There’s something so comforting about a pan of stuffed peppers bubbling away in the oven. They’re hearty, wholesome, and packed with the kind of flavors that make everyone gather around the table. This version takes the classic to the next level with my Sunday Gravy Seasoning, a blend of Italian herbs and spices that brings all the richness of a slow-simmered family sauce without spending hours at the stove.

Filled with a tender blend of beef, veal, and pork, fluffy rice, aromatic vegetables, and finished with a combination of mozzarella and Parmesan, these stuffed peppers are a complete meal in one beautiful package. Whether you’re cooking for a cozy weeknight dinner or preparing a meal to enjoy throughout the week, this recipe is simple to make, wonderfully satisfying, and tastes even better the next day.

I hope it becomes one of those recipes your family requests again and again. There’s a reason stuffed peppers have remained a dinner table favorite for generations—they’re classic comfort food at its very best.

WHAT YOU’LL NEED

• GROUND MEAT BLEND: A classic combination of beef, veal, and pork creates an exceptionally tender, flavorful filling. The beef provides rich, savory depth, the veal adds delicate tenderness, and the pork contributes moisture and richness, resulting in stuffed peppers that are incredibly juicy and satisfying. Bakers Tip: Looking for a shortcut? Instead of purchasing beef, veal, and pork separately, grab a package of the Wahlburgers Meatloaf & Meatball Blend. It saves time, reduces waste, and delivers the perfect mix for tender, flavorful stuffed peppers.
• BELL PEPPERS: Sweet, colorful peppers become wonderfully tender as they bake while holding the savory filling. Choose peppers that can stand upright for even cooking.
• YELLOW ONION: Adds natural sweetness and depth as it softens, creating the flavorful base for the filling.
• GARLIC: Fresh garlic brings rich, aromatic flavor that pairs beautifully with the Italian herbs in the seasoning blend.
• COOKED RICE: Rice adds texture and helps create a filling that’s hearty, satisfying, and perfectly spoonable. Leftover rice works beautifully here.
• TOMATO SAUCE: Brings everything together with rich tomato flavor while keeping the filling moist and perfectly saucy.
• SUNDAY GRAVY SEASONING: My signature Italian herb blend featuring basil, oregano, marjoram, roasted garlic, onion, rosemary, fennel, citrus zest, and a touch of Aleppo pepper. It gives these peppers the comforting flavor of a slow-simmered Sunday sauce.
• CHILI POWDER: Adds gentle warmth, rich color, and a subtle smoky depth that complements the tomato sauce without making the peppers overly spicy. It enhances the savory flavors and rounds out the filling beautifully.
• GROUND CUMIN: Earthy and slightly nutty, cumin adds warmth and complexity that balances the sweetness of the peppers and brings an extra layer of richness to every bite. It quietly deepens the overall flavor without overpowering the Italian-inspired seasoning.
• BAKING SODA: A small amount works wonders by gently tenderizing the beef, helping it stay exceptionally juicy and soft throughout cooking. It’s a simple technique that makes the filling even more flavorful and succulent.
• MOZZARELLA AND PARMESAN CHEESES: This classic combination creates the perfect cheesy finish. Mozzarella provides that irresistible stretch and creaminess, while Parmesan adds a savory, nutty depth and a beautifully golden crust that takes every bite to the next level.
• EXTRA VIRGIN OLIVE OIL: Used to sauté the vegetables, adding richness and helping build layers of flavor from the very beginning.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: In a large bowl, combine the ground beef, veal, and pork blend with the baking soda and 1 teaspoon of salt and mix with your hands. Let the mixture rest for 20 minutes while you prepare the remaining ingredients. This simple step helps tenderize the meat, resulting in an incredibly juicy, melt-in-your-mouth filling once baked.

Bakers Tip: Don’t skip the resting time—it allows the baking soda to work its magic without affecting the flavor.

Step 2: Preheat your oven to 425°F. Slice the tops off each bell pepper and remove the seeds and membranes, keeping the peppers whole. Set the tops aside, remove the stems, and dice the remaining pepper tops to use in the filling. It’s a great way to reduce waste while adding extra flavor and texture.

Arrange the peppers upright in a lightly greased baking dish, drizzle with olive oil, and season lightly with salt and pepper.

Bake for 20 minutes while you prepare the filling. Giving the peppers a head start ensures they’re perfectly tender when the filling is hot and the cheese is beautifully melted.

Bakers Tip: Keep your peppers standing tall! If a pepper doesn’t stand upright, simply trim a very thin slice from the bottom to create a flat base. Be careful not to cut all the way through—you only need to level the bottom enough for the pepper to stand securely without the filling spilling out.

Step 3 : While the peppers are baking, heat the olive oil in a large skillet over medium heat. Add the diced onion and the reserved diced pepper tops, then sauté for 4–5 minutes, or until softened and beginning to become translucent.

Stir in the garlic and cook for 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can become bitter and overpower the delicate flavors of the filling.

Step 4 : Add the beef, veal, and pork blend to the skillet along with the Sunday Gravy Seasoning, chili powder, and ground cumin. Break the meat apart with a wooden spoon and cook for 6–8 minutes, stirring occasionally, until the meat is browned and fully cooked through.

If you don’t have Sunday Gravy Seasoning just yet, don’t worry! I’ve included an easy substitution in the recipe below so you can still enjoy these stuffed peppers with ingredients you likely already have in your pantry.

Step 5: Pour the tomato sauce into the skillet and stir until the meat and vegetables are evenly coated. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 6: Once the sauce has simmered, remove the skillet from the heat and stir in the cooked rice, half of the mozzarella, and half of the Parmesan until everything is well combined. The filling should be rich, cohesive, and hearty—ready to be spooned into the prepared peppers.

Step 7: Remove the peppers from the oven. You may notice they’ve released a little liquid during the initial bake—that’s completely normal. Simply pour off any excess liquid before filling the peppers so the filling stays rich and doesn’t become watery.

Spoon the filling into each pepper, gently pressing it down as you go to ensure they’re generously packed. Mound the filling slightly over the top, then finish each pepper with the remaining mozzarella and Parmesan cheese.

Return the baking dish to the oven and bake for 15 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and lightly golden. For an extra golden, bubbly finish, switch the oven to broil for the final 1–2 minutes, watching carefully to prevent the cheese from burning.

SERVE

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. This gives the filling time to set and makes the peppers easier to serve.

Garnish with fresh chopped parsley, grated Parmesan, or a sprinkle of fresh basil for a bright finishing touch.

These stuffed peppers are a complete meal on their own, but they pair beautifully with:

• A crisp Caesar salad or simple mixed greens with vinaigrette
• Warm garlic bread or a crusty artisan loaf for soaking up the extra sauce
• Roasted broccoli, asparagus, or green beans
• A side of creamy polenta for an elevated Italian-inspired dinner

WINE PAIRING:

A medium-bodied Chianti Classico or Sangiovese beautifully complements the rich tomato sauce and Italian herbs.