Go Back
Stuffed Neapolitan bell peppers are a delightful dish that encapsulates the essence of Italian home cooking, specifically from the vibrant region of Naples. This recipe celebrates the combination of fresh, wholesome ingredients, harmoniously blended to create a satisfying and nutritious meal. Originating from the sun-kissed fields and bustling markets of Naples, stuffed bell peppers have become a staple in Italian kitchens, cherished for their versatility and depth of flavor.

Stuffed Neapolitan Bell Peppers

Discover the vibrant flavors of Italy with stuffed Neapolitan bell peppers! This delightful dish, rooted in the culinary traditions of Naples, features fresh, wholesome ingredients that create a satisfying meal perfect for any occasion. Whether you prefer a hearty meat filling or a light plant-based option, this recipe is adaptable to suit various dietary needs. Enjoy the nutritional benefits of bell peppers packed with vitamins and flavor. Follow our step-by-step guide to create your own delicious stuffed peppers that are sure to impress!
Print Recipe Pin Recipe

Ingredients
  

4 large Neapolitan bell peppers (any color)

1 lb ground beef (or a plant-based alternative)

1 cup cooked Arborio rice (or regular rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 can (15 oz) crushed tomatoes

2 tablespoons olive oil

1 tablespoon fresh basil, chopped

1 tablespoon fresh oregano, chopped (or 1 tsp dried)

Salt and pepper to taste

Cooked sausage bits (optional, for extra flavor)

Balsamic glaze (for drizzling, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the Neapolitan bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and sprinkle with salt. Place the peppers upright in a baking dish.

      Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).

        Add the Meat: Increase the heat to medium-high and add the ground beef (or plant-based alternative). Cook until browned, breaking it up with a spatula. Drain excess fat if necessary.

          Mix in Other Ingredients: Stir in the cooked rice, halved cherry tomatoes, crushed tomatoes, chopped basil, oregano, salt, and pepper. If using, add in cooked sausage bits for extra flavor. Let the mixture simmer for about 5 minutes, until heated through.

            Cheese it Up: Stir in half of the shredded mozzarella cheese and half of the Parmesan cheese until melted and well combined.

              Stuff the Peppers: Using a spoon, generously fill each bell pepper with the meat and rice mixture, packing it down slightly. Top each pepper with the remaining mozzarella and Parmesan cheese.

                Bake: Pour a small amount of water into the baking dish to create steam and cover the dish with aluminum foil. Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden, and the peppers are tender.

                  Serve: Remove from the oven and let cool for a few minutes. Drizzle with balsamic glaze, if desired, and garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings