Stuffed Bell Peppers with Pasta

Stuffed peppers (peperoni ripieni) are a traditional Italian dish rooted in regional home cooking, though they differ significantly from the ground beef and sometimes rice versions popular in the United States. 

Julian's Stuffed Bell Peppers

Every region in Italy has its own recipe. For example, Calabrian pipi chini uses small round peppers, while Sicilian versions often feature breadcrumbs, capers, anchovies, raisins, and fresh herbs without any rice or meat. Traditional Italian fillings rely heavily on breadcrumbs, local cheeses (like Parmigiano or Pecorino), capers, olives, garlic, parsley, and sometimes anchovies or small amounts of local sausage.

Ready for the Oven

Stuffed and ready for Sauce and Cheese

The common American stuffed pepper—packed with a ground beef and often a long-grain white rice inside a green bell pepper—is an adaptation created by Italian-American immigrants using available local ingredients, rather than a direct import from Italy. As my grandmother immigrated to the U.S. my mother made a ground beef version that didn't contain rice and was served with pasta, which is the version I'm sharing with you here today. 

I typically prefer a red, orange or yellow bell pepper, finding green bell peppers have a sharper, more intense, and slightly bitter taste than red bell peppers. Any will work, but red is preferred.

Ingredients (Serves 4 Adults)

2 large bell red peppers, cut in half lengthwise, cored and seeded

1 medium yellow onion, finely diced

3/4 pound lean ground beef (85/15 or 90/10 chuck works best)

1/2 cup shredded mozzarella cheese (divided)

8 tablespoons grated Parmesan cheese (divided)

1/4 cup Italian seasoned breadcrumbs

2 large cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 cup ketchup

1/8 cup mustard

1/8 cup Worcestershire sauce (substitute A1 Steak Sauce) 

2 teaspoons salt 

1 teaspoon freshly ground black pepper

1 24-32 ounce jar marinara sauce

1 pound dry pasta (farfalle or noodle shape of your choice)

Instructions

Clean the bell peppers as stated and chop the onion. Preheat the oven to 350F degrees with the rack in the center position. Spray a baking dish or pan with oil or non-stick spray that will neatly hold all four bell pepper halves without sliding all around. 

In a large mixing bowl, combine the onion, ground beef, 1/4 cup of the shredded mozzarella cheese, 3 tablespoons of the grated Parmesan cheese, the breadcrumbs, garlic, Italian seasoning, ketchup, mustard Worcestershire sauce, salt and pepper. (Note: I put on disposable food grade gloves and do this mixing with my hands.) 

Divide the mixture into four portions in the mixing bowl. Place each portion in one of the bell pepper halves. Place the stuffed pepper halves into your baking dish. Pour some of the prepared marinara sauce over the stuffed peppers until they are completely coated and there is a little sauce in the bottom of the baking dish. For a 24 ounce jar, this should be about half of the sauce. 

Sprinkle the remainder of the mozzarella and Parmesan cheese over the peppers, and place in the oven to bake for 45-55 minutes. Peppers are done when a thermometer inserted into the center of the peppers reads 160F degrees. 

While the peppers bake, gently heat the remaining pasta sauce in a small saucepan on your cooktop. When the peppers are nearly done, bring a pot of salted water to a boil and cook your pasta according to the package directions. When the pasta is al dente, drain and return to the empty pot. Add some of the marinara sauce and stir to combine. 

Place a serving of the cooked dressed pasta on a plate or pasta bowl, and top with one of the cooked pepper halves. Add some of the sauce from the baking dish or extra in sauce pan to the pasta and pepper. Sprinkle with a some of the remaining grated Parmesan and serve.