Italian Stuffed Bell Peppers

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

This classic, colorful Italian stuffed bell pepper recipe makes a hearty family dinner packed with meat, rice, and simple tomato sauce.

Ingredients

6 bell peppers, yellow, red or orange and the same size
2 cups white rice, cooked
1 tablespoon unsalted butter
2 tablespoons olive oil
28 ounces strained tomatoes, or pureed tomatoes
1 garlic clove, crushed but left whole
1 pound ground beef, 90/10 fat content
½ yellow onion, diced
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
salt and pepper , to taste.

US - Metric

Instructions

Preheat oven to 350 F.
In a large skillet over medium heat, heat the olive oil, butter, and garlic. Once the garlic is golden, remove and discard it. Add the onions and sauté until translucent.
Add the ground beef to the skillet. With the back of a spoon, break down the ground beef into smaller pieces. Cook until all the juices from the meat are gone.
Add the tomato sauce, season with salt and pepper. Lower the heat, cover, and cook for 20 minutes.
Meanwhile, slice the bell peppers in half lengthwise. Remove all the internal seeds. Clean and dry. Sprinkle with salt and pepper.
Butter an ovenproof pan.
When the tomato sauce is done, add the rice and mix well. Add the ½ cup of Parmesan cheese and mozzarella to the mixture.
Fill each half of the bell peppers with tomato and rice. Place them in the buttered dish; you may need two. Sprinkle the remaining 2 tablespoons parmesan cheese over the peppers.
Bake in the hot oven for 20 to 25 minutes, until the cheese is melted and the peppers are slightly soft.

Equipment

Notes

Selecting peppers of the same size will help them cook evenly in the oven.
Do not cut off the stems when cleaning them. The stems will keep the pepper together while cooking.
You can prepare the stuffing a day ahead and refrigerate it for up to 2 days before preparing your stuffed peppers.
When selecting a bell pepper, ensure that the base has four tips. Helps when cutting it in half.
Parmesan cheese can be salty, so season at the last minute to avoid oversalting your filling.
To achieve the perfect dish, always pre-cook the filling and avoid overcooking to prevent mushy, collapsed peppers.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.