I Coulda Had a Stuffed Pepper Stuffed Peppers
Elevate your weeknight dinner game with "I Coulda Had a Stuffed Pepper Stuffed Peppers," a creative twist on a classic comfort food. This dish features vibrant bell peppers stuffed with a savory mixture of tender ground beef, aromatic garlic and onions, fluffy cooked rice, and bold Italian-inspired spices. The unique touch? Mini sweet peppers are filled with the same hearty mixture and nestled inside the larger bell peppers for a delightful double-stuffed surprise. Melted mozzarella on top adds a gooey, golden finishing touch, while a sprinkle of fresh parsley brightens the dish. Perfectly balanced in flavor and texture, these stuffed peppers are baked to perfection and make an impressive, family-friendly meal that's as fun to serve as it is to eat. Ready in just over an hour, this dish is a flavorful celebration of wholesome ingredients and culinary creativity!
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Recipe Information
Ingredients
- 4 pieces large bell peppers (any color)
- 8 pieces mini sweet peppers
- 2 cups cooked rice
- 1 pound ground beef (or turkey)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 can (15 ounces) canned diced tomatoes
- 2 tablespoons tomato paste
- 1.5 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the large bell peppers and hollow out the seeds and membranes. Set aside.
Slice the tops off the mini sweet peppers and remove any seeds. Keep the mini peppers whole and set them aside.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, paprika, salt, and black pepper. Simmer the mixture for 5 minutes to combine flavors.
Stuff each mini sweet pepper with the beef and rice mixture, pressing it gently to fill completely.
Take each hollowed-out large bell pepper and place 2 stuffed mini peppers inside each one. Fill the remaining space in the large peppers with additional beef and rice mixture.
Place the stuffed bell peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, top each pepper with shredded mozzarella cheese, and return to the oven uncovered. Bake for an additional 10 minutes, or until the cheese is melted and lightly golden.
Garnish with fresh chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4423 mg | 192% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 63.9 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1596 mg | 123% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
