Italian Stuffed Peppers
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
55 mins
-
Total Time
1 hr 15 mins
-
Servings
6
-
Calories
573 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Stuffed Peppers
Description
This recipe involves halving large bell peppers and boiling them briefly to soften. Separately, ground chuck is browned with garlic, then mixed with cooked white rice, Pecorino Romano cheese, beef stock, fresh and dried herbs, crushed red pepper flakes, and marinara sauce to create a richly-flavored stuffing. Salt is used liberally inside the pepper shells to enhance seasoning.
The stuffed peppers are arranged on a baking tray and finished in the oven. The melding of beef, cheese, and herbs within the softened pepper creates a filling with a firm texture and robust flavor, while the gentle roasting rounds out the pepper’s natural sweetness. The use of Pecorino Romano adds a sharp, salty note contributing to depth.
Ideal for a satisfying dinner, these stuffed peppers pair well with simple sides or a salad. The parboiling step reduces oven cooking time and ensures peppers are tender but still intact. Marinara sauce in the stuffing binds ingredients and adds moisture, preventing dryness.
Leftovers keep well refrigerated for up to three days and can be reheated in the microwave. Using a homemade or store-bought marinara sauce can adjust the recipe to taste and preparation time.
Ingredients
- 6 large bell pepper cut in half and seeds removed
- 1/4 cup olive oil divided
- 1 1/2 pounds ground chuck
- 2 cups white rice cooked
- 8 cloves garlic minced
- 1 cup beef stock low sodium
- 1 cup pecorino romano grated
- 1/4 cup parsley minced
- 1/4 cup basil chopped
- 1/4 teaspoon red pepper flakes crushed, hot
- 2 teaspoons oregano dried
- 4 cups marinara sauce divided, see notes below
- 3/4 cup water
- 1 cup mozzarella cheese grated
- 2 1/2 teaspoons kosher salt divided, plus more to taste
Instructions
- Preheat oven to 375f and set rack to the middle level. Bring a pot of water to boil.
- Slice peppers in half and remove the seeds. Boil peppers for 7-8 minutes or until fork tender. Remove and drain the peppers. Spread the peppers out on a baking tray to cool.
- Heat a large pan to a touch higher than medium heat and add 2 tablespoons of olive oil. Once hot, spread out the ground chuck and let it brown.
- Break up the meat with a wooden spoon or meat masher and continue to cook until well browned. Add the garlic and cook for another 2 minutes or until very fragrant. Turn off the heat and remove the pan from the burner.
- Add the Pecorino Romano, cooked rice, beef broth, parsley, basil, oregano, crushed red pepper flakes, and 1 cup of marinara sauce. Mix thoroughly and taste the stuffing. Adjust salt and pepper to taste. You want this stuffing to taste great!
- Season the interior of each pepper with a generous sprinkle of salt. Stuff the peppers and place them into the baking dish. Pour the remaining 3 cups of marinara sauce and the 3/4 cup of water into the dish. The sauce should come up about 1-2 inches on the sides of the peppers.
- Sprinkle the mozzarella on top of each pepper and drizzle each with the remaining 2 tablespoons of olive oil. Cover peppers with parchment paper then tightly with foil (this prevents sticking) and bake for 25 minutes.
- Remove the covering and bake for 15 more minutes or until golden. For a more golden top broil for 1-2 minutes but watch carefully! Spoon the pan sauce on the peppers and serve with more grated cheese. Enjoy!
Notes
- Parboiling peppers before stuffing speeds up cooking and ensures tenderness without overbaking.
- Salting the inside of the pepper halves is essential for enhancing the overall flavor.
- Use a homemade or quick marinara sauce to complement the filling and keep it moist.
- Leftover stuffed peppers can be stored up to 3 days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 49.9g | 17% |
| Protein | 44.9g | 90% |
| Fat | 20.3g | 31% |
| Saturated Fat | 6.4g | 32% |
| Cholesterol | 113mg | 38% |
| Sodium | 279mg | 12% |
| Potassium | 528mg | 11% |
| Fiber | 0.8g | 3% |
| Sugar | 0.1g | 0% |
| Calcium | 140mg | 14% |
| Iron | 24mg | 133% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
