Italian Stuffed Peppers
Bursting with classic Italian flavors, these hearty Italian Stuffed Peppers are a vibrant and satisfying weeknight dinner option that's as nutritious as it is delicious. Each tender bell pepper is generously packed with a savory blend of seasoned ground beef, fluffy white rice, and aromatic herbs like basil and oregano. A rich tomato-based sauce ties everything together, while a molten layer of mozzarella and Parmesan cheese adds the perfect finishing touch. Baked to perfection and ready in just over an hour, this dish is both comforting and impressive, ideal for family dinners or casual gatherings. Serve with a crisp green salad or warm garlic bread for a complete Italian-inspired meal!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 1 pound Ground beef
- 1 cup Cooked white rice
- 14.5 ounces Diced tomatoes (canned)
- 8 ounces Tomato sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the insides with olive oil and set them upright in a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat.
Stir in the cooked rice, diced tomatoes (with juices), 4 ounces of tomato sauce, oregano, basil, salt, and black pepper. Mix well and simmer for 5 minutes to marry the flavors.
Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in.
Pour the remaining 4 ounces of tomato sauce over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle mozzarella and Parmesan cheese evenly over the stuffed peppers, and return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the stuffed peppers cool for 5 minutes before serving. Garnish with additional Parmesan or fresh basil if desired.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 56.3 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1303 mg | 100% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3806 mg | 81% | |
*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.
