Easy to Make Stuffed Peppers

Giant Marconi peppers are a great ingredient to incorporate into your summer meal planning. Known for their large size, these versatile peppers boast a rich, sweet taste that suits various dishes. In this article, you'll discover a range of recipes including one of my favorites, an easy stuffed peppers recipe! 

From appetizers to main courses and everything in between, there's a Giant Marconi pepper recipe for every occasion. Whether you're a seasoned cook or a beginner in the kitchen, these recipes are sure to inspire you to explore the many culinary possibilities that Giant Marconi peppers have to offer.

Get ready to elevate your cooking game, as we dive into the delectable world of Giant Marconi pepper recipes. With a few simple ingredients and techniques, you'll soon be dazzling your friends and family with mouthwatering dishes that showcase the unique flavors of these types of peppers. 

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My Introduction to Marconi Peppers

A few week's ago my husband's family came into town for a visit.  It had been years since we had seen them and it was wonderful to have the chance to catch up and make some new memories.

Easy to make baked stuffed peppers

One of my family's favorite recipes is my Mom's Stuffed Bell Peppers  {be forewarned...the pictures in that post are iffy at best....that was way back when I first started blogging} so I set about to making these Marconi Peppers with the same basic filling.  

Only one problem.  I didn't have most of the ingredients I needed so I had to substitute, a lot, but they turned out absolutely delicious!

Marconi peppers stuffed with beef and topped with shredded Mozzarella cheese in a dutch oven

I have no 'after' pictures because even though I make my family wait for me to take pictures before they eat, I didn't want our guests to have to stick to the same rules!

Giant Marconi Pepper Overview

Origins and Characteristics

Giant Marconi Peppers are hybrid Italian sweet peppers (Capsicum annuum 'Giant Marconi') that have gained popularity for its large size and exceptional flavor. Initially dark green in color, these peppers mature to a rich red hue as they ripen. They boast an oblong profile with a slightly lobed stem end, reaching lengths of 6-8 inches or more. Known for their sweet taste, these peppers are excellent for grilling and stuffing.

Garden Growing Information

When it comes to growing your own Giant Marconi Peppers, there are some key elements to consider regarding growing conditions: 

  • Starting seeds: Begin by planting your seeds indoors about 8-10 weeks before the last expected frost in your area. This will give the peppers ample time to germinate and grow before transplanting them outdoors.
  • Transplanting: Once the danger of frost has passed and the peppers have grown about 6 to 10 inches tall, transplant them into your garden. Space the plants approximately 18-24 inches apart in rows to ensure they have enough room to grow.
  • Sunlight: Make sure your peppers receive full sun for at least 6 hours per day in order to thrive.
  • Watering: Keep the soil consistently moist but not waterlogged, watering your plants evenly and regularly to promote healthy growth.
  • Fertilizing: Apply a balanced fertilizer during the growing season to support pepper development.
  • Maturation: The Giant Marconi Peppers will reach full maturation at around 70-75 days after transplanting. By this time, they will have transitioned from dark green to their vibrant red color when fully ripe.

Incorporating these best practices will ensure bountiful harvests of delicious Giant Marconi Peppers, ready for you to create an array of tasty recipes.

Freshly picked green Giant Marconi peppers all stacked together in a metal basket

Stuffed Giant Marconi Peppers

Stuffed Giant Marconi Peppers are a delicious way to use these large peppers. To make this dish, you can use a mixture of creamy cheddar cheese, rich cream cheese, sautéed onions, and garlic. Add ground beef seasoned with mild Italian spices to create a savory, gooey filling that complements the sweetness of the peppers. Preheat your grill to low heat, and once the peppers feel hot to the touch, remove them from the grill and cut a slit down the length of each pepper. Stuff the peppers with the cheese mixture, and return them to the grill to cook until the cheese is melted.

Grilled Giant Marconi Peppers

Grilled Giant Marconi Peppers are another popular recipe that brings out the sweet, smoky flavor of these peppers. To make this dish, simply brush the peppers with olive oil and sprinkle with salt and black pepper. Place the peppers on the grill over low heat, turning occasionally until they’re cooked through and lightly charred on all sides.

Fried Giant Marconi Peppers

Fried Giant Marconi Peppers, also known as Italian Frying Peppers, provide a tasty alternative to grilled or stuffed recipes. To make them, heat extra virgin olive oil in a cast-iron skillet over medium heat. Add sliced Marconi peppers, along with diced onions and minced garlic, and cook until they’re tender and slightly caramelized. Season with salt, black pepper, and fresh basil or parsley for added flavor. Fried peppers can be served as a side dish, tossed into salads, or added to sandwiches for a burst of flavor.

Roasted Giant Marconi Peppers

Roasted Giant Marconi Peppers offer a versatile and easy-to-prepare option for including these vegetables in your meal planning. Preheat your oven to 400°F (200°C), and toss sliced Giant Marconi peppers with olive oil, salt, and black pepper. Spread the seasoned peppers on a baking sheet in a single layer and roast for about 20 minutes, or until they begin to soften and edges start to brown. Roasted peppers can be served as a side dish, mixed with other vegetables, or added to pasta dishes for a rich and satisfying flavor.

Choosing and Preparing Ingredients

Freshly picked green Giant Marconi peppers in a basket and lined up on a table

Selecting Fresh Marconi Peppers

To prepare a delicious dish using Giant Marconi peppers, start by selecting the freshest ones possible. Look for vibrant green peppers that are firm to the touch and free of bruises or soft spots. If you have a garden, consider growing your own Giant Marconi peppers, a variety of sweet pepper known for its smoky flavor and impressive size. Otherwise, check local farmers' markets or grocery stores during their peak season, which typically falls in the summer months.

Preparing Marconi Peppers for Grilling

Once you have your fresh Giant Marconi peppers, it's important to prepare them for cooking. Begin by washing the peppers under cold running water to remove any dirt or debris. Then, slice them in half lengthwise and remove the seeds and white membranes. To maintain their sweet smoky flavor, you can brush the peppers with a mixture of olive oil, minced garlic, and a pinch of salt. This not only adds flavor but also prevents them from sticking to the grill.

Creating a Cheese Mixture

The cheese mixture is a crucial component in this recipe, as it complements the natural sweetness of the Giant Marconi peppers. Combine the following ingredients in a mixing bowl:

  • 4 ounces of cream cheese, softened
  • ¾ cup of grated cheddar cheese
  • Optional: ¼ cup of grated Parmesan cheese

Mix ½ cup of grated cheese and 4 ounces of cream cheese together until you have a smooth and creamy blend. Feel free to add your favorite herbs, such as chopped parsley, basil, or chives, for an extra burst of flavor. Once stuffed, top with remaining grated cheese. 

Bake at 400 degrees for approximately 20 minutes or until the cheese has melted. 

Creative Ways to Use Giant Marconi Peppers

To get creative with your Giant Marconi peppers, think beyond simply stuffing and grilling them. Here are a few ideas to inspire you:

  • Fajitas: Slice your Giant Marconi peppers and sauté them with onions and sliced tomatoes, before pairing them with your choice of protein, like chicken or beef. Serve this tasty mix wrapped in tortillas for a flavorful fajita night.
  • Pepper rings: Make a fun twist on fried onion rings by slicing Giant Marconi peppers into thick rings, dipping them in batter, and then frying until crispy. Serve with a side of spicy aioli for an irresistible snack.
  • Stir-fry: Use Giant Marconi peppers as a key ingredient in a colorful stir-fry. Chop them up and combine them with your favorite veggies and protein, then toss with a flavorful sauce for a quick and easy meal.
overhead view of Giant Marconi peppers stuffed with a beef and rice mixture

Don't be afraid to experiment with different flavor combinations and cooking techniques when it comes to working with Giant Marconi peppers. Whether you're serving them at a summer BBQ or incorporating them into other dishes, these versatile peppers are an excellent addition to your culinary repertoire.

Frequently Asked Questions

Best way to roast Marconi peppers?

The best way to roast Marconi peppers is to wash, seed, and halve them lengthwise. Place the peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast them in a preheated oven at 425°F (220°C) for about 15-20 minutes, until they are tender and slightly charred.

Can I eat a Green Marconi pepper?

three freshly picked green Giant Marconi Peppers

Yes, you can eat Marconi peppers green. They have a slight bitterness and a milder flavor compared to their ripe counterparts, but they still taste great and are suitable for various dishes and you'll notice that I used them in the recipe for stuffed peppers.

Marconi vs green bell peppers?

Marconi peppers are a type of sweet Italian pepper similar to bell peppers. They have a long, narrow shape and a distinctive smoky flavor. They can grow up to 6-8 inches, making them larger than most bell peppers. While both are suitable for stuffing, Marconi peppers have a thinner skin and are more suited for grilling or frying.

How to pick Marconi peppers?

To pick the best Marconi peppers, look for firm, smooth, and shiny peppers free of wrinkles or blemishes. When the peppers are ripe, they will change from green to red or orange. It's best to pick them when they are at their peak ripeness to ensure the best flavor.

🍴Substitutions

  • Brown Rice- instead of white rice.
  • Ground pork, ground turkey, or Italian sausage can be used in place of the ground beef.
  • Tomato sauce mixed with water in a 1:1 ratio can be used in place of the diced tomatoes 

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Giant Marconi Peppers Stuffed

Get ready for an easy-peasy recipe that’ll transform Giant Marconi Peppers into a culinary masterpiece. This stuffed pepper dish packs a picnic of flavor into every bite and will make your tastebuds do the salsa! This recipe is so simple yet impressive, it could charm the apron off Gordon Ramsay himself! Buckle up, we're going pepper-stuffing!
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Marconi peppers stuffed with beef and topped with shredded Mozzarella cheese in a dutch oven
Prep Time:20 minutes
Cook Time:50 minutes
Resting Time:10 minutes
Total Time:1 hour 20 minutes

Ingredients

  • 4 Italian Marconi Peppers large
  • 2 lbs ground beef
  • 1 cup rice cooked
  • 1 onion diced
  • 3 cloves garlic pressed or minced
  • 2 cups salsa
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • salt to taste
  • 1-14.5 ounce can diced tomatoes drain but reserve juice
  • 1 cup Mozzarella cheese grated
  • ¼ cup Extra Virgin Olive Oil

Instructions

  • In a pan, heat olive oil over medium heat.
    ¼ cup Extra Virgin Olive Oil
  • Add the onion and garlic and saute until translucent.
    1 onion, 3 cloves garlic
  • Add the salsa, broth, tomato paste and reserved juice from the can of diced tomatoes and simmer for 5 minutes or until the sauce thickens.
    2 cups salsa, 1 cup beef broth, 1 tablespoon tomato paste
  • While the sauce is simmering, brown beef in another pan.
    2 lbs ground beef
  • Once the beef is browned and the sauce has thickened mix together with the rice.
    1 cup rice
  • Add chili powder and salt and mix well. Set aside.
    1 teaspoon chili powder, salt to taste
  • Strain the liquid from the meat mixture and use to cover the bottom of an oven-proof dish
  • Rinse the peppers, cut off the top, gently slice down center (one-side only not the entire way through) and remove the seeds from the peppers.
    4 Italian Marconi Peppers
  • Fill the peppers with the meat mixture and place them on top of the liquid in the oven-proof dish.
  • Top with diced tomatoes.
    1-14.5 ounce can diced tomatoes
  • Top with grated cheese
    1 cup Mozzarella cheese
  • Bake at 375 for 35 minutes covered. Bake an additional 15 minutes uncovered.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 517kcal | Carbohydrates: 29g | Protein: 27g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 741mg | Potassium: 694mg | Fiber: 3g | Sugar: 5g | Vitamin A: 727IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 3mg
Servings: 8 servings
Calories: 517kcal
Author: Mary Beth
Cost: $10.00

I hope you love this recipe as much as my family did!

signature block with photo of Mary Beth and green cooking pot

 

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10 Comments

  1. Mary Beth, this sound yummy! My mom is coming to visit in the next few weeks and I'll make them for her. Thanks!

    '

    1. Mary Beth says:

      Thanks so much for stopping by, Jeanette! I hope your mom likes them.

      Hugs, Mary Beth

  2. This looks really yummy, I could make it with turkey 🙂

  3. Linda @ Mixed Kreations says:

    These look yummy! I've never heard of Marconi peppers, but I have used poblano peppers before to stuff and those are really good. I have never thought of slicing the side then stuffing. That would sure make it easier. I do it the hard way, stuffing it through the top. Next time I will slice the side (-; Thanks for sharing. Pinning!

  4. Oh my gosh - this looks so yummy! I will be making this to change up my boring dinners!

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  6. Julia Stansel says:

    I had never heard of these peppers either until this spring when I described the taste was wanting in a pepper to the FFA advisor at the high school greenhouse. She sold me several of these plants. They were the easiest to grow of everything I planted this year and we have gotten hundreds of peppers from them. I have been using these peppers in my salsa-so yummy! Today I wanted to try to make stuffed peppers in the crock pot-as I am trying to use the oven less so it's not heating up the house and running the a/c more. So, hoping they turn out just as great as yours did! Thanks so much for being so inspirational!

    1. Mary Beth says:

      Thanks for being so sweet, Julia! I'm hoping if my in-laws come to visit next year they bring these again. We loved them.