Italian Stuffed Peppers

Tonight was a stop in Italy. Although stuffed peppers are not an inherently Italian dish (sshhh, don’t tell my Grandma!), this version certainly tasted like it was straight from the old country! The addition of the parmesan cheese and using spaghetti sauce versus plain tomato sauce made all the difference. This is my new official stuffed pepper recipe!


Italian Stuffed Peppers (adapted from Lunch with Lynn)

4 large bell peppers
1 cup cooked rice
1 lb. ground beef
1/2 large vidalia onion, chopped
2 garlic cloves, minced
Salt
Pepper
Italian seasoning
1/2 cup parmesan cheese
1 1/2 cups spaghetti sauce (I used homemade that I had in the freezer)
Shredded mozzarella cheese

1. Preheat oven to 375.

2. Cut the tops off of peppers and clean out seeds and membranes. Place in baking dish that has a small amount of water on the bottom (it will keep the peppers from sticking and keep them moist).

3. Brown the ground beef with the onion and garlic, crumbling the meat. Season with salt, pepper and a couple of dashes of Italian seasoning. Drain beef mixture.

4. Mix beef mixture, rice, parmesan cheese and almost all of spaghetti sauce in a bowl. Stuff an equal amount of filling into each pepper. Top with a spoonful of sauce and a sprinkle of parmesan cheese on each pepper.

5. Bake in preheated oven for 25 minutes. Top with shredded mozzarella cheese and continue to bake until the cheese is melted and bubbly.

**What I Would Do Differently**
The peppers were still pretty raw when they came out of the oven, so next time I would boil them quickly to get them started before stuffing them and baking them.

Italian Stuffed Peppers

Servings 4 stuffed peppers
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Course: Main Course
Cuisine: Italian
Author: Michelle

These stuffed peppers are full of flavor

Ingredients:

  • 4
    large bell peppers
  • 1
    cup
    cooked rice
  • 1
    lb.
    ground beef
  • 1/2
    large vidalia onion
    (chopped)
  • 2
    garlic cloves
    (minced)
  • Salt
  • Pepper
  • Italian seasoning
  • 1/2
    cup
    parmesan cheese
  • 1 1/2
    cups
    spaghetti sauce
    (I used homemade that I had in the freezer)
  • Shredded mozzarella cheese

Directions:

  1. 1. Preheat oven to 375.
  2. 2. Cut the tops off of peppers and clean out seeds and membranes. Place in baking dish that has a small amount of water on the bottom (it will keep the peppers from sticking and keep them moist).
  3. 3. Brown the ground beef with the onion and garlic, crumbling the meat. Season with salt, pepper and a couple of dashes of Italian seasoning. Drain beef mixture.
  4. 4. Mix beef mixture, rice, parmesan cheese and almost all of spaghetti sauce in a bowl. Stuff an equal amount of filling into each pepper. Top with a spoonful of sauce and a sprinkle of parmesan cheese on each pepper.
  5. 5. Bake in preheated oven for 25 minutes. Top with shredded mozzarella cheese and continue to bake until the cheese is melted and bubbly.

**What I Would Do Differently**

  1. The peppers were still pretty raw when they came out of the oven, so next time I would boil them quickly to get them started before stuffing them and baking them.

Nutrition:

Calories: 346kcal
Fat: 11g
Saturated fat: 5g
Cholesterol: 84mg
Sodium: 813mg
Potassium: 1008mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 9g
Protein: 34g
Vitamin A: 4290%
Vitamin C: 159.9%
Calcium: 244%
Iron: 4.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!