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My family raves over my Italian stuffed peppers. Featuring a blend of ground pork, bulgur, and Italian aromatics, it’s a weeknight no-brainer! Multiple cooking methods included.
If you love easy Italian recipes like we do, try my Italian sausage soup, Gigi Hadid pasta, or parmesan crusted chicken next!
Table of Contents
Stuffed peppers are a family favorite in my house because they’re easy to make and easy to customize with all sorts of fillings.
Inspired by my healthy stuffed peppers recipe, I wanted to try making something similar but with a twist. Rather than the traditional ground beef and white rice filling, I used a mix of ground pork, bulgur wheat, and Italian staples. According to my family, it’s a thumbs up!
Why I love this recipe
- Make it ahead of time. I like to double batch this recipe and keep one in the freezer for a low-effort weeknight dinner. The peppers thaw with ease, and the leftovers reheat like a dream.
- Multiple cooking options. My preferred method is to oven-bake them, but I made sure to test the Instant Pot, crock pot, AND air fryer for maximum convenience.
- Flexible. I have a family of fussy eaters (believe it or not), and stuffed peppers are one dish that we can always agree on…especially this Italian version!
- Nutritious. Like my stuffed pepper soup, this recipe is full of lean protein and fiber from the meat, veggies, and bulgur.
Key ingredients
- Bell peppers. I like red bell peppers because they’re slightly sweeter and turn out tender when baked, but you can use any color. Try to find even-sized medium bell peppers.
- Olive oil. To cook the filling mixture.
- Onion and garlic. Two essentials for aroma and flavor. I always try to use fresh whenever possible.
- Ground pork. The main protein in this recipe. I prefer lean ground pork because it’s less greasy and won’t seep out too much liquid. If you use a higher-fat pork, drain excess grease before stuffing the peppers.
- Italian seasoning. For flavor and convenience.
- Salt and black pepper. To taste.
- Bulgur. Swapping rice for bulgur is my favorite hack for adding extra fiber and nutrition, and my family loves its chewy texture.
- Parmesan cheese. For extra flavor.
- Canned chopped tomatoes. Adds moisture to the filling. I suggest using unseasoned tomatoes so the flavor doesn’t interfere. Tomato sauce can also work.
- Mozzarella cheese. For the topping.
How to make Italian stuffed peppers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven and grease a baking dish. Slice the peppers in half, de-seed them, and set them in the baking dish.
Step 2- Cook the stuffing. In an oiled pan, sauté the onion and garlic. Add the ground pork, breaking it apart with a wooden spoon. Add the spices, bulgur, parmesan, and tomatoes.
Step 3- Assemble. Add the filling to the peppers and sprinkle the mozzarella cheese on top.
Step 4- Bake until the cheese melts and the peppers are tender.
Arman’s recipe tips
- Soak the bulgur. The bulgur should cook as it simmers with the filling, so it technically doesn’t need to be cooked beforehand. However, I find soaking it first helps the bulgur cook quicker and soften.
- Only fill the peppers ⅔ full. Otherwise, the filling will spill out, leaving no room for the cheese.
- Cover the dish. Depending on how hot your oven runs, the top of the filling might cook quicker than the center. If this happens, cover the dish with foil for the last 10 minutes before adding the mozzarella cheese.
- Make ahead. Store uncooked, assembled peppers in an airtight container in the fridge for 1 day. To freeze leftovers, wrap them in foil and place them in a freezer bag. Let the peppers thaw overnight in the fridge before baking.
Variations
- Add heat. Stir in a dash of red pepper flakes for spicy peppers.
- Swap the meat. Use Italian sausage, ground turkey, or ground chicken instead.
- Low carb. Use cauliflower rice instead.
- Garnish. Top the peppers with fresh basil or fresh parsley for color and fresh flavor.
Frequently asked questions
I tested this recipe with hollowed-out peppers and found that the filling was too wet and was prone to seeping out. Using halved peppers ensures there isn’t excess moisture.
Italian Stuffed Peppers
Video
Ingredients
- 3 large Bell peppers
- 2 tablespoons olive oil
- 1 onion sliced
- 3 cloves garlic sliced
- 1 lb ground pork
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup bulgur cooked
- 1/4 cup parmesan cheese
- 1 1/2 cups canned tomatoes chopped
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 180C/350F. Lightly grease a large baking dish.
- Slice the bell pepper in half, remove the seeds, and place it in the baking dish, sliced side up.
- Heat olive oil in a skillet over medium-high heat. Add onion and cook until it becomes translucent. Add garlic and cook for one minute more.
- Add the ground pork and cook until it changes color and starts browning. Add the spices followed by bulgur. Mix everything and add parmesan and tomatoes. Cook for a couple of more minutes and set aside.
- Evenly distribute the filling amongst the peppers and bake in the oven for 30 minutes. Top with mozzarella cheese and cook until the cheese melts.
Notes
Nutrition
More weeknight dinner ideas
Originally published May 2023, updated and republished January 2025
This is the best stuffed pepper recipe. My family loved it!