Stuffed Peppers {Italian Style}
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 4
  • 15 ounces cremini mushrooms, chopped (any mushroom will do)
  • ½ pound ground pork
  • ½ pound ground beef
  • ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 4 ounces pancetta, cubed (Trader Joe's sells it already cubed in a package)
  • 1 pound marinara sauce
  • ⅛ cup + 1 tablespoons parmesan cheese, divided
  • ¼ cup water
  • ½ cup orzo pasta
  • ½ cup shredded Mozzarella cheese
  • ¼ cup bread crumbs (any kind will do)
  • 1 tablespoon melted butter
  • olive oil
  1. Preheat oven to 375 degrees.
  2. To make the sauce add 2 tablespoons olive oil to a large pot. Add mushrooms and saute for 5 minutes. Move mushrooms aside in the pan and add the pork and beef. Cook meat until nicely browned, breaking it up with a wooden spoon as it cooks.
  3. While the meat is browning, add the pancetta to a small sauté pan and place over medium heat. Cook until deep in color and crisp. Drain on a paper towel.
  4. Add pancetta to the meat and mushrooms along with the salt, pepper, basil and oregano, and parmesan. Give it a good stir.
  5. Next add the marinara sauce and water, stir and simmer for 10 minutes. Finally add orzo and simmer for another 10 minutes. Take off heat and let cool. Once cooled shredded mozzarella cheese and stir.
  6. Remove tops of peppers and scoop out seeds and veins. Fill peppers with the sauce then top with bread crumbs. Bake uncovered for 25-30 minutes.
  7. To make breadcrumbs, simply stir all the ingredients in a bowl.
Recipe can be doubled. This can also be made ahead of time - simply wait to bake the peppers until you are ready. Great as leftovers.
Recipe by Stuck On Sweet at