Try out our Italian Stuffed Peppers recipe today! This dish features tender bell peppers filled with a savory blend of lean ground beef, rice, tomatoes, herbs, and melted cheese.
Prep Time 20 Min | Cook Time 45 Min | Serves 4
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 14 oz diced tomatoes, drained
- 1/2 cup tomato sauce (plus extra for topping)
- 1 lb ground round
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp olive oil
- 2 tsp fine sea salt
- 1 tsp ground black pepper
Directions
- Preheat your oven to 375°F. Slice the tops off the peppers, then remove the seeds and membranes. To soften them, blanch the peppers in boiling salted water for 3-4 minutes, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the ground round and cook until browned, breaking it up as it cooks. Season with salt, pepper, oregano, and basil.
- Stir in the diced tomatoes, tomato sauce, rice, Parmesan, mozzarella, and parsley until well combined. Taste and adjust seasoning if needed.
- Place the peppers upright in a baking dish. Fill each one generously with the beef and rice mixture, then spoon extra tomato sauce over the top. Sprinkle with more mozzarella if desired.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and the peppers are tender. Garnish with fresh parsley and serve warm.
- Enjoy!