Italian Vegetables Recipes


Today I present a traditional recipe of those that are made according to their family habits and those that brighten the lunch with a unique dish as tasty and rich in flavor as stuffed peppers.

I have always prepared them as I was taught with some variations, but the basic recipe is always the same.

My peppers are stuffed with rice and chopped meat and then made even more appetizing with the addition of mozzarella cheese ….A dish that always gives great satisfaction to all palates!





  • 5 medium sized bell peppers (deseeded and tops removed)
  • 1 1/2 tbsp olive oil
  • 1 medium onion sliced or chopped
  • 1 clove chopped garlic
  • 1/2 lb minced beef or meat of your choice
  • 1/2 cup tomato puree or peeled tomatoes.
  • 1 tbsp mixed herbs
  • 1/4 lb boiled drained rice
  • 5 tbsp grated Parmigiano cheese
  • 1 cup tomato sauce
  • 5 tbsp grated mozzarella cheese
  • salt and pepper to taste



1.Pour the olive oil in a medium sized saucepan. Saute onions and garlic on medium heat. Add the minced beef and cook, breaking the mince with the back of a spoon while cooking. Cook until the mince changes colour and is no longer pink. Drain the fat out of the pan.

2. Add the tomato puree or peeled tomatoes. Cook for another 5 to 6 minutes. Season with salt and pepper. Add mixed herbs. Cook until just a little bit of liquid remains.

3. Add the boiled rice. Cook for a minute. Also add the grated parmesan. Remove from heat. Set aside.

4. Preheat the oven to 392 degrees F. Season the bell peppers with salt. Brush the insides with olive oil. Bake in the preheated oven until the peppers are soft.

5. Take an oven proof dish. Pour the tomato sauce at the base of the dish. Arrange the peppers on top of the dish. Fill each pepper with the prepared filling. Top each pepper with mozzarella cheese.

6. Bake in the oven at 390 degrees F, until the cheese melts.

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