Italian Stuffed Peppers
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
5 servings
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Calories
578 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Stuffed Peppers
Description
This recipe prepares the peppers by cutting off tops and removing cores, then chopping some of the cut-off pepper for mixing into the stuffing. The filling combines ground beef and pork, egg, Parmesan and mozzarella (or alternate cheeses), bread crumbs, garlic, parsley, milk, salt, and pepper. Mixing in chopped pepper pieces adds texture and flavor continuity between filling and pepper shell.
The peppers are placed in a oiled baking pan along with tossed potatoes seasoned with oregano, rosemary, salt, and olive oil. Both are baked together at 350°F for about 40-45 minutes until filling is cooked and peppers are tender but still slightly firm. Afterward, cheese is sprinkled on top of the peppers and melted under higher heat for a few minutes, creating a golden crust.
Serving combines the stuffed peppers with roasted potatoes, offering complementary textures and herbaceous notes. The recipe offers options for stuffing variations and potato substitutions to suit preferences, such as sliced peppers or steamed peppers for softer texture.
Stuffed peppers can be assembled ahead and refrigerated, adjusting baking time as needed. Leftovers store well refrigerated for several days and can be frozen for longer keeping.
Ingredients
- 5 medium pepper
- 1 pound ground beef ⅔ beef and ⅓ pork
- 1 pound ground pork ⅔ beef and ⅓ pork
- 1 large egg
- ⅓ cup Parmesan Cheese grated
- ⅓ cup mozzarella cheese firm, shredded; or gruyere, provolone, gouda, Edam
- 3 tablespoons bread crumbs
- ¼-½ teaspoon salt
- 1 clove garlic minced
- 2 dashes black pepper
- 3 tablespoons milk whole or 2%
- ½ tablespoon parsley chopped, fresh
EXTRAS
- 2-3 tablepsoons olive oil divided
- ½ cup cheese shredded; or parmesan cheese
FOR THE POTATOES (optional)
- 4-5 medium potatoes cubed or sliced; rinsed and towel dried
- 1 teaspoon oregano
- 1-2 prigs rosemary chopped
- ¼-½ teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- Pre-heat oven to 350F (180C). Drizzle a large baking pan with 1-2 tablespoons olive oil.
- Clean the peppers- cut off the tops and remove the core. Place on the prepared baking pan. Then cut the pepper part around the stalk, cut it into small pieces (I used 3 tops only).
- In a large bowl combine together the ground beef (and pork if using), egg, parmesan cheese, shredded cheese, bread crumbs, salt, garlic, pepper, milk, parsley and chopped pepper pieces.
- Fill the peppers with the meat mixture. Add the potatoes and bake for 40-45 minutes. Remove from the oven, (Raise the heat to 400F (200 C)) top the peppers with shredded cheese and bake for another 5 minutes. Serve immediately.
FOR THE POTATOES
- In a large bowl combine the sliced or cubed potatoes, oregano, rosemary, salt and olive oil.
Notes
- If potatoes aren't crispy, remove peppers after cheese melts and continue baking potatoes for 10-15 minutes.
- To soften peppers more, steam or boil them before stuffing, but avoid overcooking to prevent collapse during baking.
- Stuffed peppers can be assembled ahead and refrigerated; add baking time if baking from cold.
- Store leftovers in an airtight container in the refrigerator for three to four days and reheat in microwave or oven.
- Freeze stuffed peppers for long-term storage in appropriate containers; thaw before reheating.
- Use sliced peppers instead of potatoes if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 708mg | 30% |
| Potassium | 1261mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 130mg | 144% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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