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Italian Stuffed Peppers

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.

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

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Drizzle a large baking pan with 1-2 tablespoons olive oil.
  2. 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).
  3. 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.
  4. 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
    Cup of Yum
  1. 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

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

% 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.