Italian Stuffed Peppers
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
5 servings
-
Calories
578 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Italian
Italian Stuffed Peppers
Report
Delicious Italian Stuffed Peppers combine fresh bell peppers with a savory ground beef filling for a delicious dinner. The peppers bake until they are crisp-tender and the meat filling is juicy and tender.
Share:
Ingredients
- 5 medium peppers
- 1 pound ground beef (⅔ ground beef & ⅓ ground pork)
- 1 large egg
- ⅓ cup grated Parmesan cheese
- ⅓ cup shredded firm mozzarella (or gruyere, provolone, gouda or 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 chopped fresh parsley
EXTRAS
- 2-3 tablepsoons olive oil (divided)
- ½ cup shredded cheese or parmesan cheese
FOR THE POTATOES (optional)
- 4-5 medium potatoes (cubed or sliced/rinsed and towel dried)
- 1 teaspoon oregano
- 1-2 sprigs rosemary (chopped)
- ¼-½ teaspoon salt
- 2-3 tablespoons olive oil
Add to Shopping List
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 your potatoes aren't crispy enough, then remove the peppers once the cheese has melted and continue to bake for 10-15 minutes.
- Instead of using potatoes you can substitute with sliced peppers.
- I don’t cook my peppers first because I like them crisp-tender. If you prefer them softer, you could steam or boil them first so they soften. Just don’t cook them too much otherwise they won’t hold up when you bake them.
- Make-ahead: You can assemble the stuffed peppers ahead of time and keep them in the refrigerator until you’re ready to bake them. If they’re cold, you will need to add more baking time.
- Leftovers: If you have stuffed peppers leftover, place them in an airtight container and they will keep for three to four days in the fridge. Reheat them in the microwave or in the oven.
- Freezer: You can also freeze them for several months in a freezer-safe container.
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
43g
(14%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
708mg
(30%)
Potassium
1261mg
(36%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
750IU
(15%)
Vitamin C
130mg
(144%)
Calcium
272mg
(27%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
