rice, sautéed onions, garlic, mushrooms, and greens, blended with sharp cheddar cheese and baked until tender and bubbly. Topped with crispy fried onions and fresh parsley, this easy Italian-inspired stuffed pepper recipe makes a flavorful vegetarian entrée perfect for weeknight dinners or meal prep.
4 Italian red sweet peppers (Jimmy Nardello)
1 tablespoons olive oil
1 small yellow onion, finely diced
1 clove garlic, minced
1 cup cooked rice (or orzo)
1/2 cup chopped baby spinach or kale (optional)
1/2 cup sautéed mushrooms, chopped
1/2 tsp dried oregano
Salt and pepper, to taste
1 cup sharp cheddar cheese, shredded (plus more for topping)
1/2 cup crispy fried onions (store-bought or homemade)
Fresh parsley, chopped (for garnish)
Preheat oven to 375°F (190°C).
Slice each pepper lengthwise, leaving the stem intact if possible. Carefully remove seeds and membranes.
Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes). Add garlic and cook 1 more minute. Stir in cooked rice, mushrooms, greens (if using), oregano, salt, and pepper. Cook until heated through, about 2–3 minutes. Remove from heat and stir in shredded cheddar.
Arrange peppers in a baking dish or on a parchment-lined tray. Fill each with the cheesy rice mixture. Top with a little more cheddar.
Bake for 20–25 minutes, until peppers are tender and cheese is melted and bubbly.
Top with crispy onions in the last 5 minutes of baking or after removing from oven.
Garnish with chopped parsley and serve warm.
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