Nonna’s Baked Stuffed Peppers – A Taste of Home

Comforting, Cheesy & Perfectly Golden from the Oven 🍴❤️

When it comes to hearty family meals, few dishes warm the heart like Nonna’s Baked Stuffed Peppers. These vibrant peppers, filled with a savory blend of ground meat, spicy sausage, garden vegetables, and oozy cheeses, are a celebration of everything that makes Italian cucina povera so irresistible: simple ingredients, bold flavors, and love in every bite.

This is a recipe handed down through generations — and just like Nonna made, every bite feels like a hug from home.

💖 Why Nonna Loves This Recipe

• Simple ingredients, rich flavor – Pantry staples become something magical.

• Perfectly balanced – The mix of cheeses, meat, and veggies creates deep flavor and texture.

• One dish wonder – Bake once, serve many!

• Family favorite – Great for Sunday dinners, gatherings, or a comforting weeknight meal.

⏳ Cooking Time

• Preparation: 25 minutes

• Cooking: 40 minutes

• Total Time: 1 hour 5 minutes

• Servings: 4 people (8 pepper halves)

🛒 Ingredients

• 4 small bell peppers, halved and cleaned 🫑

• 1 lb (500 g) ground beef or pork

• 1 spicy Italian sausage (casings removed and crumbled) 🌶️

• 2 large eggs 🥚

• 1 1/4 cups (150 g) white scamorza cheese, diced 🧀

• 1/3 cup (50 g) fresh caciotta cheese, diced

• 1/3 cup (50 g) grated Grana Padano or Parmesan cheese

• 2 tbsp breadcrumbs

• 1 medium zucchini (approx. 1 cup / 200 g), julienned

• 1/2 cup (100 g) cherry tomatoes, quartered 🍅

• 2 tbsp fresh parsley, finely chopped 🌿

• 3 tbsp extra virgin olive oil 🫒

• Salt and pepper, to taste

🍽️ Method: Step-by-Step

1. Prep the Peppers:

   • Wash and dry the peppers. Slice in half lengthwise and remove seeds and white membranes.

   • Drizzle with olive oil, sprinkle with salt and pepper, and set aside on a baking tray lined with parchment paper.

2. Prepare the Filling:

   • In a large bowl, mix the ground meat and crumbled sausage.

   • Add eggs, cheeses (scamorza, caciotta, and grated Grana), breadcrumbs, julienned zucchini, cherry tomatoes, and chopped parsley.

   • Drizzle with olive oil, season with salt and pepper, and mix until well combined.

3. Stuff the Peppers:

   • Fill each pepper half generously with the mixture. Drizzle the tops with a little more olive oil.

4. Bake:

   • Preheat oven to 350°F (180°C) fan-forced.

   • Bake for 40 minutes, or until the tops are golden and the filling is cooked through.

5. Serve:

   • Let rest for 5 minutes before serving. Pair with crusty bread or a crisp green salad. Buon appetito! 🍽️

🧾 Nutritional Facts (Per Serving – 2 pepper halves)

🧠 Tips & Tricks

• Use sweet peppers for a milder base or mix red and yellow for color.

• Add a clove of minced garlic for an extra savory kick.

• Not a fan of spicy sausage? Substitute with mild Italian sausage.

• Double the batch and freeze extras — they reheat beautifully.

• Garnish with fresh basil or oregano before serving for added aroma.

NONNA'S BAKED STUFFED PEPPERS

These vibrant peppers, filled with a savory blend of ground meat, spicy sausage, garden vegetables, and oozy cheeses, are a celebration of everything that makes Italian cucina povera so irresistible: simple ingredients, bold flavors, and love in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Notes

Ingredients

• 4 small bell peppers, halved and cleaned 🫑
• 1 lb (500 g) ground beef or pork
• 1 spicy Italian sausage (casings removed and crumbled) 🌶️
• 2 large eggs 🥚
• 1 1/4 cups (150 g) white scamorza cheese, diced 🧀
• 1/3 cup (50 g) fresh caciotta cheese, diced
• 1/3 cup (50 g) grated Grana Padano or Parmesan cheese
• 2 tbsp breadcrumbs
• 1 medium zucchini (approx. 1 cup / 200 g), julienned
• 1/2 cup (100 g) cherry tomatoes, quartered 🍅
• 2 tbsp fresh parsley, finely chopped 🌿
• 3 tbsp extra virgin olive oil 🫒
• Salt and pepper, to taste

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🍽️ Method: Step-by-Step

1. Prep the Peppers:
   • Wash and dry the peppers. Slice in half lengthwise and remove seeds and white membranes.
   • Drizzle with olive oil, sprinkle with salt and pepper, and set aside on a baking tray lined with parchment paper.
2. Prepare the Filling:
   • In a large bowl, mix the ground meat and crumbled sausage.
   • Add eggs, cheeses (scamorza, caciotta, and grated Grana), breadcrumbs, julienned zucchini, cherry tomatoes, and chopped parsley.
   • Drizzle with olive oil, season with salt and pepper, and mix until well combined.
3. Stuff the Peppers:
   • Fill each pepper half generously with the mixture. Drizzle the tops with a little more olive oil.
4. Bake:
   • Preheat oven to 350°F (180°C) fan-forced.
   • Bake for 40 minutes, or until the tops are golden and the filling is cooked through.
5. Serve:
   • Let rest for 5 minutes before serving. Pair with crusty bread or a crisp green salad. Buon appetito! 🍽️

Keyword peppers, stuffed peppers, baked stuffed peppers,