I have been making this healthier version of Italian Stove Top Stuffed Peppers for years. It’s the type of comfort food that never gets old.
Stuffed peppers has always been one of my comfort foods. For years, I did not make them because my husband didn’t eat peppers. He finally tried them and realized he really did like peppers.
This opened up a world of recipes because he then discovered other peppers he liked such as long hots and Poblano peppers which I love pairing with chili and pasta.
What type of ground meat is used in Stove Top Stuffed Peppers?
As a kid, my mother made Italian stuffed peppers and I loved them. I don’t remember rice in her recipe so they were like peppers stuffed with a meatball filling. But to make mine a little more healthier, I decided to use ground turkey and brown rice.
You can really use any type of ground meat, whether it’s beef, turkey or chicken. If you use beef, make sure to use a lean cut as you don’t want too much grease cooking into the pepper.
To make cooking time as quick as possible, I made them on the stove. I really don’t like heating up my kitchen too much in the summer so the stove top or grill is my choice for cooking if possible.
These Italian Stuffed Peppers made on the stove top are ready in under 45 minutes. I like my stuffed peppers well done so the peppers are tender and soft. If you like them more crisp, you can simmer them for less time.
I have made these in the oven before but it seems like they take forever to bake. The stove top method is much more practical when you are busy, or have to take children to their sports practices and activities.
I often serve these stuffed peppers with a fresh Arugula, Tomato and Avocado Salad or other simple salad on the side. Of course, it’s always good to have some crusty bread to soak up the flavorful sauce.
I love local ingredients!
As you know, I love to frequent the farmers market and buy local produce when it’s in season. These stuffed peppers were even better when I could get some locally grown ones.
Recently, I bought a variety of different types of peppers from the Springdale Farms table at the Collingswood Farmers Market. I still have some long hots left and I’m am going to saute them in garlic and oil because we love them on sandwiches. I hear that Formisano Farms had peppers of many colors at their table too and will be checking them out sometime this month for the next time I make stuffed peppers.
Like Comfort Food? Here’are more recipes:
- Mini Lasagna Bolognese
- Stovetop Mac and Cheese
- Slow Cooker Roaster Chicken
- Pierogi with Red Cabbage and Kielbasi
- Simple Chicken Cacciatore
- Classic Chili For a Crowd
Do you ever make stuffed peppers on the stove? Trust me when I say it’s a great way to do it!
Italian Stove Top Stuffed Peppers
- 6 medium size bell peppers
- 2 TBS canola oil
- 1/3 cup finely chopped onions
- 1 TBS chopped garlic
- 1 1/4 lbs lean ground turkey
- 1 TBS dried Italian seasoning
- 2 cups already cooked brown rice
- 1/4 cup grated Parmesan cheese plus extra for sprinkling
- 1 can (14 ounce) fired roasted diced tomatoes divided
- salt and pepper to taste
- 1/2 cup water
- Cut the tops off the peppers, core and remove all seeds. Set aside.
- In a large frying pan, heat the oil on medium heat. Add the onions and garlic to the pan and cook for 3 minutes or until onions start to wilt. Add the turkey to the pan and cook for 7 minutes or until no longer pink. Add seasoning, rice, Parmesan cheese and 1/4 cup of the tomatoes (reserve the rest for later). Stir well and cook for a few more minutes until mixture is well heated. Add salt and pepper to taste. Carefully stuff the pepper cavities with the mixture.
- In a large pot, add the remaining tomatoes and water. Heat on low until mixture comes to a simmer. Transfer the peppers to the pot making sure they are standing upright. Cover with a lid and cook on low for 25 to 30 minutes or until peppers are tender.
- Serve with sauce spooned on the peppers and sprinkle with extra Parmesan cheese if desired.