Italian Style Stuffed Green Bell Peppers
Elevate your dinner table with these irresistible Italian Style Stuffed Green Bell Peppers, a comforting and flavorful dish that celebrates classic Italian ingredients. Vibrant green bell peppers are generously filled with a savory mixture of seasoned ground beef, hearty white rice, and diced tomatoes, then topped with melty mozzarella and parmesan cheeses for an irresistible finish. Infused with aromatic garlic, onion, and a medley of dried herbs like basil and oregano, this dish is baked to perfection with a touch of tomato sauce for added richness. Perfect for a family dinner or an impressive meal for guests, these stuffed peppers are not only delicious but also easy to make with simple prep and oven-bake steps. Serve them on their own or with a side of garlic bread for an Italian-inspired feast!
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 can (14 ounces) Diced tomatoes
- 1 can (8 ounces) Tomato sauce
- 1 cup Shredded mozzarella cheese
- 0.5 cup Shredded parmesan cheese
- 1 small, diced Yellow onion
- 2 minced Garlic cloves
- 1 tablespoon Olive oil
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set the tops aside for later use. If needed, trim the bottoms slightly to help the peppers stand upright.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat, if necessary.
Stir in the diced tomatoes (with their juice), tomato sauce, cooked rice, dried basil, dried oregano, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Remove the filling from heat and stir in half of the shredded mozzarella and parmesan cheeses.
Stuff each bell pepper with the filling, pressing down lightly to ensure they are packed. Place the stuffed peppers upright in a baking dish.
Add 1/2 cup of water to the bottom of the baking dish to keep the peppers moist during cooking.
Cover the peppers with their tops (optional) or cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil (and pepper tops if used) and sprinkle the remaining mozzarella and parmesan cheeses on top of the peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the stuffed peppers cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 910 mg | 19% | |
*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.
