Italian style stuffed peppers

One of the easiest ways to make ground meat into a special meal is by stuffing it into an elegant “package.” Use any colored bell peppers, or even another type of vegetable, like a summer or winter squash, to make this all-in-one meal. PREP TIME 20 minutes COOKING TIME 25-35 minutes YIELD 3-4 meal-sized servings   2 bell peppers, halved and cleaned 1 tablespoon (15 ml) bacon grease or coconut oil 1/2 large onion, diced Sea salt and black pepper to taste 4 cloves garlic, pressed or chopped 1/2 cup (480 ml) diced tomatoes, fresh or canned 1 lb (454 g) ground beef, bison, turkey, or chicken 6 fresh basil leaves, finely chopped Extra basil leaves for garnish   NIGHTSHADE free? Stuff squash instead of peppers, and omit the tomatoes. FODMAP FREE? Omit the onions and garlic and stuff the mixture into squash instead of peppers. CHANGE IT UP Add 2 cups (480 ml) of finely chopped baby spinach to the meat. COOKING TIP It’s best not to use acidic ingredients (like tomatoes or vinegars) in cast iron cookware since the acid will interact with the iron. This is a good time to use an enameled cast-iron or stainless steel skillet.   NUTS EGGS NIGHTSHADES FODMAPS   Preheat oven to 375°F (190°C). Place the bell pepper halves in a roasting dish face down for 10-15 minutes. (You can skip this step if you want to keep the peppers more firm/raw.) While the bell peppers are cooking, heat the bacon grease or coconut oil in a large skillet over medium-high heat. Sauté the onions, adding sea salt and black pepper to taste, until they’re translucent and slightly browned on the edges. Add the tomatoes and garlic to the onions, and simmer for about two minutes. Add the meat and cook until fully done. Taste the mixture, and adjust seasoning to your liking (more sea salt, more black pepper, etc.). Mix in the chopped basil. Remove the peppers from the oven - they should be just a bit softened - and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for 15-20 minutes to allow the flavors of the bell pepper and the meat mixture to blend together more. You can refrigerate or freeze and reheat later.

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Italian style stuffed peppers wrap a garlicky ground beef and basil filling inside tender roasted bell peppers. Each half is its own little package, so serving and cleanup are a breeze. The filling works with beef, bison, turkey, or chicken, which makes this an easy clean-out-the-fridge dinner too.

Pro Tips

• Pre-roast the pepper halves face down for 10-15 minutes if you like them soft; skip it if you prefer the peppers to keep some bite.
• Use enameled cast iron or stainless steel when cooking the tomato-onion filling — the acidity of tomatoes reacts with bare cast iron and can tint the flavor.
• Fold finely chopped baby spinach into the meat mixture for extra greens; it wilts down and disappears into the filling.
• For nightshade-free or FODMAP versions, stuff the same filling into squash halves and skip the tomatoes and onions as the recipe notes outline.

Frequently Asked Questions

Can I freeze Italian style stuffed peppers?

Yes — bake them fully, cool, and freeze individually wrapped. Reheat straight from frozen in a moderate oven until piping hot in the center.

Which ground meat is best for stuffed peppers?

Ground beef gives the most robust flavor, while turkey or chicken makes a lighter filling. Bison is a rich middle ground that browns beautifully.

Do I have to pre-cook the peppers before stuffing?

No, it is optional. Skipping the pre-roast keeps the peppers firmer and saves a step; the final 15-20 minutes in the oven softens them plenty.

What can I serve alongside stuffed peppers?

A simple green salad or roasted vegetables rounds out the meal, and the peppers are hearty enough to be a full meal-sized serving on their own.

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