Dinner

Italian Stuffed Peppers (Princess Diana Recipe)

These Italian stuffed peppers are about to become your new favorite “looks fancy but secretly simple” dinner that’ll have everyone asking for the recipe.

Picture this: vibrant red bell peppers transformed into edible bowls, stuffed with a savory mixture of seasoned ground chicken, herbs, and melted cheese that bubbles to golden perfection.

The aroma alone will have your neighbors wondering what amazing feast you’re preparing, while you secretly know this took less than an hour from start to finish.

What makes this recipe truly special is how the sweet bell peppers balance perfectly with the savory Italian-seasoned filling, creating a complete meal that’s both satisfying and surprisingly light.

Each bite delivers tender, roasted pepper walls giving way to a hearty filling packed with protein, whole grains, and that irresistible cheese pull we all live for.

Plus, these beauties are naturally gluten-free, freezer-friendly, and perfect for meal prep – basically the holy trinity of weeknight dinner wins.

Ingredients

For the Peppers

4 large red bell peppers
2 teaspoons extra virgin olive oil

For the Filling

1 pound ground chicken or turkey
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon red pepper flakes (or up to ½ teaspoon for more heat)
1 can (15 oz) no salt added diced tomatoes with juices
1½ cups cooked brown rice, farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook slightly)

For the Cheese Topping

1 cup shredded Mozzarella or provolone (or a mix)
½ cup Parmesan cheese, divided
2 tablespoons chopped fresh basil

Instructions

Preparation

1 Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray. This size ensures the peppers fit snugly without overcrowding, which helps them steam properly.
2 Slice the bell peppers in half from top to bottom, creating boat-like shapes. Remove all seeds and white membranes using a sharp paring knife – any remaining membrane can create bitter flavors. Arrange the pepper halves cut side up in your prepared baking dish.

Cooking the Filling

3 Heat the extra virgin olive oil in a large, non-stick skillet over medium-high heat until it shimmers, about 1-2 minutes. Using a cast iron skillet here will give you better browning and heat retention.
4 Add the ground chicken, Italian seasoning, garlic powder, kosher salt, and red pepper flakes to the hot oil. Cook while breaking apart the meat with a wooden spoon or silicone spatula, until the chicken is completely browned and cooked through, approximately 4 minutes. The meat should reach an internal temperature of 165°F (74°C).
5 Drain off any excess liquid that has accumulated in the pan – this prevents the filling from becoming watery. Pour in the entire can of diced tomatoes with their juices and let the mixture simmer for 1 minute to allow the flavors to meld and the liquid to reduce slightly.

Assembly and Baking

6 Remove the skillet from heat and stir in your chosen cooked grain (rice, farro, quinoa, or cauliflower rice), ½ cup of the Mozzarella, and ¼ cup of the Parmesan cheese. The residual heat will slightly melt the cheese, helping bind the filling together.
7 Using a large spoon or ice cream scoop, mound the filling generously inside each pepper half. Don’t worry about overfilling – these peppers can handle a hearty portion. Top each stuffed pepper with the remaining ½ cup Mozzarella and ¼ cup Parmesan.
8 Pour just enough water into the bottom of the baking dish to barely cover the surface – about ¼ inch deep. This creates steam that helps cook the peppers to perfect tenderness without drying out.
9 Bake uncovered for 30-35 minutes, until the pepper walls are fork-tender and the cheese is melted and lightly golden. The peppers should give slightly when pressed but still hold their shape. Top with fresh chopped basil and serve immediately while hot.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large non-stick skillet or cast iron skillet – A cast iron skillet provides superior heat retention and browning for the meat, while a quality non-stick pan makes cleanup effortless and prevents sticking during the sautéing process
9×13-inch baking dish – Glass or ceramic works best as it distributes heat evenly and allows you to monitor the browning of the cheese topping
Sharp paring knife – Essential for cleanly removing pepper seeds and membranes without damaging the pepper walls
Wooden spoon or silicone spatula – Perfect for breaking up ground meat without scratching your cookware surface

Helpful Upgrades:

Kitchen scale – For precise measurement of ground meat and cheese, ensuring consistent results every time you make this recipe
Instant-read thermometer – Takes the guesswork out of determining when your ground chicken reaches the safe internal temperature of 165°F
Microplane grater – Fresh grated Parmesan cheese melts more evenly and provides better flavor than pre-shredded varieties

Nice-to-Have Options:

Food processor – Makes quick work of chopping fresh basil and can help prepare your own breadcrumb mixture if you want to add a crunchy topping
Storage containers – These stuffed peppers are excellent for meal prep and freeze beautifully in quality airtight containers

Recipe Variations and Dietary Modifications

Protein Variations:

Ground turkey or chicken → Ground beef, pork, or Italian sausage for richer flavor
Plant-based option → 1 cup cooked lentils + ½ cup chopped mushrooms for a hearty vegetarian version
Seafood twist → 1 pound cooked shrimp, chopped mixed with the rice and seasonings

Grain and Base Alternatives:

Brown rice → Cauliflower rice for low-carb (reduces carbs by approximately 35g per serving)
Quinoa → Farro or barley for nuttier texture and additional fiber
Traditional grains → Zucchini noodles, chopped for an extra vegetable boost

Cheese Modifications:

Dairy-free version → Nutritional yeast (¼ cup) + cashew cream for similar umami flavor
Lower fat option → Part-skim mozzarella + reduced-fat Parmesan saves about 100 calories per serving
Flavor enhancement → Add crumbled feta or goat cheese for Mediterranean flair

International Flavor Profiles:

Mexican-inspired → Cumin, chili powder, black beans, and pepper jack cheese
Greek-style → Oregano, diced cucumber, olives, and feta cheese
Asian fusion → Ginger, soy sauce, sesame oil, and chopped water chestnuts

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each serving of these Italian stuffed peppers provides approximately 320-350 calories, with 28-30g of high-quality protein from the lean ground chicken, 25g of complex carbohydrates from the brown rice, and 12-15g of healthy fats from the olive oil and cheese. The red bell peppers contribute 4-5g of dietary fiber and virtually no saturated fat, making this a well-balanced, nutrient-dense meal.

Health Benefits of Main Ingredients:
Red bell peppers are nutritional powerhouses, containing over 200% of your daily vitamin C needs per serving – more than citrus fruits. They’re also rich in vitamin A, folate, and potassium, plus powerful antioxidants like lycopene and beta-carotene that support immune function and eye health. The ground chicken provides complete protein with all essential amino acids, while being lower in saturated fat compared to red meat. Extra virgin olive oil contributes heart-healthy monounsaturated fats and vitamin E, and the fresh basil adds anti-inflammatory compounds and additional antioxidants.

Dietary Considerations:
This recipe is naturally gluten-free when made with rice, quinoa, or cauliflower rice, and provides a good source of lean protein suitable for weight management goals. The combination of protein, fiber, and complex carbohydrates helps maintain steady blood sugar levels, making it appropriate for diabetic meal planning with proper portion control.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Ground chicken → Ground turkey, lean ground beef, or crumbled tempeh (use same amount and cooking method)
Fresh basil → 1 tablespoon dried basil or 2 tablespoons fresh oregano for similar Italian flavor profile
Diced tomatoes → 1½ cups fresh tomatoes, diced, plus ¼ cup tomato paste for more intense flavor
Mozzarella cheese → Provolone, fontina, or even sharp cheddar for different flavor profiles

Budget-Friendly Swaps:

Red bell peppers → Green bell peppers (about 30% less expensive, slightly more bitter flavor)
Extra virgin olive oil → Regular olive oil or avocado oil for cooking (save EVOO for finishing)
Fresh Parmesan → Pre-grated Parmesan (though fresh provides better melting and flavor)

Pantry Emergency Substitutions:

Italian seasoning → 1 teaspoon each: dried oregano, basil, and thyme mixed together
Cooked brown rice → Instant rice prepared according to package directions or leftover pasta, chopped
Fresh garlic powder → 2-3 fresh garlic cloves, minced (add with the meat for best flavor)

Pro Tips for Substitutions:

When using different grains, ensure they’re slightly undercooked as they’ll continue cooking in the oven
If substituting different ground meats, adjust cooking time based on fat content – leaner meats cook faster

Make It Diabetes-Friendly

Carbohydrate Modifications:

Replace brown rice → Cauliflower rice reduces carbs from 25g to 8g per serving
Reduce grain portion → Use 1 cup instead of 1½ cups of your chosen grain, add ½ cup diced zucchini for bulk
Alternative base → Chopped mushrooms and diced eggplant create a hearty, low-carb filling

Portion & Timing Tips:

Ideal serving size: 1 stuffed pepper half with a side salad provides approximately 15-18g net carbs
Meal timing: Pair with 2-3 cups leafy greens and 1 tablespoon olive oil dressing to slow carb absorption
Protein boost: Add an extra ¼ pound ground chicken to increase protein-to-carb ratio

Blood Sugar Management:

Fiber enhancement: Add 2 tablespoons ground flaxseed to the filling for extra fiber and omega-3s
Healthy fat addition: Top with ¼ avocado, sliced to further slow glucose response
Herb benefits: Fresh basil and oregano contain compounds that may help with glucose metabolism

Total Carb Reduction: Using cauliflower rice instead of brown rice reduces total carbohydrates by approximately 17g per serving, making each portion about 8-10g net carbs.

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied Chianti or Sangiovese complements the Italian herbs and tomatoes beautifully, while the wine’s acidity cuts through the richness of the melted cheese. For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc provides a refreshing contrast. Non-alcoholic options include sparkling water with lemon and fresh herbs, or unsweetened iced tea with a splash of balsamic vinegar for an Italian-inspired refresher.

Side Dish Recommendations:
Garlic-roasted asparagus or broccolini adds a crispy texture contrast to the tender peppers, while arugula salad with lemon vinaigrette provides peppery freshness that cuts through the rich filling. Crusty Italian bread or focaccia works wonderfully for sopping up any delicious juices, and roasted zucchini with herbs doubles down on the Mediterranean flavors without competing with the main dish.

Complete Meal Ideas:
Start with antipasto skewers featuring cherry tomatoes, mozzarella balls, and olives, then serve the stuffed peppers as your main course alongside Caesar salad and garlic bread. Finish with simple gelato or fresh berries with a drizzle of balsamic reduction. For casual entertaining, these peppers work beautifully as part of an Italian buffet with pasta salad, caprese skewers, and tiramisu for dessert.

Occasion Suggestions:
Perfect for Sunday family dinners, meal prep Sundays, or casual dinner parties where you want something impressive but not fussy. These also shine at potluck gatherings since they transport well and look beautiful on a buffet table.

Pro Tips and Troubleshooting

Professional Techniques:
Choose peppers that sit flat when cut – look for ones with four distinct lobes rather than three, as they’re more stable and hold more filling. Pre-salt the pepper cavities and let them drain cut-side down for 10 minutes before stuffing to remove excess moisture that could make your filling soggy. Slightly undercook your grains since they’ll continue cooking in the oven, preventing mushy texture.

Common Mistake Prevention:
Don’t skip the water in the baking dish – this creates essential steam that cooks the peppers evenly without drying out the filling. Avoid overpacking the filling as it needs room to expand slightly during baking. Let the cooked meat mixture cool for 5 minutes before adding cheese to prevent it from completely melting and creating a greasy filling.

Storage and Make-Ahead Strategies:
These peppers freeze beautifully for up to 3 months – assemble completely, wrap individually in plastic wrap, then store in freezer bags. Bake from frozen by adding 15-20 minutes to the cooking time and covering with foil for the first half of baking. Leftover stuffed peppers keep in the refrigerator for 4 days and reheat perfectly in the microwave (2-3 minutes) or oven (15 minutes at 350°F).

Scaling and Presentation:
Double the recipe easily by using two 9×13 pans or one large roasting pan. For elegant presentation, garnish with fresh basil leaves and a drizzle of good olive oil just before serving. Individual ramekins work beautifully if you want to serve chopped peppers and filling as a deconstructed version for easier eating.

This recipe proves that comfort food doesn’t have to be complicated – sometimes the most satisfying meals come from simple, quality ingredients prepared with care and attention to detail. These Italian stuffed peppers deliver restaurant-quality results with home kitchen simplicity, making them destined to become a regular rotation in your meal planning arsenal.