Arrabbiata Stuffed Bell Peppers

These Arrabbiata Stuffed Bell Peppers are hearty, slightly spicy, and surprisingly easy to make. Benso Arrabbiata Sauce adds a delicious kick with sun-ripened tomatoes, chilli peppers, and aromatic herbs, while Benso Organic Extra Virgin Olive Oil enhances every ingredient with its smooth, fruity character.

A Mediterranean Classic with a Spicy Twist

Looking for a colourful, satisfying dish that brings the authentic flavours of Italy to your table? These Arrabbiata Stuffed Bell Peppers are hearty, slightly spicy, and surprisingly easy to make. Benso Arrabbiata Sauce adds a delicious kick with sun-ripened tomatoes, chilli peppers, and aromatic herbs, whileBenso Organic Extra Virgin Olive Oil enhances every ingredient with its smooth, fruity character.

Ingredients (Serves 4)

  • 4 large bell peppers (red, yellow, or a mix of both)
  • 250 g (9 oz) minced beef (or a plant-based alternative)
  • 150 g (5 oz) cooked rice
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 200 g Benso Arrabbiata Sauce
  • 2 tbspBenso Organic Extra Virgin Olive Oil
  • 80 g (3 oz) grated mozzarella
  • 40 g (1½ oz) grated Parmesan cheese
  • Salt and freshly ground black pepper
  • A few fresh basil leaves for garnish

Method

Preheat the oven to 190°C (375°F).

Slice the tops off the bell peppers and remove the seeds. Heat the Benso Organic Extra Virgin Olive Oil in a frying pan and sauté the onion until softened. Add the garlic and minced beef, cooking until nicely browned. Stir in the cooked rice and half of the Benso Arrabbiata Sauce. Mix well and season to taste with salt and pepper.

Fill the peppers generously with the mixture and arrange them in a baking dish. Spoon the remaining Arrabbiata Sauce into the bottom of the dish to keep the peppers moist while baking. Top each pepper with the grated mozzarella and Parmesan.

Bake for 35–40 minutes, or until the peppers are tender and the cheese is golden and bubbling.

Finish with a few fresh basil leaves and a drizzle of Benso Organic Extra Virgin Olive Oil before serving.

Benso Tip

For an even richer filling, stir a few spoonfuls of ricotta into the mixture before stuffing the peppers. You can also substitute the rice with pearl couscous or spelt for a delicious variation. Serve with a crisp green salad dressed with Benso Extra Virgin Olive Oil and a splash of premium balsamic vinegar for a complete Mediterranean-inspired meal.

Enjoy!