Italian Stuffed Peppers

My family cannot resist these Italian stuffed peppers. The filling is packed with flavorful and wholesome ingredients, and they bake up in minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 375kcal

Author Arman Liew

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.

Video

Notes

Air fryer method: Place the assembled stuffed peppers in an air fryer basket and cook at 400°F/200°C for 10 minutes. You can also follow the process for making air fryer stuffed peppers.

Instant Pot method: Place the trivet and the assembled peppers on top (minus the cheese topping) into the Instant Pot. Pressure cook on High for 10 minutes, then add the cheese. Place the lid back on top (without turning the machine on) and let the peppers sit until the cheese melts.

Slow cooker method: Place the assembled peppers in the slow cooker with a splash of water or broth. Cook on Low for 6-8 hours or on High for 3-4 hours.

TO STORE: Keep the leftovers in an airtight container in the fridge for up to 5 days.

TO FREEZE: Place cooled stuffed peppers in a freezer-safe container and freeze for up to 6 months. Thaw in the fridge before reheating.

TO REHEAT: Reheat leftover peppers in the microwave or a 350F/180C oven until warm.

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