Name: Italian Holiday Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 6 large bell peppers (any color mix for holiday vibrancy), halved lengthwise and seeded; 1 ½ pounds ground beef; 2 cups cooked white rice; 1 medium onion, finely chopped; 4-6 cloves garlic, minced; 1 ½ cups marinara sauce (divided); 1 cup grated Pecorino Romano cheese; ½ cup chopped fresh basil; ¼ cup chopped fresh parsley; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons olive oil; 1 cup shredded mozzarella cheese; Fresh basil for garnish

These festive Italian Holiday Stuffed Peppers burst with authentic flavors: colorful bell peppers generously filled with savory ground beef, aromatic herbs, Pecorino Romano, and tender rice, all nestled in marinara and topped with golden mozzarella. A comforting, crowd-pleasing centerpiece that brings joy and Italian heritage to your holiday table in every delicious bite.

Why You’ll Love This recipe

You’ll adore this recipe because it combines ultimate comfort food with elegant Italian flair, making it ideal for holiday entertaining without endless hours in the kitchen. The peppers become tender yet hold their shape beautifully, while the filling—rich with garlic, fresh basil, parsley, and sharp Pecorino—delivers layers of savory, herby goodness in every forkful.

The marinara sauce infuses moisture and tang, and the bubbly mozzarella topping adds irresistible cheesiness. It’s a complete meal in one dish (protein, veggies, grains), family-friendly, customizable for preferences, and visually stunning with bright pepper colors that scream celebration. Plus, it fills your home with mouthwatering aromas that instantly create that cozy, festive vibe everyone craves during the holidays.

Yield: 6 servings

Italian Holiday Stuffed Peppers Recipe

Festive Italian stuffed bell peppers with beef, rice, herbs, and melty cheese—perfect holiday comfort food!

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

6 large bell peppers (any color mix for holiday vibrancy), halved lengthwise and seeded
1 ½ pounds ground beef
2 cups cooked white rice
1 medium onion, finely chopped
4-6 cloves garlic, minced
1 ½ cups marinara sauce (divided)
1 cup grated Pecorino Romano cheese
½ cup chopped fresh basil
¼ cup chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons olive oil
1 cup shredded mozzarella cheese
Fresh basil for garnish

Instructions

Get ready to dazzle! Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil—this is where the magic happens.
Prep those beauties. Slice your colorful bell peppers in half lengthwise, remove seeds and membranes carefully (save trimmings for extra flavor if you like). Arrange halves cut-side up in the dish like little festive boats.
Sizzle the base. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and golden (about 5 minutes)—your kitchen will smell amazing already! Toss in minced garlic and cook for another minute until fragrant.
Brown with love. Crumble in the ground beef, season with salt, pepper, oregano, and red pepper flakes. Cook, breaking it up, until browned and no pink remains (8-10 minutes). Drain excess fat for a cleaner finish.
Mix the heart of it. Stir in cooked rice, 1 cup marinara, Pecorino Romano, fresh basil, parsley, and half the beef stock or water if needed for moisture. Taste and adjust—make it sing! Let it cool slightly so it’s easy to handle.
Stuff with joy. Generously spoon the flavorful mixture into each pepper half, mounding it high—they’ll look so inviting!
Sauce it up. Pour remaining marinara around and slightly over the peppers for that saucy goodness. Cover the dish tightly with foil—this steams them to tender perfection.
Bake to bubbly bliss. Pop in the oven for 30 minutes covered, then uncover, sprinkle mozzarella generously on top, and bake another 15-20 minutes until cheese is golden and melty.
Rest and admire. Let them rest 10 minutes out of the oven—gorgeous aromas will have everyone gathering! Garnish with extra fresh basil.
Serve and celebrate! Plate these stunning peppers with crusty bread or a crisp salad—watch smiles light up as your holiday stars shine.

Notes

Use fresh herbs for the best aroma—dried won’t capture the holiday magic. For a make-ahead win, assemble up to a day early, cover, and refrigerate before baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 552Total Fat 29gSaturated Fat 14gUnsaturated Fat 15gCholesterol 89mgSodium 1001mgCarbohydrates 42gFiber 4gSugar 7gProtein 33g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Choose large, firm bell peppers with flat bottoms so they stand upright without tipping; mix colors (red, yellow, orange) for a vibrant holiday presentation.
Pre-cook the rice al dente to avoid mushiness during baking.
Brown the meat well for deeper flavor—don’t skip draining excess fat.
For extra tenderness, blanch pepper halves in boiling water for 3-5 minutes before stuffing.
Cover with foil for the first half of baking to steam and soften peppers, then uncover for golden cheese.
Taste the filling before stuffing and adjust seasoning—Italian dishes shine with balanced salt, pepper, and herbs.
Use homemade marinara if possible for superior taste, or doctor store-bought with extra garlic and basil.

Ingredients Notes

Bell peppers form the colorful, nutrient-packed vessel—opt for sweet varieties like red or yellow for milder flavor and festive appeal; green works but can be slightly bitter. Ground beef (or chuck for richness) provides hearty texture and juices that flavor the rice—lean versions reduce greasiness.

Cooked white rice absorbs seasonings perfectly and adds comforting bulk; arborio or long-grain holds up best. Pecorino Romano brings sharp, salty authenticity (Parmesan is a fine sub but milder). Fresh garlic, basil, and parsley are non-negotiable for that true Italian aroma—dried won’t compare. Marinara sauce (homemade or quality jarred) ties everything together with tangy tomato depth; low-sodium prevents over-salting.

Mozzarella melts into gooey perfection—use fresh or low-moisture for best results. Olive oil, onion, and seasonings round out the classic profile, ensuring every element sings in harmony.

Variations and Substitutions

Make it lighter with ground turkey or chicken instead of beef for a healthier spin without losing savoriness. Go vegetarian by swapping meat for lentils, mushrooms, or plant-based crumbles, plus extra cheese for umami.

For gluten-free, use quinoa or cauliflower rice in place of traditional rice. Amp up holiday luxury with Italian sausage (remove casings) mixed in for fennel notes, or add pine nuts and raisins for a Sicilian-inspired sweet-savory twist. Cheese lovers can mix in ricotta or provolone inside the filling.

For spice, incorporate red pepper flakes or hot Italian sausage. Dairy-free? Skip cheeses or use vegan alternatives, and opt for olive oil over butter. Smaller sweet Italian frying peppers (cubanelle) create appetizer portions—ideal for holiday parties. In Abruzzese style, lean toward breadcrumb-egg fillings for a lighter, non-rice version.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days—reheat in the oven at 350°F covered until warmed through (about 20-25 minutes) to maintain texture. Freeze baked stuffed peppers (unglazed or with sauce) for up to 3 months; thaw overnight in the fridge and reheat similarly, adding fresh cheese topping if desired. Avoid freezing raw stuffed peppers as texture may suffer.