Kid Approved Italian Stuffed Peppers in 5 Easy Steps


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Make these kid approved Italian Stuffed Peppers in only 5 easy steps! They’re healthy, delicious, easy to make and they freeze well too! Made with fresh sweet peppers, orzo, and your favorite spaghetti sauce, these stuffed peppers are sure to be a hit for your next family dinner.

Italian Stuffed Peppers with Orzo and Ragu Homestyle Sauce

How to Make Italian Stuffed Peppers in 5 Easy Steps

With a quick prep, you can get this fabulous meal on your table in a snap. And then you’ll have lots of time for dreaming about your next trip to Italy.

Italian Stuffed peppers

Are you ready to go? Let’s get started!

First, cook a 1/2 cup of orzo according to package directions. Orzo is the Italian word for barley and that’s this pasta’s name because it looks like rice. Make sure to cook it al dente so it doesn’t overcook during the baking time.

Make sauce by cooking orzo, browning meat, adding cheeses and seasoning and Ragu Homestyle Sauce

While the orzo is cooking, cook a half a pound of Italian sausage and a half a pound of ground beef. Be sure to drain any fat when it’s done and then add in 1/2 jar of Ragu Homestyle Pasta Sauce, 1 egg, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1 tsp Italian seasoning, salt, and pepper to taste.

I used Ragu’s Homestyle Thick and Hearty Roasted Garlic Sauce and was very pleased with the result in my recipe. I didn’t have to simmer sauce all day and  my recipe come together very quickly which is nice on busy evenings.  

I’m very glad to  learn that this sauce has no high fructose corn syrup, artificial colors, or artificial flavors. It’s a delicious budget friendly option for quick cooking! You can also make your own sauce – here are a couple of my favorite sauce recipes:

Easy, Homemade Roasted Tomato Sauce

Classic Spaghetti Sauce with Meatballs

Cut peppers in half lengthwise and fill with orzo meat mix

Next, halve beautiful sweet peppers lengthwise and clean them out.

Fill peppers with orzo meat sauce
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Fill the peppers with the orzo meat sauce.

Top with shredded cheese

And top with more mozzarella cheese. Spoon the remaining 1/2 jar of sauce around the peppers and cover them tightly with aluminum foil.

Cover and bake for 20-25 minutes.

Bake in a 350 degree oven for 20-25 minutes, or until the cheese and sauce are bubbly and gorgeous. Serve with a salad and garlic bread. Enjoy!

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Yield: 4

Delicious Italian Stuffed Peppers in 5 Easy Steps

Delicious Italian Stuffed Peppers in 5 Easy Steps

Delicious family friedly Italian Stuffed Peppers

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 4 large green or red peppers, cut in half lengthwise and cleaned out
  • 1/2 cup uncooked orzo pasta
  • 1/2 lb Italian sausage
  • 1/2 lb ground beef
  • 1 jar Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded parmesan
  • 1 egg
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper


  1. Preheat oven to 350 degrees.
  2. Cook orzo al dente according to package directions. Drain and set aside.
  3. Brown beef and Italian sausage until completely cooked. Drain grease and add 1/2 jar Ragu Homestyle Sauce, the Parmesan cheese, 1/2 cup mozzarella cheese, egg, seasonings, and the cooked orzo.
  4. Pour remaining Ragu Homestyle Sauce on the bottom of a 9 x 13 baking pan.
  5. Fill peppers, cover with remaining mozzarella cheese and bake covered, 20-25 minutes.
  6. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

I think you’ll really enjoy this delicious meal! It’s kid tested and approved at my house. Some of my pickier eaters aren’t crazy about the pepper part, but they all love the filling. And since I like to go big, you can bet I always double the meat recipe and freeze the extra. Next time I want these delicious stuffed peppers, I thaw the meat mixture, stuff fresh peppers, and bake according to recipe directions! Delicious!

Enjoy this recipe!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I love that you incorporate a story into your recipe. I’ll use chicken or beef sausage if I make this — and it looks delicious.

  2. Yum, I love stuffed peppers, this dish sounds wonderful! And, I really love the pictures of your travels around Italy as a child with your family, so cute!!

  3. Oh, my, I’d have had so much trouble in that Leaning Tower! LOL!

    The peppers do look lovely.

  4. Stuffed peppers is one of the only ways I get my kids to eat bell peppers. This recipe would be a hit in my house.

  5. These look yummy! Can’t wait to try this recipe. My grandpa and I make stuffed peppers at least once a month so I will use this recipe next time! Thanks for sharing 🙂

  6. I used to love stuffed peppers, but for some reason haven’t made them in a very long time. Later this summer when my garden is producing will be the perfect time to give this a try!

  7. I’ll honestly probably try the stuffed peppers! I seem to remember my son loved them when my mom made them…

    1. Hi Vivian, I prefer to freeze the meat mixture and then use fresh peppers, but you can certainly try cooking and then freezing them! Let me know how it goes if you do. 🙂