Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Hot Italian Sausage (or Hamburger Meat); 3 cloves Garlic, Diced; 1 whole Small Yellow Onion, Diced; 2 whole Jalapenos, Diced (add More If You Like It Spicy); 2 cans (14 1/2 Oz. Size) Petite Diced Tomatoes; 1/2 cups Romano Parmesan Cheese (and More For The Tops Of Peppers); 1/4 cups Extra Virgin Olive Oil; 1/4 cups Fresh Cilantro To Taste; 1/4 cups Fresh Italian Parsley To Taste; 1 teaspoon Salt (this Is To Taste Add More If Needed); 1 Tablespoon Pepper (this Is To Taste Add More If Needed); 2 cups Beef Broth; 2 cups Hot Water; 1- 1/2 cup Orzo Pasta; 6 whole Bell Peppers; 12 slices Sliced Fresh Mozzarella (about Two Slices Per Pepper); 1/4 cups Italian Bread Crumbs For Garnish

Try this homemade Stuffed Peppers recipe the whole family will love. Made with Italian Sausage, Garlic, Yellow Onion and If. Easy step-by-step instructi…

This Stuffed Peppers relies on simple, everyday ingredients such as garlic, diced, extra virgin olive oil, fresh cilantro to taste and beef broth. It comes together quickly and makes 4 servings, at about 644 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 pound Hot Italian Sausage (or Hamburger Meat)
3 cloves Garlic, Diced
1 whole Small Yellow Onion, Diced
2 whole Jalapenos, Diced (add More If You Like It Spicy)
2 cans (14 1/2 Oz. Size) Petite Diced Tomatoes
1/2 cups Romano Parmesan Cheese (and More For The Tops Of Peppers)
1/4 cups Extra Virgin Olive Oil
1/4 cups Fresh Cilantro To Taste
1/4 cups Fresh Italian Parsley To Taste
1 teaspoon Salt (this Is To Taste Add More If Needed)
1 Tablespoon Pepper (this Is To Taste Add More If Needed)
2 cups Beef Broth
2 cups Hot Water
1- 1/2 cup Orzo Pasta
6 whole Bell Peppers
12 slices Sliced Fresh Mozzarella (about Two Slices Per Pepper)
1/4 cups Italian Bread Crumbs For Garnish

1
Preheat oven to 400 degrees F.
2
In a pan on medium heat cook your hot Italian sausage (or hamburger meat) until it is just cooked.
3
While the meat is cooking add the minced garlic, finely chopped onion and diced jalapenos and cook them with the meat.
4
In a separate bowl combine your canned tomatoes, 1/2 cup of Parmesan cheese, olive oil, chopped fresh cilantro, chopped fresh parsley and salt and pepper.
5
In another pan bowl the 2 cups of beef broth and 2 cups of hot water.
6
Once the water is boiling add your 1.5 cups of orzo.
7
Cook for 5 minutes ONLY no longer!
8
Then remove from heat and set aside.
9
Once the meat, onions, garlic and jalapenos are cooked add them to the bowl of tomatoes.
10
Once the orzo is cooked, strain it with a hand strainer and add to the bowl of tomatoes while still keeping the broth in the pan.
11
Cut off the tops of your bell peppers.
12
Remove the seeds and ribs.
13
Make sure the bottoms are flat and trim off a little of the bottom if necessary so they stand up and do not roll around in your pan.
14
Place the cleaned peppers in a Pyrex pan.
15
Pour the broth from the cooked orzo around the bottoms of the peppers.
16
Add water if needed so there is approximately 1 of liquid around the peppers.
17
Stir all the ingredients in the bowl so they are well combined.
18
Fill the bell peppers with this mixture to the very top.Once all the peppers are filled cover the baking dish with foil and bake for 45 minutes.
19
After 45 minutes remove pan from oven.
20
Take the foil off.
21
Grate fresh Parmesan on top of each pepper.
22
Add a few slices of fresh mozzarella on top of the Parmesan that is on top of the peppers and sprinkle each one with the Italian breadcrumbs.
23
After you have garnished the top place the pan back in the oven uncovered for 15 minutes until the cheese is melted and browned.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Hot Italian Sausage (or Hamburger Meat), 3 cloves Garlic, Diced, 1 whole Small Yellow Onion, Diced, 2 whole Jalapenos, Diced (add More If You Like It Spicy), and more.

Yes, Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
644 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Recipe developed & tested in-house

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