Italian Stuffed Peppers
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
Italian
Italian Stuffed Peppers
These Italian stuffed peppers are the ultimate family dinner. They're made with rice, mushrooms and spinach and are full of flavor!
Ingredients
- 3 tablespoon olive oil
- 1 large onion Diced
- ½ lb ground beef
- 3 cloves garlic Minced
- 1 cup mushrooms Sliced
- 2 cups spinach
- 1 ½ cup cooked rice See Note #1
- 1 cup pasta sauce See Note #2
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- 6 bell peppers Any Color
- 1 cup shredded mozzarella
- ½ cup chopped parsley
Instructions
- Preheat oven to 375F.
- Heat olive oil in a pan over medium heat.
- Saute onion until golden brown, add in ground beef and brown it completely.
- Add in garlic and stir well.
- Add mushrooms and spinach. Mix well and cook until mushrooms are cooked and spinach is wilted.
- Add in cooked rice, 1/2 cup pasta sauce, Italian seasoning and salt. Stir and combine well. Turn the heat off.
- Cut the top of the bell peppers, clean out the seeds and set them aside.
- Bring a pot of water to boil and steam the bell peppers for almost 5 minutes.
- Fill the bell peppers with the filling, top with shredded mozzarella and parsley. Place the top part of the bell peppers on as lids.
- Pour the remaining pasta sauce in a baking dish and place the stuffed peppers in the dish.
- Cover with an aluminum foil and bake for 30 minutes.
- Uncover and bake for another ten to fifteen minutes until the bell peppers are soft to your preference.
- Serve warm.
Notes
- Crock pot stuffed peppers: Follow the recipe's steps and cook the stuffed peppers in the slow cooker on high for 3-4 hours.
- Instant pot stuffed peppers:
- You can use leftover white rice for this stuffed peppers recipe.
- You can use homemade or store-bought pasta sauce.
- Crock pot stuffed peppers: Follow the recipe's steps and cook the stuffed peppers in the slow cooker on high for 3-4 hours.
Instant pot stuffed peppers:
Cut off the tops of the bell peppers, and remove the seeds and veins to clean the insides. Mix the filling ingredients in a bowl. You don't need to cook the beef or the vegetables, but you still need to use cooked rice. Stuff the bell peppers with the filling. Place a trivet with handles in the instant pot, add 1 cup of water, and arrange the bell peppers on the trivet. Close the lid and make sure the valve is on "sealing". Press "pressure cook" or "manual" and cook on high pressure for 8 minutes. Do a natural release for 5 minutes and then a quick release.
- Cut off the tops of the bell peppers, and remove the seeds and veins to clean the insides.
- Mix the filling ingredients in a bowl. You don't need to cook the beef or the vegetables, but you still need to use cooked rice. Stuff the bell peppers with the filling.
- Place a trivet with handles in the instant pot, add 1 cup of water, and arrange the bell peppers on the trivet.
- Close the lid and make sure the valve is on "sealing". Press "pressure cook" or "manual" and cook on high pressure for 8 minutes. Do a natural release for 5 minutes and then a quick release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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