A one-pot recipe is the key to a stress-free, delicious meal, and these Italian stuffed bell peppers are the perfect example. Packed with bold flavors, creamy cheese, and hearty ingredients, this dish is a lifesaver for busy nights.
It delivers rich Italian flavors without requiring multiple pots, making it an easy yet impressive meal.
Whether you’re cooking for the family or meal-prepping for the week, this dish keeps things simple while delivering maximum flavor.
A Crowd-Pleasing Meal for Any Occasion
These stuffed bell peppers are not only easy to prepare but also incredibly satisfying. They bring a warm, comforting feel to any dinner table, making them perfect for weeknight meals, meal prep, or even gatherings.
The balance of protein, cheese, and tender vegetables makes this dish hearty yet wholesome, and it pairs beautifully with simple sides.
Great for:
- Busy weeknights – Set it and forget it while you handle your day.
- Meal prep – Make a batch and enjoy it throughout the week.
- Family dinners – A comforting, filling dish that everyone loves.
- Entertaining – Serve it at gatherings for an easy, impressive meal.
Easy to Adapt to Different Lifestyles
One of the best things about this one-pot recipe is how easily it can be customized. Whether you’re following a vegetarian, low-carb, or high-protein diet, you can adjust the ingredients without sacrificing flavor.
This flexibility makes it a go-to meal for a variety of preferences, ensuring that everyone at the table gets to enjoy it.
Customization Ideas:
- Vegetarian-friendly – Swap out meat for plant-based protein.
- Low-carb option – Replace grains with cauliflower rice.
- Spice it up – Add extra seasoning or use spicy ingredients.
- Extra protein – Include beans, lentils, or more cheese.
Make-Ahead & Freezer-Friendly
One-pot recipes like this are perfect for meal prep and leftovers. The flavors deepen over time, making this dish even tastier the next day.
It stores well in the fridge and can also be frozen for future meals, making it a lifesaver when you need a quick and satisfying dinner without extra effort.
How to Store and Reheat:
- Refrigerate – Store leftovers in an airtight container for up to 4 days.
- Freeze – Wrap each stuffed pepper individually and freeze for up to 3 months.
- Reheat – Warm in the oven at 350°F or microwave for a quick meal.
Pairing This One-Pot Recipe with Easy Sides
While these Italian stuffed bell peppers are a complete meal on their own, adding a simple side dish can take the meal to the next level. Since this dish is packed with bold flavors, pairing it with light and fresh sides enhances the experience without overwhelming the palate.
Best Sides to Serve with This Dish:
- Garlic bread – A crunchy, buttery side to soak up any extra sauce.
- Simple salad – A crisp, fresh green salad balances the richness.
- Roasted vegetables – Lightly seasoned veggies complement the flavors.
- Minestrone soup – A warm, brothy addition to a cozy meal.
Whether you’re making a cozy family meal or prepping for the week, this dish brings bold flavors with minimal work.
Best Italian Stuffed Bell Peppers One-Pot Recipe
Equipment
- 5- to 7-quart slow cooker
Ingredients
- 4 red yellow, or orange bell peppers (8 ounces each)
- 1 small zucchini cut into ¼-inch pieces
- 1 onion chopped fine
- 6 garlic cloves minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp tomato paste
- ¼ tsp red pepper flakes
- 1 slice hearty white sandwich bread torn into 1-inch pieces
- ¼ cup whole milk
- 1 tsp table salt
- ½ tsp black pepper
- 3 oz Monterey Jack cheese shredded (¾ cup)
- ¾ cup instant white rice
- ¼ cup grated Parmesan cheese plus extra for serving
- 12 oz hot or sweet Italian sausage casings removed
- 2 tbsp chopped fresh basil
Instructions
- Prepare Peppers & Vegetables: Trim ½ inch off the top of each pepper, remove cores and seeds. Finely chop pepper tops, discarding stems. Microwave chopped pepper tops, zucchini, onion, garlic, oil, tomato paste, and red pepper flakes in a bowl, stirring occasionally until softened (about 5 minutes).
- Make Filling: Mash bread, milk, salt, and pepper into a paste in a large bowl using a fork. Stir in the softened vegetable mixture, Monterey Jack cheese, rice, and Parmesan. Add sausage and mix with hands until well combined. Evenly fill bell peppers, slightly mounding the tops.
- Slow Cook: Pour ⅓ cup water into a 5- to 7-quart slow cooker. Place stuffed peppers upright inside. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours until peppers are tender.
- Finish & Serve: Using tongs, transfer peppers to a serving dish and discard cooking liquid. Sprinkle with fresh basil and extra Parmesan. Serve warm.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.