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Italian Green Peppers Stuffed with Rice, Mortadella & Cheese

Tender green peppers brimming with a creamy risotto and mortadella filling – a taste of Italian summer in every bite!
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tagAlt.peperoni verdi ripieni

In the heart of the Italian summer, stuffed vegetables take center stage at tables across the country, with green bell peppers often stealing the spotlight. Their naturally sweet flavor and generous size make them ideal vessels for hearty, flavorful fillings.

Today, we’re sharing a beloved recipe for green peppers brimming with rice, savory mortadella, aromatic shallots, and fresh herbs. This combination transforms humble ingredients into a creamy, risotto-like stuffing wrapped in the tender embrace of roasted peppers.

From zucchini to eggplants, stuffed vegetables evoke cherished memories of Italian family gatherings and sunlit kitchens. If you’re ever drawn back to those nostalgic flavors, this dish will transport you straight to an Italian summer, combining the richness of cheese and mortadella with the luscious softness of baked peppers.

This version offers a lighter twist compared to the heavier stuffed peppers found in southern regions like Puglia, making it a perfect main course for warm weather. Enjoy it at lunch, and you’ll feel satisfied until dinnertime!

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Ingredients

for 4 servings

Stuffed Green Pepper Ingredients

  • Green Bell Pepper 4 cup
  • Carnaroli Rice (for Risotto) 300 grams
  • Vegetable Broth 700 grams
  • Mortadella 250 grams
  • Scamorza cheese 200 grams
  • Shallots 30 grams
  • Extra-virgin olive oil 30 grams
  • Salt and Pepper as needed
  • Thyme (Stalk) as needed

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Preparation

for 4 servings

Step

1

Of 3

Create the Creamy Risotto Filling

Begin by preparing a rich vegetable broth—this will be the base for your risotto. Finely mince the shallot, cube the mortadella, and cut caciocavallo cheese into small cubes.

Warm extra virgin olive oil in a large saucepan, then add the shallots. Gently sauté over low heat for 5-6 minutes until translucent and aromatic. Add the rice, stirring well to coat each grain in oil.

Toast the rice for 2-3 minutes, ensuring the shallots don’t brown. Gradually add ladlefuls of vegetable broth, letting the rice absorb the liquid before adding more—stirring often to achieve a creamy consistency. As the rice nears completion, season to taste with salt and pepper.

Once the rice is perfectly al dente, fold in the diced mortadella and caciocavallo cheese, saving about 50g of each for topping. Mix in fresh thyme leaves for a fragrant finish.

Step

2

Of 3

Prepare the Bell Peppers for Stuffing

Rinse the green bell peppers thoroughly, then slice off the tops (with stems attached) to form lids. Carefully remove the seeds and membranes, creating hollow pepper cups ready for your risotto filling.

Arrange the emptied peppers upright in a baking dish, ensuring they remain stable and ready to be filled.

Step

3

Of 3

Fill, Bake, and Serve the Stuffed Peppers

Generously spoon the warm risotto mixture into each prepared pepper. Top each one with the reserved cubes of mortadella and caciocavallo cheese for extra flavor and meltiness.

Place the dish in a preheated static oven at 200°C (about 390°F) and bake for 30 minutes. Then, cover the peppers with aluminum foil and continue baking for an additional 20 minutes.

If using a convection oven, bake at 175°C (350°F) for 30 minutes, then cover and finish with another 10 minutes.

Once the peppers are golden and bubbling, remove from the oven and let them cool slightly. Serve warm and enjoy this comforting, summery dish with friends and family.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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