🫑 Peperoni imbottiti (Italian stuffed peppers)

Name: Peperoni imbottiti (Italian stuffed peppers)
Total time: 70 min
Yield: 4
Cuisine: Italy · Southern Italy
Ingredients: 4 large bell peppers; 150 g rice, parboiled; 300 g ground beef; 400 g tomato passata; 1 onion, finely chopped; 40 g parmesan, grated; 2 tbsp olive oil; Salt, pepper and parsley

Origin: Italy · Southern Italy

420kcal

per serving · 350 g

120kcal

per 100 g

24 gProtein7 g / 100 g

14 gFat4 g / 100 g

42 gCarbs12 g / 100 g

Peperoni imbottiti are Italian stuffed peppers: whole bell peppers filled with a mixture of rice, ground beef and tomato, topped with grated parmesan and baked until tender. The peppers turn sweet and soft while the filling stays savoury and juicy, and the cheese forms a golden crust. They are served hot as a main course, often with a spoonful of the baking juices.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, parmesan

Contains dairybecause of: parmesan

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

bell pepperriceground beeftomatoparmesan

Recipe

4 servings70 min

Ingredients

4 large bell peppers
150 g rice, parboiled
300 g ground beef
400 g tomato passata
1 onion, finely chopped
40 g parmesan, grated
2 tbsp olive oil
Salt, pepper and parsley

Method

Heat the oven to 190 °C. Cut the tops off the peppers and remove the seeds.
Brown the onion and beef in 1 tbsp oil, add half the passata and cook for 5 minutes.
Mix in the parboiled rice and parsley and season.
Fill the peppers, stand them in a baking dish and pour the remaining passata around them.
Top with parmesan, drizzle with the remaining oil and bake for 40–45 minutes until the peppers are tender.

How to make it lighter

Use lean ground beef (5% fat) to cut fat noticeably.
Swap part of the rice for diced vegetables such as zucchini or mushroom.
One stuffed pepper with a large green salad is a satisfying, measured portion.

History

Stuffed peppers are cooked all over Italy, and recipes change from region to region and family to family — some use bread, others rice, meat or vegetables. There is no single documented origin; today they are a typical summer home dish, especially in the south.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →