Italian Stuffed Peppers
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
573 kcal
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Course
Main Course
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Cuisine
Italian
Italian Stuffed Peppers
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Italian stuffed peppers with rice, ground beef, and Pecorino Romano in a marinara sauce topped with mozzarella and baked until golden.
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Ingredients
- 6 large bell peppers cut in half and seeds removed
- 1/4 cup olive oil divided
- 1 1/2 pounds ground chuck
- 2 cups cooked white rice
- 8 cloves garlic minced
- 1 cup low sodium beef stock
- 1 cup pecorino romano grated
- 1/4 cup parsley minced
- 1/4 cup basil chopped
- 1/4 teaspoon crushed hot red pepper flakes
- 2 teaspoons dried oregano
- 4 cups marinara sauce divided, see notes below
- 3/4 cup water
- 1 cup mozzarella grated
- 2 1/2 teaspoons kosher salt divided, plus more to taste
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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
- Use this 15-minute marinara sauce or your own.
- Parboiling the peppers will significantly speed up the cooking time.
- Salting the interior of the peppers is a very important step to having well-flavored stuffed peppers.
- Leftovers can be saved for up to 3 days and reheated in the microwave.
Nutrition Information
Show Details
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
(15%)
Fiber
0.8g
(3%)
Sugar
0.1g
(0%)
Calcium
140mg
(14%)
Iron
24mg
(133%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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