Italian Stuffed Peppers

Four stuffed bell peppers filled with ground meat, rice, diced tomatoes, onions, and melted cheese, topped with chopped herbs in a white baking dish.

Italian Stuffed Peppers

Stuffed Peppers are the perfect meal, and a great way to use up leftovers! Easy to customize, make and eat!

Course Main Dish

Cuisine American, Italian

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 573kcal

Author Kylee Ayotte

Ingredients

3 bell peppers halved longways
1 pound lean ground beef
1 tablespoon olive oil
1 tablespoon butter
1 cup diced onion
14.5oz can diced tomatoes
8 ounces tomato sauce
1 1/2 teaspoon Worcestershire sauce
2 cloves garlic minced
2 teaspoons italian seasoning
a pinch red pepper flakes
2 teaspoons salt
1/2 teaspoon cracked pepper
1 egg lightly beaten
1 1/2 cup white rice cooked
1/2 cup cheddar cheese grated

Instructions

Get prepped

Cut 3 bell peppers in half and remove the ribs, stemp and seeds. Chop any edible tops of the peppers, set aside.

Blanch the peppers

Bring a large pot of salted water to a boil – add the pepper, reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Make the filling

Brown 1 pound lean ground beef, drain fat and remove beef to a plate.
Heat 1 tablespoon olive oil and 1 tablespoon butter in the same skillet, then cook the peppers (from tops) and 1 cup diced onion for about 5 minutes, or until softened.
Add 14.5oz can diced tomatoes, 8 ounces tomato sauce 1 1/2 teaspoon Worcestershire sauce, 2 cloves garlic, 2 teaspoons italian seasoning, 2 teaspoons salt, and 1/2 teaspoon cracked pepper and a pinch red pepper flakes (if using). Simmer for 10 minutes.
In a large mixing bowl combine 1 egg, cooked ground beef, 1 1/2 cup white rice, and 1 cup of the tomato mixture.

Assembly

Set the peppers in a baking dish. Stuff each pepper with the rice and meat mixture.
Pour remaining tomato mixture over the stuffed peppers.

Cooking/Baking

Bake at 350° for 25-30 minutes – top with 1/2 cup cheddar cheese during the last 5 minutes, and bake until cheese is melted.

Notes

Do you have to boil peppers before stuffing them?

No, you don't have to - but I think blanching them is the best way to get the max flavor.

Do you have to cook meat before stuffing peppers?

You don't have to, but I do to have the ability to drain the fat off the meat! If you choose not to precook, don't worry - the meat will cook right in the peppers in the oven. As long as you don't stuff them too tightly, it cooks pretty quickly. Increase the time by 20 minutes to 55 minutes.

What color peppers should I use?

I like to mix it up and use as many different ones I can find, but if I have to choose one color, I'd choose red bell peppers for their sweetness!

Can you make stuffed peppers in a slow cooker?

You sure can. Just cut the bell peppers in half the "other" way - and stand them up in the slow cooker. Cook on high for about 3 hours. Then add the cheese, pop the lid on until the cheese is fully melted.

Nutrition