Italian Stuffed Bell Peppers (Edit recipe)

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This classic, colorful Italian stuffed bell pepper recipe makes a hearty family dinner packed with meat, rice, and simple tomato sauce.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 6

Ingredients

6 Bell Pepper, (yellow, red or orange and the same size)
2 cups Rice, Jasmine
1 Tbsp Butter, Unsalted
2 Tbsp Olive Oil
28 oz Simple Homemade Tomato Sauce (click for recipe)
1 Garlic, clove (crushed but left whole)
1 lb 85% Lean Ground Beef - US Wellness Meats, ground
.5 Yellow Onion, diced
.5 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, (shredded)
1 pinch Salt and Pepper, (to taste. )

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 F.
In a large skillet over medium heat, heat the olive oil, butter, and garlic. Once the garlic is golden, remove and discard it. Add the onions and sautu00e9 until translucent.
Add the ground beef to the skillet. With the back of a spoon, break down the ground beef into smaller pieces. Cook until all the juices from the meat are gone.
Add the tomato sauce, season with salt and pepper. Lower the heat, cover, and cook for 20 minutes.
Meanwhile, slice the bell peppers in half lengthwise. Remove all the internal seeds. Clean and dry. Sprinkle with salt and pepper.
Butter an ovenproof pan.
When the tomato sauce is done, add the rice and mix well. Add the u00bd cup of Parmesan cheese and mozzarella to the mixture.
Fill each half of the bell peppers with tomato and rice. Place them in the buttered dish; you may need two. Sprinkle the remaining 2 tablespoons parmesan cheese over the peppers.
Bake in the hot oven for 20 to 25 minutes, until the cheese is melted and the peppers are slightly soft.

Notes

Selecting peppers of the same size will help them cook evenly in the oven. Do not cut off the stems when cleaning them. The stems will keep the pepper together while cooking. You can prepare the stuffing a day ahead and refrigerate it for up to 2 days before preparing your stuffed peppers. When selecting a bell pepper, ensure that the base has four tips. Helps when cutting it in half. Parmesan cheese can be salty, so season at the last minute to avoid oversalting your filling. To achieve the perfect dish, always pre-cook the filling and avoid overcooking to prevent mushy, collapsed peppers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	660
Fat:	28 g
Carbohydrates:	65 g
Protein:	37 g
Cholesterol:	98 g
Sodium:	445 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.