Italian Stuffed Peppers
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Total Time
2 hrs 30 mins
-
Servings
12
-
Calories
169 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Italian
Italian Stuffed Peppers
Description
This recipe begins by preparing bell peppers with their tops removed and seeds discarded, allowing them to stand upright during cooking. The filling consists of ground beef mixed with chopped onions or shallots, shredded carrot, garlic, Italian seasoning, uncooked rice, tomato paste, and seasonings. Once combined, the mixture stuffs the peppers, which are then placed in a large pot or Dutch oven.
A combination of chicken or beef broth and tomato sauce is poured over and around the peppers, reaching halfway up their sides. Covered baking for 1.5 hours softens the peppers and partially cooks the rice and meat, followed by uncovered baking for an additional 45 minutes to an hour that develops surface texture and deepens flavors.
The finished peppers are tender with a moist, flavorful filling. The rice cooks fully within the peppers during the baking process, absorbing juices from the broth and tomato sauce. This dish offers a comforting meal suitable for family dinners.
Tips include halving peppers to reduce cooking time, using a thermometer to check doneness, and ensuring sufficient liquid for proper rice cooking. Leftovers store well refrigerated for several days or frozen long term if sealed properly.
Ingredients
- 1 pound ground beef
- 1 medium onion chopped or shredded, I used shallots
- 1 large carrot shredded
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 cup rice uncooked
- 2 tablespoon tomato paste
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 12 pepper
- 2 cups chicken broth or beef broth, low sodium
- 1 cup tomato sauce
Instructions
- Prepare the oven: Arrange a rack in the middle of your oven and preheat to 375°F.
- Prepare the peppers: Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
- Mix the meat and stuff the peppers: In a large bowl combine the ground beef, onion, carrots, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid. Mix the chicken broth with the tomato sauce and pour over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
- Bake: Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
- Garnish and serve: Garnish with parsley, if preferred, and serve.
Notes
- Cutting peppers in half lengthwise reduces cooking time by about half.
- Check internal temperature with an instant-read thermometer; 160°F indicates done meat and cooked rice.
- Ensure enough liquid is added to the pot to cook the rice properly inside the peppers.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Freeze cooled stuffed peppers wrapped individually or in freezer-safe containers for 6 to 8 months; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 368mg | 15% |
| Potassium | 517mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 99mg | 110% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
