Stuffed Bell Peppers
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Stuffed Bell Peppers
Description
This recipe for Stuffed Bell Peppers features a meat mixture of Italian sausage and ground chuck cooked with chopped onions, garlic, Italian seasoning, and red pepper flakes for a mild heat. Cooked rice and Parmesan cheese are incorporated into the mixture along with part of a combined pasta sauce and crushed tomatoes, binding the stuffing and infusing it with tomato flavor.
The preparation involves hollowing out large bell peppers and stuffing them with this savory mixture. The peppers are arranged in a baking dish with sauce spooned underneath and atop, then sprinkled with additional Parmesan cheese. Baking them at 350°F allows the peppers to soften while the filling cooks through, becoming a cohesive, hearty dish.
This entree serves as a wholesome dinner with balanced elements of vegetables, protein, starch, and cheese. The bell peppers provide a tender, juicy vessel that contains the flavorful meat and rice filling. The tomato sauce adds moisture and acidity, pairing well with the savory herbs and mild heat from red pepper flakes.
Ingredients
- 1/2 pound Italian sausage
- 1/2 pound ground chuck
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup onion chopped
- 2 teaspoons garlic chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes if you like it hotter, add more
- 14 ounces pasta sauce
- 11 ounces crushed tomatoes canned
- 1 1/2 cups rice cooked
- 1 cup Parmesan Cheese divided use
- 4 large bell pepper or 6 small bell peppers
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, begin to brown the Italian sausage along with the ground chuck. Season with salt and pepper.
- When the meat is about halfway done, add the onion and garlic. Cook until the meat has browned and the onions have become tender. Drain the meat. Then add the Italian seasoning and red pepper flakes, stir, and set aside.
- In a bowl, combine the pasta sauce and crushed tomatoes. Mix well.
- In a separate bowl, combine the cooked meats, rice, and 1/2 cup Parmesan cheese. Add about 1/3 of the sauce and mix well.
- Prepare the peppers by slicing off the tops and hulling out the inside membranes. If the peppers are very large, you may want to add some venting slits on the bottom of the peppers.
- Stuff the peppers with the meat mixture and place them in a large baking dish.
- Spoon half of the remaining sauce into the bottom of the baking dish, and top the peppers with the remaining sauce and Parmesan cheese
- Bake for about 25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 105mg | 35% |
| Sodium | 1756mg | 73% |
| Potassium | 1289mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 5950IU | 119% |
| Vitamin C | 228.1mg | 253% |
| Calcium | 368mg | 37% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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