Name: Italian Stuffed Peppers (No Rice!) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4-6 bell peppers, halved lengthwise with ribs and seeds removed; 1 yellow onion, diced; 6 cloves garlic, minced; Fresh chopped parsley, for garnish; 1 lb. ground beef; 8 oz. Lifeway Farmer cheese (or ricotta cheese); 8 oz. shredded mozzarella cheese; Grated Parmesan, for garnish; 1 tablespoon + 2 teaspoons olive oil, divided; 1 tablespoon Italian seasoning; 24 oz. spaghetti sauce; 1/4 cup basil pesto; Kosher salt, to taste; Fresh cracked pepper, to taste

Print Recipe·4 from 13 reviews

If you have been searching for a delicious and hearty dinner that bursts with classic flavors but skips the usual rice filler, you are in for a treat with this Italian Stuffed Peppers (No Rice!) Recipe. These vibrant bell peppers are loaded with a perfectly seasoned ground beef and tomato sauce mixture, topped off with a creamy farmer cheese and pesto blend, then baked until bubbly and golden. This dish is vibrant, filling, and surprisingly simple to prepare, making it a perfect weeknight favorite that impresses without stealing hours from your day.

Ingredients You’ll Need

The image shows a top-down view of fresh ingredients arranged neatly on a white marbled surface. On the top left, a square block of ground red meat sits on a white plate. Below it, there are three green bell peppers and two red bell peppers close together. In the center right, a small white bowl contains finely chopped white onions, next to a square container filled with white flour and a spoon inside. A smaller white bowl holds a mix of dried herbs and chopped garlic, while another white bowl is filled with shredded cheese. Near the bottom left, a clear measuring cup contains red tomato sauce, and a small white bowl next to it contains green pesto. A blue wrapped block of farmer cheese is also visible. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Italian Stuffed Peppers (No Rice!) Recipe are delightfully straightforward but essential in building that deep, satisfying flavor and lovely texture contrast. Each item plays a role from the juicy peppers that act as edible bowls, to the fragrant garlic and Italian seasoning that infuse each bite with authentic Mediterranean notes.

Olive oil: Provides a fruity, smooth base for sautéing and brushing peppers for extra moisture and flavor.
Yellow onion: Adds sweetness and a slight crunch that balances the savory filling.
Garlic: Brings aromatic depth that is essential in Italian cooking.
Italian seasoning: A vibrant mix of herbs that ties together the flavors beautifully.
Ground beef: The hearty protein that makes this meal filling and comforting.
Spaghetti sauce: Delivers tangy tomato goodness that keeps the filling juicy.
Farmer cheese or ricotta cheese: Contributes a creamy, slightly tangy layer that plays off the meat and sauce perfectly.
Basil pesto: Adds a fresh, herbaceous kick to brighten up the entire dish.
Bell peppers: The star vessel—colorful and crisp before baking, soft and flavorful when done.
Shredded mozzarella: Melts to a gooey golden topping that makes the dish irresistible.
Kosher salt and fresh cracked pepper: The fundamental seasonings that elevate all other flavors.
Grated Parmesan: A nutty finish that enhances every forkful.
Fresh chopped parsley: A bright herbaceous note used as a garnish to add color and freshness.

How to Make Italian Stuffed Peppers (No Rice!) Recipe

Step 1: Prepare the Peppers

Begin by preheating your oven to 375 degrees to ensure it’s nice and hot for roasting. Slice your bell peppers in half lengthwise and carefully remove the ribs and seeds so each half becomes a delicious little boat ready to cradle that tasty filling. Arrange them cut side up in a large baking dish and brush lightly with olive oil. Season generously with salt and pepper to coax out their natural sweetness during baking. Pop them in the oven for about 5 minutes to soften slightly but retain some crunch—this step sets the foundation for a perfect texture contrast.

Step 2: Cook the Filling

On the stove, heat the remaining olive oil over medium heat. Toss in diced onions with a pinch of salt and pepper, sautéing for about 4 minutes until they start to soften and smell sweetly fragrant. Add in minced garlic and Italian seasoning, cooking for just a minute more until the kitchen is filled with those signature Italian aromas. Next comes the star protein—ground beef. Brown it well, breaking it apart with your spatula so it cooks through evenly. Stir in the spaghetti sauce and adjust seasoning with salt and pepper. This rich, saucy filling is where the magic happens, bringing together savory, herby, and tangy notes in every spoonful.

Step 3: Combine Cheese and Pesto

While the meat mixture simmers, mix the farmer cheese or ricotta in a small bowl with vibrant basil pesto until smooth. This creamy combo adds a luscious, fresh contrast to the savory beef and sauce, providing that luscious layer of flavor without needing any rice filler—making this Italian Stuffed Peppers (No Rice!) Recipe wonderfully unique and delicious.

Step 4: Assemble and Bake

Spoon the flavorful meat sauce evenly into each pepper half, filling every nook and cranny. Top the meat filling with an even layer of the pesto cheese mixture for a creamy burst in every bite. Sprinkle shredded mozzarella all over the top, which will melt and brown beautifully in the oven. Bake for 25 to 30 minutes until everything is heated through, the peppers are tender yet not mushy, and the cheese has a lovely golden finish. Let them rest for a few minutes out of the oven to settle before serving.

How to Serve Italian Stuffed Peppers (No Rice!) Recipe

The image shows a white pan filled with eight bell pepper halves arranged in a circle and one in the center, alternating red and green colors. Each pepper half is filled with a chunky, dark brown meat sauce mixed with small bits of onions and other ingredients, creating a rich, thick texture. The pan rests on a white marbled surface that contrasts with the colorful peppers. The filling looks moist and hearty, sitting neatly inside each pepper half, showcasing the bright, smooth, and shiny skin of the peppers around the edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of grated Parmesan and a sprinkle of fresh chopped parsley really elevate the presentation and flavor of your Italian Stuffed Peppers (No Rice!) Recipe. The Parmesan adds a salty, nutty crust that complements the melted mozzarella, while parsley’s brightness cuts through the richness for a perfectly balanced bite. Fresh herbs always make a dish pop visually and taste-wise.

Side Dishes

Since these stuffed peppers are packed with flavor and protein, light sides like a crisp green salad with a tangy vinaigrette work beautifully to add freshness. Garlic bread or roasted vegetables also pair well if you want a bit more comfort food alongside, without overshadowing the main star. The versatility here makes it easy to customize your meal while sticking to classic Italian vibes.

Creative Ways to Present

If you want to impress guests, serve these peppers on individual plates garnished with extra fresh herbs and a wedge of lemon for a citrusy zesty option. You can also layer the filling in a baking dish for a deconstructed version or use mini bell peppers for bite-sized appetizers at your next gathering. The Italian Stuffed Peppers (No Rice!) Recipe is flexible enough to adapt to many occasions with a bit of creative plating!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Stuffed Peppers (No Rice!) Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors only deepen as they sit, making them a great next-day lunch or quick dinner option. Just be sure to cool them completely before refrigerating to maintain the best texture.

Freezing

If you want to save these for a later date, they freeze beautifully. Wrap each pepper tightly in plastic wrap and place in a freezer-safe container or bag for up to 2 months. When freezing, it’s best to slightly undercook the peppers so they don’t become overly soft when reheated.

Reheating

To reheat your frozen or refrigerated stuffed peppers, thaw (if frozen) overnight in the fridge, then warm them in a 350-degree oven until heated through and the cheese gets melty again—usually 15-20 minutes. Reheating gently in the oven helps maintain the texture and flavor much better than microwaving.

FAQs

Can I use different meats for this Italian Stuffed Peppers (No Rice!) Recipe?

Absolutely! Ground turkey, chicken, or even Italian sausage make fantastic alternatives that work just as well in this recipe. Each brings its own flavor profile, so feel free to experiment according to your preferences.

Is it possible to make this recipe vegetarian?

Yes! You can swap the ground beef for a plant-based meat substitute or use sautéed mushrooms, lentils, and vegetables for a hearty vegetarian version that still delivers on flavor without losing the comfort-food appeal.

Why is there no rice in this stuffed peppers recipe?

Choosing to omit rice lets the other flavors shine brighter and keeps the dish lower in carbs while still offering a satisfying texture and hearty filling. The cheese and pesto filling adds creaminess and richness that make rice unnecessary.

Can I prepare this recipe in advance?

You can prep the filling and stuff the peppers the day before, keeping them tightly covered in the fridge. When ready, just bake as directed for a convenient and quick meal solution.

What type of cheese works best in this recipe?

Farmer cheese or ricotta both provide a mild, creamy base that pairs beautifully with pesto and meat sauce. Mozzarella melts perfectly on top, and Parmesan adds a sharp finish—together they create the classic Italian cheese experience.

Final Thoughts

This Italian Stuffed Peppers (No Rice!) Recipe is such a wonderful example of how simple ingredients and thoughtful preparation can come together to create an incredibly satisfying meal. It’s perfect for those nights when you want comforting yet fresh flavors without fuss. Trust me, once you try these peppers, they’ll quickly become a favorite in your dinner rotation — the kind you’ll want to share with everyone you know.