Italian Stuffed Peppers
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
6
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Calories
573 kcal
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Course
Main Course
Italian Stuffed Peppers
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Stuffed Peppers are the perfect meal, and a great way to use up leftovers! Easy to customize, make and eat!
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Ingredients
- 3 bell peppers halved longways
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup onion chopped
- 14.5oz can diced tomatoes
- 8 ounces tomato sauce
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes
- 2 teaspoons salt
- 1/2 teaspoon cracked pepper
- 1 egg lightly beaten
- 1 1/2 teaspoon Worcestershire sauce
- 1 pound lean ground beef
- 1 1/2 cup white rice cooked
- 1/2 cup cheddar cheese grated
Instructions
GET PREPPED
- Cut the peppers in half and remove the ribs, stemp and seeds. Chop any edible tops of the peppers, set aside.
BLANCH THE PEPPERS
- Bring a large pot of salted water to a boil – add the pepper, reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
MAKE THE FILLING
- Brown the ground beef, drain fat and remove beef to a plate.
- Heat olive oil and butter in the same skillet, then cook the peppers (from tops) and onion for about 5 minutes, or until softened.
- Add tomatoes, tomato sauce, worcestershire, garlic, italian seasoning, salt, and pepper. Simmer for 10 minutes.
- In a large mixing bowl combine the egg, cooked ground beef, cooked rice, and 1 cup of the tomato mixture.
ASSEMBLY
- Set the peppers in a baking dish. Stuff each pepper with the rice and meat mixture.
- Pour remaining tomato mixture over the stuffed peppers.
COOKING
- Bake at 350° for 25-30 minutes – top with cheese during the last 5 minutes, and bake until cheese is melted.
Notes
- DO YOU HAVE TO BOIL PEPPERS BEFORE STUFFING THEM?
- No, you don’t HAVE to – but I think blanching them is the best way to get the max flavor.
- DO YOU HAVE TO COOK MEAT BEFORE STUFFING PEPPERS?
- You don’t have to, but I do to have the ability to drain the fat off the meat! If you choose not to precook, don’t worry -the meat will cook right in the peppers in the oven. As long as you don’t stuff them too tightly, it cooks pretty quickly. Increase the time by 20 minutes to 55 minutes.
- WHAT COLOR PEPPERS SHOULD I USE?
- I like to mix it up and use as many different ones I can find, but if I have to choose one color, I’d choose red bell peppers for their sweetness!
- CAN YOU MAKE STUFFED PEPPERS IN A SLOW COOKER?
- You sure can. Just cut the bell peppers in half the “other” way – and stand them up in the slow cooker. Cook on high for about 3 hours. Then add the cheese, pop the lid on until the cheese if fully melted.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
87g
(29%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
89mg
(30%)
Sodium
2564mg
(107%)
Potassium
2554mg
(73%)
Fiber
13g
(52%)
Sugar
30g
(60%)
Vitamin A
3468IU
(69%)
Vitamin C
174mg
(193%)
Calcium
433mg
(43%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 2564mg | 107% |
| Potassium | 2554mg | 54% |
| Fiber | 13g | 52% |
| Sugar | 30g | 60% |
| Vitamin A | 3468IU | 69% |
| Vitamin C | 174mg | 193% |
| Calcium | 433mg | 43% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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